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This 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 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 .
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This 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 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 .
Low
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.
This semi-oxidised tea harks from a Taiwanese farm in Fujian Province. Its dark green, curled leaves possess a vegetal fragrance. The taste is compact and pleasantly rounded with a subtle, roasted note.
This semi-oxidised tea harks from a Taiwanese farm in Fujian Province. Its dark green, curled leaves possess a vegetal fragrance. The taste is compact and pleasantly rounded with a subtle, roasted note.
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.