Teas

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.

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).

Produced in Mucha near the capital of Taiwan, this tea has typically been cooked 60 hours before being aged for over 20 years. Its producer, Mr. Gao, who also prepares this tea in his harvest of the year, is highly skilled in these two transformation processes and his attention to detail gives an exceptional vintage.

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.

Over the years, wulongs from Dong Ding Mountain have made quite a name for themselves.

Produced in Taiwan, Jin Shuan is the original “cream wulong”.

Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards.

The expertise of Mr. Nen Yu is doubly honored here with this tasty cooking of Dong Ding.

The mountain of Shan Lin Xi is steep and imposing, highly exposed to the natural elements. Its wild character seems to be reflected in the tea produced in this region.

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). 

Gaba Cha is a modern and surprising wulong tea produced in northern Taiwan.