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The basis for this Chinese speciality is a green tea to which fresh jasmine blossoms are added during the drying period. The blossoms are partially removed later. The classical flavouring technique has been known in China for some 1,000 years. Jasmine tea is practically the Chinese national drink and is consumed at any time of day and on every occasion. This quality is one of the most popular. This mellow blend still has quite a few blossoms, which leave an intense, flowery jasmine taste and scent.

 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

0,35L porzione teiera

Il Sencha è uno dei tipi di tè verde più conosciuti. Originariamente bevuto dai monaci buddisti per riunirsi spiritualmente, oggi è considerato una fonte di ispirazione e vitalità. La parola Sencha significa letteralmente "tè cotto": Sen = cucinare, Cha = tè. Durante la produzione, il tè viene lasciato asciugare su supporti caldi, prima di essere riscaldato in pentole a legna per ottenere la forma desiderata. In seguito all'infusione, la struttura completa della foglia è visibile e la tazza gode di un colore giallo brillante. L'aroma fresco ed erbaceo con la sua delicata acidità delizia ogni amante del Sencha!

 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

Now we can also offer you the classic, black “scented tea” China Rose as a green tea variety. As a base, a high quality, slightly opened green leaf was used, which is spotted with silver tips. As is the case with the production of the black China Rose, the green tea is also blended with fresh rose petals and then separated from them again after having reached the desired degree of refinement. The result is striking: the flavour of the rose petals develops a bouquet of delicate rose on the green tea; finely balanced and with a scented flavour.

 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

This tea is probably the most popular green tea from Zhejiang, south of Shanghai. The name “Gunpowder” was given to this speciality because of its rolled leaves, which have the form of bullets. If the rolled tea leaves are brewed with hot water, they begin to crackle. The tea is very original in taste, with a very strong and tangy aroma. If you find this tea too strong, you may pour away the first brew. The second one then offers the tender soul of the tea. By the way, in northern Africa the first brew is served with a mint leaf, a tea “à la menthe” so to speak.

 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino raso/1 litro

The eastern province of Zhejiang is famous for Lung Ching tea, which has been grown at the western lake Xihu near the city of Lonjing ever since the time of the Tang dynasty. Also known as the “Dragon Fountain Tea” following a legend about a rain-bringing dragon, it was awarded the highest possible title: “Tea of the Emperor”. Its taste gives you an idea why. It is light, a little sweet and fruity without losing the classical green tea character, with a really royal temper. The top quality is carefully dried by hand in pans after wilting and thus receives a flat, emerald-green leaf.
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 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

A low-priced Gunpowder is one of the most popular teas in China. However, this organic variety is largely exported as the world-wide demand significantly exceeds the domestic one. The typical gunpowder form is created by wetting the leaves a few times during the short roasting period, which slows down the drying process and results in a curling of the leaves. This organic version can also be infused more than once which will reduce the slightly tangy character.
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 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino raso/1 litro

This Pu-Erh Cake is the green counterpart to the black Tea Cake. The tea in question is a green tea that comes from the southern part of Yunnan and is pressed into a round form just like the black equivalent. In China, the green version of the Tea Classic is called “Sheng”, which means “raw”.
The teas used for these cakes are 2 to 3 years old. The impressive shiny silver tips exemplify the exceptionally worked tea leaves from organic cultivation.
A Tea Cake is a wonderful accessory, a collector’s piece and, of course, a delicious tea for all Pu-Erh connoisseurs!
*from organic cultivation..