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Chinablack tea
Preparation guidelines: Use one piece of tea for 2 dl of water. Add freshly boiled water and leave it to infuse for 3 minutes. Sieve and serve. Suitable for 1 infusion.
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. The pressed leaves of this tea, into smaller tablets, create a dark brown infusion. Its taste is dominated by earthiness and spiciness with a pleasantly sweet finish of fig.
Chinablack tea
Preparation guidelines: Use one piece of tea for 2 dl of water. Add freshly boiled water and leave it to infuse for 3 minutes. Sieve and serve. Suitable for 1 infusion.
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. The pressed leaves of this tea, into smaller tablets, create a dark brown infusion. Its taste is dominated by earthiness and spiciness with a pleasantly sweet finish of fig.
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.
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.
