This peculiar green tea, which refers to a procedure during which the tea is rolled into tiny, tight pellets to conserve the fresh flavour of the leaves, has a bold, crispy, malt-like flavour. Keeping what some would claim is an almost oaky flavour, some define an oaky or grassy profile that all believe to produce a coppery kick that is unforgettable.
The delicate leaves are steamed and then encased in a time-honoured phase. When imbued, the neatly wrapped pellets yield a moderate-bodied, rusty infusion with a nutty vegetable flavour. Since we directly import our herbs, they are fresh, nutritious and of very fine standards.