Loose Leaf

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. Its liquor is rounded, velvety and deploys a broad range of aromatic nuances, with accents through woods and vanilla to notes of iodine (seaweed) and empyreumatics (coffee, caramel). The finish is gentle and deep.

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.

From the vast plains of Assam, the Banaspaty garden offers us this tea with uniform and slightly broken leaves. Its liquor is straightforward and full-bodied with aromas typical of tobacco, malt and fruit (plum). With or without a cloud of milk! A comforting tea for mornings or dessert.

This is a new lot of this famous wulong made by Mr. Xu in Taiwan, highly prized for its aromatic complexity. Composed of many buds and small leaves, it possesses intoxicating aromas of cooked pears, spices and heady flowers. Its liquor is rich and sweet evoking warm buckwheat honey or caramelized root vegetables. A satisfying daily drink, for its invigorating effect and its flavors!

Aged for almost ten years, this wulong from Mr. Xu is sure to charm all admirers with the scent of brown sugar that emanates from its blend of whole leaves and fine silver buds. In infusion flavours of bark and roasted coffee dominate the aromatic spectrum. Its liquor, clear and mineral, retains a certain vitality despite its years of dormancy. Buckwheat (honey) and butter caramel notes enhance the slightly spicy pastry aspect of this tea from the North West of Taiwan.

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 great teas of China, this white tea consisting purely of buds catches the eye at first sight. The lively and silky liquor fills the palate with fruity and vegetal fragrances (straw, mushroom). Long and delicate, its finish is flowery (chamomile) and refreshing.

White tea composed of buds and leaves, a rich floral flavour with a hint of sweetness, and a surprising touch of cinnamon. This Bai Mu Dan is smooth yet full-flavoured. A good cup for everyday drinking.

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!

A flat-leaf Japanese green tea from the region of Shizuoka. Contains very little caffeine. Gives a sweet liquor with very little astrincency. A perfect introduction to Japanese tea.

This is the perfect cellar to impress the gallery! Classic and balanced, the liquor is red in the image of the cinnamon that is in the foreground and adorns its taste with a delicately sweet tip.

A chai for the epicureans of the World and all fans of cocoa. Its gourmet liquor, pleasantly full-bodied, is enhanced by a deep, persistent spicy kick. The aromatic profile reflects the balance of the spice and tea composition.

A chai for green teas lovers and those with a sense of adventure . The unusual orange-yellow liquor glows from the turmeric which also a gives it a surprisingly seductive aroma . A pleasant bite balanced with its rich, tannic vivacity.

Thanks to its soothing effect, this caffeine-free blend of rooibos and spices will appeal to everyone. Its deep red liquor offers subtle fruity aromas that develop into a sweet and spicy finale.

Here is a custom made chai to bring warmth to everyday life. Its dark liquor is woody and offers a dark and vigorous character, reflecting the ingredients that make up the mixture.

The marriage of mint and spices, this green tea offers a bright liquor with a light aromatic profile. The softness of its supple texture contrasts with the menthol sensation. A memorable journey to North Africa!

In the tradition of spicy chai, this tea asserts subtle citrus aromatics with the warm woody notes of an Indian black tea. An intense parade of spices transports us to the heart of the East.

This gift box includes our Tea Celebration, vacuum-sealed to ensure freshness and authenticity. 

Here is a beautiful tea in its dry leaf form; the silver luster of its buds offers refined contrast to the oxidized and very uniform leaves. Its dark liquor is full and glossy, amply developing its full bodied character which is malty and sweet. The nuances of roasted peppers and prunes bring lightness and dynamism to this tea with the classic taste of Sri Lanka. The finish is also typical with notes of wintergreen.

Directly inspired by our numerous tea trips to India, our house-blend Chai tea is a true classic in style.

This herb has been known since ancient times for its many medicinal properties. The infusion prepared from the flowering tops is, among other things, an aid to digestion, anti-inflammatory and soothing. Its light yellow liquor is soft, silky and its floral fragrance persists to a long sweet finish.

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.

Perfect harmony between tea and chocolate. Cocoa butter, vanilla and black tea make this a desert in itself. Try after a meal or as a treat.

A chai for the epicureans of the World and all fans of cocoa. Its gourmet liquor, pleasantly full-bodied, is enhanced by a deep, persistent spicy kick. The aromatic profile reflects the balance of the spice and tea composition.

Amateurs of exceptional tea, here is one of three recent batches coming to us from the annual Bai Hao competition in Taiwan. This one, nominated 2 flowers, as it is the case for about 20 to 25% of the 2000 lots judged, presents beautiful leaves adorned with sumptuous buds. Once infused, they display seductive scents of flowers (orange blossom) and pastries, charging the air with their aromatic power. Its succulent liquor, honeyed and woody, boasts soft resins (cedar), spices (nutmeg) and acidic fruit notes, evoking watermelon in its finale. Like quality teas, this one offers multiple deep and …

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. If the name Bai Hao translates to "oriental beauty", it will also sometimes be called "five colors tea" in honor of its delicate leaves with various hues of brown, green, orange and silver. The infusion is simply ecstatic, unfolding an intense aromatic bouquet of flowers (lavender), ripe fruit, confectionery and spices. Its sweet and silky liquor offers a trip of the most memorable taste, combining the sweetness of its texture (saponins) to …

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. 

This biological lot, produced from older tea plants, originates from one of the most famous gardens in Darjeeling. With a full and tasty liquor, the delivery on the palate is lively and aromatic, with full of notes of dry wood, fatty nuts and ripe fruit. Its character, full-bodied and malty, makes this tea a worthy morning companion by its simplicity.

The EX 6 ghanni we are presenting this year is from a tiny 6kg batch of black tea, pure AV2 clonal plants, perfectly showcasing the flavour from the Mahalderam section of Jungpana (Darjeeling).

A rich and flavorful mid-flush organic delight that crops up every year in Puttabong Tea Estate (known affectionately as the “Clonal Queen”) just north of Darjeeling town. This blend of cultivars (including the popular AV2 and the elusive T78) presents a well-defined taste profile, easy to follow as it develops in the mouth. Light herbal and flowery head notes moving into darker nuances (incense and muscat) before trailing off with fruity hints at the end (peaches). This year’s thirst quenching Darjeeling by excellence.

Located near the Nepalese border, this garden offers a certified organic tea, produced with a sense of tradition. Its liquor, fresh and invigorating, is a pleasant balance between its woody (bark), mineral, cereal and fruity notes. Its finish is highlighted by a subtle hint of muscat aromas. A complete and satisfying tea that will keep delivering on its promise of quality throughout the year!

Rich, sophisticated classic First Flush from the North of Darjeeling. Tukdah is a garden of great reputation that has been very quiet for 10 years and suddenly come back on the scene. This organic lot boasts the traditional compact flavour of established seed-grown plants from the 1890’s and promises to mellow beautifully with age. Lively aromas of herbs, wood and spices, altogether rounded by a subtle zesty finish. Well balanced, great mouth feel: the true spirit of old plant Darjeeling.

This white tea is the result of a unique combination of a harvest from assamica tea plants from Darjeeling, and the expertise of Mr Subba, manager of the garden. Silky buds offer a heady brew with fragrances of flowers and cocoa. Its brilliant light yellow liquid, finely tart, enhances its grassy character (dry straw, sorrel) with generous fruity notes. Subtle notes of malt and hazelnut support the finish of this substantial and complex tea. a Totally smooth experience!

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.

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. As required by the competition, the leaves are tightly rolled with the typical colours of the region's traditional roasting. A rich and oily liquor presents its aromatic complexity while oscillating between the warmness of bark and grilled rice and the exotic notes of fruit and flowers . A zesty character blends harmoniously with its slightly resinous finish. A Grand Cru, delicious from start to finish.

We are proud to offer you this lot that has received an Honourable Mention in at the annual Luku competition. This lot was ranked in the top 10 teas  of 6000. Its golden liqueur is sweet and full, combined with its slightly acidulous notes. Sweet hints of pineapple and candied fruit, oatmeal cookies and almond butter. The whole experience is supported by well integrated tannins and a bright briskness. This masterpiece builds towards a long finale where floral and fruity accents dominate. A gem for the lucky few!

Over the years, wulongs from Dong Ding Mountain have made quite a name for themselves. Grown in high-altitude, shorter daylight and greater temperature variations concentrate the aromatic oils in the slow budding leaves. They are well known amongst tea enthusiasts for their creamy texture and buttery taste.

The expertise of M.Nen Yu is doubly honored here with this tasty cooking of Dong Ding. The dark khaki leaves exhibit from their infusion intoxicating fragrances of berries (raspberry jam), honey and toast. Its liquor, rich and creamy, reveals a nice balance between its wooded and vegetal aspects. This generous tea also features an exotic finish of pineapple and flowers.

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

From Guizhou Province in China, this tea has a beautiful contrast of silver buds and dark green curled leaves. The infusion provides bold marine and vegetable (fried spinach) aromas. The liquor is light yellow, slightly cloudy, lively and sweet, complemented by pleasant fruity (melon) and vegetable accents. A strong and refreshing tea perfect for warm weather!

A rich blend of Sri Lankan black tea, bergamot and vanilla, decorated with cornflower petal.

This meeting of two time-honoured classics unfolds an intense aromatic bouquet of jasmine and bergamot, delicately enhanced with the sweet fragrance of rose. Its lingering finish is even more memorable! 

From Dooars, in northern India, this quality black tea is scented with a natural flavouring extracted from organic Italian bergamot, a highly aromatic citrus fruit. You'll be spellbound after one sip of this English classic.

A chai for green teas lovers and those with a sense of adventure . The unusual orange-yellow liquor glows from the turmeric which also a gives it a surprisingly seductive aroma . A pleasant bite balanced with its rich, tannic vivacity.

Originating in Guangdong, this black tea bears the typical form of the wulong teas produced in the Feng Huang region. These long twists release, once infused, charming fragrances of flowers and warm honey. Its liquor, slightly tart and flavorful, displays intense aromas of berries (blackcurrant) and roasted chestnuts. Enhanced by a delicate bite, tempered by its malty (barley sugar) character, its finish is long and comforting.

Fermenting tea in Shaanxi usually implies Erotium Cristatum to form Golden Flowers (Jin Hua) on the leaves. Visible on the pressed bricks, these light golden specks are responsible for the typical woody and fruity aromas found in their infusion.

A surprising black wulong from the North of Taiwan. A varied dry leaf gives an deep amber cup with a spicy and fruity nose. Full flavour is sweet with edges of cooked apple and grenadine. Notes of cinnamon bark and nutmeg add to a floral and fruity persistence.

Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.

Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.

This green tea-based version of the classic bergamot-flavoured Earl Grey offers a more herbaceous liquor and a more pronounced aroma.

This popular tea has a simple fruity green tea flavor. Used traditionally in Moroccan mint tea.

Here is a "Precious Dew"  from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.

The Okabe farmers cooperative offers us this Gyokuro produced following the covered method of cultivation giving it its characteristic taste from shade.

This multi award-winning Gyokuro is very representative of shade teas from the Uji region.

Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.

A well balanced blend of leaves and stems roasted to its characteristic ochre colour.

This black tea, a recent innovation of Mr He, is composed of long curly leaves decorated with golden buds. In infusion, rich chocolate and gourmet notes (peanut oil) stimulate our senses. Its coppery and smooth liquor unfolds on the palate with an amazing complexity, combining tart, sweet and even umami (oyster) with its nuances of root vegetables (parsnips) and spices. A silky tea from beginning to end.  To learn more about this product, see this blog article.