A classic black wulong from Guangdong, both very suave and exotic.
This tea comes from a less exploited side of the Dan Cong Mountains where crops are grown without chemicals.
Its lively and fruity liquor (guava and honeydew melon) displays intense honey and floral fragrances. Powerful in the mouth, vegetal and woody notes are supported by generous tannins.
Produced from thirty years old plants, this deep and well balanced tea offers a lot of infusions.
Its finish is long, true to its name (meaning "taste of origin"), and worthy of exceptional teas.
This purion gong fu cha comes from the famous Lin's Ceramics studio in Taiwan. This remarkable material, developed after 10 years of research, is specifically designed to enhance aged, wulong and black teas.
This award-winning first class tea is one of the hundreds of wulong teas in its category from an average of 6000 lots presented at this biennial competition in Luku (Taiwan). Rolled into small homogeneous balls, the leaves feature the colours typical of the traditional cooking in the region, the essential prerequisite to enter the competition.
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.
Cultivated on the foothills of the Phoenix (Feng Huang) mountain range in China's Guangdong province, following the ancestral knowledge of the Wulong Dan Cong culture, the leaves of this 200 year old tea tree transport us into an unparalleled taste experience. We are privileged to have access to Mr. Huang's accomplished work in the fascinating art of processing tea from a single tree.
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