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Medium oxidized and medium light roasted oolong from organic tea...
Medium oxidized Taiwanese gaba oolong. This one is close to the red side...
Handmade double fired jianshui gaiwan made by our master on special...
Dong Ding "Frozen Peak" dark green, tight rolled leaves of medium-light...
The Taiwanese version of Yunnan's Mi Xiang Jin Ya on steroids - from...
Handmade tea cup from Jianshui white clay "Bai Ni", wood fired in the...
Medium oxidized and medium light roasted oolong from organic tea plantations of volcanic area in Tengchong. It was stored in big vacuum pack until February 2025 , when we found it in producer's warehouse and repack it into the 6g. Honey-fruity-cocoa and light roasted nuts notes with touch of wood are in aroma and so the taste. The full taste spectrum is...
Medium oxidized Taiwanese gaba oolong. This one is close to the red side so dominant fruity notes over the flowery ones and paired with unreplaceable taste of dry grapes. ( raisins ) , which are also quite noticeable in aroma. Fair 8 steeps ( depends on brewing style ) before you start to notice raw leaf taste emerges with replacing the diminishing...
Medium roasted entry level yancha made of Rou Gui bush tea varietal. Bittersweet with candy-fruity background in taste and some flowery notes might be experienced in aroma from the cup. 8g packs, which locals in Wuyi Shan brew in 100ml gaiwan. We recommend large brewing vessel ( at least 140ml ) for such an amount to enjoy balanced tea. Use drop down...
Handmade double fired jianshui gaiwan made by our master on special order. The primary task was to made thick wall with good thermodynamic gaiwan for shu puerh or hei cha . The clay is 3-4mm thick, so gaiwan is quite heavy ( around 230g body with a lid ) and wider ( around 100mm ) which suits rather experienced users. Yet, for it's durability can also be...
Dong Ding "Frozen Peak" dark green, tight rolled leaves of medium-light oxidised, lightly roasted, in order to reduce the "green" taste yet preserve the original flowery notes of this famous taiwanese oolong. Mellow sweet and fruity sourish taste balanced with a gentle touch of the roasted almonds notes in aroma and sweet aftertaste. No astringency or...
The Taiwanese version of Yunnan's Mi Xiang Jin Ya on steroids - from our point of view. A very intense honey fragrance fills your mouth. It is less sensitive to the right temperature and behaves much better with longer infusions than Yunnan tips one. The sweetness gradually disappears after about the 7th infusion, but remains on the tongue as a pure...
Oriental Beauty white tip oolong which doesn't need any long introduction to justify it's fairly high price. This one comes from the Taiwanese tea plantations, where the tea jassid bug isinvolved in the whole process of this unique tea. Heavily oxidized leaves and tips giving out fruity candy taste like something between old white tea and yunnan wild...
Handmade tea cup from Jianshui white clay "Bai Ni", wood fired in the kiln with ash glazing applied. Purposely made pattern of cracklings, similar to "Ru Ci Kai Pian" achieved by fast cooling. The weight of the cup ( thick walls ) feels comfortable in the hand and and sleek surface gentle to your lips ( not rough surface ). Two different patterns available.
Special grade "tou chun" spring harvest from bushes growing in Yongde. Medium-dark fermentation, which is typical for shu puerh from that area. Dry walnuts in aroma and taste layered on overall sweet liquor. Dark chocolate notes with bitter touch will emerge during the harder steepings, making this 200g medium-hard pressed shu brick significantly...
Traditional Menghai medium-dark fermented top grade of shu pu erh gong ting pressed in small cake. Daily drinker for morning strong shu addicts who need earthy, yet sweet taste combined with dry walnut notes and sweet after taste. Medium hard pressing allows cake to be chipped off simply by hand from the edge. Small sample or full tong are available for a...
The concept without pile fermentation (shu Lubao ). After withering, kill green done on 250C followed by steaming and light re-roasting before further ageing in the basement storage.Fruity aroma of brewed leaves are slightly bitter front taste which turns to sweet aftertaste after around 3rd infusion, reminding Liu An hei cha by it's roasted nuts notes...
Spring purple varietal tea leaves Zi Ya harvested from medium size trees growing on Big Snow Mountain in Yongde county, processed as a black tea with accurate light roast in order to reduce excessive herbal taste ( typical for purple varietal ) yet preserve the original fruity-camomile notes which makes this tea significantly distinguishable from others....