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The base for this organic Jasmine tea is the “Tua Chua-Lai Chau” (item 22819) from the mountainous North of Vietnam. The steps of production for the Vietnamese version are very similar to those of the Chinese classic. Only the Jasmine blossoms are a special variety which differ in optic and taste from the Chinese ones. During the scenting, the mellow, flowery scent of these blossoms attaches itself to the somewhat rougher leaf that shows some tips. The taste is full-bodied, slightly tangy, with a fruity, sweetish note of Jasmine.
Se comparato al China Jasmine Tea (# 22508) questo tè è di qualitá superiore, sia nel gusto che nell´aspetto. Le foglie fragranti sono state raccolte e lavorate accuratamente e i fiori di gelsomino sono stati passati in un setaccio molto fine, cosícché il sapore del fiore non risulti troppo aggressivo. In tazza l´infuso ha un colore chiaro, leggermente giallo e l´intenso bouquet di gelsomino emerge immediatamente.
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.
Our popular “flower tea” from China is now also available from controlled organic cultivation. With a slightly yellow cup and the expressive, typical jasmine scent and a light fruity-tangy note it is an ideal companion for each meal and a real thirst quencher. Depending on the quality of the water, the tea can be infused more than once..
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.
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