Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards.
Discover the highest quality teas, selected directly from the tea gardens.
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.
Produced in Taiwan, Jin Shuan is the original “cream wulong”.
Over the years, wulongs from Dong Ding Mountain have made quite a name for themselves.
The expertise of Mr. Nen Yu is doubly honored here with this tasty cooking of Dong Ding.
From the famous mountain Dong Ding and cooked in the traditional way on charcoal, this tea has a nice mix of dark leaves.
Harvested in the vicinity of Dong Ding, this wulong tea benefits from the presence of Jacobiasca formosana in the tea gardens, a small leafhopper that sparks a hormonal reaction in the plant by biting its leaves.
Produced in the Mucha region, this high grade of Taiwanese Tie Guan Yin was entered into competitions by its producer.
Amateurs of exceptional tea, here is one of three recent batches coming to us from the annual Bai Hao competition in Taiwan.
From the mountain of Ali Shan, Taiwan, this high altitude wulong is one of our grand classics.
Initial impression from this Taiwanese highland wulong is an aroma of ground-cherry and wheat-grass which evolves into fresh vanilla and flowers.
Produced in Mucha near the capital of Taiwan, this tea has typically been cooked 60 hours before being aged for over 20 years.