Filter
Loading...
Tags
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...
Various types of teas which don't fit into the regular categories.
Mixture of Pu'erh tea with flowers and herbs or other teas.
Various types of teas which don't fit into the regular categories.
Mixture of Pu'erh tea with flowers and herbs or other teas.
Subcategories
Hei Cha (黑茶)
Hei cha is as post-fermented tea or dark tea which gone through
the long time fermentation ( from months to years ).
Controlled humidity and oxygen helps to achieve
right process of fermentation and therefore the taste.
There is a long history of production Dark Tea ( don't confuse with the Black Tea )
as far as Ming dynasty
and these days Hei Cha is mainly produced in provinces
like Hunan Shanxi Yunnan ,Guangxi, Sichuan.
This tea usually comes in pressed form.
Flower tea and Herbal tea.
Category consists mostly Yunnan flowers оr herbs which can be brewed in hot water or mixtures - tea with flowers , like jasmine tea.
Oolong (pronunciation: /uːlɒŋ/) is a traditional Chinese tea (Camellia sinensis)
produced through a unique process including withering the plant under the strong sun
and oxidation before curling and twisting.
The degree of oxidation can range from 8 to 85%,
depending on the variety and production style.
Green tea ( 绿茶 ) is made from Camellia sinensis leaves that have not undergone
the same withering and oxidation applied as for oolong tea and black tea.
Numerous claims have been made for the health benefits of green tea,
but nothing was clearly proved. Yet , daily consumption of green tea has been associated with a lower risk of death from cardiovascular disease. Yunnan green tea from Simao or Lincang.
Huang Cha (黄茶)
Yellow Tea - initial fresh tea leafs processing is same as regular
green tea except they have to be three times roasted
and last step "men" stewing , which kills the excessive original bitterness
of the green leafs and adds to the tea mellow soft taste.
The Yellow tea was very popular at the early times of Tang dynasty.
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...
Spring harvest from Lincang , then processed and stored in Shanxi province. Classical mixed tea material of young and old arbor trees of Mengku . The beautiful scent of wood ,caramel and nuts comes out from teapot after first infusion, but don't expect the same sensation in your cup. Although its a hei cha , the taste reminds more like some old sheng puer...
The tea has unique scent of fresh nuts and old wood, very pleasant and full in mouth, sweet and mellow with touch of wild honey and almonds. Jin Hua - golden flower, which is fungus purposely grown by special way of fermentation and it gives the tea unique sweet & sour taste. There are many articles about positive effects to human body of this fungus,...
General grade , daily drinker Da hong Pao tea from Wu Yi. Quite heavy roasted which is reflected in aroma of brewed tea leaves and so in the taste. Charcoal , roasted nuts with touch of roasted coffee beans scent , would be the main characteristics of the sweet tea liquor you are going to get in the cup.
The aroma of brewed hot leaves have light touch or roasted nuts but those are not much reflected in taste it self as it's mostly covered by traditional wet basement layer during the entire session. Slight bitterness might appear at the beginning ( especially in strong infusions ) but leaving a sweet impression in mouth right after few cups. Decent daily...
Dried and shaped leafs of the herb locally called "jiao gu lan" tea or in latin Gynostemma pentaphyllum. It is a part of the Chinese Traditional Medicine but also used as a blend of puerh tea or black ( red ) tea. It was marketed by the Menghai tea factory back 1993 with claims of promoting health , which we do not support due to our business policy....
The larvae eating tea leafs and leaving the droppings behind which are heat processed. The scent old basement Liubao notes in taste are much softer then a in actual leaves and so the sweetness. Very small amount of tea can be used. 1g in 100ml gaiwan, or 1g in 200ml pitcher ( in T-bag ) , or 1g in the strainer with pouring the boiling hot water or...
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...
Spring tea leafs from Huo Shan located in Anhui province. This is a type of green tea which has an additional post-processing to diminish original excessive bitterness of the green leafs which will turn to yellow-ish color after. It's recommended to use lower temperatures for brewing in order to get sweet and rich tea liquor. Yellow tea was very popular...
These roses are also known as Wild Golden Edge Rose " Ye Sheng Jin Bian Mei Gui ". The name " Wild " is because flower's seeds originally came from wild variety. Nowadays they are farmed in Li Jiang area at the foot of Ye Long mountain in Yunnan. The rose's flowers are bigger than the actual real wild ones but thanks to it's origin they still have very...
Flowers come from Li Jiang area where they grow at the foot of Ye Long mountain and very popular in local cuisine like making flower cakes or roses jam ( we have that sometimes for breakfast with pancakes :-) . In Chinese medicine is used for roses pills or herbal tea for detox , to the clean liver or clam down upset stomach. Drinking roses tea is...
Flowers known as "Mei Gui Qie"- Hibiscus Sabdariffa, coming from south part of Yunnan Commonly used by locals for making Chinese medicine or just simply herbal tea for detox and it's widely drank by Chinese ladies ( as it apparently helps to skin regenerate ) . Price for 10g in plastic bottle to protect the fragile flowers from being crushed.