A Chinese black tea with a large quantity of buds known for its woody and earthy fragrance.
Its liquor, sweet (malt) and crystalline, is supported by rich, tasty tannins that give it additional body. Spicy and floral aromas lighten this well-grounded tea.
After the pouring the water onto the leaves, the transparency of the glass will display the pleasant spectacle of their waltz, and the gradual darkening of the liquor. The infusion beaker is a perfect accessory for fans of tea in free infusion, which lends itself particularly well to large-leaf and herbal teas.
This tea from Hunan Province in China is grown without chemical fertilizers or pesticides and is made solely from lovely rolled golden-hued buds.
Produced at 1600 meters in the mountains of Rwanda by a cooperative of farmers, this black tea shows the classic breakfast signature style.
This black tea from Kenya was cultivated in the Rift Valley from plants of the Assamica variety (the same grown in the Nilgiris, in Southern India).
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