Fu Jian Cai Cha 福建菜茶: a loosely related group of quntizhong cultivars believed to have originated in Wuyishan Wu Yi Shan.
Cai Cha
“Unrefined white tea” – white tea from a naturally propagating variety of the original tea bushes growing in the Fu Ding area. tea-pickers cannot be harvested every year as they need more time to regenerate.
The infusion is sparkling yellow, the scent is fresh and floral. The taste is soft and full, fresh. Aftertaste long, pleasantly sweet.
Additional information
| Weight | N/A |
|---|---|
| Origin | |
| Place | |
| Harvest | |
| Cultivar | |
| Character |
Related products
Lycium Chinense (goji)
Fresh, only lightly dried Lycium chinense (goji, wolfberries), which has been used throughout China for centuries.
The shape is a bit like raisins, the taste of the fruit is sweet with a slightly sour aftertaste.
In traditional Chinese medicine (TCM) and among ordinary Chinese, goji is considered an indispensable food supplement. It is known for its benefits to the human body, both in young and old age. No negative side effects are known.
