BREAKING NEWS:
Feb 14, 2019
From 18th to 20th of February dispatching of packages will be suspended due to the moving of our warehouse. Thank you for your patience!
BREAKING NEWS:
Feb 14, 2019
From 18th to 20th of February dispatching of packages will be suspended due to the moving of our warehouse. Thank you for your patience!
Taiwanese oolong tea
This tea is produced in a traditional way, which is very rare now. It has a strong taste and nutrition.
It is fermented high and roasted with not electricity but charcoal of Longan tree. It is very important to use charcoal of Longan tree because the original heavy taste of dong ding tea appears by roasting with charcoal of it. Through this special process of roasting with charcoal, the real original dong ding oolong tea was produced. It is finally on the shop after being ripened for over three-year (as of 2018.)
Place of origin: Lugu Township, Feng Huang village
Time of harvesting: late April in 2014 (spring tea leaves)
Time of roasting: late May
Cultivar: Qing-xin oolong
Degree of fermentation: from middle to high
Degree of roasting: medium
Way of roasting: roast with a basket for roasting (with charcoal of Longan tree)
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Origin: Taiwan
Ingredients: oolong tea
Shelf life: one year
Dimensions: 12 x 20 cm
The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.
Goods will be dispatched within 10 business days after confirming the inventory of the product quantity you have ordered.
Should you have any questions, please do not hesitate to contact us.
Step 1) Prepare the smallest possible tea pot and teacups (2 sake cups per person).
Step 2) After warming the pot and cups, put tea leaves into the pot until you cannot see the bottom. Pour boiling water and allow it to steam for about 1 minute.
Step 3) Pour all the tea into a pitcher.
Step 4) Pour the tea into one of the two cups.
Step 5) After a while, pour the tea out of the cup into the other cup. Enjoy the floral aroma remaining in the cup now empty.
Step 6) Then taste the tea, moving your tongue as if it rolls the tea in your mouth.
What are Sazen Reward Points?
In the Sazen Tea webshop registered and logged in users can collect points for each items bought. 1 point means 1 Yen, that can be used at the subsequent purchase.
The points to be received for a product can be found on the product page, and it grows when choosing bigger quantities.
When can I get points?
The registration and activation of the received points happens after the purchase.
By choosing the online payment method, it occurs after the successful transaction immediately, while when choosing the bank transfer or payment on delivery options, the activation occurs after the money has arrived to our bank account.
How can I use the points?
Points can be used at a later purchase to reduce the sum to be paid.
Registered and logged in users can redeem their points on the ‘Billing and shipping information’ page while confirming their purchase. Points can be redeemed for the net sum (Subtotal) of the basket, but they cannot be used for shipping costs or other additional costs.
There are no new points collected for the value of redeemed points.
Points cannot be exchanged to cash.
How long are points valid?
The received points are valid for one year. After each purchase or receiving points the expiry date is extended and is counted from the date of the last purchase.
Expired points cannot be revalidated, our system deletes them automatically.
How can I check my points?
After logging in, you can find yourcurrent point balance and the history of your points in the MySazen menu.
How can I get double points?
Every month we have five different products on our site that score double points. These products change on the first day of every month (12:00AM JST).
Don't miss the double scoring products of the month! Check them out now!
We wish you happy shopping and point collecting.
