Sessione privata

Yellow tea is traditionally only half- or partially-fermented, and is comparable to Oolong tea. During production, the experienced tea master must rely on his instinct in order to stop the oxidation process at exactly the right moment. Due to its stimulating effect and its many pleasant qualities, consumption of this tea remained a privilege of the Buddhist monks for a long time. Our quality has an open, multi-coloured leaf with bronze, golden-brown and green shades, similar to the Pai Mu Tan. The cup colour offers a unique kaleidoscope of colours in apricot. The taste is mild with a hint of papaya and an underlying spiciness.
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 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

We are now glad to be able to offer you this tea also from controlled organic cultivation. For more than 100 years, this tea has been produced in the southeast of the Chinese mountains at an altitude of about 1,000 m. After the traditional hand plucking, this tea is only fermented for a very short time, in order to save the tea‘s “green soul”. The very homogeneous leaf of a light green colour offers a further particularity in the silvery, shimmering back of the leaf. The thorough “two leaves and a bud” plucking is clearly visible. The cup shimmers light green with a slight shade of champagne. The taste is spicy with a mild, slightly fruity note. A treat of the special kind.
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 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

Pai Mu Tan is the best-known specialty within the category "White Tea" and is finding more and more friends all over the world. A tea plant called Chaicha or Narcissus grows in the province of Fujian and is also known as "White Peony" After plucking, the tea is dried in the sun or in closed rooms without further technical aid. The leaf shows many shades of green, is very voluminous with different structures and a nice portion of longish, silvery-white leaf tips. The cup colour is a shimmering amber tone, and the taste is elegantly spicy.
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 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

A further version of the “White tea”, this time from Yunnan! This quality is grown at altitudes of between 1,300 and 2,000 m with average temperatures varying between 12 to 23°C. The large, open, light green leaf with its high portions of silvery-coloured tips leaves a soft, mild and, at the same time, delicately fruity bouquet in the cup. The infusion has a flowery scent and the colour reminds of sunrise.
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 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

The Silver Needle White Tea is originally from the north of the province of Fujian, where white tea was produced for the first time. At altitudes of between 850 and 1,000 m, this exquisite quality is grown 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.

 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

In versione convenzionale già presente da tempo nel nostro assortimento ed ora siamo lieti di poter offrirne la versione biologica. Abbiamo scelto una qualità proveniente dalla provincia di Guangxi, coltivata ad un'altitudine di circa 1.000 m e raccolta a mano tra la fine di marzo e l'inizio di aprile. Dopo l'appassimento, il tè viene essiccato con molta cura a basse temperature, se necessario più volte, ottenendo un tè estremamente delicato con deliziose note floreali e leggermente fruttate.

 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaini per litro

This yellow tea comes from the Simao region in Yunnan. Production begins with the so-called “pan-firing”, in which the tea is slightly roasted in a kind of wok so that the enzymes responsible for the fermentation process are destroyed. The still warm leaves are then carefully wrapped in cloths to let the remaining humidity dry naturally and gently for several hours. This step is repeated until the leaves have reached the right degree of maturity. The yellow tips develop a unique spicy sweetness in the cup, accompanied by a fresh, fine resonance. Memories of a mixture of Lung Ching and Kekecha awaken.
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 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro