Making its first apparition on our list this year, this dark wulong from the Phoenix Mountains (Feng Huang) is named after its cultivar, the Tong Tian Xiang (litt. “Heaven’s scent”).
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Much appreciated from daily consumers for its low caffeine levels and its generous flowery bouquet (lilac, freesia), this particular wulong easily steeps and resteeps as the day goes by.
Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards.
Initial impression from this Taiwanese highland wulong is an aroma of ground-cherry and wheat-grass which evolves into fresh vanilla and flowers.
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.
Exuberant, intoxicating, it stays in your mouth like a happy song that does not want to leave.
Plucked from wild trees in Nan Mei Valley in the Lincang area, these young silvery buds promise an amazing experience for any tea lover. Fragrances of aromatic herbs (sage) and clementine emanate from the infusion and its liquor is sweet, silky and spicy, aroma characteristic of tea from wild tea trees. The lemony finish is most memorable!
Produced in the Mucha region, this high grade of Taiwanese Tie Guan Yin was entered into competitions by its producer.
The Feng Huang Mountains of China produce a few wulongs from single tea trees.