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Tchaj-wan
Infusions: 5semi-fermented tea
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 3 - 5 minutes. Sieve and serve. Suitable for 5 infusions.
A Taiwanese oolong from the Lugu region in the southwestern part of Nantou province. Hong Shui Oolong is quite highly oxidised. The regularly curled dark green to pale brown leaves form a golden yellow infusion. The taste is dominated by cacao seeds, the mellow sweetness of meadow honey and a tinge of hazelnuts .
Tchaj-wan Infusions: 5semi-fermented tea
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 3 - 5 minutes. Sieve and serve. Suitable for 5 infusions.
A Taiwanese oolong from the Lugu region in the southwestern part of Nantou province. Hong Shui Oolong is quite highly oxidised. The regularly curled dark green to pale brown leaves form a golden yellow infusion. The taste is dominated by cacao seeds, the mellow sweetness of meadow honey and a tinge of hazelnuts .
In Stock 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...
In Stock 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...
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.
