Tie Guan Yin 铁观音 (also known as Ti Kuan Yin, Iron Buddha and Iron Godness of Mercy) is one of the most popular oolong tea in China as well as in many parts of the world. It is produced in Anxi County of Fujian Province. Golden Crown Tie Guan Yin is a premium Tie Guan Yin harvested in the middle of April about 2 weeks before the main Spring harvest season starts. Buds and tea leaves are still quite small at the time, many steps must be performed without machines with special attention to a temperature control when baking. It is a very special grade of Tie Guan Yin which is made only once in a few years.
It is a unique tea in more ways than one as its name will suggest. This tea is produced essentially like a fragrant high-mountain oolong would be. The only difference is the oxidation level of the leaves which is more accentuated (90-100 %) bringing out the tangy stone fruit notes (peach, cherry) which dominate with hints of fresh vanilla and wintergreen freshness in the finish. It definitely remains a fragrant tea with its palette of sweet alpine meadow blooms and wild honey flowers. The mouthfeel is thick yet suave with very supple and silky tannins which hint at more amplitude with time as this tea is allowed to mellow, if one has the patience to wait!
This traditional Wuyi Oolong comes from Zheling village of Wuyishan is based on Ai Jiao Wulong (aka Dwarf Oolong) and Shui Xian (Water Sprite) cultivars. This very special traditional blend was created to take the best of both cultivars and make the resulting tea perfectly balanced. The recipe brings an additional complexity to the taste, better layering and amazing sweet taste complemented by a roasted nuts taste and aroma. There is a dried fruit sweetness which makes this a totally fresh and unique tea to enjoy. An aftertaste makes this tea even more enjoyable as it stays in your mouth for hours.
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.
Our Ai Jiao Oolong does not come from Wuyi but Baise of Guangxi. It grows at altitude of almost 2000 meters in separation from all kinds of pollution, both industrial or human. What makes this tea so special is the fact that the tea hill is actually a volcano which is still considered active. The volcanic soil gives tea bushes very special attributes in terms of health benefits as well as taste. The high elevation and volcanic soil impart a sweet taste and fragrant aroma highly valued by Oolong tea connoisseurs.
This middle oxidized Oolong is a remarkable example of terroir driven, single cultivar tea at its best. From the mountains of Shimizu, Koushun is a single cultivar, middle oxidized Oolong with all the attributes of mountainside tea: an exotic and enticing aroma, beautifully rolled needle shaped leaves and a pure color of a brew.
Hong Shui (red water) Oolong is the technical name for Oolongs that have been made like traditional Dong Ding Oolong. That process includes an oxidation that is higher than for high mountain Oolong and that gives fruity rather than flowery scents. The process also requires a medium to strong roast that adds honey, nutty aromas and a long, powerful aftertaste.
This handsome tea offers a creamy floral aroma combined with a smooth cream taste with floral notes. Mei Shan is one of the less fashionable mountain areas with the oolongs often ending up being re-labelled as from the neighbouring Ali Shan which commands a higher price. As a result, buying teas labelled as Mei Shan means you get a similar quality tea to Ali Shan but at a better price.
Da Hong Pao is a medium-baked oolong tea similar to Shui Xian, with a distinct woody aroma like dried leaves. The material for this tea comes from high-altitude mountains. Leaves are manually harvested in Spring. The tea garden sits at the foot of Dafeng Mountain. Because it is low populated and far away from a dense civilization, the natural and ecological environment here are preserved and become a paradise for wild animals.
Traditionally, Tie Guan Yin or Iron Goddess (sometimes even Iron Buddha) is a type of semi-oxidized oolong tea. Compared to other Chinese teas, Tie Guan Yin has the most complicated crafting process, among which the tossing step (yao qīng 搖青) is considered the most critical. This is the key stage to form the Guan Yin Yun (观音韵: guān yīn yùn) and give it its character. Our Tie Guan Yin carries very strong fragrance, while the tea itself is mellow and soft. We highly recommend it to those who drink tea for health benefits.
Tie Guan Yin 铁观音 (also known as Ti Kuan Yin, Iron Buddha and Iron Godness of Mercy) is one of the most popular oolong tea in China as well as in many parts of the world. It is produced in Anxi County of Fujian Province. Qingxiang 清香 means "light aroma" and this type of Iron Goddess started to be popular in 1980s. It is less fermented and less roasted than Nong Xiang Tie Guan Yin 浓香铁观音 (heavy aroma type) so its character is closer to green tea. The flavor of Qingxiang type is very fragrant and refreshing, the taste is moderate mellow. The tea liquor is of jade green color. You can notice that used tea leaves also look green with not many red edges than the Nongxiang type.
Giddapahar is known to produce some of the best Darjeeling teas in the entire region. The plantation at Giddapahar comprises of China, Clonal & Assam bushes including some of the oldest china tea bush varietals. The first flush black teas are extremely flavoury and aromatic. The quality peaks in the second flush with rich muscatel teas. Giddapahar also produces some selective batches of green teas in the month of July every year.
This tea grows at a height of 800 m above sea level in the small region of Luku in the Nantau district on the island of Taiwan. The tea is relatively new, regular production began around 1980, and the harvest takes place 4-6 times per year, including during the winter. One bud, one young leaf and two older leaves are harvested. It is usually harvested on a sunny day and left to dry in the sun, whereby the oxidation process begins, which continues inside traditional circular bamboo strips. The infusion has a honey colour and a floral aroma. The flavour is very delicate, sweet and slightly buttery, and can also be enjoyed cold.
One of the best quality Taiwanese Oolongs, which in other respects differs immediately from the others.The tea offers the complex, honey-tinged flavour of Oolong teas in combination with the fullness of black teas. Here we can observe a slightly spicy taste and aroma reminiscent of Keemun teas.
Dan Cong is a very old tea which dates back to a period 900 years ago, and its leaves originate from the Shui Xian tea plant, which grows upright from a single trunk, with branches opening outwards like umbrellas. The slightly crinkled, long brown leaves are very aromatic and produce a sweet infusion with a peach flavour, reminiscent of the popular Chinese longan fruit (with a taste similar to lychee).
Leaves for this tea come from Dong Ding mountain in Nantou county. They are harvested here all year round, but the best are in the spring, the ideal time for gathering is between 10 am and midday. The tea is only 18% oxidised, and thus preserves a large quantity of active agents of green tea, it is very aromatic and offers the aroma of honeysuckle and gardenia. The leaves are medium dark, relatively large and provide several tasty infusions, during the course of which both the taste and aroma develop and transform. The taste is sweet with peach rounded with honey, and very refreshing.