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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.
Four Season tea is a high mountain (gao shan) tea that has been hand harvested and processed using traditional methods. Four Season is a variety grown in the Alishan (Mount Ali) tea region of Taiwan. The rich soil combined with the daily mist creates ideal conditions for growing tea. The tea leaves give a light green infusion when watered. The aroma develops hints of dandelion flower, which is complemented by a subtle sweetness reminiscent of sugar cane juice.
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.
Four Season tea is a high mountain (gao shan) tea that has been hand harvested and processed using traditional methods. Four Season is a variety grown in the Alishan (Mount Ali) tea region of Taiwan. The rich soil combined with the daily mist creates ideal conditions for growing tea. The tea leaves give a light green infusion when watered. The aroma develops hints of dandelion flower, which is complemented by a subtle sweetness reminiscent of sugar cane juice.
In Stock The voluminous, brown-black leaves brew to make a liquor golden in hue. The tea has an aroma and taste reminiscent of star fruit with notes of tropical wood and roasted pecan.
In Stock The voluminous, brown-black leaves brew to make a liquor golden in hue. The tea has an aroma and taste reminiscent of star fruit with notes of tropical wood and roasted pecan.
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.
In Stock This semi-oxidised tea harks from a 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.
In Stock This semi-oxidised tea harks from a 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.
