Coming straight from a new garden project perched at 1,200 meters above sea level in eastern Guizhou, this tea harvested from 5-year-old seedlings of the Fuding Da Bai cultivar was grown without chemicals, as evidenced by the results of our laboratory tests in Shanghai.
It takes at least 7 nights to perfume this green tea rich in buds with fresh jasmine flowers. Hand Rolled into the form of pearls, they open gradually to reveal the Dragon. A Chinese classic
Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.
This tea from Zhejiang is produced by the master hand of Mr He, a dynamic and forward-thinking producer. The curly leaves accompanied by generous buds release in infusion a tasty and oily liquor. Bright and lively, it deploys a powerful fragrance of spring flowers. Its fruity (peach) and grassy nuances support its long nebulous finish. A fine and balanced tea.
Grown and processed in the region of Uji in Japan, this "shade-tea" is of great finesse. Shade structures which block up to 70% of the light are placed over the tea plants two weeks before harvest in order to soften the leaves and increase the chlorophyll concentration.
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.