Wulong Tea

Wulongs are partially oxidized. By varying the degrees of oxidation, a greener (floral and vegetable) or more black (wooded, fruity, roasted) wulong can be obtained.

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Ali Shan

From the mountain of Ali Shan, Taiwan, this high altitude wulong is one of our grand classics. A sweet and fruity liquor has notes of coconut strong floral aroma with an edge of vanilla.

Ali Shan 1999 (Charcoal Roast)

Plucked by hand and aged since 1999 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances. Its liquor is rounded, velvety and deploys a broad range of aromatic nuances, with accents through woods and vanilla to notes of iodine (seaweed) and empyreumatics (coffee, caramel). The finish is gentle and deep.

Anxi Tie Guan Yin

Legendary rolled wulong from Fujian (China), Tie Guan Yin (Iron Goddess of Mercy) is one of the country’s best representatives. Its sharp, sweet taste and its characteristic flowery aromas (lilacs and lilies) made it a favorite both East and West. This particularly aromatic harvest comes from M. Zhang Guo Hua’s gardens, in the mountainous region of Anxi. Grown in altitude, his tea bursts with intensity.

Anxi Tie Guan Yin (Tea Box)

This tea pack contains our Anxi Tie Guan Yin, vacuum sealed to retain freshness and to assure authenticity. 

Bai Hao

This is a new lot of this famous wulong made by Mr. Xu in Taiwan, highly prized for its aromatic complexity. Composed of many buds and small leaves, it possesses intoxicating aromas of cooked pears, spices and heady flowers. Its liquor is rich and sweet evoking warm buckwheat honey or caramelized root vegetables. A satisfying daily drink, for its invigorating effect and its flavors!

Bai Hao 2008

Aged for almost ten years, this wulong from Mr. Xu is sure to charm all admirers with the scent of brown sugar that emanates from its blend of whole leaves and fine silver buds. In infusion flavours of bark and roasted coffee dominate the aromatic spectrum. Its liquor, clear and mineral, retains a certain vitality despite its years of dormancy. Buckwheat (honey) and butter caramel notes enhance the slightly spicy pastry aspect of this tea from the North West of Taiwan.

Bai Hao Jingmai Organic

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). Its long leaves with hues of ochre and khaki reveal, upon immersion in water, rich fragrances of bark and cooked pears. Its attractive amber liquor boasts sweet and tart flavors evoking citrus zest. The finish lightly cradles the palate with its nuances of sweet spices (cinnamon) and heady flowers.

Bai Rui Xiang

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!

Chi Ye Bai Ye

This dark wulong from Phoenix Mountains (Feng Huang) is a a very great example of balanced charcoal roasting: light chestnut aromas with a side of ripe fruits and a lingering flowery breath in the finish.

Competition Bai Hao 2 Flowers | Collection Box

Amateurs of exceptional tea, here is one of three recent batches coming to us from the annual Bai Hao competition in Taiwan. This one, nominated 2 flowers, as it is the case for about 20 to 25% of the 2000 lots judged, presents beautiful leaves adorned with sumptuous buds. Once infused, they display seductive scents of flowers (orange blossom) and pastries, charging the air with their aromatic power. Its succulent liquor, honeyed and woody, boasts soft resins (cedar), spices (nutmeg) and acidic fruit notes, evoking watermelon in its finale. Like quality teas, this one offers multiple deep and …

Competition Bai Hao 2nd Class | Collection Box

Happy will be those who have the chance to enjoy this award-winning Bai Hao 2nd class (5% of the lots presented in competition) available in very small quantities and certainly offering an experience of the most intoxicating. After rinse, this magnificent tea transformed with great care perfumes the air with its sweet scents of flowers, fruits, spices and more. Its full liquor has an extraordinary concentration of aromas and flavors right until the end. With a generosity and persistence pushed forward by a near perfect aromatic balance, this tea expresses itself in an inexhaustible language. …

Competition Bai Hao 3rd Class | Collection Box

Here is the chance to taste one of the 200 award-winning 3rd class teas (only 9% of the prizes presented) during the last Bai Hao competition in Taiwan. If the name Bai Hao translates to "oriental beauty", it will also sometimes be called "five colors tea" in honor of its delicate leaves with various hues of brown, green, orange and silver. The infusion is simply ecstatic, unfolding an intense aromatic bouquet of flowers (lavender), ripe fruit, confectionery and spices. Its sweet and silky liquor offers a trip of the most memorable taste, combining the sweetness of its texture (saponins) to …

Da Hong Pao 1994

This famous "rock wulong" from Fujian is offered in this version aged for more than twenty years.

Da Hong Pao Mr Wu

Legendary wulong from the Wuyi mountains of Fujian, it is the most famous of the "rock teas", as they are called. Delicately twisted whole leaves are lightly roasted for a rich full liquor. Its woody aromatic character is expertly enhanced by rich notes of pecans, cocoa and fruits (gooseberry). The experience is deep, leaving a long after-impression in the mouth, delicately tart and sweet - reminiscent of caramel. 

Dong Ding Competition 1st Grade | Collection Box

This First Class, award-winning wulong is one of the last one hundred teas in its category from the 6000 lots presented this year at the Luku contest. As required by the competition, the leaves are tightly rolled with the typical colours of the region's traditional roasting. A rich and oily liquor presents its aromatic complexity while oscillating between the warmness of bark and grilled rice and the exotic notes of fruit and flowers . A zesty character blends harmoniously with its slightly resinous finish. A Grand Cru, delicious from start to finish.

Dong Ding Competition Special Mention #5 | Collection Box

We are proud to offer you this lot that has received an Honourable Mention in at the annual Luku competition. This lot was ranked in the top 10 teas  of 6000. Its golden liqueur is sweet and full, combined with its slightly acidulous notes. Sweet hints of pineapple and candied fruit, oatmeal cookies and almond butter. The whole experience is supported by well integrated tannins and a bright briskness. This masterpiece builds towards a long finale where floral and fruity accents dominate. A gem for the lucky few!

Dong Ding Mr Chang

Over the years, wulongs from Dong Ding Mountain have made quite a name for themselves. Grown in high-altitude, shorter daylight and greater temperature variations concentrate the aromatic oils in the slow budding leaves. They are well known amongst tea enthusiasts for their creamy texture and buttery taste.

Dong Ding Mr Nen Yu (Roasted)

The expertise of M.Nen Yu is doubly honored here with this tasty cooking of Dong Ding. The dark khaki leaves exhibit from their infusion intoxicating fragrances of berries (raspberry jam), honey and toast. Its liquor, rich and creamy, reveals a nice balance between its wooded and vegetal aspects. This generous tea also features an exotic finish of pineapple and flowers.

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Dong Ding Mrs Lin (Charcoal Roast)

From the famous mountain Dong Ding and cooked in the traditional way on charcoal, this tea has a nice mix of dark leaves. Its fragrance is rich and diverse and evokes the typical aromatic complexity of wulong, having notes that span toasted grains to flowers. Its liquor is full and soft, and the fruity finish (plum) is sweet and spicy.

Gaba Cha

A surprising black wulong from the North of Taiwan. A varied dry leaf gives an deep amber cup with a spicy and fruity nose. Full flavour is sweet with edges of cooked apple and grenadine. Notes of cinnamon bark and nutmeg add to a floral and fruity persistence.

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Guei Fei

Harvested in the vicinity of Dong Ding, the leaves of this wulong offer various colours from khaki to dark green, reflecting their moderate oxidation. The brew offers generous aromas of flowers and red fruits. The amber liquor is velvety and well balanced. Fine notes of spice bread (cinnamon) lead us to the soft sweet finish.

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Jiang Mu Xiang Wudong Daan 130 years old single tea tree | Collection Box

The Feng Huang Mountains of China produce a few wulongs from single tea trees. Jiang Mu Wudong Daan from a single 130 year old tree.

Jin Shuan

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.

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Li Shan

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 !

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