This tea, from the Bohea family of teas (a term originating from the landscape of the very small Wu Yi mountain region), offers a typically strongly assertive smoky aroma and taste, which it obtains through drying over pine wood, which is the traditional method for processing this tea.
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.
This black tea is perfumed with the peel of tropical lychee, which is popular mainly in Asia. Immediately upon opening the packet and subsequently during the preparation and drinking of this tea, you are entirely overwhelmed by the very pleasant, fresh fruit aroma of lychees. The infusion has a dark red colour and a refined, sweet taste reminiscent of honey.
Black tea from the Chinese town of Yingte in the Guangdong province ranks amongst the 5 best and most famed Chinese black (or more accurately red) teas. This tea is precisely the tea from which black Ceylon teas originated, and this is evident not only from its appearance, but mainly from its aroma and flavour. Ying De Hong Cha, its Mandarin pinyin name, was the pride of the Ming dynasty. This tea is typified by its red colour and copper shade, which is brought out superbly in a vessel of glass or white porcelain. It has a sweeter character, is delicate and very balanced.
The term Chai Masala can be loosely translated from the original Hindi as “spiced tea”. This Indian beverage has always been regarded rather as a medicinal drink, nevertheless in the present age of chemical drugs it is now considered rather as a stimulant. This is a harmoniously balanced blend of teas, herbs and spices, whilst the ingredients themselves however differ markedly from manufacturer to manufacturer. In the case of our Chai Masala this is a black Assam TGFOP tea, with an addition of cinnamon, hawthorn leaves, pieces of ginger, clover, black pepper, cardamom and a range of other ingredients.
This tea offers a harmonious combination of fruit, floral and smoky aroma and taste, which is typical for the Keemun black tea, one of the ten best known Chinese teas. The amber-coloured infusion keeps its subtlety over various quantities of tea used, the uniformity of the tea leaves together with the distinctive, typical taste is evidence of the high quality of the tea.
This Pu Er tea has aged in a room used for storing rice, which is fundamentally manifested in its aroma and flavour. Rice Pu Er is a traditional form of processing Pu Er tea and originates from a time when people wished to flavour their tea and rice was the most available ingredient. The aroma of rice refines and at the same time superbly complements the traditional earthy aroma of Pu Er tea, making it attractive also to those who have previously not fallen for this type of tea.
The tea leaves come from Matai terraced tea plantation in Lincang County. It has very pleasant aroma, flowers with roasted honey notes, slightly spicy, very suggestive. We recommend to focus not only on a taste in your mouth but also on the aroma filling up your nose and the aftertaste.
Autumnal tea from a small organic garden in Darjeeling, which is with reason named Autumn Delight. Autumnal teas are less floral and delicate than the opening flushes, autumn flavors tend to be more deeply fruity, with notes of ripe grapes and berries. This is the kind of tea where you can get body. As tea masters from Darjeeling say, "If there is one word I would use to characterize these teas, it would be well-balanced“. The teas have no sharpness, bite or astringency that typifies first and second flush teas.