Plucked by hand and aged since 2004 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances.
Easily one of the most famous teas coming out of Taiwan, Bai Hao wulong carries out a very distinctive taste (akin to muscat grapes and spices) that is due to the intervention of a very specific leafhopper (Jacobiasca formosana).
This organic bancha from the Kagoshima region in southern Japan meets all the criteria for a great everyday green 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.
Over the years, wulongs from Dong Ding Mountain have made quite a name for themselves.
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 wood charcoal, this tea has a nice mix of dark leaves.
Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.
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.