From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
A worthy representative of the rock wulongs, this wulong with delicately rolled leaves was only slightly roasted, preserving its flavourful vegetal (courgette) and floral fineness. Its full and tangy (tangerine) liquor, deploys rich tropical (durian) and honeyed aromas.
Here is a green tea produced in the Chinese style of Maofeng teas with its leaves rolled in curly twists. Its liquor is lively and astringent, with notes of artichokes, apricot and warm honey. A vigorously tonic green tea for your everyday consumption.
The expertise of Mr. Nen Yu is doubly honored here with this tasty cooking of Dong Ding, wulong tea from Taiwan.
Praised for the beauty of its steeping leaves and the fresh chestnut scents they give off, Long Jing is the most famous green tea in China.
Located near the Nepalese border, this garden offers a certified organic tea, produced with a sense of tradition.
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