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.

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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). 

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Dong Ding Mr. Nen Yu (roasted)

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

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.

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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.

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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.

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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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Shan Lin Xi

Initial impression from this Taiwanese highland wulong is an aroma of ground-cherry and wheat-grass which evolves into fresh vanilla and flowers.

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Si Ji Chun

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

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Sun Moon Lake T-18

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.

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Toufen 1963

This antiquity from the north west of Taiwan, with leaves burnished by time, releases after rinsing aromas of undergrowth and leather. Its dark reddish-brown liquor is  mineral and full tasting, embellished with notes of tobacco, dried fruit and beetroot. Its peppery finish also evokes the fragrance of roasted coffee. A warm and memorable tea to taste for tapping into the present moment.

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