Formosa Tea Oolong JADE DONG DING 1kg

The Japanese green tea Kabusecha Okumidori Bio is characterised by its distinctive, umami, long-lasting taste. The leaf can also be described as: Deep green, flat, leaf abrasion. The Japanese green tea Kabusecha Okumidori Bio is particularly brilliant because of its cup: green-yellow, clear, brilliant. So this tea also has its special features: Cultivar Okumidori was bred in Japan in 1974 and is characterised by a higher frost resistance and high yields. It is very balanced in taste and has a great presence in the cup. The Shingu Tea Estate started growing this cultivar 7 years ago, which they partially overshadow. The low temperatures in the area make for slow but intense growth. This tea grows up in the Shizuoka, Isagawa, Haruno area at an altitude of 500 metres. The correct preparation of Japanese green tea Kabusecha Okumidori Bio is also crucial. Here is our tip: Use 14 g of the Japanese green tea Kabusecha Okumidori Bio and steep it at 80 Celsius for about 2 minutes.

The China Zhang Pin Shui Xuan Oolong 100 x 10 g is characterised by its multi-layered, full-bodied, light taste. The leaf can also be described as: Pressed, small 'cushion' of whole leaves, variegated green. The China Zhang Pin Shui Xuan Oolong 100 x 10 g is particularly brilliant in its cup: creamy yellow, brilliant, clear.This tea also has its own special features: Zhang Ping is a small village near Anxi and is known for its 'daffodil' oolong - shui xian. The leaves are wrapped in wood fibre paper and shaped in small wooden boxes. Oxidation then takes place by gently heating the box, paper and leaves. This unique technique ensures the unmistakable character. The Taiwanese Bao Zhong (Pouchong) is based on the Zhang Ping Shui Xian technique, but is not pressed. Every year there is a big competition in Zhang Ping for the best small 'tea cushions'.The correct preparation of China Zhang Pin Shui Xuan Oolong 100 x 10 g is also crucial. Here is our tip:Use 10 g of China Zhang Pin Shui Xuan Oolong 100 x 10 g and leave to infuse at 100° Celsius for approx. 2 minutes.