Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Dianhong Ancient Trees Red (black) Tea, harvested from 500–600-year-old ancient trees, grows densely in the forest and is expertly processed. The leaves are brown with red and golden bud accents. Its fragrances emerge delicately, with fruity notes of strawberry, peach and mulberry. Each cup evokes a walk through a sunlit forest. This tea was harvested in Xishuangbanna, Yunnan, specifically on Mount Nannuo, known for its long history of tea cultivation. Tasting – Appearance The whole leaves of Dianhong Ancient Trees, slender in shape and delicately rolled, are brown with copper-coloured tips. The nose already reveals sweet, fruity notes of peach and strawberry compote, while after infusion the peach gives way to warmer, more enveloping aromas of cocoa and rose. The amber-coloured liquor in the cup is sweet and fruity on the nose. Tasting notes: GONG FU CHA The first gaiwan infusion of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening on the first sip is soft, with notes of cocoa, spiced wood, heather honey and rose hip. The floral character then develops into notes of red fruits (redcurrant, raspberry) and peach, which returns on the finish and concludes with a long, sweet persistence. With the second and third infusions, the floral character gives way to cocoa, honey and peach, which become dominant. On the palate it is a sweet, round and enveloping tea, free from astringency and bitterness. A tea that continues to surprise infusion after infusion. WESTERN STYLE This is undoubtedly an extremely complex yet perfectly balanced tea: the opening on the first sip is soft, with sweet notes of cocoa and heather honey. These warmer notes develop on the palate, first revealing fruity notes of peach and lychee, followed by floral notes of rose and hints of incense. The finish is long and sweet, with a distinct peach note. A tea with remarkable body, incredibly enveloping and velvety, free from bitterness and astringency and distinguished by sweet, fruity notes. Place of origin: Mount Nannuo – Yunnan, China Preparation We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. Following this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to appreciate all the tea’s nuances of flavour. Heat the water to 90 °C and steep for 20 seconds for the first infusion. Keeping the water at the same temperature, you can continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20 – 25 – 30…). This tea can yield 6–8 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves (approximately 2 teaspoons) in a 200 ml cup, with water at 90 °C, for an infusion time of 3 minutes. For the best tasting experience, we suggest straining the infusion as soon as the steeping time is complete. The infusion times we suggest can, however, be slightly adjusted according to personal preference to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight.
Price including VAT
Dianhong Ancient Trees Red (black) Tea, harvested from 500–600-year-old ancient trees, grows densely in the forest and is expertly processed. The leaves are brown with red and golden bud accents. Its fragrances emerge delicately, with fruity notes of strawberry, peach and mulberry. Each cup evokes a walk through a sunlit forest. This tea was harvested in Xishuangbanna, Yunnan, specifically on Mount Nannuo, known for its long history of tea cultivation. Tasting – Appearance The whole leaves of Dianhong Ancient Trees, slender in shape and delicately rolled, are brown with copper-coloured tips. The nose already reveals sweet, fruity notes of peach and strawberry compote, while after infusion the peach gives way to warmer, more enveloping aromas of cocoa and rose. The amber-coloured liquor in the cup is sweet and fruity on the nose. Tasting notes: GONG FU CHA The first gaiwan infusion of Dianhong Ancient Trees reveals an extremely complex yet perfectly balanced tea: the opening on the first sip is soft, with notes of cocoa, spiced wood, heather honey and rose hip. The floral character then develops into notes of red fruits (redcurrant, raspberry) and peach, which returns on the finish and concludes with a long, sweet persistence. With the second and third infusions, the floral character gives way to cocoa, honey and peach, which become dominant. On the palate it is a sweet, round and enveloping tea, free from astringency and bitterness. A tea that continues to surprise infusion after infusion. WESTERN STYLE This is undoubtedly an extremely complex yet perfectly balanced tea: the opening on the first sip is soft, with sweet notes of cocoa and heather honey. These warmer notes develop on the palate, first revealing fruity notes of peach and lychee, followed by floral notes of rose and hints of incense. The finish is long and sweet, with a distinct peach note. A tea with remarkable body, incredibly enveloping and velvety, free from bitterness and astringency and distinguished by sweet, fruity notes. Place of origin: Mount Nannuo – Yunnan, China Preparation We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. Following this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to appreciate all the tea’s nuances of flavour. Heat the water to 90 °C and steep for 20 seconds for the first infusion. Keeping the water at the same temperature, you can continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20 – 25 – 30…). This tea can yield 6–8 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves (approximately 2 teaspoons) in a 200 ml cup, with water at 90 °C, for an infusion time of 3 minutes. For the best tasting experience, we suggest straining the infusion as soon as the steeping time is complete. The infusion times we suggest can, however, be slightly adjusted according to personal preference to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight.
