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.
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.
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.
Our Zheng Wei Tie Guan Yin comes from Anshan organic tea garden. The tea leaves were harvested at altitude of1,100 meters. We have purposely selected Autumn tea 正秋茶 plucked the day before Cold Dew 寒露 (one of the traditional Chinese 24 Solar Terms) as it has a richer and long-lasting flower fragrance and taste. The dry leaves of this tea may appear less tender than spring green tea but we prefer teas with full body and rich taste. It offes bright yellowish brew with delicate milk and flower scent. It has a very sweet and refreshing character.
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).
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.
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.