In translation Fukamushi-cha means deep steamed tea. The opposite pole would be the lightly steamed asamushi-cha tea. Hot steam is used on Japanese teas in order to halt the oxidation of the leaves, by which they differ from the majority of Chinese teas.
A special Luk On tea, ageing in the presence of a range of Chinese herbs according to the recipe of Li Ching-Yuen, which give the tea its specific properties in connection not only with the beneficial gastrointestinal effects we expect from this tea. The tea produces a rich, dark, powerful infusion with an earthy aroma and taste with coffee sub-tones, all wrapped in a very refined sweet floral aroma.
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.
This beautiful black tea comes from one of the most northerly tea growing regions in the world, Nagomari village in Guria province of Georgia. The subtropical climate of Western Georgia is perfectly suited to growing high quality teas. Gentle slopes of Etseri Estate are distinguished by cold winters and cool nights. While low temperatures might limit the size of harvests, they also help control pests and allow the tea to be grown naturally, without the need for harmful pesticides. Changes in temperature between day and night also makes for tender, aromatic buds, which grow more slowly than teas in warmer regions, creating a specific delicious flavour.
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.
It took some time to improve the manufacturing process to produce a smoother, sweeter tea with a touch of tartness. The tannins are tamer and balanced and by choosing to work with spring crops, this tea is very generous and ample. If you hesitated beforehand, now’s the time to try it out! GABA Tea is one of a rare bread of teas that was initially developed for its purported health benefits.
Excellent highest category Luk On, which has undergone a long process of ageing. Balanced climatic conditions are essential for the quality and taste of ageing teas, and these conditions change little during this process. The climate of the Chinese province of An Hui, from where this tea originates, is determined amongst other matters mainly by the existence of the basin of two great rivers, the Yangtze and Huaihe. The province is characterised by its extensive plains in the north and its high mountains in the south. This tea offers a typical raw, earthy aroma and taste, with refined coffee sub-tones. The infusion is brownish-black, dense and very aromatic. With regard to its gastrointestinal properties it is an ideal tea for drinking after meals.
Touareg tea, often named “sweet menthol tea”, is a traditional tea in North Africa and a range of Arab countries. Most often, and in the case of our tea, its base is strong green Gunpowder, which is generally perfumed with peppermint leaves. The traditional preparation method is relatively complex, and the tea and mint leaves are brewed together in several steps with a large quantity of sugar. Our mint perfumed Gunpowder gives you the opportunity to prepare the tea more quickly by a simplified method, and to decide whether to prepare green tea perfumed with mint or to sweeten the tea and prepare a modern version of Touareg tea.