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FOCLY     Our teas

 

A palette of colours, delicate perfumes and aromas will transport you to the mountains of Hoang Shan, the Fujian region and the beautiful island of Taiwan.

Tea is part and parcel of Chinese culture, the tea-ritual going back to time immemorial. FOCLY is an authentic ambassador of this tradition. Each year Suyfat LU visits different plantations in China and Taiwan for the Spring or Autumn harvests to select the best teas, and some for which FOCLY has established an exclusivity.

 

Yin Zen jasmin tea
The needle-like buds are covered in white down. This very rare white tea from Fujian province, clear as crystal, with a delicate jasmin flavour is low in theine and very refreshing.

Green tea from the Yellow mountain, Hoang Shan Mao Feng
This light tea comes from Anhui province in China; the buds are shaped like sparrows’ tongues and its scent of flowers reminds one of chestnuts.

Oolong tea from the high Si Chi Chouen mountains in Taiwan
This blue-green tea is made up of leaves rounded into balls. It is a fruity tea with a honey-flowery flavour.

Mi Lan Xiang tea, scented with honey and flowers
This blue-green tea comes from China’s Guangdong province its scent reminds one of citrus and yellow fruit.

Oriental Beauty, also known as “the Champagne” of Oolong teas
This organic tea from Taiwan has a hint of red tea with a subtle honey flavour and is a favourite of the Queen’s.

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Thé du Focly

 

 

 


To get the best results when making tea, here are a few tips of what to do, (using a 0.2 litre teapot) :

  • Green, white or yellow tea take 3.5 to 4gr of tea, add water at 85-90°c infuse for 12 to 20 seconds enough for 3 to 4 cups/people
  • Blue-green tea take 8 to 10 gr of tea, add boiling water infuse for 45 secs to 1 minute enough for 5 to 6 cups/people
  • Black tea take 2.5 to 3gr of tea, add boiling water infuse for 45 secs to 1 minute enough for 5 to 6 cups/people
  • Red tea take 2.5 to 3gr of tea, add boiling water infuse for 45 secs to 1 minute enough for 1 to 2 cups/people

Always use water with a low mineral content to obtain the full flavour of the tea.

 

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