Coffee, tea

Also known as “Zucha” or “Pearl Tea”, this Gunpowder is much finer than its predecessor. Just like the classic Gunpowder, this tea is dried in rolling drums. The constant rotation gives the tea its spherical form. “Temple of Heaven” tea features a very tightly rolled ball, which is also a sign of quality. The aroma is softer than that of the standard quality and less bitter. This tea may be enjoyed at any time of the day. If you still find the brew too tangy, try pouring away the first brew and taste the second. Most of the caffeine will also be eliminated in this way.

How to use: 4-5 level tsp./1 litre, 75° – 80° C water temperature, 1-3 minutes brewing time.

The basis for this Chinese specialty is a green tea to which during drying time fresh jasmine blossoms have been added. The blossoms are later partially removed. The classical form of flavoring has been known in China for some 1.000 years. The jasmine tea is practically the national drink of the Chinese and is consumed at each time of day and on each occasion. This quality is one of the most consumed. This sweet blend still has quite a lot of blossoms, which leave an intense, flowery jasmine taste and scent.

How to use: 4-5 heaped tsp./1 litre, 75° – 80° C water temperature, 1-3 minutes brewing time.

Pai Mu Tan is the best-known specialty within the category “White Tea” and is finding more and more friends all over the world.
A tea plant called Chaicha or Narcissus grows in the province of Fujian and is also known as “White Peony” After plucking, the tea is dried in the sun or in closed rooms without further technical aid. The leaf shows many shades of green, is very voluminous with different structures and a nice portion of longish, silvery-white leaf tips. The cup colour is a shimmering amber tone, and the taste is elegantly spicy.

How to use: 4-5 heaped tsp./1 litre, 75° – 80° C water temperature, 1-3 minutes brewing time.

This mild China-Ceylon black tea blend will remind you of the colorful Carribean thanks to the light yellow orange peel and orange-red blazing safflower. This tea creation has been ennobled by the natural flavor of a sweet, fresh and tangy fruit from Italy. The typical red color of the firm flesh of sunripe blood oranges, is the first thought that enters your mind with the first sip and and the second is a warm summer evening in the South.

How to use: 4-5 heaped tsp./1 litre, 100° C water temperature, 3-5 minutes brewing time.