From Ali Mountain on the island of Taiwan, this high altitude wulong tea is one of our classics. We have been lucky to enjoy teas created by Mr. Chen's expertise for several years.
From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
The expertise of Mr. Nen Yu is doubly honored here with this tasty cooking of Dong Ding.
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.
This Japanese Sencha comes to us from a recently discovered and very gifted producer in Fukuoka, on the island of Kyushu. This limited edition is a perfect alternative to your regular green tea.
This is a unique lot of Japanese green tea was carefully plucked and processed on the island of Kyushu, in the Yame prefecture of Fukuoka. The expertise of this new producer has made this year's Sencha a favourite of the team.
The mountain of Shan Lin Xi is steep and imposing, highly exposed to the natural elements. Its wild character seems to be reflected in the tea produced in this region.
Over the years, wulongs from Dong Ding Mountain have made quite a name for themselves.
Produced in Taiwan, Jin Shuan is the original “cream wulong”.
Here is a green tea from Shizuoka in Japan, from a cultivar we are very fond of, the Sakimidori.
Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards.