Tea

A sweet, spicy, earthy tea with a slight smoky taste. The tea provides a full mouth feel.

The Yunnan is a black tea from China. It is grown on the Dongzhai biologic tea plantation in the province of Yunnan. The variety of this tea is a hybrid of Sinensis and Assamica. Although the tea is hand-picked, the fermentation process takes place mechanically. For this tea a combination of a bud with two leaves is always picked.

A black tea is a fully fermented tea. After the harvest, these leaves are spread out to dry in the air to get rid of most moisture. Once the leaves are flexible enough, they are rolled by hand to release the enzymes for the fermentation process. This is important for a good color and taste of the tea. After this process, the leaves must ferment for several hours. The color of the buds will change into gold and orange during this process. Finally, the leaves are baked in hot air ovens to prevent rotting.

A complex tea with a clear tone of chocolate. A scent of raw cocoa beans and fruit with floral hints in the aftertaste. The tea is nice for breakfast, but also very nice with chocolate desserts.

The Qi Hong Gong Fu is a black tea from China, also called Keemun. It is grown on a plantation in the vicinity of the city of Qi Men (Keemun), in the province of Anhui. Here it is grown according to traditional methods and especially selected by Madame Tseng for De Eenhoorn.

A black tea is a fully fermented tea. The plant has brown-black leaves with some golden tips. Only the bud and first two leaves are picked. After harvesting, the leaves are laid to dry. Once the leaves are flexible enough, they are rolled by hand professionally, without breaking. That is why this tea is called Gongfu, which stands for skill. After the rolling, the tea must oxidize for several hours. Finally, the tea is fired in a hot air oven to prevent rotting.

A complex tea with a clear tone of chocolate. A scent of raw cocoa beans and fruit with floral hints in the aftertaste. The tea is nice for breakfast, but also very nice with chocolate desserts.

The Qi Hong Gong Fu is a black tea from China, also called Keemun. It is grown on a plantation in the vicinity of the city of Qi Men (Keemun), in the province of Anhui. Here it is grown according to traditional methods and especially selected by Madame Tseng for De Eenhoorn.

A black tea is a fully fermented tea. The plant has brown-black leaves with some golden tips. Only the bud and first two leaves are picked. After harvesting, the leaves are laid to dry. Once the leaves are flexible enough, they are rolled by hand professionally, without breaking. That is why this tea is called Gongfu, which stands for skill. After the rolling, the tea must oxidize for several hours. Finally, the tea is fired in a hot air oven to prevent rotting.

A soft tea with a taste of raisins, liquorice and chocolate. This tea is also tasty with a little milk.

The Ceylon Kenilworth is a black tea from Sri Lanka. It is grown on the Kenilworth tea plantation in Kandy in the Dimbulla District. The plantation is about 350 hectares and lies between 1000 and 1300 meters in the western hills. The plant has long, thin, red-brown leaves that are picked immediately after the monsoon rains.

A black tea is a fully fermented tea. A combination of two leaves and a bud is always picked. After harvesting, the leaves must first dry in the air, to get rid of the first moisture. As soon as the leaves are flexible enough to be processed, they are rolled by hand. This releases enzymes that trigger the fermentation or oxidation process. This process creates the final flavor and color of the tea. After rolling the leaves, they have to ferment for a few hours. Finally the leaves are baked in a hot air oven to prevent rotting.

A soft tea with a taste of raisins, liquorice and chocolate. This tea is also tasty with a little milk.

The Ceylon Kenilworth is a black tea from Sri Lanka. It is grown on the Kenilworth tea plantation in Kandy in the Dimbulla District. The plantation is about 350 hectares and lies between 1000 and 1300 meters in the western hills. The plant has long, thin, red-brown leaves that are picked immediately after the monsoon rains.

A black tea is a fully fermented tea. A combination of two leaves and a bud is always picked. After harvesting, the leaves must first dry in the air, to get rid of the first moisture. As soon as the leaves are flexible enough to be processed, they are rolled by hand. This releases enzymes that trigger the fermentation or oxidation process. This process creates the final flavor and color of the tea. After rolling the leaves, they have to ferment for a few hours. Finally the leaves are baked in a hot air oven to prevent rotting.

A sweet, fresh and sparkling tea with a small tone of Jasmine blossom. This tea is wonderful to drink with a light fruit dessert.

The Yin Zhen is a white tea from China. It is grown in the province of Fujian, according to traditional methods and especially selected by Madame Tseng. The name of this tea means silver needle.

A white tea is an unfermented tea. Only the buds are picked, for a pure and elegant tea. The Jasmine blossom is picked in the evening because of the strong scent. A kilo of Jasmine tea requires ten kilos of blossom.

To add the taste of Jasmine to the tea, the blossom is placed on top of the spreaded tea for 24 hours. It is has to be refreshed constantly. The old blossom is removed before the scent disappears. In this way, the tea leaves absorb the scent of the Jasmine blossom, which obtain the Jasmin flavor. A natural process to make Jasmin tea.

A high quality tea with fruity elements and a scent of sugarcane syrup and Jasmine. A sweet, soft tea with a fresh aftertaste.

The Xiu Qiu is a white tea from China. It is grown in the province of Fujian, according to traditional methods and selected by Madame Tseng. The name Xiu Qiu means embroidered ball, because the white leaves are rolled up like pearls. This is the best tea in Europe.

A white tea is an unfermented tea. Only the buds and first two leaves are picked. The Jasmine blossom is picked in the evening because of the strong scent. A kilo of Jasmine tea requires ten kilos of blossom.

To add the taste of Jasmine to the tea, the blossom is placed on top of the spreaded tea for 24 hours. It is has to be refreshed constantly. The old blossom is removed before the scent disappears. In this way, the tea leaves absorb the scent of the Jasmine blossom, which obtain the Jasmin flavor. A natural process to make Jasmin tea.

A high quality tea with fruity elements and a scent of sugarcane syrup and Jasmine. A sweet, soft tea with a fresh aftertaste.

The Xiu Qiu is a white tea from China. It is grown in the province of Fujian, according to traditional methods and selected by Madame Tseng. The name Xiu Qiu means embroidered ball, because the white leaves are rolled up like pearls. This is the best tea in Europe.

A white tea is an unfermented tea. Only the buds and first two leaves are picked. The Jasmine blossom is picked in the evening because of the strong scent. A kilo of Jasmine tea requires ten kilos of blossom.

To add the taste of Jasmine to the tea, the blossom is placed on top of the spreaded tea for 24 hours. It is has to be refreshed constantly. The old blossom is removed before the scent disappears. In this way, the tea leaves absorb the scent of the Jasmine blossom, which obtain the Jasmin flavor. A natural process to make Jasmin tea.

A slightly sweet, floral tea with clear fresh notes of green tea. Because the scent of the blossom is absorbed by the tea, a delicious delicate Jasmine fragrance is released when the tea is brewed.

The Yin Hao is a green tea from China. It is grown in the province of Fujian, according to traditional methods and selected by Madame Tseng. The name of this tea means silver hair point.

A green tea is an unfermented tea. Only the buds and first two leaves are picked. The Jasmine blossom is picked in the evening because of the strong scent. A kilo of Jasmine tea requires ten kilos of blossom.

To add the taste of Jasmine to the tea, the blossom is placed on top of the spreaded tea for 24 hours. It is has to be refreshed constantly. The old blossom is removed before the scent disappears. In this way, the tea leaves absorb the scent of the Jasmine blossom, which obtain the Jasmin flavor. A natural process to make Jasmin tea.

This sparkling fresh tea has a scent and taste of Jasmine blossom. A sweet, soft tea with a fresh and sparkling aftertaste.

The Jasmine Pearl is a green tea from China. This tea is grown at the Qingshan plantation in Hunan, where they are handmade and produced according to traditional methods. Hunan is located in the south of China.

A green tea is an unfermented tea. From the end of March until the beginning of April the buds and first two leaves are picked. The blossom of the Jasmine are picked in the evening, because the scent is the strongest. A kilo of Jasmine tea requires ten kilos of blossom.

To add the taste of Jasmine to the tea, the blossom is placed on top of the spreaded tea for 24 hours. It is has to be refreshed constantly. The old blossom is removed before the scent disappears. In this way, the tea leaves absorb the scent of the Jasmine blossom, which obtain the Jasmin flavor. A natural process to make Jasmin tea.

This sparkling fresh tea has a scent and taste of Jasmine blossom. A sweet, soft tea with a fresh and sparkling aftertaste.

The Jasmine Pearl is a green tea from China. This tea is grown at the Qingshan plantation in Hunan, where they are handmade and produced according to traditional methods. Hunan is located in the south of China.

A green tea is an unfermented tea. From the end of March until the beginning of April the buds and first two leaves are picked. The blossom of the Jasmine are picked in the evening, because the scent is the strongest. A kilo of Jasmine tea requires ten kilos of blossom.

To add the taste of Jasmine to the tea, the blossom is placed on top of the spreaded tea for 24 hours. It is has to be refreshed constantly. The old blossom is removed before the scent disappears. In this way, the tea leaves absorb the scent of the Jasmine blossom, which obtain the Jasmin flavor. A natural process to make Jasmin tea.

A soft and tasty tea with a delicate woody accent, absolutely worth a try. This tea hardly looks like the standard smoked tea. It tastes great with spicy and salty dishes and it is a great tea for drinking right after a meal.

The Lapsang Souchong is a black smoked tea from China. It is grown in the province of Fujian according to traditional methods and especially selected by Madame Tseng. The original name (Zhengshan Xiaozhong) means something like Zheng Mountains, small tea variety.

A black tea is completely fermented. The tea grows at high altitude and is picked by hand. It is manufactured with the machine. The picked tea is dried above a fire of coniferous wood for fading, until the first moisture is extracted. After this process the leaves are rolled and put in barrels, which are covered with rags for the fermentation process. Then the leaves are cooked and rolled again. Finally, the tea will smoke in bamboo baskets above glowing embers of dried spruce wood. This will take a few hours and will be monitored carefully.

A soft and tasty tea with a delicate woody accent, absolutely worth a try. This tea hardly looks like the standard smoked tea. It tastes great with spicy and salty dishes and it is a great tea for drinking right after a meal.

The Lapsang Souchong is a black smoked tea from China. It is grown in the province of Fujian according to traditional methods and especially selected by Madame Tseng. The original name (Zhengshan Xiaozhong) means something like Zheng Mountains, small tea variety.

A black tea is completely fermented. The tea grows at high altitude and is picked by hand. It is manufactured with the machine. The picked tea is dried above a fire of coniferous wood for fading, until the first moisture is extracted. After this process the leaves are rolled and put in barrels, which are covered with rags for the fermentation process. Then the leaves are cooked and rolled again. Finally, the tea will smoke in bamboo baskets above glowing embers of dried spruce wood. This will take a few hours and will be monitored carefully.

A mild tea with an aroma of fruit and flowers and a subtle taste of smoke. This tea is delicious at breakfast. It tastes good with spicy or salty meals and is also a good combination with a piece of cheese.

The Zheng Shan Xiao Zhong is a black smoked tea from China. It is grown in the province of Fujian according to traditional methods and especially selected by Madame Tseng. The tea is also known as Lapsang Souchong.

A black tea is completely fermented. The tea grows at high altitudes and is picked and manufactured completely by hand. The plant has black twisted leaves. The picked tea is dried above a fire of coniferous wood until the first moisture has been extracted (fading). After this process the leaves are rolled and put in barrels, which are covered with rags for the fermentation process. Then the leaves are cooked and rolled again. Finally, the tea will smoke in bamboo baskets above glowing embers of dried spruce wood. This will take a few hours and will be monitored carefully.

A powerful vintage tea with forest scents. The aftertaste is complex and contains hints of fruit and camphor. The Pu Er is loved by connoisseurs of single malts and cigars. Despite its impressive age, this tea can mature for at least 30 years. It is best to drink after a meal or after a lot of exercise.

The Pu Er 1987 is a black vintage tea from China. It is grown on a plantation in the province of Yunnan. Here it is grown according to traditional methods and especially selected by Madame Tseng.

A vintage tea is a black, fully fermented tea. The gray-brown leaves were picked in 1987. After picking, the leaves are dried in the air until they are flexible enough to be processed. They are rolled by hand to start the oxidation process. Then the leaves must ferment for a few more hours and are baked in hot air ovens. After that the tea is stored for years in barrels for further ripening. The tea is pressed into 5-gram cubes. On these cubes is printed the word "Fu" which means luck.

A sweet tea with hints of autumn leaves, wet humus and wood. This tea is popular among connoisseurs of single malts and cigars.

The Pu Er 1992 A is a black vintage tea from China. It is grown on a plantation in the province of Yunnan. Here it is grown according to traditional methods and especially selected by Madame Tseng for De Eenhoorn.

A vintage tea is a black tea that is fully fermented and has to mature for a long time. The Pu Er 1992 A is a variety with small gray-brown tea leaves that were picked in 1992. After the leaves have been picked, they have to dry in the air to extract the moisture. If they are flexible enough to be processed, they are rolled by hand to start the oxidation process. After this, the leaves must ferment for a few more hours. Then the leaves are baked in hot air ovens and stored for years in barrels of clay to ripen further, just like old wines. The older, the better. This Pu Er tea can continue to mature for at least 30 years.

A sweet tea with hints of autumn leaves, wet humus and wood. This tea is popular among connoisseurs of single malts and cigars.

The Pu Er 1992 A is a black vintage tea from China. It is grown on a plantation in the province of Yunnan. Here it is grown according to traditional methods and especially selected by Madame Tseng for De Eenhoorn.

A vintage tea is a black tea that is fully fermented and has to mature for a long time. The Pu Er 1992 A is a variety with small gray-brown tea leaves that were picked in 1992. After the leaves have been picked, they have to dry in the air to extract the moisture. If they are flexible enough to be processed, they are rolled by hand to start the oxidation process. After this, the leaves must ferment for a few more hours. Then the leaves are baked in hot air ovens and stored for years in barrels of clay to ripen further, just like old wines. The older, the better. This Pu Er tea can continue to mature for at least 30 years.

A sweet tea with hints of autumn leaves, wet humus and wood. This tea is popular among connoisseurs of single malts and cigars.

The Pu Er 1992 A is a black vintage tea from China. It is grown on a plantation in the province of Yunnan. Here it is grown according to traditional methods and especially selected by Madame Tseng for De Eenhoorn.

A vintage tea is a black tea that is fully fermented and has to mature for a long time. The Pu Er 1992 A is a variety with small gray-brown tea leaves that were picked in 1992. After the leaves have been picked, they have to dry in the air to extract the moisture. If they are flexible enough to be processed, they are rolled by hand to start the oxidation process. After this, the leaves must ferment for a few more hours. Then the leaves are baked in hot air ovens and stored for years in barrels of clay to ripen further, just like old wines. The older, the better. This Pu Er tea can continue to mature for at least 30 years.

A fresh sweet tea with a taste of walnuts and wood. In the fragrance you can also smell a hint of walnuts, straw and antique wood. This relatively young Pu Er has a kind of ripeness, which is so characteristic of vintage tea.

The Pu Er 1997 is a black vintage tea from China. It is grown on a plantation in the province of Yunnan. Here it is grown according to traditional methods and especially selected by Madame Tseng for De Eenhoorn.

A vintage tea is a black tea that is fully fermented and has to ripe for a long time. The leaves of this tea were picked in 1997. After picking, the leaves are dried in the air to extract most moisture. This is called withering. If the leaves are flexible enough to be processed, they are rolled by hand to start the oxidation process. The leaves have to ferment for a few hours and then are baked in convection ovens. In the end, the tea is stored in jars for a number of years to continue to mature.

An infusion of Rooibos with a sweet, spicy and fruity taste with a hint of honey. Rooibos is a perfect, tasty drink for everyone, at any time of the day. Rooibos can also be drunk very well before bedtime, without any sleeping problems. This tea is a delicious cold and warm drink.

Rooibos is not a real tea but an infusion of the Rooibos plant. Real tea contains caffeine and tannin, but this one has not any. This plant grows in the vicinity of the Cedermountain in South Africa and is also known as Aspalathus Linearis. It is planted for the production of a drink that looks like tea. This "herbal tea" is very popular nowadays.

Rooibos has a positive effect on various health problems. It is a low plant with small twigs which looks like needles. These needle leaves are picked by hand, stamped and placed in the sun to oxidize. This creates the red color. The high quality of this Rooibos is characterized by the proportion of needles compared to the twigs. The more needles, the better quality.