16 other products in the same category:
This Sencha tea is produced with a unique process which increases its content in GABA (Gamma Amino Butyric Acid), a molecule still unknown but which undeniably increases the human faculties of concentration and relaxation. Tastefully, this tea presents astonishing notes of cakes coming out of the oven, madeleines, mixed with the traditional vegetable...
Weakly oxidized oolong tea blended with Doi Mae Salong with petals of osmanthus, a shrub that produces fragrant flowers with peach apricot flavors. Our Oolongs come from the village of Doi Mae Salong, in the mountains of northern Thailand, on the Burmese border. Former land of poppy production, these lands are now dedicated to the production of high...
Probably one of the best black teas in Ceylon, this tea produced by Glenwood Reserve tea plantation develops fruity and slightly woody aromas, close to certain keemun. We also find the typical taste of Sri Lankan black teas. The plantation is managed by 2 brothers who are passionate about Chinese teas, they do their best to raise the quality of their...
Fukamushi are Japanese Sencha-type green teas whose steaming, the steaming of the fresh leaves after harvest, is longer than a classic Sencha. The result is a very vegetal tea with a velvety texture, almost halfway between a Sencha and Matcha. This variety was harvested in Kagoshima in southern Japan with the cultivar SaemidoriInfusion advice: About 1...
White tea from the Shangrila plantation located high on the slopes of the Himalayas in eastern Nepal. A very generous, sweet tea, with brioche and floral notes reminiscent of Darjeeling. Our advice: 80 degrees, 3 to 4 minutes of infusion
Box of 20 infusettes of Nepalese black tea Jun Chiya Barie. Our tea bags are made from compostable plant materials guaranteed to be free of plastics and GMOs. From Organic Farming First harvest tea from the Jun Chiya Barie plantation “We are a family-run tea garden and were established in April 2000. Our tea garden is approximately 90 hectares and is...
Tamaryokucha is a Japanese green tea similar to sencha in that it is parboiled before the leaves dry, but it differs because its leaves are rolled, twisted, like Chinese green teas. Thus, we find in this tea the great vegetality of Japanese green teas, but also floral notes due to the rolling of its leaves. This tea is produced in Kagoshima prefecture in...
Magnificent Xi Hu Longjing harvested on April 3, 2021 in Longwu by farmer Mr Zhou. We keep this tea in the fridge so that it retains its flavors of nuts and almonds as well as possible with its velvety texture. Tips: 75 degrees, 2 to 3 minutes. It can be re-infused multiple times.
Yunnan black tea, Dian Hong, made from oxidized downy buds. Powerful but balanced flavors. Tip: 90 degrees, 3 to 4 minutes
Sticky Rice Oolong is a thai tea plantations specialty where 5% of a local plant called Nuomixiang is blended with the tea prior to withering. You can find this leaf in your wet leaves, it is dark green, like peppermint texture. Our Oolongs come from the village of Doi Mae Salong, in the mountains of northern Thailand, on the Burmese border. Former land...
This tea is produced by Mrs. Bua Li Lam with the tea trees from her garden which she cultivates in her village at 1,000 meters above sea level on the Boloven Plateau in the south of Laos. The tea plants were planted in the 1930s by the French in Indochina. To dry her tea, Ms. Bua uses a wok which she heats with the woods recovered from the jungle. The tea...
Slightly oxidized Oolong tea with a buttery, milky texture and floral aromas, lilac type. Re-infusable many times.
Guangxi tea buds in China put in contact with jasmine flowers, harvest of 2013, and pressed into a cake in 2016. Whole cake of 200g. Sold in bulk if order of less than 200g.
Flavors: Yuzu Ingredients: Spring Sencha from Makinohara Plateau in Japan and yuzu peel from Shikoku Island Preparation: 70 ° 1 to 2min Cold infusion: 1 tablespoon in 1.5L of Volvic or filtered water at room temperature. Immediately add ice cubes and let infuse for about 2 hours. Here is! it's ready to taste.
This tea is produced in Yunnan in the village of Mengla by the Chen family. The flavors are autumnal, mushroom, undergrowth, like a classic Pu Er Shu, but it retains the sweet characteristics of Yunnan black teas, roundness, honeyed flavors, all in perfect harmony. We recommend water at 100 degrees, 2g / 10cl and an infusion of 1mn 30 seconds. Multiple...