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Tchaj-wan
Infusions: 4loose leaf semi-fermented tea
Preparation guidelines: Pour the tea with water at a temperature of 90 °C in a ratio of 12 g (approx. 6 level teaspoons) per 1 liter of water. Leave to infuse for 3 minutes. Then strain. It is possible to prepare 4 infusions.
This exceptional semi-fermented tea comes from the Binlin (or Pinglin) region in northern Taiwan, known for its long tradition of producing the finest oolongs. The tea leaves produce a light green infusion when steeped. In the aroma you will discover a delicate milk y foam. In the taste you can detect umami along with light grassy notes.
Tchaj-wan Infusions: 4loose leaf semi-fermented tea
Preparation guidelines: Pour the tea with water at a temperature of 90 °C in a ratio of 12 g (approx. 6 level teaspoons) per 1 liter of water. Leave to infuse for 3 minutes. Then strain. It is possible to prepare 4 infusions.
This exceptional semi-fermented tea comes from the Binlin (or Pinglin) region in northern Taiwan, known for its long tradition of producing the finest oolongs. The tea leaves produce a light green infusion when steeped. In the aroma you will discover a delicate milk y foam. In the taste you can detect umami along with light grassy notes.
In Stock Handcrafted tea from the innovative Tea Studio factory, which was established in 2018 in the Nilgiri Mountains. It is located at an altitude of 1850 m in the middle of picturesque tea gardens. In April 2023, our company entered the ownership structure and thus started tea production directly in t...
In Stock Handcrafted tea from the innovative Tea Studio factory, which was established in 2018 in the Nilgiri Mountains. It is located at an altitude of 1850 m in the middle of picturesque tea gardens. In April 2023, our company entered the ownership structure and thus started tea production directly in t...
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 Handcrafted tea from the innovative Tea Studio factory, which was established in 2018 in the Nilgiri Mountains. It is located at an altitude of 1850 m in the middle of picturesque tea gardens. The tea leaf collection is done in a unique way - collecting only the bud and one leaf below it. The elo...
In Stock Handcrafted tea from the innovative Tea Studio factory, which was established in 2018 in the Nilgiri Mountains. It is located at an altitude of 1850 m in the middle of picturesque tea gardens. The tea leaf collection is done in a unique way - collecting only the bud and one leaf below it. The elo...
