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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
Green tea has been produced for over 1,700 years in Yunnan Province. An infusion of this example is highly fragrant and has a pleasantly smooth taste.
Green tea has been produced for over 1,700 years in Yunnan Province. An infusion of this example is highly fragrant and has a pleasantly smooth taste.
This green tea originates in the Simao part of Yunnan Province. It is highly popular with locals, who drink it on a daily basis. Its dark green, slightly curled tea leaves result in a pale green infusion. The taste and aroma are suggestive of prune with a subtly smoky edge.
This green tea originates in the Simao part of Yunnan Province. It is highly popular with locals, who drink it on a daily basis. Its dark green, slightly curled tea leaves result in a pale green infusion. The taste and aroma are suggestive of prune with a subtly smoky edge.
Green tea from Hubei Province in China; infusing it gives rise to a pale, richly tasting liquor.
Green tea from Hubei Province in China; infusing it gives rise to a pale, richly tasting liquor.