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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, spicy tea with notes of citrus fruit and pink pepper. This tea is best when it is drunk pure.

The Darjeeling Snowview is a black tea from India. The tea is grown on a plantation in Darjeeling in Northwest India in the Himalayas. This village is surrounded by 20,000 hectares of tea plantations. The plantation is located at an altitude of 2200 meters. The tea plant is descended from the Camellia Sinensis which is better resistant for the climate in the high mountains. Darjeeling tea is considered the best, most prestigious, rarest black tea in the world. The leaves are picked by hand. About 2000 leaves are needed for one hundred grams of tea.

A black tea is a fully fermented tea. The Darjeeling can be harvested twice, a first picking "First Flush" and a second picking "Second Flush". This tea is from the second harvest. After the harvest, the leaves are laid to dry and rolled by hand. This is how the oxidation process begins. After a few hours of fermentation, the leaves will get baked in a hot air oven.

Deze thee is niet bedoeld om de dorst te lessen maar om te genieten. Maak kleine kopjes en laat de thee rollen in de mond. De smaak zal nog lang blijven hangen. Een goede Gyokuro heeft een fantastische zoetheid met groente en zeewierachtige tonen. Het geeft een lichte tinteling in de mond en een bijzondere, heerlijke, lange nasmaak.

De Gyokuro wordt gezien als de hoogste kwaliteit Japanse thee en wordt geproduceerd door theemeester Sakamoto in Kirishima, in het district Kagoshima. Gyokuro betekent Dauw parel of dierbare dauw.

De Gyokuro wordt gemaakt van de variëteiten Yabukita en Saemidori. De theestruiken worden 4-6 weken voor de oogst bedekt met bamboe matten. Door de schaduw die ontstaat wordt er meer chlorofyl en aminozuren geproduceerd. Hoe meer aminozuren een blad bevat, hoe zoeter de thee wordt. De blaadjes worden eens per jaar geoogst met de hand, hierdoor blijft de moederplant sterk en gezond. Dit bevordert de hoeveelheid mineralen, antioxidanten, aminozuren en vitamines in het blad.

Na de oogst worden de theeblaadjes licht gestoomd. Daarna worden de blaadjes gerold, gedraaid en gedroogd.

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 tea with a scent of flowers and sweet tropical fruit. The tea tastes like coconut, red grapefruit and honey. It has a long and pure aftertaste.

The Dong Ding is an oolong tea from Taiwan and is also called a blue-green tea. This tea is produced in teagardens in the Dong Ding Mountains of the region Nan Tou. 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 and wither. The leaves are regularly shaken and rolled by hand, to break the edges. At these places Oxidation or fermentation will start. As soon as the edges of the leaves turn red, they are cooked in a pan for 15 minutes. This ensures that the fermentation process stops and a beautiful oolong is created.