Our producer of Wei Shan Mao Jian has revived the old memories of the region and offers us his yellow tea, recently returned to production after many years as the process had been all but lost and forgotten. Composed of a significant proportion of tufted buds, this lot has had a slight anaerobic oxidation in keeping with the tradition of the manufacture of this type of tea. The infusion releases vegetal (fiddleheads) and iodine aromas, evoking smoked mussels. Its light and veiled yellow liquor offers a firm texture complemented by delicious fruity (melon) and floral notes. Its finish is …
Search results for : “wei shan” (20)
The fine plucking of this tea from Hunan offers a harmonious mix of young leaf buds.
Mr. Wang and his son have been producing exceptional teas all their lives. This specific lot, their highest grade from the spring harvest, comes from their luscious organic garden in Hunan. François, our taster that select teas from this region, couldn’t resist it.
This high mountain wulong tea was harvested from Mr. Chang Fu Chin’s garden, located on the slopes of the ‘Pear Mountain' (Li Shan) at over 2000 m.
From the mountain of Ali Shan, Taiwan, this high altitude wulong is one of our grand classics.
Initial impression from this Taiwanese highland wulong is an aroma of ground-cherry and wheat-grass which evolves into fresh vanilla and flowers.
A classic black wulong from Guangdong, both very suave and exotic.
Here is a 100g mini cake compressed from leaves coming from the Wuliang mountains in the Simao region (Pu er) in Yunnan.
This Sheng Pu er, carefully preserved in Hong Kong, has spent two years in wet storage before continuing its maturation in dryer conditions.
Easily recognizable by its long slender leaves, this classic Chinese green tea comes from Huo Shan County (litt. “Huo Shan Yellow Buds”) in Anhui.
This 100-gram cake was produced from a blend of large orange tinted brown leaves and long buds from 800 year old wild tea trees on Bada mountain.
From the summit of Mount Zhenghe in Fujian (China), the long golden buds of this black tea are seductive simply from the chocolaty smell of the dry leaves! Once infused, they deploy intoxicating scents of lavender, lemon grass and hemlock. The liquor is rich, velvety and offers nuances of very refined pastries. A glorious tea, generous and unforgettable!
Plucked by hand and aged since 1999 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances.
Here is the 2017 version of this small 100g Sheng Pu er cake produced from wild and venerable tea trees in the Bada Shan terroir.
Long buds from old wild tea trees compose this green tea of northern Vietnam.
This beautiful addition to our list of aged teas will please all lovers of rustic and traditional teas. Its large autumn leaves, picked a year after budding, come from ancient trees perched on the slopes of Shi Shan Mountain.
Pressed into small 5 gram nests (tuo) For easy preparation, this PuEr harvested in 2011 around the Bulang mountains was produced and stored in Menghai by Vesper Chan. This ideal portion for brewing in teapot, gaiwan, or in your favorite mug at the office, makes this tea perfect for lovers of simplicity.
Thirty years of Guangxi's humid climate has benefited this aged tea, slowly developing its large curly leaves. Its opaque and rich liquor is velvety and deeply marked by its woody (root) and mineral character.
A young Pu er tea selected deep in the Yongde forest (Lincang) central Yunnan.