Probably one of the most unusual tea specialities. It is produced almost entirely by hand in the Province of Fujian. Immediately after withering the still moist leaves are heated shortly in milk water steam, which conserve the pretty, lightly olive-green leaf and cup colour and invokes the distinct creamy scent and taste. Subsequently, the leaves are rolled manually and dried.
Weight | 100 g |
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Durée d'infusion | 4-5' |
Origine | China |
Température d'Infusion | 90° |
Poids net | 100g |
Thype de the | Scented |