Cat Nghi Tea is a family company that has been handed down over two generations. With two factories in Dong Nai & Lam Dong provinces, the company has generations of experience from plantation to blending and packaging.
Cat Nghi Tea‘s products are exported to many countries incuding Taiwan, Singapore, Malaysia, Srilanka and now Australia… and Cat Nghi's range of Lotus tea, Jasmine tea, Green tea, Oolong tea and Black cinnamon tea is well accepted by customers all around the world thanks to Cat Nghi's commitment to quality.
Learn more about Green Teas? Past this wiki link into your browser http://en.wikipedia.org/wiki/Green_tea
Floating Cloud is a sensational buds only white tea that has been jointly developed to our requirements by a master tea maker from Suoi Giang in Yen Bai province.
Tiger Monkey is an extraordinary limited edition wild green tea that starts out with prominent marine and mineral flavours, with a light smoke background, and develops with subsequent infusions to release earthy and woody notes.
Lotus Green Tea is produced by Cat Nghi Tea the traditional way with the picking of the lotus flowers early in the morning and then mating these with the tea so that the delicate flavours of the lotus flower is taken up by the tea. - this process is repeated four or five times with over a thousand lotus flowers per kilogram of tea required to produce the distinctive flavour associated with this premium craftsman made tea.
Lotus tea is the unobtainium of teas with delicate lotus aromas perfect for that different gift.
Lotus Green Tea is produced by Cat Nghi Tea the traditional way with the picking of the lotus flowers early in the morning and then mating these with the tea so that the delicate flavours of the lotus flower is taken up by the tea. - this process is repeated four or five times with over a thousand lotus flowers per kilogram of tea required to produce the distinctive flavour associated with this premium craftsman made tea.
Lotus tea is the unobtainium of teas with delicate lotus aromas perfect for that different gift.
Oolong Tea made by Cat Nghi Tea in the traditional way with the picking of the fresh leaves and then allowing the tea to ferment a little to give it more body resulting a tea that is refreshing and strong in flavour.
Presentation in the carboard tube protects the vacuum packed tea from being crushed so you may watch the full leaves unfurl in the pot as they brew.
Jasmine tea may be made from a green tea base (see green tea) or Oolong tea base (see Oolong tea).
The Jasmine flowers are ‘mated’ with the tea for about four hours and then dried – this process is repeated a number of times until there is just the right amount of Jasmine flavours in the tea.
The flowers are then usually removed by giant fans as the Jasmine petals are lighter than the denser Jasmine tea - some Jasmine teas retain the some of the flowers to give a visual treat.
Japan Green Tea is produced by Cat Nghi Tea to the highest quality standards - Now available in bulk pack of 8 including shipping - NOT ABLE TO SHIP OUT OF AUSTRALIA AT THIS PRICE - contact us for overseas shipping price.
Cinnamon Black Tea: (Trà Que) is produced by Cat Nghi Tea to the highest quality standards. The Cinnamon Black is a smooth black tea base with natural cinnamon to give a soothing black tea with delicate cinnamon fruity taste and flavour.
Cinnamon Black Tea: (Trà Que) is produced by Cat Nghi Tea to the highest quality standards. The Cinnamon Black is a smooth black tea base with natural cinnamon to give a soothing black tea with delicate cinnamon fruity taste and flavour.
A fantastic pick me up with honey!
Free shipping to New Zealand - please contact us to get help with store settings
with 7 832 000 bags. Japan has a rich history in the careful and meticulous preparation of food and beverages Historically Japan was not a coffee culture but the mid 1800’s saw a dribble of beans coming into the country, mostly being consumed by the Dutch traders of Nagasaki. In 1888 Eiki Tei in Ueno district wanting to emulate the cultural vibrancy of French café’s opened a café only lasted a few years unfortunately being before his time. Japanese being the masters of imitation inspired several other cafes those in the Ginza district did well.
It all came to a halt after the Second World War when Japan banned all imports of coffee. Things moved in the 1960’s when instant coffee came back and in 1980’s Hiromichi Toriba started Duotor coffee that was very successful and later has evolved to compete with Starbucks concept of the third place and the Kissasten’s that evolved to become places of old school, high quality, hand created beverages with their hand dripped pour over style.
Kissasten’s are all about coffee and socialising over the black beverage. They have become a favourite tourist destination due to their extra services provided like newspapers and old style service in a retro environment.
Japan has the honour of being responsible for the Hario V60 dripper which is ideal for Vietnamese coffee being a single piece drip brewer with a paper filter. It was in 2004 that the dripper came into being. The name comes from the V shape and its 60 degree angle. The intent was for a drip through coffee that was to be cleaner tasting rather than steeping grounds.
How do the Japanese mix coffee and alcohol? How about a Sochu Mohito
Zesty and refreshing like any mohito Ideally cool and refreshing on a hot summer afternoon.
Ingredients
Coffee Shochu(infuse the Sochus with Coffee beans)
Fresh mint leaves
Club soda
Sugar syrup (optional)
Lime (Wedges or slices)
Crushed ice
Preparation
Add 60 ml of Coffee Shochu into a nicely chilled tall transparent glass.
Add lime wedges, and fresh mint leaves into the glass.
Crush mint leaves and lime.
add sugar syrup (optional), crushed ice, & cold club soda.
Stir
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