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 value set can get you very elegant White Porcelain Gaiwan 150 ml, White Porcelain Tea Pitcher 200 ml and two White Porcelain Cups 75 ml at lower price than if bought individually. All made in Taiwan.
A gaiwan is a must have item for any tea enthusiast. Nothing is as versatile and practical when one wishes to make a quick infusion or experiment the rewards of loose leaf infusions. Add to this the most neutral and durable material there is: porcelain, and you have a beautiful and long-lasting solution. A design of this gaiwan is very well made and ergonomically correct. The cup sits deeply in the saucer, does not wobble when you pour and the lid is well-balanced. Simply said, this is a gaiwan which fits tea professionals as well as pure beginners.
The first thing you will notice when holding this cup is its weight and thickness. It is thicker to provide added insulation for sensitive hands as well as resist the abuses of everyday life. I guess that by now you understand how it got its name. Further than these functional features, this is a cup offers all the refinement necessary to showcase any of your good teas! It offers a good volume and shape and is a pleasure to handle.
Pitchers are also often referred to as fairing cups. This is quite descriptive of their use when it comes to serving tea. When serving more than one person, pouring from the pot into a pitcher and then using this pitcher to serve guests allows everyone to enjoy a similar tasting liqueur.
Taiwan Lapsang Souchong is an assertively smoky due to the unique combination of hardwood and pine used in the smoking process. It is for the taste enthusiast, as one generally either loves Lapsang Souchong or has no use for it, rarely is there a middle ground! The base tea that is smoked for our Taiwan Lapsang Souchong is fully-oxidized post-smoked leaf. The tea offers a deeply flavorful cup with a distinctive smoothness, topped off by hints of signature smoky pine.
Yuchi Wild Shan Cha is a rare wild tea that comes from a strain of camellia that is native only to Taiwan. Growing wild in Yuchi near Sun Moon Lake, it has a complex profile that makes for a very special and tasty cup. You will experience notes of honey, peaches, cooked fruits and a very clean finish.
High mountain black tea from Shanlinxi is simply divine. If you indulge in the pleasures of high-mountian oolongs, you must try this tea. You will experience the same expansive liveliness where tangy stone fruit notes (peach, cherry) will dominate with hints of fresh vanilla and wintergreen freshness. The body is suave with very supple and silky tannins but what surprises is the most pleasant long aftertaste that simply lures you to not stop drinking it!
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.
Another very unique black tea from Taiwan, produced from a cultivar imported from China's famous Wuyi area between 1796-1820 (referred to as Wu Yi Zhong, 武夷種). Typically the cultivar has been used to produced heavier roasted oolongs similar to those from Wuyi with black tea production a more recent innovation. It makes for an interesting cup that is complex yet refreshing, achieving both qualities of fine Taiwanese black teas and Wu Yi Shan oolongs. The aromatic leaves of this Mingjian Wu Yi black tea are rather long, thin and wiry in appearance. The liquor produced is a dark red colour with a lovely fruity aroma. The taste is light yet complex.
Jin Xuan is famous for its creamy, milk-like aroma, which complements the rich body and transfers into the flavour with a caramel taste. Hints of honey and frankincense add to the intriguing, complex charm of this special tea.
A very special black tea from Taiwan, Yuchi Red Jade (魚池紅玉紅茶) is also known as ‘Ruby’ tea. This tea is made from Hong Yu TRES No. 18 cultivar. Hong Yu translates as Red Jade or Ruby, hence the name for this tea. Our Red Jade black tea comes from Yuchi Township on the shores of the picturesque Sun Moon Lake in Nantou County of Taiwan. Yuchi Red Jade black tea has large twisted leaves that produce a dark amber red liquor. This tea is famous for its spicy, peppery and menthol flavours. There are very pleasant fruity notes and hints of mint and eucalyptus. Yuchi Red Jade is a very complex tea and the clean yet thick liquor combined with these unique flavours make this a truly captivating tea!
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.
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.