Theedoos Hout

This tea tastes the best after 12-18 years, it becomes soft, full and powerful with scents of humus and forest. Although you can drink her already at this age, the tea will show its true potential after years of storage. In the first years the tea will have a slightly flat taste.

The Pu Er Cake 2011 is a black pressed vintage tea from China. It is grown on a plantation in the Chuang Cheng District, according to traditional methods and especially selected by Madame Tseng. The tea grows on old trees that are more than 100 years old.

A vintage tea is a black, fully fermented tea. The leaves were picked in 2011. The tea is made in a small factory in Yunnan, according to the Sheng Cha method. After picking, the leaves are dried until they are flexible enough to be processed. They are rolled by hand to start the oxidation process. The leaves must ferment for a few more hours. Finally, they are baked in convection ovens and stored in jars for maturing. The tea is pressed into blocks with a unique number.

Deze thee wordt gebruikt voor Japanse theeceremonies, maar kan ook gebruikt worden voor een traditionele kop thee. Ze wordt ook vaak gebruikt als ingrediënt voor ijs, cake en andere zoete baksels. Een goede matcha is vol, rijk, intens en zoet van smaak, met een crèmige schuim.

De Matcha is een Japanse groene thee van zeer hoge kwaliteit en wordt geproduceerd door theeproducent Shohokuen in Uji, vlakbij Osaka.

Matcha is een groene thee poeder die door molenstenen wordt gemalen. Deze is gemaakt van de beste kwaliteit theebladeren, die in de schaduw zijn gegroeid. De theestruiken worden 4-6 weken voor de oogst bedekt met rieten 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. Voor Matcha worden alleen de toppen van de blaadjes geplukt, omdat hier de meeste aminozuren, vitamines, antioxidanten en mineralen in zitten.

Na de oogst worden de blaadjes gestoomd en gedroogd en de nerf verwijderd, dit heet tencha. Deze wordt vervolgens door een molensteen gemalen tot Matcha.

A tea with an aroma of white blossoms such as acacia, magnolia and prunes. Also, a light honey scent can be discovered. The aftertaste is subtle and delicate. This tea will make it look like spring every time.

The Cui Yu is an oolong tea from Taiwan and is also called a blue-green tea. This tea comes from an exclusive Taiwan teagarden in the Alishan Mountains. 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 tea has an oxidation of 25%. This plant has large leaves that are rolled and can be picked from late May to mid-August. After the harvest, these are spread out in the sun to wither. The leaves are regularly shaken and rolled by hand, to break the edges. At these places oxidation will start. As soon as the edges of the leaves turn red, they are cooked for 15 minutes in a pan. This will stop the process of fermenting.

Grote Japanse gietijzeren theepot. Deze theepot heeft een klassiek ontwerp en is verkrijgbaar in mooie kleuren. Geschikt voor 600 ml thee. Gietijzer behoudt de warmte optimaal, waardoor de thee nog langer warm blijft. Inclusief roestvrijstalen theezeef.

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.