
Happy Rising white flower tea is a tea handcrafted in Fujian Province from high-quality Mao Feng white tea and gomphrena flowers. Slowly spreading to the bottom of the teapot, this small sphere of tea slowly opens, letting the vibrant gomphrena flower emerge at the top, floating in the water as if by magic. The taste is delicate and refreshing, fragrant and sweet. One will not only enjoy the delicacy of flavour given by the tea and the flower, but also appreciate the beauty of this unique handcrafted product. Place of origin: Fujian Province, China. The tea buds, expertly processed and joined together at the base to embrace the gomphrena flower in the centre, are made following the white tea production process. For preparation, it is recommended to use a clear glass cup, preferably a teapot. Use only one piece per cup and allow the tea leaves to steep in hot water from 80 °C to 85 °C for 1 minute for the first and second infusion. Gradually increase the time and temperature for subsequent infusions.
Price VAT included
Happy Rising white flower tea is a tea handcrafted in Fujian Province from high-quality Mao Feng white tea and gomphrena flowers. Slowly spreading to the bottom of the teapot, this small sphere of tea slowly opens, letting the vibrant gomphrena flower emerge at the top, floating in the water as if by magic. The taste is delicate and refreshing, fragrant and sweet. One will not only enjoy the delicacy of flavour given by the tea and the flower, but also appreciate the beauty of this unique handcrafted product. Place of origin: Fujian Province, China. The tea buds, expertly processed and joined together at the base to embrace the gomphrena flower in the centre, are made following the white tea production process. For preparation, it is recommended to use a clear glass cup, preferably a teapot. Use only one piece per cup and allow the tea leaves to steep in hot water from 80 °C to 85 °C for 1 minute for the first and second infusion. Gradually increase the time and temperature for subsequent infusions.
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