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The leaf tips produced in Guangnan County (Yunnan) are carefully humidified before being refined. Then, skilled hands bind them together with two freshly cut marigold and rose blossoms into small pieces of art. Royal Rose unfolds its exceptional splendour in the infusion. A play of colours of red and orange-coloured blossoms, spread in a sea of delicate emerald green leaf tips. Colour nuances of ripe limes surround the flowery, fragrant bouquet.
The Silver Needle White Tea is originally from the north of the province of Fujian, where white tea was produced for the first time. This exquisite quality is grown at altitudes of between 850 and 1,000 m, and only the budding leaf is plucked. The climate and soil conditions, the early morning fog and a good amount of sunshine in the afternoon are optimal growth conditions for this unique tea. The bright, slightly rose-coloured cup develops a soft, fragrant bouquet and a tender, mild taste on the tongue, which is reminiscent of apricots.
Whether as a means of payment, a noble present or to simplify transportation, pressed tea has been used for a variety of different reasons ever since the Han Dynasty. Originally, the tea was pressed directly after harvesting and matured in its pressed form, but another processing method quickly established itself. While at the time it was designated as “artificially matured”, today the expression “post-fermented” is quite familiar. The completely fermented tea, called “Shou” (mature), is humidified, pressed into a round form and matures a second time in this pressed form. This tea has a classically sweet, earthy flavour and can be steeped up to five times.
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