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.
Yunnan Golden Snail Red (black) Tea is a fine, perfectly balanced black tea of medium intensity from Ning’er County in Yunnan, China. Dian Hong means “Red of Yunnan”, while Jin Luo, or “Golden Snail”, describes its characteristic shape, obtained by hand-rolling the leaves into small spirals. Origin and tradition Ning’er Hani and Yi Autonomous County lies in Pu’er Prefecture. The region has over 2,000 years of tea-growing history. Black-tea production began in 1938 in Feng Qing County. Dian Hong is appreciated for its balanced, non-astringent taste, full body and sweet malty notes. Made exclusively from Yunnan Large Leaf leaves, each bud and leaf is hand-picked in spring and rolled into the typical snail shape. Golden and black spirals open elegantly during infusion. Aroma and taste The liquor is deep amber with medium body. The aroma is delicately savoury, recalling rye bread and soy sauce. The taste is malty and sweet, reminiscent of freshly baked sweet bread, with cocoa and molasses notes. Place of origin: Yunnan, China Infusion method We recommend Gong Fu Cha with a Gaiwan of approximately 100 ml. Use 5 g of leaves for multiple infusions. Rinse at 80–90 °C, then infuse for 5 seconds; continue at the same temperature, adding water and increasing each infusion by about 10 seconds (5–15–25…). For the Western style, use 3 g in a 150 ml cup at 80–90 °C for 1.5 minutes. Strain after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight. Features The leaves have a characteristic spiral shape and gradually open during infusion. The profile combines malty, sweet, roasted and slightly savoury notes with cocoa and molasses nuances.
Price including VAT
Yunnan Golden Snail Red (black) Tea is a fine, perfectly balanced black tea of medium intensity from Ning’er County in Yunnan, China. Dian Hong means “Red of Yunnan”, while Jin Luo, or “Golden Snail”, describes its characteristic shape, obtained by hand-rolling the leaves into small spirals. Origin and tradition Ning’er Hani and Yi Autonomous County lies in Pu’er Prefecture. The region has over 2,000 years of tea-growing history. Black-tea production began in 1938 in Feng Qing County. Dian Hong is appreciated for its balanced, non-astringent taste, full body and sweet malty notes. Made exclusively from Yunnan Large Leaf leaves, each bud and leaf is hand-picked in spring and rolled into the typical snail shape. Golden and black spirals open elegantly during infusion. Aroma and taste The liquor is deep amber with medium body. The aroma is delicately savoury, recalling rye bread and soy sauce. The taste is malty and sweet, reminiscent of freshly baked sweet bread, with cocoa and molasses notes. Place of origin: Yunnan, China Infusion method We recommend Gong Fu Cha with a Gaiwan of approximately 100 ml. Use 5 g of leaves for multiple infusions. Rinse at 80–90 °C, then infuse for 5 seconds; continue at the same temperature, adding water and increasing each infusion by about 10 seconds (5–15–25…). For the Western style, use 3 g in a 150 ml cup at 80–90 °C for 1.5 minutes. Strain after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight. Features The leaves have a characteristic spiral shape and gradually open during infusion. The profile combines malty, sweet, roasted and slightly savoury notes with cocoa and molasses nuances.
