From Ali Mountain on the island of Taiwan, this high altitude wulong tea is one of our classics. We have been lucky to enjoy teas created by Mr. Chen's expertise for several years.
Discover the highest quality teas, selected directly from the tea gardens.
Easily one of the most famous teas coming out of Taiwan, Bai Hao wulong carries out a very distinctive taste (akin to muscat grapes and spices) that is due to the intervention of a very specific leafhopper (Jacobiasca formosana).
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 wood 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.
Here is a beautiful white tea with silky buds from the Rift Valley in Kenya. This terroir has the ideal climatic conditions for growing tea. Amongst these, our favourite, the high altitude. A Chinese cultivar was established there to produce this Yin Zhen style and the result is simply magnificent.
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.
Planted in around 1875 in the Mucha region, this wulong is unique to the Taiwanese archipelago. M. Gao presents his marvellous version of the Iron Goddess of Mercy (Tie Guan Yin).