Tea sorted in categories by shape.
Song Zhen / NeedleA beautiful black tea made of new sprouted tips and leafs. 1bud /1 leaf ratio puts this tea into the high grade. Yunnan is known for its ’ big tip teas’, but one can find many variations in the flavor profile depending on the specific region within Yunnan. Yunnan is home for ’ Dian Hong’ black tea, the Song Zhen is one of the types of “...
Two , three leafs and bud selection of spring harvest from 70-100 years old arbor trees in Pa Sha mountain which elevates from 1200 to 2000m alt. , processed by hand and traditionally pressed by stone. The medium pressed tea cake gives slight bitter but not astringent tea soup with soft Ba Qi and pleasant sweet aftertaste.
The spring tea leafs from the old trees in area in 1900m.alt picked in early spring. In ratio 2-3 leafs / one bud in medium pressed tea cake.Unique flavor of flowers without any astringency or bitterness .The yellow tea soup is clean and bright giving smooth and rich sweet floral taste in full mouth following by intensive "Hui Gan" all the way down the...
Spring tea leafs from arbor trees in Wu Liang mountain , processed by hand and pressed into medium press tea cake in Qi Li village by local master. The tea with beautiful scent of flowers has a clear liqueur with touch of fruits giving quite sweet, but slow "hui gan".
Ya Bao is usually used as additional ingredient for black or pu-erh tea. It gives sweetness to the bitter tea and bring forest ( wild scent ) notes. The scent of flowers in early spring comes out from the glass or pitcher although these are from autumn. This is more affordable version of our Gao Li Gong Shan Ya Bao.
A high grade of spring green tea. Medium size 1 leaf :1 tip ratio are rolled up into the 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 medium grade of spring green tea. Medium size leafs and tips are rolled up into the 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.
"Bits and pieces" from wild old trees of Jingmai mountains fermented in Menghai and after 2y stored in Kunming , which is bit noticeable on "front" taste. However the tea material origin gives very nice scent of fresh almonds and very thick , creamy tea soup has very sweet taste.
Shu pu-erh tea pressed into the pellets called "cha tou" in 2015 and stored in Kunming since 2012 has well balanced taste ( not too dry ). It takes around 3 infusions before pellets start to give full and rich tea soup which lasts for next 10 steps. The medium fermented shu has sweet tea liquor is sweet with touch of old wood with sweet sensation under...
Arbor tree tea material from Bada mountain in Menghai, processed in Zhang Lang village and medium pressed into the cake. Honey fragrance tea soup has a sweet beginning with slight bitter end. There is a also bit of astringency sensation after few steps but followed with sweet mouth feel after.