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Pan Hu Laser carved, small jianshui tea pot with embossed pattern and...
Laser carved, single cup Jianshui tea pot in shape of " Shi Piao " -...
Laser carved, single cup Jianshui tea pot in shape of " Xi Shi " - with...
Laser carved, single cup Jianshui tea pot in shape of " Long Dan " -...
Laser carved, single cup Jianshui tea pot in shape of " Long Dan " -...
Tea leaf ( mao cha ) imported from Laos and processed in Wuzhou by small...
Not specified grade of Liu Bao tea which has gone through the medium...
Traditional concept of Liu Bao tea without fermentation process applied...
Practice makes better! There are many smart articles
on internet and books about the tea available to buy.
But the main part of tea education , we believe ,
is not the theory but actual drinking the tea and
comparing differences between many aspects.
We include in this category products ,
which we believe are beneficial to tea drinker in a matte...
Practice makes better! There are many smart articles
on internet and books about the tea available to buy.
But the main part of tea education , we believe ,
is not the theory but actual drinking the tea and
comparing differences between many aspects.
We include in this category products ,
which we believe are beneficial to tea drinker in a matter
of practical experience.
You can also check some comparing tea reviews in our blog.
Subcategories
For more information about the naming tea ,please refer to Chinese Tea Vocabulary at the footer of the website.
Song Zhen - 1 tip and 1 or 2 or 3 leaves , Jin Zhen , Jin Si , Jin Ya, Jin Luo - only tips , Gu Shu - older / bigger leaves and Huang Pian ( yellow leaves ) and some tips
Fujian style with temperature final roast in short time called " Ti Xiang or Gao Xiang ", like Zhong Guo Hong , Zheng Shan Xiao Zhong which promotes nutty and chocolate sweet notes.
Yunnan traditional style with light withering and sun dried called " Shai Hong " , promoting fruity notes and suitable for ageing even in less humid environment.
Typical Dian Hong style like Classic 58 tea which is made with light withering and post processed on low temperature roast in order to preserve fruity notes and provide rich tea same time.
Apart of the loose form also in various shapes are available, like cakes , bricks , tuo , balls called " Long Zhu ". The reason is not only convenience of storing but also ageing purposes and mostly done with aging ability black teas like Sun Dried " Shai Hong " .
Generally made of "tai di cha" - tea bushes from plantations like in Feng Qing area or Simao ( Puer ) . In Yunnan , the red tea is also made from older arbor tea trees called Gu Shu Hong Cha.
Many varietals like Jin Pu Hao in Ailao Shan and Jing Gu area , Yun Keng Shi Hao from Feng Qing but also Zi Jiuan or Zi Ya- the purple varietal is used along with Ye Sheng Hong Cha from Camelia Taliensis wild tea trees.
We generally focus on Yunnan tea , but Fujian also offers large variety of black tea but only from small young bushes. In Yunnan the most famous areas are Feng Qing and Simao ( Puer ).
In Yunnan generally red tea is made of spring , summer or autumn harvest. It is falsely believed that the spring harvest is always the best. Some red ( blacks ) are the better in autumn edition than spring. Also some black teas might take year or two to develop a better taste, so the fresh ones also not always better.
Brewing parameters ( volume , amount of tea , time of brewing ) depends on personal taste preference and desired strength of the tea. Temperature is recommended 90 - 100C where lower temperature for more tipsy blacks or light withered sun dried ones and higher for dark oxidized and heavy roasted black teas like Keemun , Zhen Shan Xiao Zhong etc.
In brewing the white tea, the size of the leaf ( grade ) , age of trees ( bush or Gushu ) or shape ( loose / pressed and soft or hard pressed ) factors also need to be concerned.
For more information about the naming tea ,please refer to Chinese Tea Vocabulary at the footer of the website.
Yu Guang Bai - 1 tip and 2 or 3 leaves , Bai Hao - only tips , Lao Ye - older / bigger leaves and Huang Pian ( yellow leaves )
Fujian style with long time withering Bai Mu Dan which offers sweet and fruity taste or Yunnan traditional style with light withering promoting flowery notes and suitable for ageing even in less humid environment.
Apart of the loose form also in various shapes are available, like cakes , bricks , tuo , balls called " Long Zhu ". The reason is not only convenience of storing but also ageing purposes.
Generally made of "tai di cha" - tea bushes from plantations like Jing Gu , Ai Lao Shan. In Yunnan the white tea is also made from older arbor tea trees called Gu Shu Bai Cha.
The mostly common varietal Jin Pu Hao in Ailao Shan and Jing Gu area , but also Zi Jiuan - the purple varietal is used along with Ye Sheng Bai Cha or Ya Bao from wild tea trees.
We generally focus on Yunnan tea , but Fujian is probably the most famous for white tea production.
In Yunnan generally white tea is made of spring , summer or autumn harvest. The spring harvest is usually stronger , but autumn one much smoother and sometimes sweeter. The white tea has an ability to age if well stored in loose or pressed. Transforming flowery notes to fruity ones.
Brewing parameters ( volume , amount of tea , time of brewing ) depends on personal taste preference and desired strength of the tea. Temperature is recommended 90 - 100C where lower temperature for younger and higher for older whites or made from " Lao Ye " , " Huang Pian " or longer withered white teas.
In brewing the white tea, the size of the leaf ( grade ) , age of trees ( bush or Gushu ) , age of tea ( time of storage ) , previous storage conditions ( humidity ) or shape ( loose / pressed and soft or hard pressed ) factors also need to be concerned.
For more information about the naming tea ,please refer to Chinese Tea Vocabulary at the footer of the website.
Standard is 1 tip and 3 or 4 leaves , some leaves might be Lao Ye - older / bigger leaves and Huang Pian ( yellow leaves ) which may or may not be selected out and sold separately.
Kill green is done in wok on fire or in el.drying / roasting drum. Temperatures and times can slightly vary based on tea leaf condition and concept of final product. Frying on high temperature shorter time " Gao Wen Sha Qing " - high temp. kill green - used for the new concept of sheng puerh tea , promoting the sweetness and aroma , yet suppressing the ageing ability.
Long withering time " Xin Gong Yi " - the new craft - which promotes the sweetness and suppresses the astringency, but also degrading the ageing ability.
Both of these concepts are very good for consumption of fresh mao cha or quick sale of the pressed cakes ( promoting Puer Hype ) , but we can't confirm that it's good for long term storage.
Some areas are significant for the production of sheng puer with very intensive smoky notes. Sheng puerh also can be blended with flowers ( like jasmine or nuo mi ) or just be steamed with.
For search of sheng based on tasting notes, please refer to Tea Taste at the footer of our website.
Apart of the loose form also in various shapes are available, like cakes , bricks , tuo , balls called " Long Zhu " . Sheng puerh dense extract " Cha Gao "
Sheng puerh can be made of "tai di cha" - tea bushes from plantations , from " Qiao Mu " arbor tea trees growing in tea gardens or in forest . The most expensive is production from old tea trees called " Gu Shu " ( we call it also Old Arbor ).
Camellia Sinensis var. Assamica , var.pubillinba, and many others.Aside of cultivated tea plants there is also production from wild tea trees like Camellia Taliensis ..etc.
We do not state varietal on the product unless we can trace it. Many vendors use it as marketing tool or just guessing without having solid evidence of the varietal.
The location is very important for single origin products as some places , mountains or even villages might be significant for specific taste or other qualities. In pu erh tea production is also common ( in fact back in past it was the main concept ) blending / mixing mao cha from different locations or different trees ( bushes with arbors ) .
The most valuable on market is usually the spring harvest but not always the 1st. harvest is the best. The higher price sometimes comes from the low volume available. Sometimes also comes as a mixture of young and old tea trees , because both provide very little if picked too early.
Summer harvest is usually used for low end products ( depends on the area and trees ) or for further processing like making shu puerh.
Autumn harvest being mistakenly overlooked. Some sheng can be very interesting. In many cases of autumn mao cha the Huang Pian ( yellow leaves ) are not selected out , which gives to tea overall interesting sweet taste.
Brewing parameters ( volume , amount of tea , time of brewing ) depends on personal taste preference and desired strength of the tea. Temperature is recommended 90 - 100C where lower temperature for younger and higher for older shengs.
In brewing the sheng the size of the leaf ( grade ) , age of trees ( bush or Gushu ) , age of tea ( time of storage ) , previous storage conditions ( humidity ) or shape ( loose / pressed and soft or hard pressed ) factors also need to be concerned.
For more information about the Shu Puerh tea ,please refer to Shu Puer Masterclass on our blog page.
"Jin Ya" - Golden tips ( medium or bigger tips ) , "Gong Ting " - small tips , 1st. grade - tip and small leaf. Other grades down to the 7th grade are about the ration of tips - leaves - stems - old leaves - Huang Pian ( yellow leaves ) , which most of it is obvious by visual.
Huang Pian also could be sold loose or pressed as separate product.
The depth of fermentation has impact on final taste and further ability to change with time ( mistakenly associated with ageing ). Dark, medium and light fermentation terms are not set exactly so the association with final product might vary from the producer or vendor. ( for example : what we call medium fermentation , for somebody else this could be light fermentation and vice versa )
There are few concepts of fermentation. Apart big tea factory production making many tons batch in one go , there is also small private production , above the ground fermentation ( tea is in bags sitting on pallets avoiding contact with ground ) or basket fermentation ( fermenting in bamboo baskets. These are very small batches ).
Processing is also related to area as the climate conditions vary ( particularly heat and humidity ) which are important factors for the fermentation. Some areas are also significant for shu production with intensive smokey notes.
Shu puerh also can be blended with flowers ( like jasmine or nuo mi ) or just be steamed with.
For search of shu based on tasting notes, please refer to Tea Taste at the footer of our website.
Apart of the loose form also in various shapes either natural way like " Lao Cha Tou " or manmade like cakes , bricks , tuo , balls called " Long Zhu " . Some other alternative forms are available like shu puerh stuffed into the mandarine, shu puerh granules called Silver Nuggets or shu puerh dense extract " Cha Gao "
Shu puerh is mostly made of "tai di cha" - tea bushes from plantations or from " Qiao Mu " arbor tea trees growing in tea gardens . The most expensive is production from old tea trees called " Gu Shu " ( we call it also Old Arbor ).
Camellia Sinensis var. Assamica , var.pubillinba, and many others.Aside of cultivated tea plants there is also production from wild tea trees like Camellia Taliensis ..etc.
We do not state varietal on the product unless we can trace it. Many vendors use it as marketing tool or just guessing without having solid evidence of the varietal.
The location is very important for single origin products as some places , mountains or even villages might be significant for specific taste or other qualities. In pu erh tea production is also common ( in fact back in past it was the main concept ) blending / mixing mao cha from different locations or different trees ( bushes with arbors ) .
Shu puerh is mostly made as the cheaper product than sheng. Late spring , summer or autumn harvests ( or mix of them ) is generally used for production. In taste and quality of brewing the right / suitable fermentation ( and appropriate kill green for sheng before gone to processing of shu ) plays big role and might cause that product made of summer material might be actually better than spring one.
Brewing parameters ( volume , amount of tea , time of brewing ) depends on personal taste preference and desired strength of the tea. Temperature is recommended 100C boiling water , in order to get the most out of the shu.
In brewing the shu the size of the leaf ( grade ) , depth of fermentation , previous storage ( humidity ) or shape ( loose / pressed and soft or hard pressed ) factors also need to be concerned.
This is the very basic grade of shu pu-erh made for custom repackaging , so it's available on market in various wrappers ( therefore the picture here is without any wrapper ). We do not assign it to any area neither age since each time could be different and we do not stock this tea, just simply get it from the supplier when is ordered. Read more about in...
Basic grade of sheng pu-erh made for custom repackaging , so it's available on market in various wrappers ( therefore the picture here is without a wrapper ) and different blends. We do not assign it to any area neither age since each time could be different and we do not stock this tea, just simply get it from the supplier when is ordered. Read more...
Spring harvest tea leaves plucked in ratio 1 tip and 1 or 2 leaves from plantations on Bang Lang Shan ( local name for the mountain ) located on Ailao mountain in Jing Dong. Light withering is visible from green color of the leaves. This processing gives space for further aging which causes flowery-herbal notes transforming to fruity sweet ones. Produced...
Combination of Jing Gu Yue Guang Bai and Zi Juan (white tea made of purple varietal leaf) makes well balanced taste of flowery-fruity notes of YGB combined with herbal notes of Zi Juan. We recommend to start with lighter infusions in order to find your own sweet spot of this unique taste of white tea which you normally won't find on market as we made...
Autumn harvest from arbor tea trees planted by local farmers in forest of Kunzhu mountain. " huang pian " yellow leaves with some tips and bigger leaves , is the overall content of this tea , which gives you nice fruity and honey-ish taste from the first infusion in aroma and so the taste in your cup. Suitable also for grandpa style brewing as it can hold...
Spring 2nd harvest "lao ye" old tea leafs and "huang pian" yellow leafs from small arbor tea trees growing on Yang Ta mountain. This light pressed 6-7g brick wrapped in handmade Dai paper releases very sweet honey-ish tea with fruity and floral notes. This year we took directly new production so some green leaves still in present. So the taste is also...
First spring harvest tea tips picked from plantations on Bang Lang Shan ( local name for the mountain ) located on Ailao mountain in Jing Dong. Light withering is visible from green color of the leaves. This processing gives space for further aging which causes flowery-herbal notes transforming to fruity sweet ones. Produced by local family run small tea...
Spring harvest from arbor tea trees growing in small farm near Jing Gu. Tea leafs are naturally dried in shadowed place not directly on the sun or by hot air as bigger factories do. This helps to preserve original flowery and slight herbal notes which will turn to more fruity-sweet taste later with storage, as the green flakes will also turn to brown due...
Early spring plucked buds from wild growing tea trees in Baoshan prefecture and processed only by drying as a white tea. Sweet and almost no color ( clear ) tea liqour with pine tree notes in aroma of brewed buds and in taste as well. Suitable also for long time brewing in the bottle or jar.
Also known as Yunnan golden Needles. Yunnan Dianhong Black tea from Feng Qing made of autumn tips of Yun Keng Shi Hao variety. The tea leafs are processed accurately and rolled with big tips together into the shape of needles. Big Golden Needles - Da Jin Zhen. Sweet taste with hint of blossoming flowers in the spring with slight and pleasant bitterness...
Special grade of spring Yunnan Black tea from Simao made of the small tips growing on the top of the of Yun Keng Shi Hao variety. Honey Fragnance Golden Tips Golden name stands for actual taste notes, yet this one has gone through the " ti xiang " ( high temp. roast ) so roasted nuts are dominating character. The golden color emerges during processing and...
Feng Qing Classic 58 Black Tea in grade of 1 tip and 2 leafs. Very well processed , bittersweet taste with fruity notes. Very suitable as a daily / breakfast drinker. This tea is also sold on market as "Song Zhen" a pine needles - due to it's shaping. We sell this tea in paper box of 250g.