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An oolong from the Tam Duong part of Lai Chau Province, specifically the foothills of the highest mountain in Southeast Asia – Fansipan. This is a strongly oxidised oolong (up to 70%), for which only the bud and first leaf are used. The dark brown, gently curled leaves with a high content of silvery tips create an orange infusion, and it is possible to discern wild honey and macadamia nut in the aroma and taste.
An oolong from the Tam Duong part of Lai Chau Province, specifically the foothills of the highest mountain in Southeast Asia – Fansipan. This is a strongly oxidised oolong (up to 70%), for which only the bud and first leaf are used. The dark brown, gently curled leaves with a high content of silvery tips create an orange infusion, and it is possible to discern wild honey and macadamia nut in the aroma and taste.
Handcrafted tea from the innovative Tea Studio factory, which was established in 2018 in the Nilgiri Mountains. It is located at an altitude of 1850 m in the middle of picturesque tea gardens. The tea leaf collection is done in a unique way - collecting only the bud and one leaf below it. The elo...
Handcrafted tea from the innovative Tea Studio factory, which was established in 2018 in the Nilgiri Mountains. It is located at an altitude of 1850 m in the middle of picturesque tea gardens. The tea leaf collection is done in a unique way - collecting only the bud and one leaf below it. The elo...
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.
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.
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.
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.