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I combined their products in a 100% French recipe mixing barley and buckwheat
7g of orange buds)
don't throw away the leaves once they've brewed
which means jujube in Japanese
it reveals woody and compote facets with a brilliant and coppery liquor worthy of great Ceylon wines
Green Osmanthe Conditioning:100gr I combined their products inIn a spirit of "terroirs de Chine", I propose a new interpretation of the traditional Chinese green tea with osmanthus flowers named in Chinese Gui Hua Cha. I have integrated a generous proportion of flowers to have this fruity facet between peach and apricot characteristic of Osmanthus fragrans, and I have selected a batch of Green Tea from Mount Jing from a spring harvest bringing freshness and a sensation of mellowness reminiscent of the flesh of
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