A worthy representative of the great teas of China, this white tea consisting purely of buds catches the eye at first sight.
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. Its finish is exquisite and extends well beyond our expectations. Hmmm Hmmm!
In the tradition of spicy chai, this tea asserts subtle citrus aromatics with the warm woody notes of an Indian black tea. An intense parade of spices transports us to the heart of the East.
This biological lot, produced from older tea plants, originates from one of the most famous gardens in Darjeeling.
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
Originating in Guangdong, this black tea bears the typical form of the wulong teas produced in the Feng Huang region.
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.
A Chinese wulong blended with dried apricot pieces, a favorite among lovers of creamy, exotic, thirst-quenching beverages. Makes as excellent an iced tea as it does a hot tea.