Loose Leaf

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).

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.

Thanks to its soothing effect, this caffeine-free blend of rooibos and spices will appeal to everyone.

Happy will be those who have the chance to enjoy this award-winning Bai Hao 2nd class (5% of the lots presented in competition) available in very small quantities and certainly offering an experience of the most intoxicating. After rinse, this magnificent tea transformed with great care perfumes the air with its sweet scents of flowers, fruits, spices and more. Its full liquor has an extraordinary concentration of aromas and flavors right until the end. With a generosity and persistence pushed forward by a near perfect aromatic balance, this tea expresses itself in an inexhaustible language. …

Here is the chance to taste one of the 200 award-winning 3rd class teas (only 9% of the prizes presented) during the last Bai Hao competition in Taiwan.

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.

This First Class, award-winning wulong is one of the last one hundred teas in its category from the 6000 lots presented this year at the Luku contest.

We are proud to offer you this lot that has received an Honourable Mention in at the annual Luku competition.

Gaba Cha is a modern and surprising wulong tea produced in northern Taiwan. 

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.

A Chinese wulong blended with dried apricot pieces, a favorite among lovers of creamy, exotic, thirst-quenching beverages.

This dark wulong from the Phoenix Mountains (Feng Huang) is a true classic in modern Dan Cong style.