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An intense, full-bodied and spicy green tea with the characteristic spherical, rolled tea leaves. Also suitable for a light second infusion using the tea leaves whilst they are still warm...

The green tea is placed overnight above a layer of fresh jasmine blossoms, separated by gauze. This process is repeated two to three times until the characteristic aroma develops. The result is a green tea with a floral fragrance and a delicately sweet flavour...

This blend combines green teas with lemongrass, violet roots, marigold and orange peel. The addition of orange and lemon essential oils rounds off the flavour with a fresh citrus note. Just the thing for a mid-day tea break...

The spring harvest of the larger tea leaves and careful processing result in a mildly fragrant, harmonious Bancha. In the cup, it reveals a soft, sweet aroma. The tea leaves are also well suited for a second, lighter infusion while still warm — allowing the aroma to be enjoyed once more...

En typisk, krydret og fyldig kinesisk grøn te fremstillet af forårshøsten. Frisk, livlig, blød og blomsteragtig med en frugtagtig tone. Emei Spring fra Wulongshan-gården i den kinesiske provins Jiangxi. Denne te stammer fra ekstensivt dyrkede højlandsområder. I modsætning til den intensive plantagedyrkning i lavlandet ligger fokus her ikke på at maksi...