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China
Infusions: 5This variety of oolong does not have a long tradition, but was cultivated as recently as 1980. Its origin is China’s Fujian Province. The extraordinary terroir in combination with the Jin Xuan cultivar provide the basis for a great milk-like taste. Green leaves rolled into small balls make a crystal clear, yellow-green liquor with a compact light taste reminiscent of condensed milk.
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 5 minutes. Sieve and serve. Suitable for 5 infusions.
This variety of oolong does not have a long tradition, but was cultivated as recently as 1980. Its origin is Chinas Fujian Province. The extraordinary terroir in combination with the Jin Xuan cultivar provide the basis for a great milk -like taste. Green leaves rolled into small balls make a crystal clear, yellow-green liquor with a compact light taste reminiscent of condensed milk .
Low
China Infusions: 5This variety of oolong does not have a long tradition, but was cultivated as recently as 1980. Its origin is China’s Fujian Province. The extraordinary terroir in combination with the Jin Xuan cultivar provide the basis for a great milk-like taste. Green leaves rolled into small balls make a crystal clear, yellow-green liquor with a compact light taste reminiscent of condensed milk.
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 5 minutes. Sieve and serve. Suitable for 5 infusions.
This variety of oolong does not have a long tradition, but was cultivated as recently as 1980. Its origin is Chinas Fujian Province. The extraordinary terroir in combination with the Jin Xuan cultivar provide the basis for a great milk -like taste. Green leaves rolled into small balls make a crystal clear, yellow-green liquor with a compact light taste reminiscent of condensed milk .
Low
In Stock 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 lend the leaves the milky taste, which then undergo oxidation.
In Stock 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 lend the leaves the milky taste, which then undergo oxidation.
In Stock 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 lend the leaves the milky taste, which then undergo oxidation.
In Stock 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 lend the leaves the milky taste, which then undergo oxidation.
In Stock 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.
In Stock 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.
