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The word Oolong means “black dragon” and bears an indication of the particular production method. This select Oolong speciality fascinates with its beautiful, open and very carefully processed leaf. The many silvery-white tips are high-grade, unfermented leaf tips. They do not only look good, but also give a very remarkable tenderness to the tea. The elegant, very harmonious and flowery aroma is the reason why so many tea experts call it “the champagne among the teas”. An absolute dream for Oolong specialists!

 2-3 minuti di infusione

90° - 100° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

This select speciality is only produced in the mountainous region Nantou in Taiwan and is valued highly by tea connoisseurs around the world. It is firmly rolled and only briefly fermented as opposed to other Oolongs. The relatively short fermentation time ensures the rather light and fresh character, in contrast to the rather heavy, dark Oolongs which have a more tangy depth and spicy body. The leaf structure shines in olive and jade shades. The cup is a light amber colour. The first infusion is very vivid and reminds of the scent of peach blossoms.

 2-3 minuti di infusione

80° - 90° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

Uno dei tè migliori che ci sono stati proposti negli ultimi anni. Le finissime punte delle foglie bianche coronano la già perfetta foglia di oolong. La struttura dei germogli interi è ben riconoscibile anche in seguito all'infusione. Un bouquet intenso e fiorito e una tazza altamente aromatica e molto delicata che insieme hanno un effetto travolgente. Una leggera piccantezza e una delicata fusione completano l'incredibile gusto. Un tè molto amato dagli intenditori, il cui gusto nobile persiste a lungo sul palato. Questo tesoro unico è caratterizzato da una dolcezza altamente aromatica e da un aspetto caratteristico floreale. Produzione limitata!

 2-3 minuti di infusione

90° - 100° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

This leaf with its many shades of green and brown is only produced in the Taiwanese highlands. Stopping the fermentation process at the right moment leaves only the edges fermented, whereas the leaf centre remains green. This quality has a fleshier and more finely processed leaf than standard Oolongs. The cup shines in a brassy colour. The infusion shows the blaze of colour with the differences between intense green and brown colours. The tea has a slight black tea character with a pleasant sweetness and a slightly doughy note.
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 2-3 minuti di infusione

90° - 100° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

Oolong is a speciality, which had originally been produced in the Taiwanese mountains. After plucking, the teas are fermented to approximately 50 % and then wilted in the sun. Frequent turning of the tea in bamboo baskets during the drying process allows the Oolong to develop a mild aroma and a large, wildly curled leaf. After brewing, the still green leaf centre with the fermented leaf edges becomes clearly visible. It is very light in the cup and has a very flowery and spicy taste.
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 2-3 minuti di infusione

90° - 100° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

The Jade Tung Ting Oolong from the Nantou District in the Taiwanese highlands forms the base of this speciality. The production process is very similar to those of Jasmine or Rose tea production. The already fermented tea leaves are blended in roughly equal amounts with the cinnamon pieces and then carefully warmed in tiered driers at very low temperatures. This blend is then set aside for about a week so that the ingredients may “rest” before the cinnamon pieces are sieved out again. The final product is a very aromatic, smooth green tea with a subtle sweet, fruity cinnamon note.

 1-3 minuti di infusione

80° - 90° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro