35 • Beauté Académique

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 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 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.

Een houten theedoos. Tip laat de thee wel in een zakje zitten want anders neemt de thee de smaak van hout aan.

Een grote glazen theepot met een inhoud van 1,2 liter. Het meegeleverde glazen filter geeft alle ruimte aan de thee en is uitneembaar.