Legendary rolled wulong from Fujian (China), Tie Guan Yin (Iron Goddess of Mercy) is one of the country’s best representatives. Its sharp, sweet taste and its characteristic flowery aromas (lilacs and lilies) made it a favorite both East and West. This particularly aromatic harvest comes from M. Zhang Guo Hua’s gardens, in the mountainous region of Anxi. Grown in altitude, his tea bursts with intensity.
Discover the highest quality teas, selected directly from the tea gardens.
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.
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. Its finish is exquisite and extends well beyond our expectations. Hmmm Hmmm!
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.
This famous "rock wulong" from Fujian is offered in this version aged for more than twenty years.
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. Its woody aromatic character is expertly enhanced by rich notes of pecans, cocoa and fruits (gooseberry). The experience is deep, leaving a long after-impression in the mouth, delicately tart and sweet - reminiscent of caramel.
A classic black wulong from Guangdong, both very suave and exotic. This tea comes from a less exploited side of the Dan Cong Mountains where crops are grown without chemicals. Its lively and fruity liquor (guava and honeydew melon) displays intense honey and floral fragrances. Powerful in the mouth, vegetal and woody notes are supported by generous tannins. Produced from thirty years old plants, this deep and well balanced tea offers a lot of infusions. Its finish is long, true to its name (meaning "taste of origin"), and worthy of exceptional teas.
A Chinese wulong blended with dried apricot pieces, a favorite among lovers of creamy, exotic, thirst-quenching beverages. Makes as excellent an iced tea as it does a hot tea.
This dark wulong from the Phoenix Mountains (Feng Huang) is a true classic in modern Dan Cong style. From the well-known Fengxi village, the Mi Lan Xiang cultivar (litt. “Honey Orchid Fragrance”) really is the flagship of the genre.
The Feng Huang Mountains of China produce a few wulongs from single tea trees.
The Wuyi Mountain, Fujian version of this famous Chinese wulong. Infused leaf gives a generous fruity perfume with woody and floral notes. The smooth, slightly sweet liquor has a delicat vegetal astringence with elements of grilled nuts and spices. A well-balanced tea with full and refreshing aftertaste.
Rolled into thin twists, true to the style of Guangdong, this wulong has, however, been roasted only once (rather than twice) preserving its greenness and its distinctly floral aromatic bouquet. Its liquor thrusts its vegetal and sweet (fried courgette) character, embellished with rich nuances of fresh cream and coconut. Its finish is thirst-quenching and shows a tangy edge evoking pineapple. Also an excellent ice tea!
The Ma Tou (“horse head”) section in Wuyi National Park is known to produce some of the best Rou Gui in the World. This type of Wulong, harvested near the strange rock formation, is amongst the most sought after in China.
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. Infusion of its beautiful leaves, transformed by the hands of masters, offers intoxicating perfumes of sweet ripe strawberries and flowers. Its brilliant liquor is creamy and displays its woody and roasted accents with finesse, leaving room for precious nuances of sweet spices (nutmeg, cinnamon) and brown sugar. Generous and balanced, could make a nice gift!