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.
Anji Bai Cha is a treasure of refinement visible in the sight of its beautiful threadlike leaves, resembling pine needles.
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.
Rolled in the classic style of Long Jing, this is a beautiful creation from our producer of Huiming.
A flat-leaf Japanese green tea from the region of Shizuoka. Contains very little caffeine. Gives a sweet liquor with very little astrincency.
Amateurs of oddities will be served with this rare green tea from Bhutan.
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.
This famous "rock wulong" from Fujian is offered in this version aged for more than twenty years.
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.
From Guizhou Province in China, this tea has a beautiful contrast of silver buds and dark green curled leaves.
Fermenting tea in Shaanxi usually implies Erotium Cristatum to form Golden Flowers (Jin Hua) on the leaves.
Compressed into impressive 1 kilo bricks, this aged tea is always appreciated by the inhabitants of the northern steppes for its digestive and nutritional benefits.