0
In Stock
Availability date:
Free delivery
China
Infusions: 5loose leaf semi-fermented tea
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 syrup, while a note of roasted cocoa is evident in the taste.
Preparation guidelines: Allow 1 tsp of the tea per 150 ml of water and another for the teapot. Use water at the temperature of 90°C, pour it over the leaves and infuse for 2-3 minutes; then strain. Suitable for 5 infusions.
A handmade tea that is oxidised to the extent of 60-70%, for which merely the bud and the first two leaves are picked. The name for it dates back to the 20th century, when a British trader presented a sample of the tea to Queen Elizabeth II. She was captivated by its appearance and taste and named it Oriental Beauty. The dark brown, slightly curled leaves show a high proportion of silvery tips, giving rise to a light orange liquor. The aroma is suggestive of fine tobacco and maple syrup, while a note of roasted cocoa is evident in the taste.
China Infusions: 5loose leaf semi-fermented tea
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 syrup, while a note of roasted cocoa is evident in the taste.
Preparation guidelines: Allow 1 tsp of the tea per 150 ml of water and another for the teapot. Use water at the temperature of 90°C, pour it over the leaves and infuse for 2-3 minutes; then strain. Suitable for 5 infusions.
A handmade tea that is oxidised to the extent of 60-70%, for which merely the bud and the first two leaves are picked. The name for it dates back to the 20th century, when a British trader presented a sample of the tea to Queen Elizabeth II. She was captivated by its appearance and taste and named it Oriental Beauty. The dark brown, slightly curled leaves show a high proportion of silvery tips, giving rise to a light orange liquor. The aroma is suggestive of fine tobacco and maple syrup, while a note of roasted cocoa is evident in the taste.
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 ..fresh combination of jasmine, lemon and liquorice
In Stock ..fresh combination of jasmine, lemon and liquorice
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.
