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Tender leaves of this high quality white tea have been carefully hand processed to create neat silver needles. There are plenty of white hairs on the leaves, indicating a well processed tea. The pale liquor is very clear and bright, lightly darkening as the tea cools. It has a slight vegetal, floral and woody aroma. The clean taste has a herbaceous profile, you can recognize light cinnamon spice aroma when brewed. Thick and sweet. Very lubricating mouth-feel that stays in the mouth after drinking. The aftertaste is crisp, with lightly sweet, fruity and woody notes. This tea is extremely easy-going with a fresh, cleansing taste.
The farmers choose the highest grade raw materials to make this tea. The word Palace in its name mean highest grade and it is based on a grade which was supplied to the Imperial Court during Han Dynasty more than 1,800 years ago. The aroma of the tea is like sweet rice, and it has a delicate, soft taste, thick in the mouth and with a rich rice-sweet aftertaste.
This tea comes from Weidong village in Bulang Shan which is a large area that covers the South West of Xishuangbanna, all along the Burmese border. The village is established in the middle of a flatland at the altitude of 1700 m, surrounded by hills on all sides. The farmers grow rice in the fertile soil of the plain while tea was planted all around the village on the high grounds.
It has a light mouthfeel at the beginning and gets more and more intense. The bitterness is medium and pleasant, astringency is medium. You will be surprised by the intensity of the Huigan, the tea trees are 150-200 years old. The sweetness is heavy and the fragrance is typical of Bulang tea: subtle but high on emotions.
Our Dian Hong Jin Hao comes from South Yunnan organic tea garden located at the altitude around 1,650 m which is well managed ecological subsystem. Tea leaves were harvested in the middle of April and processed in a factory with 50+ years of experience in producing black tea. The tea garden is planted with Changye Bai Hao tea cultivar, which is famous for its long tender tea shoot and a lot of white hair. The tea tree behaves good resistance to disease and pest. Tea brewed from our Yunnan Black Tea has a reddish brown color. The aroma is strong sugary and floral with a slight roasted undertone. The taste is smooth and sweet and the aftertaste is refreshing and clean.
The farmers choose the highest grade raw materials to make this tea. The word Palace in its name mean highest grade and it is based on a grade which was supplied to the Imperial Court during Han Dynasty more than 1,800 years ago. The aroma of the tea is like sweet rice, and it has a delicate, soft taste, thick in the mouth and with a rich rice-sweet aftertaste.
This amazing white tea is based on leaves from old tea trees growing in Lincang area of Yunnan province. High elevation (2250 meters above sea level), high rainfall and cold climate year round help to create the classic white tea characteristics: fresh and delicate flavour while keeping its mature complexity. Its name Gu Shu Bai Lu means Old Tree White Dew and some people refer to it as White Pu-erh.
Our premium 100 g Tuo Cha are made from Simao fermented ripe Pu-erh. They are based on seed growing Yunnan big leaf mixed cultivar Qun Ti Zhong. The brewed liquor is a lovely deep red color and the flavor is rich, sweet and smooth. This is a great drink for a dry throat , after a heavy meal, or just for enjoyment alone! Our ripe Pu-erh teas are well-known for their balanced flavor, sweet after-taste and complex flavor. A great choice for an everyday drinking ripe pu-erh tea.
Rooibos can be translated loosely as “red bush”, which is a slightly misleading name, since this plant is green with yellow flowers. It is evident that this does not refer to the tea, nevertheless it is frequently associated with the tea due to the similar preparation method and certain shared medicinal properties such as antioxidant effects. The Rooibos plant, which with only few exceptions grows exclusively in South Africa, gains its typical red colour during the oxidation process, during which the typical sweet taste of this “non-tea” is formed.
The blend of Darjeeling teas from a period between main two flushes is a mixture of medium large dark leaves of the tea plant and tips. It is characterised by a unique taste of muscatel grapes, which is usually attributed to the reaction of the plant to small insects draining the plant of fluid.
Dragon Well green tea (Long Jing) is commonly regarded as one of China's top ten teas, and is often served to visiting heads of state. During the Ming Dynasty, it became very popular and during the reign of Emperor Shunzhi in the Qing Dynasty, the Emperor’s love for this tea meant that it was frequently presented by petitioners as a royal tribute.
The Kyusu we have selected for you is the most popular size, 360ml (12.67fl oz), perfect for 1 - 3 people. This Kyusu is a very classic natural red color and simple style. It has a fine mesh filter at the base of the spout of the Kyusu, so even tiny tea leaves will not come out from the Kyusu.
Chun Hao tea is a high grade green tea type that comes from the Fujian province of China. Chun hao tea has a sweet scent as it comes infused with jasmine flowers. The jasmine flowers lend it a floral flavor while accentuating its natural toasty taste.
An organically grown white tea from Simao in Yunnan Province in China. It was harvested by hand at an altitude of about 1500-1600 m above sea level, a bud and one to two leaves plucking style. The fragrance of the dry tea leaves is fresh and the infusion tastes smooth, sweet and soft with nutty tones and a subtle florality. The aroma and texture of this tea reminds one of an aged white tea.
This amazing white tea is based on leaves from old tea trees growing in Lincang area of Yunnan province. High elevation (2250 meters above sea level), high rainfall and cold climate year round help to create the classic white tea characteristics: fresh and delicate flavour while keeping its mature complexity. Its name Gu Shu Bai Lu means Old Tree White Dew and some people refer to it as White Pu-erh.
Gyokuro created in the manner loved by the farmers on the organic tea farm in Uji, from where it originates. With regard to the weather during the year and shortly before the harvest, the farmers modify the period for which the tea is shaded from the sun, and the period for which the leaves are exposed to hot steam during the process of halting oxidation.
Pu Erh pressed into an approx. 250g brick. The typical production location of brick Pu Erh tea is the souther part of the Yun-Nan province. The tea in the shape of a Zhuan Cha brick was most frequently produced in ancient China before the Ming dynasty, and during this period was used as an official currency. The brick shape was chosen for a purely practical reason, namely simple transit and storage. Pu Erh brick teas are primarily produced from the wide leaves of the Camellia Assamica plant.
Our Zheng Wei Tie Guan Yin comes from Anshan organic tea garden. The tea leaves were harvested at altitude of 1,100 meters. We have purposely selected Autumn tea 正秋茶 plucked the day before Cold Dew 寒露 (one of the traditional Chinese 24 Solar Terms) as it has a richer and long-lasting flower fragrance and taste. The dry leaves of this tea may appear less tender than spring green tea but we prefer teas with full body and rich taste. It offes bright yellowish brew with delicate milk and flower scent. It has a very sweet and refreshing character.
Yazamashi, neboli ochlazovátko vody, je součást čajového příslušenství, které slouží pro úpravu teploty vody. Pokud...
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