Certified organic green tea from the Zhejiang region near Shanghai. Sweet vegetable and legume notes.
WULU PREMIUM CERTIFIÉ BIO
Wulu is a green tea produced in the Zhejiang chinese province. The flavors are sweet, round, without bitterness.
Infusion advice: 75 degrees, 2 to 3mns
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Chinese spring green tea naturally flavored with jasmine flowers harvested in August. The process of contacting fresh flowers is repeated three times to obtain this very floral and vegetal tea. Infusion: 80 degrees, 3 to 4 mins
Yunnan white tea with very fluffy buds that have been put in contact with fresh jasmine flowers just after their harvest in August. The flavors are very sweet, mellow, and persistent with a very good length in the mouth. Infusion: 80 degrees, 3 to 4 mins
Mandarin Pu Er is a fermented shu (cooked) tea harvested and made in 2015 and aged in a hollowed out mandarin. The tea is produced in Menghai in Yunnan. It is then put in a mandarin from Guang Dong in the locality of Xin Hui, where it will then be aged.It is advisable to break the tangerine peels and infuse them with the tea.Western preparation: 2g for...
This tea is produced in Yunnan with an exclusively picking of buds. It's a Pu Er Shu from 2018 with intense autumnal flavors, mushrooms, undergrowth. We recommend water at 100 degrees, 2g / 10cl and an infusion of 1mn 30 seconds. Multiple infusions are possible.
Called Zen Zhu in Chinese, jasmine pearls are a magnificent Chinese tea produced in Hengxian in the province of Guangxi. The flavors are very sweet and vegetal with intense jasmine flavors that are very persistent. Infusion: 75 degrees, 2 to 3 mins
Mao Jian spring green tea produced in Zheijiang, China's east coast province, with beautiful twisted green leaves. The flavors are lightly roasted, there are some notes common to Longjing, but also vegetal. Brewing tips: 75 degrees, 2-3 minutes
Saveur : Jasmin Ingrédients : thé vert, fleur de soucis, fleurs de jasmin préparation : une floraison pour 600 ml / 90° / 2 à 3min
Flavor: Jasmine Ingredients: Green tea, jasmine flower, butterfly pea flower which colors the cup in sapphire blue Preparation: 1 Blooming for 600ml / 90 ° / 2 to 3min
Dian Hong is a Yunnan black tea with unique flavors. It is one of the most famous teas in China, still largely unknown abroad. Production date: Fall 2021 Place of production: Lincang Altitude: 1000 to 1500m Cultivar: Yunnan Yun Kang #10 Our Dian Hong, grown at 1000 meters above sea level, has a seductive and sweet aroma, reminiscent of ripe fruit and...
Guangxi bud tea. Put in contact for several days with fresh Jasmine flowers that are renewed every day. Certified organic Infusion: 75 degrees, 2 to 3 mins
Harvested in Hangzhou in Zeijhang province. The producer of this tea claims that the production of this tea is carried out without synthetic fertilizers and pesticides. Longjing is the most famous Chinese green tea. It is aromatic but soft and velvety with round notes and nuts like almonds, hazelnuts. Infusion tips: 75 degrees, 2 minutes
Shu type puer tea produced in Yunnan. A puer shu is a fermented tea that produces a very dark, dark brown liquor with woody, undergrowth and mushroom flavors. Brewing tips: Use a small 25 to 35cl teapot, such as our Yixing teapot. Put about 8g of leaves. Put a first boiling water on the leaves which are thrown away immediately, then pour boiling water...
Black tea from China, Fujian, heavily smoked over spruce wood. Our infusion advice: 80 degrees, 2 to 3 minutes
Puer Shu produced in Yunnan Certified ORGANIC. An excellent quality with a cup with dark rosy hues. The fermented flavors are present, soft and round. It is possible to re-infuse this tea many times. Infusion: 100 degrees, immediately discard the first water then reinfuse at 100 degrees and leave to infuse for 1 to 2 minutes
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" An exceptional blue-green tea with unforgettable qualities " The dry, rolled and very green leaves remind us that we are dealing here with a blue-green tea very little oxidization, a guarantee of vegetal and gourmet notes. And the olfactory notes confirm it: this tea promises a complex and very rich tasting. The flavor is sweet and based on a liquor of...
Very lightly oxidized Oolong, this Ruanzhi cultivar Oolong made in the Shan State, an autonomous region of Burma, on the Chinese border, in a plantation at an altitude of 2000m. Produced by a Taiwanese teamaster based in the region, this very buttery and floral Oolong has nothing to envy to the best high mountain Oolongs.
Slightly oxidized Doi Mae Salong oolong, brought into contact with Thai marigold flower petals. It is a superb naturally flowery tea, in the same way as jasmine and osmanthus teas. Our Oolongs come from the village of Doi Mae Salong, in the mountains of northern Thailand, on the Burmese border. Former poppy production areas, these lands are now dedicated...
Flavors: bergamot A classic mix, but of high quality: an earl gray ideal for creating a British atmosphere at home. The base is a tea from Ceylon (Sri Lanka) full of qualities, which would be sufficient on its own. But the addition of a well-dosed, premium quality Calabrian bergamot produces a superior quality tea here, which will make you want to...
This tea is produced in the village of Doi Pu Muen on the Burmese border with the local Assamica tea plants that grow in the village. They were planted in the 1970s with the help of the King of Thailand to allow tribes living in the north of the country to grow crops other than poppies. This tea is produced like a Pai Mu Tan, dried without rolling for...
Flavors: Bergamot Ingredients: Oolong Tung Ting tea from China, weakly oxidized and rolled in pearls *, natural flavor, bergamote peels from Calabria (Italy)* * From Organic Farming Preparation: 1.5g for 100ml / 80 ° / 3 to 4 min (supports a lot of re-infusions)