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China
Infusions: 3-4loose leaf semi-fermented tea
Preparation guidelines: Bring the water to the boil and then let it cool down to 90° C. Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of water. Allow to infuse for 5 minutes. Strain and serve. Suitable for 3-4 infusions.
A roasted variant of Ti Kuan Yin, the Iron Goddess of Mercy. The basis is a medium oxidised oolong from Fujian Province roasted in bamboo baskets. The dark brown leaves rolled into granules give a green infusion. The aroma hints at bitter-sweet cocoa, while the taste features Japanese cherry blossom and cocoa powder.
China Infusions: 3-4loose leaf semi-fermented tea
Preparation guidelines: Bring the water to the boil and then let it cool down to 90° C. Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of water. Allow to infuse for 5 minutes. Strain and serve. Suitable for 3-4 infusions.
A roasted variant of Ti Kuan Yin, the Iron Goddess of Mercy. The basis is a medium oxidised oolong from Fujian Province roasted in bamboo baskets. The dark brown leaves rolled into granules give a green infusion. The aroma hints at bitter-sweet cocoa, while the taste features Japanese cherry blossom and cocoa powder.
In Stock ..fresh combination of jasmine, lemon and liquorice
In Stock ..fresh combination of jasmine, lemon and liquorice
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 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.
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 flavour the leaves, which then undergo oxidation.
