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.
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.
Our premium mini tuo cha are made from Simao fermented ripe pu-erh. These are about 4-5 grams each. 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.
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.
People in China drink Ku Ding Cha in place of classic green tea, despite the fact that this is not an actual tea (Camellia sinensis), but a herb. The word Cha in the name is thus somewhat misleading. We also see in the name the word "Ku", which means "bitter" and "Ding", which is a Pinyin transcription of the Chinese character which looks like a point.