Shui Xian, often spelled as Shui Hsien, which literally means Water Sprite (Water Fairy) or Narcissus. The traditional making process of Shui Xian Oolong is very complicated, and the most sensitive is baking, which defines a final taste and quality of this tea. Our Shui Xian Oolong Tea uses the traditional baking process, which is to place the tea in a bamboo baking cage, using the heat generated by burning charcoal, to bake the tea leaves for a long time. This tea belongs to medium-baked tea, so the dry leaves have relatively deep color with obvious roasted aroma and honey tones.
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.
What a foolishness it would be to through away any part of a tea plant, especially branches. Within Tie Guan Yin tea manufacturing process tea branches are a side product. They are dried, aged for 2-3 years, steamed and gently roasted. They then undergo a traditional process that includes separate roastings in wood fired, iron cauldrons. Patient roastings slowly develop the distinctive flavor and aroma. When you brew it, you get a mellow roasted aroma, smooth texture with a light woody, chocolate flavor.
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).
This tea is a legend, whose existence dates back to the beginning of the 18th century (Dao Guang), and during the reign of the Qing dynasty was given the title “King of all teas”. It has a full, dense taste of mountain Oolong, with a specifically sweet finish, and after a few small sips creates a floral aroma in the mouth, which lasts for several minutes, which few teas can achieve.
A tea combining a sweet to intoxicating aroma of Osmanthus with a natural fruity base of Taiwanese Oolong. The recipe for this tea has been known for very long, and has been popular particularly amongst women, who have always believed that the tea is capable of accentuating their beauty. In any case this is a pleasant tea for serving to your close friends at any time of the day.