This special black tea comes from Guilin, a prefecture-level city in the northeast of China's Guangxi Zhuang Autonomous Region. It is a hand-picked Autumn harvested black tea processed with sun-drying technique (Shai Hong 晒红). This is a strong black tea with plenty of depth and complexity that will age wonderfully, developing honey sweetness and earthy spice character after just a few years. The addition of osmanthus flowers adds a unique apricot fruit and butter character to the honey and mineral sweet of the black tea.
Taiwan Lapsang Souchong is an assertively smoky due to the unique combination of hardwood and pine used in the smoking process. It is for the taste enthusiast, as one generally either loves Lapsang Souchong or has no use for it, rarely is there a middle ground! The base tea that is smoked for our Taiwan Lapsang Souchong is fully-oxidized post-smoked leaf. The tea offers a deeply flavorful cup with a distinctive smoothness, topped off by hints of signature smoky pine.
Darjeeling Upper Fagu Spring Enigma comes from the same material as Upper Fagu FTGFOP1, but it was blended for more tippy result. Thanks to this, the final product is a bit smoother and sweeter. It has slightly higher amount of caffeine. The silver-tipped leaves of this first flush Darjeeling offering yield an amber gold liquor with a fresh, lively character. The flavorful cup is delightful on the palate, smooth with floral hints. A refreshing pungency is balanced with an overall honey-sweet quality that lingers long into the finish.
A first flush Darjeeling with a slightly darker than typical mix of leaf colors (greyish yellow tips, with moderate olive brown to olive brown leaf pieces) that produce a strong orange yellow liquor. Amazingly good quality/price ratio. It's smooth and round, complex, sweet, and very fruity. In terms of oxidation, it falls somewhere between green and black tea but we can hardly call it an Oolong tea.
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 silver-tipped leaves of this first flush Darjeeling offering yield an amber gold liquor with a fresh, lively character. The flavorful cup is delightful on the palate, smooth with floral hints. A refreshing pungency is balanced with an overall honey-sweet quality that lingers long into the finish.
Yuchi Wild Shan Cha is a rare wild tea that comes from a strain of camellia that is native only to Taiwan. Growing wild in Yuchi near Sun Moon Lake, it has a complex profile that makes for a very special and tasty cup. You will experience notes of honey, peaches, cooked fruits and a very clean finish.
High mountain black tea from Shanlinxi is simply divine. If you indulge in the pleasures of high-mountian oolongs, you must try this tea. You will experience the same expansive liveliness where tangy stone fruit notes (peach, cherry) will dominate with hints of fresh vanilla and wintergreen freshness. The body is suave with very supple and silky tannins but what surprises is the most pleasant long aftertaste that simply lures you to not stop drinking it!
Another very unique black tea from Taiwan, produced from a cultivar imported from China's famous Wuyi area between 1796-1820 (referred to as Wu Yi Zhong, 武夷種). Typically the cultivar has been used to produced heavier roasted oolongs similar to those from Wuyi with black tea production a more recent innovation. It makes for an interesting cup that is complex yet refreshing, achieving both qualities of fine Taiwanese black teas and Wu Yi Shan oolongs. The aromatic leaves of this Mingjian Wu Yi black tea are rather long, thin and wiry in appearance. The liquor produced is a dark red colour with a lovely fruity aroma. The taste is light yet complex.
Jin Xuan is famous for its creamy, milk-like aroma, which complements the rich body and transfers into the flavour with a caramel taste. Hints of honey and frankincense add to the intriguing, complex charm of this special tea.
Keemun Black Tea is one of the four most famous black teas in the world, the best among fragrant types. It follows the style of one but and two leaves, a processing of this tea takes about nine hours and includes steps such as lightly sun-withering, rolling, fermentation, drying, and manual kneading. This tea is fully fermented, bringing out a coppery-red liquid. The unique Keemun fragrance and fruity, floral flavor makes this tea suitable for being brewed either in a gaiwan or in a more western style with milk.
This classic unorthodox production black tea comes from the southern part of Assam. The flavors are bold and warming, with hints of chocolate and black pepper. A nice earthy flavor defines this tea when you smells the granules. The liquor is robust and strong. However with milk, this Assam unfurl nice deeper tones which is very characteristics of Assam tea, full-bodied, mellow, smooth and creamy with a distinct malty flavor.