Making its first apparition on our list this year, this dark wulong from the Phoenix Mountains (Feng Huang) is named after its cultivar, the Tong Tian Xiang (litt. “Heaven’s scent”).
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Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards.
Harvested from mature tea plants with roots deeply embedded in the terroir of the Wuyi Mountains, this roasted black wulong offers rich woody and fruity aromas enhanced by its generous presence.
Initial impression from this Taiwanese highland wulong is an aroma of ground-cherry and wheat-grass which evolves into fresh vanilla and flowers.
Due to its typical terroir, the Wuyi Mountains region produces teas known as "rock teas" including the famous Rou Gui.
The Wuyi Mountain, Fujian version of this famous Chinese wulong.
Situated in the north of the island, to the south of the capital, the town of Pinglin remains true to the traditional style of "Bao Zhong" with the leaves rolled lengthways into twists.
Produced in the Mucha region, this high grade of Taiwanese Tie Guan Yin was entered into competitions by its producer.
The Feng Huang Mountains of China produce a few wulongs from single tea trees.
This dark wulong from the Phoenix Mountains (Feng Huang) is a true classic in modern Dan Cong style.
A Chinese wulong blended with dried apricot pieces, a favorite among lovers of creamy, exotic, thirst-quenching beverages.
This aged wulong from Jiangxi is something of a rarity. Combining the warm aromas of dark wulong with the more earthy tones of old Pu Er, it presents a very unique flavour profile.