Amateurs of exceptional tea, here is one of three recent batches coming to us from the annual Bai Hao competition in Taiwan. This one, nominated 2 flowers, as it is the case for about 20 to 25% of the 2000 lots judged, presents beautiful leaves adorned with sumptuous buds. Once infused, they display seductive scents of flowers (orange blossom) and pastries, charging the air with their aromatic power. Its succulent liquor, honeyed and woody, boasts soft resins (cedar), spices (nutmeg) and acidic fruit notes, evoking watermelon in its finale. Like quality teas, this one offers multiple deep and …
Discover the highest quality teas, selected directly from the tea gardens.
A surprising black wulong from the North of Taiwan. A varied dry leaf gives an deep amber cup with a spicy and fruity nose. Full flavour is sweet with edges of cooked apple and grenadine. Notes of cinnamon bark and nutmeg add to a floral and fruity persistence.
This magnificent Darjeeling 2nd Flush style black tea comes from the Singbulli Tea Estate, a quiet little garden on the road into Darjeeling’s Mirik Valley. This garden has made a little reputation for itself with its exceptional large leaf clonal teas. The EX-17 organic lot we are presenting here brilliantly showcases why.
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Here is a rare black tea from Taiwan, made using the well known T-18 cultivar which is derived from a cross between a large leafed tea from Burma (Ashamu) and a wild tea tree from southern Taiwan. Infused, its graceful leaves emanate smooth aromas of wintergreen, malt and tobacco. Lightly mentholated and generously fruity with notes of prune and raisin, its liquor is round, full and silky. A perfect tea for those special mornings.
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. Its beautiful leaves, exploding with aromatic oils, deliver a supple and vegetal liquor, enhanced by a velvety texture and charming flowery aromas. Its sweet and lingering finish aptly completes the fascinating flavour profile of this grand cru !
From the famous mountain Dong Ding and cooked in the traditional way on charcoal, this tea has a nice mix of dark leaves. Its fragrance is rich and diverse and evokes the typical aromatic complexity of wulong, having notes that span toasted grains to flowers. Its liquor is full and soft, and the fruity finish (plum) is sweet and spicy.
From the mountain of Ali Shan, Taiwan, this high altitude wulong is one of our grand classics. A sweet and fruity liquor has notes of coconut strong floral aroma with an edge of vanilla.
Produced in Taiwan, Jin Shuan is the original “cream wulong”. This cultivar is single handedly responsible for the explosion of milk additives on today’s tea markets. Enjoyed by Taiwanese for its creamy texture and buttery aromas, we offer it here in its simplest form, void of any augmented flavours. You’ll find refreshing flowery notes (lily, dandelions) alongside vanilla overtones and, perhaps, a subtle spicy finish (cinnamon, nutmeg). All famously coated in this thick and syrupy texture.
Produced in the Mucha region, this high grade of Taiwanese Tie Guan Yin was entered into competitions by its producer. Fragrances of coffee, candied fruit and Turkish apricots. The remarkable lingering aftertaste makes this an exceptional tea.
This biological lot, produced from older tea plants, originates from one of the most famous gardens in Darjeeling. With a full and tasty liquor, the delivery on the palate is lively and aromatic, with full of notes of dry wood, fatty nuts and ripe fruit. Its character, full-bodied and malty, makes this tea a worthy morning companion by its simplicity.
A rich and flavorful mid-flush organic delight that crops up every year in Puttabong Tea Estate (known affectionately as the “Clonal Queen”) just north of Darjeeling town. This blend of cultivars (including the popular AV2 and the elusive T78) presents a well-defined taste profile, easy to follow as it develops in the mouth. Light herbal and flowery head notes moving into darker nuances (incense and muscat) before trailing off with fruity hints at the end (peaches). This year’s thirst quenching Darjeeling by excellence.
Located near the Nepalese border, this garden offers a certified organic tea, produced with a sense of tradition. Its liquor, fresh and invigorating, is a pleasant balance between its woody (bark), mineral, cereal and fruity notes. Its finish is highlighted by a subtle hint of muscat aromas. A complete and satisfying tea that will keep delivering on its promise of quality throughout the year!
The expertise of M.Nen Yu is doubly honored here with this tasty cooking of Dong Ding. The dark khaki leaves exhibit from their infusion intoxicating fragrances of berries (raspberry jam), honey and toast. Its liquor, rich and creamy, reveals a nice balance between its wooded and vegetal aspects. This generous tea also features an exotic finish of pineapple and flowers.
Initial impression from this taiwanese highland wulong is an aroma of ground-cherry and wheat-grass which evolves into fresh vanilla and flowers. Rich creamy texture with sweet final notes of coconut.