From the mountain of Ali Shan, Taiwan, this high altitude wulong is one of our grand classics.
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.
Anji Bai Cha is a treasure of refinement visible in the sight of its beautiful threadlike leaves, resembling pine needles.
From the vast plains of Assam, the Banaspaty garden offers us this tea with uniform and slightly broken leaves.
Following the aesthetic of a Bai Hao with the cultivar (qingshin), a favourite of the Taiwanese, this "Oriental Beauty" comes to us from plantations located on the flanks of the Jingmai mountain in Yunnan (China).
A worthy representative of the rock wulongs, this wulong with delicately rolled leaves was only slightly roasted, preserving its flavourful vegetal (courgette) and floral fineness. Its full and tangy (tangerine) liquor, deploys rich tropical (durian) and honeyed aromas.
A flat-leaf Japanese green tea from the region of Shizuoka. Contains very little caffeine. Gives a sweet liquor with very little astrincency.
The marriage of mint and spices, this green tea offers a bright liquor with a light aromatic profile. The softness of its supple texture contrasts with the menthol sensation. A memorable journey to North Africa!
In the tradition of spicy chai, this tea asserts subtle citrus aromatics with the warm woody notes of an Indian black tea.
Here is a beautiful tea in its dry leaf form; the silver luster of its buds offers refined contrast to the oxidized and very uniform leaves.
Directly inspired by our numerous tea trips to India, our house-blend chai tea is a true classic in style.
Presented here in its aged version, the Chi Ye has often been a staple of our Phoenix Mountain wulong (Feng Huang) selection.