China

Bai Mu Dan is a clean, subtle and fresh white tea with an aroma of flowers and fruits. The tea is from Fuijan, China and can only be harvested in the early spring when the sun is low and the dew is still on the fields. 

Tip: Bai Mu Dan is mainly suitable for drinking between the courses of a dinner. This tea makes the mouth clean and calm, so you can welcome the next taste sensation. The tea is energy-restoring, for a tired mind. 

Brewing method:

	4-5 gram
	0,5 liter water
	75º C
	2-3 minutes

A fresh green tea with a taste of fine herbs and a touch of young vegetables and seaweed. It also contains a little hint of citrus fruit. The tea is delicious with every meal, but tastes particularly good with fish dishes.

The Mao Feng is a green tea from China. The color of the tea is a bright green color. It is harvested in the early spring on the Qingshan plantation in Hunan province. Here they are produced according to traditional methods and handmade. Hunan is located in the south of China.

A green tea is an unfermented tea. Only the buds and first two leaves are picked, this can be done several times per season, but each picking is different. After picking and fading the leaves, they are immediately steamed or cooked to prevent oxidation and to preserve the green color of the leaves. After this process, the leaves go through large rollers to break them. After this the leaves have to be dried and sorted out.

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 subtle black tea with an aroma of bergamot, a citrus from southern Italy. A refreshing tea with a light citrus taste. You can drink this tea perfectly in the afternoon or after the meal. You can drink this tea with milk and / or sugar or in summer as iced tea.

The Earl Gray is a black tea from China. It can no longer be ignored from the tea world. It is the best-known flavored tea in the world. However Earl Grey tea is mostly made from Indian tea or tea from Sri Lanka, this tea comes from China.

A Black tea is a fully fermented tea. The plant has small black leaves. The tips of the leaf buds are picked together with two leaves. After harvesting, the leaves have to dry in the air. Then the leaves are rolled by hand to release the enzymes and start the oxidation. This creates the final color and taste of the tea. After rolling, the tea must oxidize for a few hours, before they get baked in a hot air oven.

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.

The China White Monkey is a white tea from Hunan, South-East China. In the first days of spring, they harvest the first tea buds by hand. The tea has a delicate character, is energy-healing, pleasant, light and with sweet notes of white fruit.

You can drink this tea between the courses of a dinner. The tea makes the mouth clean and calm to welcome the next course. 

Brewing:

	4-5 gram
	0,5 liter water
	75º C
	2-3 minutes

A pleasant, slightly sweet, delicate tea, reminiscent of apricot with a floral fragrance. The tea has a long aftertaste and clears the mouth. Even if this tea is strong, the taste remains fine. The color of the tea remains light.

The China White Monkey is a white tea from China. This tea is produced at the Qingshan plantation in Fujian province. This province has a warm and temperate climate with a lot of rain, even in the driest month. The name China White Monkey derives from the fluffy, curled leaves which resemble the legs of the Chinese white monkey.

A white tea is an unfermented tea. As soon as the first buds start growing in early spring, they are immediately picked. Sunlight and temperature affect the character of the tea. For example, a late harvest can give a very different tea than an early harvest. After picking, the leaves are spread out to allow them to dry in the open air. This is called fading. After this process the leaves are steamed and ground. Finally, the leaves still have to dry.

A complex, fresh, full tea with a scent of seaweed and fruit, such as papaya and watermelon. This tea tastes great with an oriental meal or a meal with fish.

The He Feng Fu Xi is a green tea from China. It is grown on a plantation in the province of Hubei. Here it is grown according to traditional methods and especially selected by Madame Tseng for De Eenhoorn. The tea looks a bit like a Japanese tea. The colour of the tea is dark green.

A green tea is an unfermented tea. For green tea, only the buds and upper leaves of the plant are used. This can be done several times in the season and is harvested completely manually and very carefully. Every pick is completely different. After picking and fading the leaves, they are steamed or cooked, so the green color will retain and the leaves will not oxidize or ferment. After this process, the leaves go through hot or cold rollers to break them. Finally, the leaves have to dry and get sorted.

A fresh, floral and fruity tea with a scent of orchids changed with an aroma of sweet peas. There is also a taste of apricot in the tea. The tea has a pure taste and no trace of bitterness. A tea for real green tea lovers.

The Teng Chong Xué Rong is a green tea from China. It is grown in the province of Yunnan, according to traditional methods and especially selected by Madame Tseng. This province has a mountainous landscape.

A green tea is an unfermented tea. For this green tea only the buds and upper leaves of the tea plant are used. These leaves can be picked several times per season, but each picking will be different because of the weather influences. After picking and fading the leaves, they are steamed or cooked to prevent oxidation or fermentation and to preserve the green color. After this, the leaves are pulled through a roller to break. After this process they still need to dry.

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.

A tea with a scent of flowers, vegetables, fruit and herbs. Hints of orchids and violins in combination with vegetable, fruity and spicy notes. You can even taste a hint of cardamom and fennel.

The Qi Lan is an oolong tea from China and is also called a blue-green tea. This tea is produced in the province of Guangdong. Here it is grown according to traditional methods and especially selected by Madame Tseng for De Eenhoorn.

An oolong is a half fermented tea. This plant has large rolled blue-green leaves. After picking, these leaves are spread out in the sun to dry for withering. The leaves are regularly shaken and rolled by hand, to break the edges. Oxidation or fermentation will take place at these spots. As soon as the edges of the leaves turn red, the leaves are cooked for 15 minutes in a pan on the fire. This ensures that the fermentation process stops and a beautiful oolong will exist.

A sweet tea with notes of honey and yellow fruit and a hint of liquorice in its aroma. This tea tastes great with chocolate, sweet dishes and beef broth. This tea is nice as iced tea.

The Dian Hong Mao Feng is a black tea from China. The tea grows at a high location in the Himalayan Mountains and is grown at a plantation in the province of Yunnan. Here it is grown according to traditional methods and especially selected by Madame Tseng for De Eenhoorn. The name of the tea means Black Hair Point from Yunnan.

A black tea is a fully fermented tea. The plant has black leaves with bright yellow tips. After harvesting these leaves, they are dried in the air. This is called fading or withering. As soon as the leaves are flexible enough to be processed, they are rolled by hand. The oxidation or fermentation process begins. After rolling, these leaves have to ferment for a few hours to get a good taste and color. To prevent rotting, the leaves are also baked in a hot air oven in the end.

A sweet tea with notes of honey and yellow fruit and a hint of liquorice in its aroma. This tea tastes great with chocolate, sweet dishes and beef broth. This tea is nice as iced tea.

The Dian Hong Mao Feng is a black tea from China. The tea grows at a high location in the Himalayan Mountains and is grown at a plantation in the province of Yunnan. Here it is grown according to traditional methods and especially selected by Madame Tseng for De Eenhoorn. The name of the tea means Black Hair Point from Yunnan.

A black tea is a fully fermented tea. The plant has black leaves with bright yellow tips. After harvesting these leaves, they are dried in the air. This is called fading or withering. As soon as the leaves are flexible enough to be processed, they are rolled by hand. The oxidation or fermentation process begins. After rolling, these leaves have to ferment for a few hours to get a good taste and color. To prevent rotting, the leaves are also baked in a hot air oven in the end.

A subtle black tea with an aroma of bergamot, a citrus from southern Italy. A refreshing tea with a light citrus taste. You can drink this tea perfectly in the afternoon or after the meal. You can drink this tea with milk and / or sugar or in summer as iced tea.

The Earl Gray is a black tea from China. It can no longer be ignored from the tea world. It is the best-known flavored tea in the world. However Earl Grey tea is mostly made from Indian tea or tea from Sri Lanka, this tea comes from China.

A Black tea is a fully fermented tea. The plant has small black leaves. The tips of the leaf buds are picked together with two leaves. After harvesting, the leaves have to dry in the air. Then the leaves are rolled by hand to release the enzymes and start the oxidation. This creates the final color and taste of the tea. After rolling, the tea must oxidize for a few hours, before they get baked in a hot air oven.