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.
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 tea, produced from older tea plants without any chemical inputs, originates from one of the most famous gardens in Darjeeling.
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.
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.
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.
Produced in Taiwan, Jin Shuan is the original “cream wulong”.
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.
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.