Anji Bai Cha is a treasure of refinement visible in the sight of its beautiful threadlike leaves, resembling pine needles. In the infusion they blossom to provide a liquor of a translucent jade hue. On the palate, sweet and tangy flavors are enhanced by vegetal notes (bok choy), gourmet (pine nuts, butter) and flowers. A tasty tea with a sublime and delicate finish.
Legendary rolled wulong from Fujian (China), Tie Guan Yin (Iron Goddess of Mercy) is one of the country’s best representatives. Its sharp, sweet taste and its characteristic flowery aromas (lilacs and lilies) made it a favorite both East and West. This particularly aromatic harvest comes from M. Zhang Guo Hua’s gardens, in the mountainous region of Anxi. Grown in altitude, his tea bursts with intensity.
Following the aesthetic of a Bai Hao with the cultivar (qingshin), a favourite of the Taiwanese, this "Oriental Beauty" comes to us from plantations located on the flanks of the Jingmai mountain in Yunnan (China). Its long leaves with hues of ochre and khaki reveal, upon immersion in water, rich fragrances of bark and cooked pears. Its attractive amber liquor boasts sweet and tart flavors evoking citrus zest. The finish lightly cradles the palate with its nuances of sweet spices (cinnamon) and heady flowers.
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. Its finish is exquisite and extends well beyond our expectations. Hmmm Hmmm!
Rolled in the classic style of Long Jing, this is a beautiful creation from our producer of Huiming. A delightful tender green colour, this tea, grown from the modern cultivar Bai Ye no.1, presents beautiful flat leaves. Sweet and full, the liquor is silky and fluid. Its dominant vegetal character (bok choy) is vitalized by floral notes and a fine acidity reminiscent of green apple. A tea that asserts itself gently.
Produced in Du Yun Mountain (Guizhou), Bi Luo Chun tea is made from extremely fine plucking where tender young buds make up most of the harvest. Skillfully transformed by M. Li’s hand in traditional woks, these tiny rolled shoots give off surprisingly intense fragrances. Deep herbal aromas in a full-bodied brew, this rich and tasty tea possesses a unique balance between body and finesse.
This dark wulong from Phoenix Mountains (Feng Huang) is a a very great example of balanced charcoal roasting: light chestnut aromas with a side of ripe fruits and a lingering flowery breath in the finish.
This famous "rock wulong" from Fujian is offered in this version aged for more than twenty years.
Legendary wulong from the Wuyi mountains of Fujian, it is the most famous of the "rock teas", as they are called. Delicately twisted whole leaves are lightly roasted for a rich full liquor. Its woody aromatic character is expertly enhanced by rich notes of pecans, cocoa and fruits (gooseberry). The experience is deep, leaving a long after-impression in the mouth, delicately tart and sweet - reminiscent of caramel.
Coming straight from a new garden project perched at 1,200 meters above sea level in eastern Guizhou, this tea harvested from 5-year-old seedlings of the Fuding Da Bai cultivar was grown without chemicals, as evidenced by the results of our laboratory tests in Shanghai. Its name (De Jian Long Zhu) refers to the young shoots strewn with buds rolled into small pearls that make up this everyday green tea. A bold and frankly vegetable liquor, evoking the taste of snow peas. Fruity and empyreumatic accents (smoked mussels) complete the tasting of this accessible, thirst quenching tea.
It takes at least 7 nights to perfume this green tea rich in buds with fresh jasmine flowers. Hand Rolled into the form of pearls, they open gradually to reveal the Dragon. A Chinese classic