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White tea from Yunnan Province made from the long-leafed cultivar Assamica. Thanks to its long leaves and manufacturing process, including natural wilting and drying, the tea boasts an elevated level of oxidation, hence its colour is darker than white teas from other cultivars. A high content of top buds lends it an infusion that is sweetish in aroma. Initially, its taste is slightly juicy but it gradually develops hints of walnut and hazelnut.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 85°C. Pour and leave it to infuse for 5 minutes. Sieve and serve. Suitable for 4 infusions.
White tea from Yunnan Province made from the long-leafed cultivar Assamica. Thanks to its long leaves and manufacturing process, including natural wilting and drying, the tea boasts an elevated level of oxidation, hence its colour is darker than white teas from other cultivars. A high content of top buds lends it an infusion that is sweetish in aroma. Initially, its taste is slightly juicy but it gradually develops hints of walnut and hazelnut.
High
White tea from Yunnan Province made from the long-leafed cultivar Assamica. Thanks to its long leaves and manufacturing process, including natural wilting and drying, the tea boasts an elevated level of oxidation, hence its colour is darker than white teas from other cultivars. A high content of top buds lends it an infusion that is sweetish in aroma. Initially, its taste is slightly juicy but it gradually develops hints of walnut and hazelnut.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 85°C. Pour and leave it to infuse for 5 minutes. Sieve and serve. Suitable for 4 infusions.
White tea from Yunnan Province made from the long-leafed cultivar Assamica. Thanks to its long leaves and manufacturing process, including natural wilting and drying, the tea boasts an elevated level of oxidation, hence its colour is darker than white teas from other cultivars. A high content of top buds lends it an infusion that is sweetish in aroma. Initially, its taste is slightly juicy but it gradually develops hints of walnut and hazelnut.
High
This is a unique type of Pu Erh tea. Its leaves are plucked when dewy and solely before 9 a.m. They must not be exposed to the sun and are left to dry naturally. The silvery to golden downy buds give a clear infusion with a sweetish buttery taste of pear.
This is a unique type of Pu Erh tea. Its leaves are plucked when dewy and solely before 9 a.m. They must not be exposed to the sun and are left to dry naturally. The silvery to golden downy buds give a clear infusion with a sweetish buttery taste of pear.
The name of Eyebrows of Longevity is derived from the russet colour of the tea leaves and buds. It brews to make a rich infusion with a taste that hints at vanilla and bamboo. It is great for drinking every day.
The name of Eyebrows of Longevity is derived from the russet colour of the tea leaves and buds. It brews to make a rich infusion with a taste that hints at vanilla and bamboo. It is great for drinking every day.
The name of Eyebrows of Longevity is derived from the russet colour of the tea leaves and buds. It brews to make a rich infusion with a taste that hints at vanilla and bamboo. It is great for drinking every day.
The name of Eyebrows of Longevity is derived from the russet colour of the tea leaves and buds. It brews to make a rich infusion with a taste that hints at vanilla and bamboo. It is great for drinking every day.