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Blend of mao cha from Lao He Zhai , Mei Zi Qing and Mang Fei villages ,...
White tea from early spring harvest of wild tea trees growing in forests...
Early spring harvest leaves from Yunnan tea plantations but processed by...
Wild tea trees from Da Xue Shan in Yongde county. The leaves have gone...
The first harvest of Yunnan high grade green tea made of tips only ,...
"xiao yu zhen" - small jade needlesA top grade of spring green tea...
A high grade of spring green tea called Jade Snails. Medium size 1 or 2...
A top grade of 1st. spring green tea. Small size leafs and tips (1 leaf...
Blend of mao cha from Lao He Zhai , Mei Zi Qing and Mang Fei villages , fermented in Yong De and pressed in Kunming year later. This spring ( yep , it is ) material has typical Yongde notes of roasted walnuts ( very noticeable from aroma ) with touch of fruitiness in taste. Rich and creamy , no pile odor, very easy drinker. There is not much to...
White tea from early spring harvest of wild tea trees growing in forests of the big Snow Mountain. As every year , this one has very bright sweet-fruity-sour-wild taste with after aroma of Ye Sheng Yabao notes reminding you an origin of this tea . Flowery and slight vegetal notes " qing wei " are also vivid from the gaiwan of hot brewed tea leaves. Very...
Early spring harvest leaves from Yunnan tea plantations but processed by Fujian master. Truly unique in matter of taste which resembles something between traditional fruity Dian Hong and Jin Jun Mei with Hong Oolong notes. Perfect timing and temperatures guarantees no potato odor in your gaiwan. Brew it long , brew it hard if you want. You will get...
Wild tea trees from Da Xue Shan in Yongde county. The leaves have gone through the partial "ti xiang" ( high temp. roast ) , but very short time to just reduce the accesive sourness which Ye Shengs tend to have. That can be noticeable in brewed leaves as roast nutty touch in aroma , yet not much reflected in taste it self. Clean fruity sweet tea is...
The first harvest of Yunnan high grade green tea made of tips only , locally known as "xue ya" - snow tips. Very similar to Snow Dragon " xue long " just not that curvy shaped , yet very close to the taste as well. Delicate, sweet taste and fragrant aroma. Its flavor is vegetable and nutty. Limited amount!
"xiao yu zhen" - small jade needlesA top grade of spring green tea needles with ratio of single tips or tip with top leaf rolled up tight into the needle shape. This one belongs into the tipsy category so need to be brewed with care. Gentle and pleasant vegetal aroma with very slight touch of roasted nuts and subtle sweet taste. This is the first harvest...
A high grade of spring green tea called Jade Snails. Medium size 1 or 2 leaf :1 tip ratio are rolled up tight into the small snail shell shape which makes convenient for transfer and preserves the flavor for long time.Within the first infusion the mellow and nutty scent comes out from the cup and tea soup gives chestnut-ish flavor with hint of fruits....
A top grade of 1st. spring green tea. Small size leafs and tips (1 leaf & 1 tip ) are rolled up into the snail shell shape which makes convenient for transfer and preserves the flavor for long time. An intensive nutty scent comes out from the cup or gai wan when brew this tea with touch of chestnuts and fresh cut grass.
The first harvest from wild tea trees growing on Bada Shan tea mountain. We got this year only 20kg of that purple leaf and the primary aim is to blend it with Yue Guang Bai which will be later. For now , we decided to share some loose with our tea friends and enthusiasts before we press it. ( that's why only 50g / packing max available ). The pressed...
The very first spring harvest from end of the February. Simao green tea , primarily made of tips , requires very gentle and lower temperatures for brewing. As it's typical for such a delicate tea, the taste is smooth and subtle , sweet and refreshing. This year greens start bit earlier than previous years ( less rain , warmer weather this year ) and we...
Small private batch fermentation of Bulang Shan mao cha made by our master in Menghai. The pressed 6g of shu blended with approx. 0.8g of aged "chen pi si" - dried tangerine threads , guarantees very balanced taste and not overwhelming sour orange tea like those Shu in Tangerine. The aged skin also have more subtle taste which doesn't release sharp...
The very first spring harvest from end of the January. Simao green tea consisting fair amount of tips realeses intensive vegetal taste and aroma with notes of fresh cut grass, which is typical for the first flush of Cui Ming " The Bright Emerald " referring to the vivid bright green color of the leaves. Very small batch , limited amount!