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.
An everyday favorite among Japanese people, Bancha 番茶 has a bold, refreshing spirit. This tea is crafted with leaves harvested in late summer and then steamed and rolled. Though its production process is similar to that of Sencha, Bancha leaves are harvested later in the season for a sweet, yet bold and robust flavor. It can be enjoyed cold or hot.
Kamairicha 釜炒り茶 is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
Rooibos can be translated loosely as “red bush”, which is a slightly misleading name, since this plant is green with yellow flowers. It is evident that this does not refer to the tea, nevertheless it is frequently associated with the tea due to the similar preparation method and certain shared medicinal properties such as antioxidant effects. The Rooibos plant, which with only few exceptions grows exclusively in South Africa, gains its typical red colour during the oxidation process, during which the typical sweet taste of this “non-tea” is formed.
The silver-tipped leaves of this first flush Darjeeling offering yield an amber gold liquor with a fresh, lively character. The flavorful cup is delightful on the palate, smooth with floral hints. A refreshing pungency is balanced with an overall honey-sweet quality that lingers long into the finish.
Our Dian Hong Jin Hao comes from South Yunnan organic tea garden located at the altitude around 1,650 m which is well managed ecological subsystem. Tea leaves were harvested in the middle of April and processed in a factory with 50+ years of experience in producing black tea. The tea garden is planted with Changye Bai Hao tea cultivar, which is famous for its long tender tea shoot and a lot of white hair. The tea tree behaves good resistance to disease and pest. Tea brewed from our Yunnan Black Tea has a reddish brown color. The aroma is strong sugary and floral with a slight roasted undertone. The taste is smooth and sweet and the aftertaste is refreshing and clean.
This tea is a flagship among jasmine teas. An accurate translation of the name is 'Snowflakes Drifting into Emerald Pond', a description for floating jasmine flowers in the green brew. An excellent organic Qing Ming Mao Feng was selected as a base material. At the end of Summer during the hottest days (when the jasmine has the best fragrance), it was scented with fresh jasmine bud for five to seven times.
We were happy to be able to have sourced this incredible Mao Cha. The material come 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. That’s all good! It’s the feeling of this tea that’s truly special. The feeling itself is extremely meditative, not harsh or energetic but quite aggressive and forceful in its relaxing nature. Simply put, very intoxicating Cha Chi experience.
A special Luk On tea, ageing in the presence of a range of Chinese herbs according to the recipe of Li Ching-Yuen, which give the tea its specific properties in connection not only with the beneficial gastrointestinal effects we expect from this tea. The tea produces a rich, dark, powerful infusion with an earthy aroma and taste with coffee sub-tones, all wrapped in a very refined sweet floral aroma.
V čínské provincii Hunan najdeme několik zajímavých čajů, ale asi nejzajímavější a nejznámější je Fu Cha nebo Fu Zhuan, který řadíme do kategori čajů Hei Cha a který typicky najdeme v podobě lisované cihly o hmotnosti 300 g. Čaj je někdy nazýván Golden Flower Tea díky přítomnosti ušlechtilé plísně Eurotium Cristatus, která připomíná male žluté kvítky a je rozprostřena po celém objemu cihly. Čaj silně rezonuje s prvkem Země (Wu Xing) a je po staletí oblíben mezi korejskými mnichy. Tibeťané a mongolové jej vždy používali jako lék na bolest břicha. První Fu Zhuan byl vyroben již v roce 1368 na počátku vlády dynastie Ming a nikdy nechyběl mezi zbožím, které se převáželo po Hedvábné stezce.