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Chinablack tea
Preparation guidelines: Allow 2 grams of tea for each 1.5 dl of water. Add freshly boiled water and leave it to infuse for 3 minutes. Sieve and serve. Suitable for 1 infusion only.
The earliest records on this tea hark from the times of the Tang dynasty. Today it is a drink partaken of by 3 million Tibetans, hence it is known as Tibetan Tea. It is grown at an altitude of more than 1,000 m above sea level. Typical black tea, it is dark in colour, fully fermented and evenly pressed into a brick shape. The infusion of this tea is light brown, whilst its taste is dominated by earthiness and plain chocolate, which in the finish is supplemented with mild acidity.
Chinablack tea
Preparation guidelines: Allow 2 grams of tea for each 1.5 dl of water. Add freshly boiled water and leave it to infuse for 3 minutes. Sieve and serve. Suitable for 1 infusion only.
The earliest records on this tea hark from the times of the Tang dynasty. Today it is a drink partaken of by 3 million Tibetans, hence it is known as Tibetan Tea. It is grown at an altitude of more than 1,000 m above sea level. Typical black tea, it is dark in colour, fully fermented and evenly pressed into a brick shape. The infusion of this tea is light brown, whilst its taste is dominated by earthiness and plain chocolate, which in the finish is supplemented with mild acidity.
In Stock The fine, regular leaves produce a dark infusion with a pleasant aroma and slightly smoky, sweet taste.
In Stock The fine, regular leaves produce a dark infusion with a pleasant aroma and slightly smoky, sweet taste.
In Stock Tea from the south-western Yunnan province boasting a mildly fragrant taste and pale infusion.
In Stock Tea from the south-western Yunnan province boasting a mildly fragrant taste and pale infusion.
In Stock The fine, regular leaves produce a dark infusion with a pleasant aroma and slightly smoky, sweet taste.
In Stock The fine, regular leaves produce a dark infusion with a pleasant aroma and slightly smoky, sweet taste.
