OXALIS 2025 / 2026

Teas 15 (9)10141 Phoenix Eyes 70 g 0.5 kg 3 In the mist-shrouded mountains of Fujian Province, green tea leaves are harvested in early spring and hand-rolled into small pearls. The clear infusion has a fresh aroma and a sweet chestnut flavour. Phoenix Eyes is one of the best Chinese green teas. (9)21204 White Monkey 30 g 0.5 kg 3 Hand-rolled long-leafed tea with a pale infusion, mild aroma and delicate taste. (9)10034 Yunnan Green 40 g 1 kg 3 Green tea has been produced for over 1,700 years in Yunnan Province. The infusion is highly fragrant with a pleasantly smooth taste. Georgia Tea has been grown in Georgia since 1890. The main tea-growing regions are Guria, Samegrelo, Adjara, Imereti, and Abkhazia, all located near the Black Sea. A major boom in the tea industry came when Georgia became part of the Soviet Union - at one point, up to 95% of the tea used in Russian samovars came from Georgia. However, with the rise of mass production, quality declined. After the collapse of the USSR and the end of government support, the Georgian tea industry collapsed. In recent years, the situation has gradually improved, and the world is beginning to rediscover the quality of local tea - often handmade for generations in small family-run gardens. (9)10282 Georgia Gamarjoba Chai 40 g 1 kg 2-3 The tea comes from the tea garden of David Tenieshvili, the best green tea producer in Ozurgeti. It is a restored wild garden located in the Guria region and was established in 2017. Mostly rolled, khaki green leaves create a light green infusion. Aromas and flavours combine young peas and a froth of almond milk. Korea Tea drinking was once the domain of monks, who harvested leaves from wild tea trees and later established the first tea gardens around their monasteries. Korean teas are sold under poetic trade names, with the harvest period usually indicated on the packaging (Ujeon = April harvest, Sejak = late April/early May, and Jungja = May harvest). Earlier harvests are traditionally considered superior and are therefore more expensive. Korea has only a limited number of tea gardens, as their development has been interrupted several times throughout history. A revival came in the last century with the introduction of Assamese tea plants. Today, production is centred in South Jeolla Province, where the climate is most favourable for tea cultivation. (9)810115 Daejak ORGANIC 70 g 1 kg 3 Korean tea sourced from the third harvest, which harks from the Seogwang tea farm on Jeju Island. Dae means large, which reflects the size of its dark green, regularly rolled leaves. The infusion is clear and green-yellow in colour. Its taste and aroma is well-balanced and smooth with a touch of flower honey. (9)10124 Joongjak 70 g 1 kg 3 A Korean tea for which the larger sized leaves are harvested later in the season than the most expensive teas (Sejak and Woojeon). Yet Joongjak loses none of the characteristics typical of quality Korean teas: fresh aroma, delicate refined flavour and multi-batch preparation. The fresh green leaves produce a clear green-yellow infusion with hints of melon and cream when poured over. (9)810123 Sejak ORGANIC 70 g 0.5 kg 3 Following Woojeon, Sejak is the second finest Korean tea. Leaves for its production are picked early in the spring, however, there is no picking deadline of 22nd April, as is the case for gathering Woojeon. The fresh green leaves give a clear, light green liquor, the delicate taste of which is pleasantly rounded, finishing with a tone of coconut milk. In addition, there is a light note of young hazelnut in the taste.