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.
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.
Shui Xian is the most traditional tea cultivar in Wuyi. In Wuyi, there is a saying, 醇厚不过水仙 - No better taste than Shui Xian. Especially for the Lao Cong Shui Xian, the main word to describe its special quality character is "Sweet". The kind of sweetness which is pure and clear with no confusing flavors. The three-stage charcoal roasting makes the tea ending up with mature sweetness, accompanied by a mellow coffee like flavor. And the old trees (Lao Cong 老枞) grown ecologically add a delicate mature complexity and overall energy (Cha Chi 茶气). Truly amazing tea.
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.
Our Bing Dao Sheng Pu-erh Cake (冰岛生饼) is a raw pu-erh cake that comes from Bing Dao (冰岛) Village located high in the mountains not far from Mengku. The 200 g cakes are hand pressed from leaves picked from ancient arbor trees grown at an altitude over metres. These are fully grown tall tea trees that are 200-300 years old and being of this age are very suitable for producing high quality sheng pu-erh. Cake releases a pleasant fruity aroma. The clear and bright golden liquor has a light fruity aroma. The taste is smooth, with fruity plum and creamy cereal notes. There is already a good amount of sweetness in this tea even though it has not been aged for a long time.
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.
An organically grown white tea from Simao in Yunnan Province in China. It was harvested by hand at an altitude of about 1500-1600 m above sea level, a bud and one to two leaves plucking style. The fragrance of the dry tea leaves is fresh and the infusion tastes smooth, sweet and soft with nutty tones and a subtle florality. The aroma and texture of this tea reminds one of an aged white tea.