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.
Discover the highest quality teas, selected directly from the tea gardens.
This classic combination of Bancha and grilled rice. A gentle balance of grassy japanese tea and the natural sweetness of rice.
A delicate combination of Sencha and Matcha (powder tea)with grilled rice. A gentle balance of grassy japanese tea and the natural sweetness of rice.
This popular tea has a simple fruity green tea flavor. Used traditionally in Moroccan mint tea.
The Okabe farmers cooperative offers us this Gyokuro produced following the covered method of cultivation giving it its characteristic taste from shade. The soft green liquor is sweet, full, and imbued with intense hints of green vegetable (spinach) and berries. A mellow and textured tea for traditional style enthusiasts.
A well balanced blend of leaves and stems roasted to its characteristic ochre colour. Its crystal clear, brick-red liquor is smooth and silky, giving generous and comforting aromas of hardwood, toasted cereals and hazelnuts. Among the classics of Japan, this everyday tea is often offered after a meal.
This black tea, a recent innovation of Mr He, is composed of long curly leaves decorated with golden buds. In infusion, rich chocolate and gourmet notes (peanut oil) stimulate our senses. Its coppery and smooth liquor unfolds on the palate with an amazing complexity, combining tart, sweet and even umami (oyster) with its nuances of root vegetables (parsnips) and spices. A silky tea from beginning to end. To learn more about this product, see this blog article.
This tea from Hunan Province is grown without chemical fertilizers or pesticides and is made solely from lovely rolled golden-hued buds. The result is a surprising liquor that is both silky and aromatic. Rich aromas of caramel and mild spices harmonize well with subtle vegetable notes (corn, tomato, and artichoke hearts) to create a balanced and particularly admirable vintage.
A Chinese black tea with a large quantity of buds known for its woody and earthy fragrance. Its liquor, sweet (malt) and crystalline, is supported by rich, tasty tannins that give it additional body. Spicy and floral aromas lighten this well-grounded tea.
Worthy of the expertise of Mr He, this superb white tea is of uniform, smooth and fine buds. The infusion offers rich flavors of oats, fruit (ripe banana) and flowers, nuanced in the mouth by a peppery accent. Its rosy liquor is sweet, oily and full. Well balanced, it evolves to a minty and thirst quenching finish. To be savoured in tranquillity!
From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This type of transformation gives a particular balance between bitterness and sweetness. The liquor has a pleasant nutty aroma and a flavor similar to chestnuts with a slightly sweet and citrusy after taste. Great combination of smoothness and intensity.
Enjoyable Japanese green tea made with a mixture of twigs and leaves of Sencha. Its yellow-green liquor smoothly deploys its rich texture along with scents of fresh herbs and nut butter. Its tangy finish is also evocative of exotic fruits. Note for Sushi lovers; this tea is a perfect compliment.