Product is no longer available
Availability date:
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 90°C. Pour and leave it to infuse for 4-5 minutes. Sieve and serve. Suitable for 3 infusions.
This oolong comes from the Satemwa tea garden, the history of which stretches back to 1923. Thyolo is the name of the closest town. The longish, dark brown leaves create an infusion of a slightly nutty and sweet aroma. In the taste, one can discern a tone of peanut b utter and caramel-coated nut.
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 90°C. Pour and leave it to infuse for 4-5 minutes. Sieve and serve. Suitable for 3 infusions.
This oolong comes from the Satemwa tea garden, the history of which stretches back to 1923. Thyolo is the name of the closest town. The longish, dark brown leaves create an infusion of a slightly nutty and sweet aroma. In the taste, one can discern a tone of peanut b utter and caramel-coated nut.
Medium
It is said that Queen Elizabeth II named this tea Oriental Beauty after sampling a cup. Prepared by hand, the dark brown, slightly curled leaves (oxidised to 60-70%) show a high proportion of silvery tips, giving rise to a light orange liquor. The aroma is suggestive of fine tobacco and maple syr...
It is said that Queen Elizabeth II named this tea Oriental Beauty after sampling a cup. Prepared by hand, the dark brown, slightly curled leaves (oxidised to 60-70%) show a high proportion of silvery tips, giving rise to a light orange liquor. The aroma is suggestive of fine tobacco and maple syr...
Probably the best known Chinese oolong. As it is brewed, the large, distinctive leaves unfurl to create a honey-coloured liquor with a floral aroma and an orchid-like, smooth, delicate taste. Recommended for lovers of good quality Chinese oolong.
Probably the best known Chinese oolong. As it is brewed, the large, distinctive leaves unfurl to create a honey-coloured liquor with a floral aroma and an orchid-like, smooth, delicate taste. Recommended for lovers of good quality Chinese oolong.
The basis for this tea is a fine oolong from a spring harvest in Anxi, Fujian Province. Prior to being dried, a special process originally devised in Taiwan is carried out to flavour the leaves, which then undergo oxidation.
The basis for this tea is a fine oolong from a spring harvest in Anxi, Fujian Province. Prior to being dried, a special process originally devised in Taiwan is carried out to flavour the leaves, which then undergo oxidation.