Guei Fei
Harvested in the vicinity of Dong Ding, this wulong tea benefits from the presence of Jacobiasca formosana in the tea gardens, a small leafhopper that sparks a hormonal reaction in the plant by biting its leaves.
From the famous mountain Dong Ding and cooked in the traditional way on charcoal, this tea has a nice mix of dark leaves.
Its fragrance is rich and diverse and evokes the typical aromatic complexity of wulong, having notes that span toasted grains to flowers.
Its liquor is full and soft, and the fruity finish (plum) is sweet and spicy.
Harvested in the vicinity of Dong Ding, this wulong tea benefits from the presence of Jacobiasca formosana in the tea gardens, a small leafhopper that sparks a hormonal reaction in the plant by biting its leaves.
This dark wulong from the Phoenix Mountains (Feng Huang) is a true classic in modern Dan Cong style.
The expertise of Mr. Nen Yu is doubly honored here with this tasty cooking of Dong Ding.
A worthy representative of the rock wulongs, this wulong with delicately rolled leaves was only slightly roasted, preserving its flavourful vegetal (courgette) and floral fineness. Its full and tangy (tangerine) liquor, deploys rich tropical (durian) and honeyed aromas.
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