Anji Bai Cha is a treasure of refinement visible in the sight of its beautiful threadlike leaves, resembling pine needles.
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).
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.
A flat-leaf Japanese green tea from the region of Shizuoka. Contains very little caffeine. Gives a sweet liquor with very little astrincency.
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.
Produced by M. Qi, this tightly rolled black tea comes from the same garden as our Dejiang Long Zhu green tea in Eastern Guizhou. Grown at high altitude, it gives a warm and clean infusion.
Coming straight from a new garden project perched at 1,200 meters above sea level in eastern Guizhou, this tea harvested from 5-year-old seedlings of the Fuding Da Bai cultivar was grown without chemicals, as evidenced by the results of our laboratory tests in Shanghai.
From Guizhou Province in China, this tea has a beautiful contrast of silver buds and dark green curled leaves.
Usually produced from fall harvests before the cold season, its humble origins stretch back in to Japanese history. Always popular in the winter for its warm, comforting aromas and its low level of caffeine, it suits any tea time perfectly.