Plucked from wild trees in Nan Mei Valley in the Lincang area, these young silvery buds promise an amazing experience for any tea lover. Fragrances of aromatic herbs (sage) and clementine emanate from the infusion and its liquor is sweet, silky and spicy, aroma characteristic of tea from wild tea trees. The lemony finish is most memorable!
Harvested from mature tea plants with roots deeply embedded in the terroir of the Wuyi Mountains, this roasted black wulong offers rich woody and fruity aromas enhanced by its generous presence.
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).
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 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.
Produced in the Mucha region, this high grade of Taiwanese Tie Guan Yin was entered into competitions by its producer.
Over the years, wulongs from Dong Ding Mountain have made quite a name for themselves.
Situated in the north of the island, to the south of the capital, the town of Pinglin remains true to the traditional style of "Bao Zhong" with the leaves rolled lengthways into twists.
Amateurs of exceptional tea, here is one of three recent batches coming to us from the annual Bai Hao competition in Taiwan.
The Feng Huang Mountains of China produce a few wulongs from single tea trees.