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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...
Some teas like Pu-ehr needs some time to ripe up so they
taste righ. We made this section for those who are particular about
the year of the tea.
Some teas like Pu-ehr needs some time to ripe up so they
taste righ. We made this section for those who are particular about
the year of the tea.
Subcategories
Year of the Tiger
Year of the Ox
Year of the Rat
Year of the Pig
Year of the Dog
Year of the Rooster
Year of the Monkey
Year of the Sheep / Goat
Year of the Horse
Year of the Snake
Year of the Dragon
Year of the Rabbit
Year of the Tiger
Year of the Ox
Year of the Rat
Year of the Pig
Year of the Dog
Year of the Rooster
Year of the Monkey
Year of the Sheep / Goat
Year of the Horse
Year of the Snake
Year of the Dragon
Year of the Rabbit
Year of the Tiger
Year of the Horse
Light touch of mushroom notes reveals that this iron hard pressed tea brick from Xiaguan company , wasn't stored in Kunming all the time. Yet, not ny eccesive uncomfortable wet notes will annoy your tea session. Smokiness is not that obvious as with fully dry stored XG products. 250g brick without any wrapping ( we wrap it into the paper bag for you ), 5...
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".
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.
Very smoky mixed 2nd and 3rd grade of shu puer from Myanmar. Bittersweet in heavy infusions , yet smokey-sweet with wet wood notes in lighter brewings.
Shu pu-erh tea naturally pressed during the fermentation into the pellets called "cha tou" with balanced overall 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 tongue...
Spring arbor tea leafs from Bulang mountain hard pressed into the cake in Man Xin Long village by small local tea manufacturer in 2012. Clean tea liquor with slight notes or roasted nuts is gentle bitter from beginning , then turns to pleasant sweet aftertaste "hui gan". Overall warming session with individual "qi" potential.
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.
Medium-hard pressed tea cake from small arbor tea trees growing on Jingmai mountain. Harder steepings will reveal the young age of the trees but rather by bitter taste than descructive astringency. Very well stored and the right condition for aging still preserved original Jingmai fruitiness with sweet mouthfeel followed by "hui gan" aftertaste.
Small shu puerh tea cake produced in year of the monkey as stated on the wrapper. Rich, thick tea liqour you get after 3rd infusion filled with walnuts and caramel notes. This is a good daily drinker for very good price. Unfortunately we couldn't get a same batch in 357g version, but we believe it's worth to take a full tong, if you are addicted shu puer...
Hard pressed tea material from Bulang mountain , fermented in Menghai , needs to go through few infusions before it starts to release sweet and rich liqueur. Naturally obtained "nuo mi" - sticky rice notes due to the storage will linger on your tongue during many infusions. Stronger steepings will make well balanced shu puerh taste for those who are not...
Very well made shu from Cha Yi Fang company. The price from 2011 differs quite a lot and we believe that in quality side, its just like that. Smooth and sweet tea liqueur with scent of old wood, hint of walnuts and wild honey notes. Hard pressed cake need 2-3 brewings before gets to the working mode , but then u get 10+ rich infusions. For dedicated shu...
"Yue Chen Yue Xiang" freely translated "longer time better taste" , typical Menghai shu puerh with outstanding taste. Sweet walnut notes without any uncomfortable "dui wei". Smooth and sweet, no any unpleasant side tastes. Brewed tea leafs have very nice scent of honey and walnuts. Very good daily drinker.