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Jianshui tea pot fired in kiln...
The concept without pile fermentation (shu Lubao ). After withering,...
Autumn Anxi Tieguanyin oolong tea from Chang Keng area. Fully hand...
Spring purple varietal tea leaves Zi Ya harvested from medium size trees...
Traditionally wood fired Jianshui clay "Zhu Ren Bei" shape tea cup made...
Jianshui tea pot in Ji Zhong style, fired in kiln traditionally on...
Long Dan Handmade satin black Jianshui teapot in shape of Dragon Egg ,...
Very thin and light , around 100g " ( weigh in hand without plate )...
White clay, handmade double fired "Qin Quan" - The Power of Qin Dynasty...
Dan Cong tea farmer - Liu family
Liu's family live in on Wu Dong Shan which is part of the Feng Huang Shan - The Phoenix mountain ( one of the main areas producing Dancong tea ). Liu's family keep the tradition of processing tea for four generations and in his tea garden you can find tea trees over 200 years old.
Whole fam...
Dan Cong tea farmer - Liu family
Liu's family live in on Wu Dong Shan which is part of the Feng Huang Shan - The Phoenix mountain ( one of the main areas producing Dancong tea ). Liu's family keep the tradition of processing tea for four generations and in his tea garden you can find tea trees over 200 years old.
Whole family is engaged in the Dancong production business and we directly cooperate with them.
Flowery scent with touch of roasted almonds followed by same mouthfeel experience , would be probably the main description of this medium roasted dancong from older tea trees of Liu family. In certain steppings the roast notes are dominating over the flowers but sweet fruity candy sensation forms up on both sides of the tongue after few cups and stay...
Although "Gao" means tall but it's rather reflecting the fact that those tea trees haven't been trimmed or any other way looked after. The 2022 harvest had been sitting at the farmers storage for a year and after roasted again in February 2023. This double roast with some natural oxidation " can also say taste transforamtion " gave some unique notes of...
As the name suggests "Tong Tian Xiang" - the fragrance up to the sky, Dancong from old arbors is trully very aromatic and that also is reflected in taste. The powerful flowerness from the gaiwan will scent the room, sort of lavender-ish notes will stay in the mouth during the all session and slowly retrieve at the end. If you are a fan of the Green Ya Shi...
" Bai Ye " - White leaf - The first winter harvest of medium oxidized and light roasted Dancong tea from older trees / shrubs " lao cong " . Caramel-ish with very subtle notes of the roast pairing well with overall gently bittersweet taste. As every winter tea , this one also comes in limited amount.
Medium oxidised and roasted tea leaves from the first spring harvest of old trees " lao cong". Beautiful floral aroma fills the room after the first pour of hot water. Distinctive scent which is rich in orchid notes also reflected in cup accompanied with touch of honey in aftertaste. Fruity sweet through many steps with touch of bitterness during longer...
From old arbor tea trees ( higher altitude than we had before ) ."Mi Tao Liang" - the scent of peaches, is dominating texture of this tea. The tea soup is gentle bitter in front with harder infusions but gets sweet lingering feeling on side of the tongue which overall turns to the peachy-ish mouth feel when breath out trough your nose. Don't be afraid to...
Late winter and early spring harvest medium-dark roast Dancong tea which is not counted as a "Xue Pain" - snowflakes neither "Tou Chun" - the first spring harvest but as snow spring harvest with unique name "Cha Hu" - Tea Tiger, called like that by local people. The aroma , and so the taste , resembles "Xin Ren Xiang Dancong" - the almond notes with touch...