Oolong

  • Origin: Thailand, Mountain of Doi Mae Salong, 1,300m asl Description: Green Oolong produced with Rhuan Zhe cultivar bushes. Rhuan Zhe is a tea plant with low yield, about 20% less production than Jinxuan, but with superb delicate floral aromas. Conseils de préparation: 1g par 10cl, eau à 90 degrés, 5 minutes d'infusion Certified BIO by FR-BIO-01

    20,00 €
    In stock
  • Only young shoots bitten by insects are harvested to produce this tea. Therefore, leaves are under-developed and started their oxidation process o the  tea plant. Fruity and flowery aromas combine in a great complexity. Origin: Doi Mae Salong Tea Cultivar: Rhuan Zhe / Jinxuan / Chin Shin / Green Jade Preparation: 1g per 10cl, 95 degrees water, infuse for...

    40,00 €
    In stock
  • Origin: Thailand, Mountain of Doi Mae Salong, 1,300m asl Description: Green Oolong produced with Jinxuan bushes exhibiting floral and delicate milky aromas. Preparation: 1g per 10cl, 90 degrees water, infuse for 5 minutes Certified BIO by FR-BIO-01

    12,00 €
    In stock
  • Harvest of March 2018. This tea is produced usually once a year with the best Rhuan Zhe tea plants of the plantation. Normally harvested in October, the 2018 weather conditions permitted to make an harvest on the tea bushes and it resulted in one of the best Golden Oolong ever. Origin: Doi Mae Salong, North-Thailand Tea Cultivar: Rhuan Zhe Preparation: 1g...

    40,00 €
    In stock
  • Origin: Thailand, Mountain of Doi Mae Salong, 1,300m asl Description: Produced with the cultivar Rhuan Zhe, a cultivar with a low yield but very aromatic, this Oolong has a strong oxidation and exhibits sweet aromas of plum and cooked fruits. Preparation: 2g per 10cl, 90 degrees water, infuse for 4 minutes Certified BIO by FR-BIO-01

    19,50 €
    In stock
  • The Abbotsford Special is produced exclusively from buds harvested from the tea bushes planted by British planter, M. Ferguson in 1871 on Abbotsford Estate, Ceylon. A very delicate tea which needs low temperature infusion, 60 to 70c, to fully express it potential. Origin: Province of Nuwara Eliya, Sri Lanka Preparation: 1g par 10cl, 65 degrés, 6 minutes

    17,50 €
    In stock
  • Only young shoots bitten by insects are harvested to produce this tea. Therefore, leaves are under-developed and started their oxidation process o the  tea plant. Fruity and flowery aromas combine in a great complexity. Origin: Doi Angkhang, North-Thailand Tea Cultivar: Rhuan Zhe / Jinxuan Preparation: 2g per 10cl, 95 degrees water, infuse for 5 minutes

    20,00 €
    In stock
  • Origin: Thailand, Mountain of Doi Mae Salong, 1,300m asl Description: This tea is produced with the very first Taiwanese tea bushes planted in Doi Mae Salong in the 1970's. An unusal green tea made in tight balls with very bright aromas. Preparation: 2g per 10cl, 90 degrees water, infuse for 4 minutes Certified BIO by FR-BIO-01

    12,00 €
    In stock
  • Origin: Thailand, Mountain of Doi Mae Salong, 1,300m asl Description: A very unusual tea with aromas of sticky rice.  These aromas come from a plant growing in North-Thailand and called NuoMi Xiang. This plant is blended at 1 for 5 when the oxydation process starts. Preparation: 2g per 10cl, 90 degrees, 4 minutes Certified BIO by FR-BIO-01

    14,00 €
    In stock
  • Origin: Thailand, Mountain of Doi Mae Salong, 1,300m asl Description: Produced with the cultivar Cui Yu, this green Oolong is lightly oxydised and shaped in small dense balls. Very aromatic with strong aromas of white flowers. Preparation: 2g per 10cl, 90 degrees water, infuse for 4 minutes. Certified BIO by FR-BIO-01

    18,00 €
    In stock
  • Oolong tea blended with Osmanthus flower petals freshly harvested. A flowery tea with very pleasant aromas of apricot and peach. This tea can be infused several times. Origin: Doi Mae Salong, North-Thailand Tea Cultivar: Chin-Shin Preparation: 2g per 10cl, 90 degrees water, infuse for 4 minutes

    19,50 €
    In stock
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