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Spring harvest of Yunnan high grade green tea made of tiny tips only ,...
Fujian white tea concept Bai Mu Dan made of Yunnan tea leaves dominating...
Sweet tea liquor of medium - light fermented leafs and buds , as typical...
Blend of very first harvest (10kg batch) from wild tea trees with 2nd...
"xiang zhen" - fragrant needles A high grade of spring green tea...
A high grade of spring green tea called Jade Snails. Medium size 1 or 2...
Year of the Rooster
Spring harvest of arbor tea trees medium pressed traditionally by stone into the 200g cake. The tea soup is clean and sweet with notes of flowers in aroma. Slow and gentle "hui gan" is persistent during many infusions. No excessive astringency with slight bitterness which occurs while brewing stronger infusions.
Scent of honey and summer fruits comes out from the pitcher or lid of your gaiwan when brew very first infusion. The spring harvest tea leafs from big Yiwu tea trees gives golden color liquor. Pleasant "hui gan" with sweet mouth feel all the way. U can extend the brewing time if you are not afraid of bitterness ( not astringency ) and the tea will gain...
You have to be very careful with amount of putting into the gai wan and time of brewing. The dry leafs release flavor very quickly and its quite easy to get it oversteeped and bitter. The tea liquor is slightly bitter ( more than other dan cong teas we sell ), but it does have very pleasant sweet taste after.
Combination of black tea and chrysanthemums, roses, jasmines and Paeonia Suffruticosa Aner with honeysuckles, which are growing in Yunnan Province. Each flower releases its own distinctive scent , but all together make harmonically resemblance of herbal tea.Golden tea color is bitter-sweet with flowery scent.
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...
Myosotis Sylvatica (花千骨茶饼) Wu Wang Wo Hua Cha Bing belongs to certain category of herbs for daily healthy lifestyle , usually is blended with green or black tea which gains flavor. This cake is mixed with green to keep the original scent. Flavor profile: purely flower fragrant with lightly bitterness, better mix with some honey or sugar make much gentle...
Paeonia Suffruticosa Andr is one of the herbs used in Chinese medicine and it’s suitable mainly for ladies. The pure taste of the flowers followed with slight bitterness.
This flowers cake is a combination of seven different flowers, that's why it is so colorful. All flowers come from Yunnan Province and processed by the traditional Chinese medicine recipe. Overall taste is fruity with mild sweetness and original flower fragrance.
Mei Gui Hong Cha Bing(玫瑰红茶饼) Rose black tea cake Yunann Simao black tea mixed with sun-dried roses. Ideal for tea lovers who prefer rather bit sweet tea because that's how roses influence overall flavor. Mei gui is the Chinese name for the fragrant rose, which blossoms in late spring. The original scent of roses with touch of hong cha bitterness with of...
Pure flowers pressed into the cake. Combination of Roses, Gomphrena globosa L. with Florists Dendranthema , coming from Yunnan Province. Those flowers are beneficial to the health. Although this cake is without tea mixture , yet its tasty and provides sweet liquor.
Mixture of small arbor and bush tea leafs of 2017 spring harvest start to give you sweet and bitter mouth sensation after 3rd infusion. Surprisingly "hui gan" is present in various steps and "sheng jing" comes around slowly and in week form. This cake has a very good potential for storage.
Spring harvest of small arbor trees from Nan Nuo mountain pressed into the 357g cake gives fruity scent from the hot gaiwan when dry leafs are in before the first infusion. Chrysantenium scent can be experienced from the lid of gaiwan but not in tea it self. It still hasn't developed its real taste since the young age and origin of the tea leafs.