From the mountain of Ali Shan, Taiwan, this high altitude wulong is one of our grand classics.
Discover the highest quality teas, selected directly from the tea gardens.
Plucked by hand and aged since 2004 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances.
Legendary rolled wulong from Fujian (China), Tie Guan Yin (Iron Goddess of Mercy) is one of the country’s best representatives.
Tie Guan Yin
of Mercy) is one of China most popular teas. Its sharp, sweet
taste and its
characteristic flowery aromas (lilacs and lilies) made it a
favourite both East
This tea pack contains our Anxi Tie Guan Yin, vacuum sealed to retain freshness and to assure authenticity.
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).
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).
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.
Presented here in its aged version, the Chi Ye has often been a staple of our Phoenix Mountain wulong (Feng Huang) selection.
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.
Stored in Montreal’s dry climate since its purchase, this famous "rock wulong" from Fujian is offered here in a remarkably well-balanced aged version.
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.
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.
Gaba Cha is a modern and surprising wulong tea produced in northern Taiwan.
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 Taiwan, Jin Shuan is the original “cream wulong”.
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.
Grown without pesticide around Lingtou village in northern Guangdong, this artisanal Yin Hua Xiang is of a rare gustative quality.
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.
A Chinese wulong blended with dried apricot pieces, a favorite among lovers of creamy, exotic, thirst-quenching beverages.
This dark wulong from the Phoenix Mountains (Feng Huang) is a true classic in modern Dan Cong style.
This one is called "scent of honeyed orchid", and the infusion of its long twisted leaves deploys rich aromas of flowers and exotic fruits (litchi).
Produced in the Mucha region, this high grade of Taiwanese Tie Guan Yin was entered into competitions by its producer.
Ten years ago, when Kevin met Bachan Gyawali for the first time, he was already impressed by how curious and passionate this tea man was. Still today, this innovative producer never fails to impress us with teas of exceptional finesse and skills. This very small batch of wulong tea from his Jun Chiyabari Tea Garden shows a degree of complexity that words can hardly describe. Just the colors of the leaves, flowing from tender white to green, to blue and golden browns, hold the promise of a rich aromatic profile. And it certainly delivers. From its early notes of corn, asparagus and chestnut, …
Fans of fruity, caffeine-free infusions, will love this organic rooibos blend. The cranberry and orange bring a touch of zest while the wild berries complement the infusion with a pleasant roundness.
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.
Adorned with flowers and fruits, this organic rooibos will surely please lovers of caffeine-free, fruity infusions. Its liquor is light and creamy, with the delicate, refreshing acidity of hibiscus, softened by creamy, vanilla.
A caffeine free version of our most popular chai! Made with the same spices as our home blend, but with a rooibos base rather than black tea.
The ideal rooibos for lovers of red fruits! Totally caffeine free, often called red tea, here this plant rubs shoulders with hibiscus, elderflower and blackcurrant to give a light and tangy liquor.
The rocky mountains where this Rooibos grows leave no traces in its light and refreshing brew.
The rocky mountains where this Rooibos grows leave no traces in its light and refreshing brew. This version, embellished with pieces of grapefruit and lemongrass, is refreshing like a sunrise over the Cederberg mountains in South Africa.
Due to its typical terroir, the Wuyi Mountains region produces teas known as "rock teas" including the famous Rou Gui.
Initial impression from this Taiwanese highland wulong is an aroma of ground-cherry and wheat-grass which evolves into fresh vanilla and flowers.
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.
Here is a great production not to be missed, originating in the Wuyi Mountains national park, one of the best terroirs for tea production due to the quality of its volcanic soils and its most favorable warm and humid microclimate.
Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards.
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.
This organic rooibos a bright red colour with sweet and floral nuances.
This antiquity from the north west of Taiwan, with leaves burnished by time, releases after rinsing aromas of undergrowth and leather. Its dark reddish-brown liquor is mineral and full tasting, embellished with notes of tobacco, dried fruit and beetroot. Its peppery finish also evokes the fragrance of roasted coffee. A warm and memorable tea to taste for tapping into the present moment.
Rooibos is a plant of the legume family from South Africa. Commonly called "red tea", Rooibos has nothing to do with the plant camellia sinensis. It contains no caffeine, is high in minerals and has a fruity and sharp, deep red, liquor.