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 White Monkey comes from Tongren, a small city known as the "gateway to eastern Guizhou". You can find it in the junction of Guizhou Province and Hunan Province. Early in the morning within the first two weeks of the new season's tea growth, around late March time, the top two leaves and bud are carefully plucked from the bushes. The tea leaves still have the 'hairy down' on them and when gently steamed and dried they become a truly superb green tea. A pale infusion offers a pure, delicate, velvety flavour. You can enjoy a truly delicate taste with a slight trace of honey notes. The tangible astringency sits mid-tongue, balanced with a natural green sweetness that lingers pleasantly long after the cup is finished.
The material for this amazing Sheng Pu-erh comes from Gu Shu trees in Bai Ying Shan (2019). You can expect something special. The dried leaves have a fair aroma of apricot fruit. Flavour is typical Baiying, sweetness, mineral notes, a sweet aftertaste that carries and a smooth consistency.
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.
We were happy to be able to have sourced this incredible Mao Cha. The material come from Gu Shu trees in Bai Ying Shan (2019). You can expect something special. The dried leaves have a fair aroma of apricot fruit. Flavour is typical Baiying, sweetness, mineral notes, a sweet aftertaste that carries and a smooth consistency. That’s all good! It’s the feeling of this tea that’s truly special. The feeling itself is extremely meditative, not harsh or energetic but quite aggressive and forceful in its relaxing nature. Simply put, very intoxicating Cha Chi experience.
This tea is a flagship among jasmine teas. An accurate translation of the name is 'Snowflakes Drifting into Emerald Pond', a description for floating jasmine flowers in the green brew. An excellent organic Qing Ming Mao Feng was selected as a base material. At the end of Summer during the hottest days (when the jasmine has the best fragrance), it was scented with fresh jasmine bud for five to seven times.
Kamairicha 釜炒り茶 is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
An everyday favorite among Japanese people, Bancha 番茶 has a bold, refreshing spirit. This tea is crafted with leaves harvested in late summer and then steamed and rolled. Though its production process is similar to that of Sencha, Bancha leaves are harvested later in the season for a sweet, yet bold and robust flavor. It can be enjoyed cold or hot.
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.
Matcha Yatakagami is the highest quality Matcha produced in Japan. Each leaf for this item is specially selected and carefully picked by our farmers' skilled hands. Today most tea leaves are trimmed by machine and traditional hand picked Matcha is rarely grown and is therefore very precious. The flavor and aroma of hand picked tea is much more mellow and smooth than tea trimmed by machine.
This quality Matcha from Uji is packaged in individual portions in 2 g bags. This is a response to the demands of customers who consume Matcha during travel or sport. It is prepared very simply using a shaker in any sealed vessel, either in hot or cold water according to your own preference. The powder is of a clear green colour, and the beverage has a delicate, sweet flavour. Thanks to its packaging in individual portions to be consumed immediately after opening, the Matcha remains fresh for a very long time.
Tuto velmi kvalitní organickou Matchu z Uji prodáváme v "pull-up" kovové dóze, která ji po celou dobu skladování skvěle chrání. Po odstranění vnitřního víčka je dále chráněna vzduchotěsným šroubovacím uzávěrem. Zákazník tak není nucen přesypávat prášek ze sáčku do dózy. Nabízená Matcha je určena pro přípravu šleháním během čajových obřadů, o její kvalitě nevypovídá jen jasně zelená barva, ale především jemná sladká chuť.
Tamaryokucha (玉緑茶) is a type of Sencha, which literally means "curly green tea." Tamaryokucha is grown and harvested the same way as straight-leaf sencha, and it's processed the same way, except for the very end of the teamaking process, where the leaves are rolled to make them curly.
Made from the stems and veins of premium Gyokuro tea leaves, Gyokuro Karigane Premium has a unique and delicately sweet flavor. Karigane stems are rich in Teanin, the constituent found in Gyokuro and Matcha grown in defused sunlight 20 to 30 days before the harvest. Teanin provides an element of sweetness and flavor to the tea.
If you have ever tried Karigane, you will know that stalks give sweet flavor. To make our Houjicha Karigane, Sencha tea is used for roasting (Ichibancha from the first harvest of the year). Through the roasting process the tea attains a brown colour and a distinctive roast aroma with nut to cinnamon elements. True delicacy!
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.
Our Matcha is Ichibancha, it comes from the first time of the year, and it originates from Uji region in the province of Kyoto, which is the oldest locality for production of Japanese green tea. Like Gyokuro tea, tea leaves grown in the shade are used for production of Matcha tea. Thanks to the slower growth of the shaded bushes, the tea leaves have a larger content of amino acids, which provide a sweeter taste of the resulting tea.
One of the best quality available jasmine teas of the “Te Ji” (Special Grade) class, which was founded by hand rolling buds and the first leaves of quality green tea into neat balls and subsequent perfuming with jasmine blossoms.
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.