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.
Selection of 3 teas from Taiwan.
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.
This superb lot of Indian black tea is from the "Heritage" section of this classic garden, planted with 150 year old biodynamically grown tea bushes, perched on the mountains of the Himalayan range.
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”.
Well known World-wide for centuries and deeply embedded in Indian culture, Tulsi (sacred basil) is a plant renown for its beneficial properties. This herbal tea was created following Ayurvedic concepts, and is as delicious as it is beneficial.
Here is a green tea from Shizuoka in Japan, from a cultivar we are very fond of, the Sakimidori.
This fine bright green powder offers, when whisked, a gastronomic character with notes of cocoa and almond milk.
Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards.
This tea, produced from older tea plants without any chemical inputs, originates from one of the most famous gardens in Darjeeling.
Selection of 3 teas from China.
Fans of fruity, caffeine-free infusions, will love this organic rooibos blend. The cranberry and orange bring a touch of zest while the wild berries complement the infusion with a pleasant roundness.
This Darjeeling black tea returns this year with a spring harvest consisting of two clones (or tea plant varieties) from different sections of the garden.
This small lot of Indian black tea from the Gopaldhara garden in Darjeeling comes from a high altitude section of the plantation that is planted with a mix of cultivars giving distinct qualities to the taste.
This new arrival of Indian black tea offers a meeting between two clonal cultivars from the Darjeeling region, T78 and B157. This terroir is renowned for its high quality production with singular and complex flavours rarely found elsewhere.
Anji Bai Cha is a treasure of refinement visible in the sight of its beautiful threadlike leaves, resembling pine needles.
Rolled in the classic style of Long Jing, this is a beautiful creation from our producer of Huiming.
The cultivar used to produce this great tea comes from wild tea plants reproduced by grafting.
These long mature leaves undergo a unique transformation in their home of Hou Keng village.
This lovely tea, produced in the Jiangxi province, is full of silver buds and is endowed with sustained and round vegetal flavours.
Rose petals and chamomile harmonize their aromatics with a zesty lemongrass finish. This herbal infusion exudes a heady and dreamy fragrance. Sweet, seductive and well balanced.