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Japan
Infusions: 4
Organicloose leaf green tea
Tamaryokucha is a type of Japanese tea produced in the pan-fired method common in China, lending the dried leaves a spiral shape. Originating in the Goto part of Nagasaki Prefecture, the tea infuses to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh frothed milk.
Preparation guidelines: use water at the temperature of 70°C at the ratio of 12 g of tea (approx. 4 heaped tsp) per 1 litre of water. Allow to infuse for 1.5 minutes, then strain. Suitable for 4 infusions.
Tamaryokucha is a type of Japanese tea produced through methods typical for China. The tea is steamed and then dried in hot air inside a revolving drum, thereby subtly curving or curling the leaves. Originating from the Goto islands in Nagasaki Prefecture, the leaves infuse to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh frothed m ilk.
Japan Infusions: 4 Organicloose leaf green tea
Tamaryokucha is a type of Japanese tea produced in the pan-fired method common in China, lending the dried leaves a spiral shape. Originating in the Goto part of Nagasaki Prefecture, the tea infuses to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh frothed milk.
Preparation guidelines: use water at the temperature of 70°C at the ratio of 12 g of tea (approx. 4 heaped tsp) per 1 litre of water. Allow to infuse for 1.5 minutes, then strain. Suitable for 4 infusions.
Tamaryokucha is a type of Japanese tea produced through methods typical for China. The tea is steamed and then dried in hot air inside a revolving drum, thereby subtly curving or curling the leaves. Originating from the Goto islands in Nagasaki Prefecture, the leaves infuse to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh frothed m ilk.
In Stock ...a tropical combination of sweet passionfruit and citrus fruits
In Stock ...a tropical combination of sweet passionfruit and citrus fruits
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 The Boisahabi plantation lies in the heart of Assam, on the banks of the River Brahmaputra. Infusing tea from this area typically gives rise to a hearty infusion that is translucent and golden in hue, with a taste suggestive of malt and hazelnut. This tea drinks well with milk and sugar or a slic...
In Stock The Boisahabi plantation lies in the heart of Assam, on the banks of the River Brahmaputra. Infusing tea from this area typically gives rise to a hearty infusion that is translucent and golden in hue, with a taste suggestive of malt and hazelnut. This tea drinks well with milk and sugar or a slic...
