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Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 70-80°C. Pour and leave it to infuse for 2-3 mins. Sieve and serve. Suitable for 2-3 infusions.
Fresh green tea from the remote mountain areas of Hubei Province. The wiry, dark green leaves give rise to a light, yellow-green infusion. In taste and aroma it is possible to sense young apricot with ripening hazelnut in the background.
Medium
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 70-80°C. Pour and leave it to infuse for 2-3 mins. Sieve and serve. Suitable for 2-3 infusions.
Fresh green tea from the remote mountain areas of Hubei Province. The wiry, dark green leaves give rise to a light, yellow-green infusion. In taste and aroma it is possible to sense young apricot with ripening hazelnut in the background.
Medium
This is an example of a Japanese type Sencha that is increasingly grown on Chinese tea estates. It brews to make a honey-yellow infusion.
This is an example of a Japanese type Sencha that is increasingly grown on Chinese tea estates. It brews to make a honey-yellow infusion.
The green equivalent of the popular and earthy Pu Erh tea from Yunnan Province.
The green equivalent of the popular and earthy Pu Erh tea from Yunnan Province.
This green tea is one of the best to come from Jixi County in China’s Anhui Province. Only the uppermost buds with two leaves are harvested for it. Dark in hue with silvery tips, the leaves are rolled up into balls. They infuse to create a clear, light green liquor with the aroma and taste of lem...
This green tea is one of the best to come from Jixi County in China’s Anhui Province. Only the uppermost buds with two leaves are harvested for it. Dark in hue with silvery tips, the leaves are rolled up into balls. They infuse to create a clear, light green liquor with the aroma and taste of lem...