Teas

Discover the highest quality teas, selected directly from the tea gardens.

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Ali Shan

From the mountain of Ali Shan, Taiwan, this high altitude wulong is one of our grand classics.

Ali Shan 2004 (Charcoal)

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.

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Bai Hao

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). 

Dong Ding Mr. Chang

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

Dong Ding Mr. Nen Yu (roasted)

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

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Gaba Cha

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

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Guei Fei

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.

Jin Shuan

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

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Li Shan

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.

New

Mi Xiang Hong Cha

Here's a nice find from Hugo that is sure to appeal! The leaves of this twisted black tea come from Ali Shan. As the name suggests (literally black tea with honey aroma), generous warm aromas of honey, ripe fruit and flowers emanate from the infusion. Its  liquor has a sweetness of baked pastry with notes from biscuit to molasses and cinnamon. What a treat !

Mucha Tie Guan Yin (roasted)

Produced in the Mucha region, this high grade of Taiwanese Tie Guan Yin was entered into competitions by its producer.

Pinglin Bao Zhong

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.

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