From the rare Asanoka cultivar, this sencha was produced by M. Shusaku Oishi, in Miyazaki Prefecture on the warm island of Kyushu in Southern Japan.
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.
Grown and processed in the region of Uji in Japan, this "shade-tea" is of great finesse. Shade structures which block up to 70% of the light are placed over the tea plants two weeks before harvest in order to soften the leaves and increase the chlorophyll concentration.
This dark wulong from the Phoenix Mountains (Feng Huang) is a true classic in modern Dan Cong style.
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.
The expertise of Mr. Nen Yu is doubly honored here with this tasty cooking of Dong Ding.
From the famous mountain Dong Ding and cooked in the traditional way on charcoal, this tea has a nice mix of dark leaves.
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 green tea from Anhui is one of China’s ten most famous teas. Its reputation comes from a very specific plucking, where only mature leaves are taken from the trees and the buds left in place.