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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..
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..
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.
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..
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 emerald green, delicate leaf tips. Colour nuances of ripe limes surround the flowery, fragrant bouquet.
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