White tea embellished with flowers and fruits develops a red liquor with the refreshing acidity of the hibiscus and the sweetness of the cherry.
A few years ago we received a very small and memorable batch of this tea. Sneakily we tucked some away to carefully age for a later date! All lovers of Pu Er Sheng will appreciate this limited vintage, in its prime quality phase (more than 25 years). Certainly among the top Sheng we have in our catalogue at present.
We are re-releasing a limited quantity of these 100g mini cakes compressed from leaves coming from the Wuliang mountains in the Simao region (Pu er) of Yunnan. Interestingly the leaves were plucked by Kucong villagers and aged for 4 years as maocha before being pressed into these cakes for Camellia Sinensis.
Cultivated organically and produced as a traditional Yin Zhen, but coming from a wilder and higher altitude terroir in the province of Guizhou. This Chinese white tea, made purely of downy buds, is instantly visually pleasing.
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 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.
This high mountain wulong tea was harvested from Mr. Chang Fu Chin’s garden, located on the slopes of the ‘Pear Mountain' (Li Shan) at over 2000 m.
Here is a green tea produced in the Chinese style of Maofeng teas with its leaves rolled in curly twists. Its liquor is lively and astringent, with notes of artichokes, apricot and warm honey. A vigorously tonic green tea for your everyday consumption.
From the famous mountain Dong Ding and cooked in the traditional way on wood 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.
Inspired by the generosity of a meadow beneath the fiery warmth of summer, this herbal infusion evokes softness both through its aromas and its hues of golden oats, purples and lavender blue.