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.
Spring 1st Flush Green Tea is the year's first spring harvest, gathered very early in March after the plants' winter dormancy. The young leaves are hand-picked and carefully processed, creating a fresh, velvety and aromatic tea. This prized tea comes from the mountain gardens of Yunpan Shan, in the Pu’er area of Yunnan, China, at over 1,400 metres above sea level. Camellia sinensis plants of the Yunkang 10# variety thrive in a humid, misty climate ideal for developing complex, delicate aromas. Harvesting takes place by hand at the beginning of March. Oxidation is completely absent (0%), while medium roasting develops warm aromatic notes without compromising the leaves’ original freshness. Tasting notes The infusion initially has an aroma of beans stir-fried in a pan, a pleasantly surprising toasted vegetal note. On the palate, the liquor is soft and enveloping, with a full but not heavy body. Sweet floral aromas emerge after a few sips, like a spring bouquet slowly opening in the mouth. The final sweetness is persistent and natural, leaving a clean, fresh sensation. Place of origin: Pu’er, Yunnan. Infusion method Use the traditional Chinese method (gong fu cha), with 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan. With water at 80 °C, infuse first for 25 seconds, then increase each infusion by 10 seconds (25–35–45…). This tea lasts for approximately 5 infusions. For a Western preparation, use 3 grams in a 200 ml cup with water at 80 °C for 2 minutes. Store in a cool, dry place away from direct sunlight.
Price including VAT
Spring 1st Flush Green Tea is the year's first spring harvest, gathered very early in March after the plants' winter dormancy. The young leaves are hand-picked and carefully processed, creating a fresh, velvety and aromatic tea. This prized tea comes from the mountain gardens of Yunpan Shan, in the Pu’er area of Yunnan, China, at over 1,400 metres above sea level. Camellia sinensis plants of the Yunkang 10# variety thrive in a humid, misty climate ideal for developing complex, delicate aromas. Harvesting takes place by hand at the beginning of March. Oxidation is completely absent (0%), while medium roasting develops warm aromatic notes without compromising the leaves’ original freshness. Tasting notes The infusion initially has an aroma of beans stir-fried in a pan, a pleasantly surprising toasted vegetal note. On the palate, the liquor is soft and enveloping, with a full but not heavy body. Sweet floral aromas emerge after a few sips, like a spring bouquet slowly opening in the mouth. The final sweetness is persistent and natural, leaving a clean, fresh sensation. Place of origin: Pu’er, Yunnan. Infusion method Use the traditional Chinese method (gong fu cha), with 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan. With water at 80 °C, infuse first for 25 seconds, then increase each infusion by 10 seconds (25–35–45…). This tea lasts for approximately 5 infusions. For a Western preparation, use 3 grams in a 200 ml cup with water at 80 °C for 2 minutes. Store in a cool, dry place away from direct sunlight.
