Produced in Taiwan, Jin Shuan is the original “cream wulong”. This cultivar is single handedly responsible for the explosion of milk additives on today’s tea markets. Enjoyed by Taiwanese for its creamy texture and buttery aromas, we offer it here in its simplest form, void of any augmented flavours. You’ll find refreshing flowery notes (lily, dandelions) alongside vanilla overtones and, perhaps, a subtle spicy finish (cinnamon, nutmeg). All famously coated in this thick and syrupy texture.
This high mountain wulong tea was harvested from Mr. Chang Fu Chin’s garden, located on the slopes of the ‘Pear Mountain' (Li Shan) at over 2000 m. Its beautiful leaves, exploding with aromatic oils, deliver a supple and vegetal liquor, enhanced by a velvety texture and charming flowery aromas. Its sweet and lingering finish aptly completes the fascinating flavour profile of this grand cru !
Grown without pesticide around Lingtou village in northern Guangdong, this artisanal Yin Hua Xiang is of a rare gustative quality.
A classic black wulong from Guangdong, both very suave and exotic. This tea comes from a less exploited side of the Dan Cong Mountains where crops are grown without chemicals. Its lively and fruity liquor (guava and honeydew melon) displays intense honey and floral fragrances. Powerful in the mouth, vegetal and woody notes are supported by generous tannins. Produced from thirty years old plants, this deep and well balanced tea offers a lot of infusions. Its finish is long, true to its name (meaning "taste of origin"), and worthy of exceptional teas.
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.
The roasted black wulongs, which include this tea, are renowned for their exhilarating aromatic complexity. This one is called "scent of honeyed orchid", and the infusion of its long twisted leaves deploys rich aromas of flowers and exotic fruits (litchi). Its bittersweet liquor is round, textured by woody and malty notes. Its finish is profoundly zesty.
Our tea packs contain a selection from our bestselling teas. Inside: each tea is vacuum packed to retain freshness and to assure authenticity. Outside: the box is covered with all the information you need on the tea's origin, the producer profile, a taste description plus the tea's levels of antioxidants and caffeine.
The Feng Huang Mountains of China produce a few wulongs from single tea trees.
Produced in the Mucha region, this high grade of Taiwanese Tie Guan Yin was entered into competitions by its producer. Fragrances of coffee, candied fruit and Turkish apricots. The remarkable lingering aftertaste makes this an exceptional tea.
Ten years ago, when Kevin met Bachan Gyawali for the first time, he was already impressed by how curious and passionate this tea man was. Still today, this innovative producer never fails to impress us with teas of exceptional finesse and skills. This very small batch of wulong tea from his Jun Chiyabari Tea Garden shows a degree of complexity that words can hardly describe. Just the colors of the leaves, flowing from tender white to green, to blue and golden browns, hold the promise of a rich aromatic profile. And it certainly delivers. From its early notes of corn, asparagus and chestnut, …
Rolled into thin twists, true to the style of Guangdong, this wulong has, however, been roasted only once (rather than twice) preserving its greenness and its distinctly floral aromatic bouquet. Its liquor thrusts its vegetal and sweet (fried courgette) character, embellished with rich nuances of fresh cream and coconut. Its finish is thirst-quenching and shows a tangy edge evoking pineapple. Also an excellent ice tea!
The Ma Tou (“horse head”) section in Wuyi National Park is known to produce some of the best Rou Gui in the World. This type of Wulong, harvested near the strange rock formation, is amongst the most sought after in China.
Initial impression from this taiwanese highland wulong is an aroma of ground-cherry and wheat-grass which evolves into fresh vanilla and flowers. Rich creamy texture with sweet final notes of coconut.
Harvested from mature tea plants with roots deeply embeded in the terroir of the Wuyi mountains in the Fujian region, this roasted black wulong consists of large, dark and twisted leaves. Its beautiful amber colored infusion offers vegetable aromas of grilled zucchini and nuts. The clear liquor offers rich woody and fruity (strawberry) notes in the mouth, enhanced by a delicate floral presence. A rounded and generous tea to its finish, evocative of barley sugar.
Here is a great production not to be missed, originating in the Wuyi mountains national park, one of the best terroirs for tea production due to the quality of its volcanic soils and its most favorable warm and humid microclimate. Infusion of its beautiful leaves, transformed by the hands of masters, offers intoxicating perfumes of sweet ripe strawberries and flowers. Its brilliant liquor is creamy and displays its woody and roasted accents with finesse, leaving room for precious nuances of sweet spices (nutmeg, cinnamon) and brown sugar. Generous and balanced, could make a nice gift!
Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards. Highly polyvalent and adaptive cultivar, the Si Ji Chun produces intense aromas whether it is grown in low or high altitude. It is no surprise to find it today in gardens all over the world. 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.