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.

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.

Gaba Cha

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

Jin Shuan

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

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.

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.

Si Ji Chun (Tea Box)

Much appreciated from daily consumers for its low caffeine levels and its generous flowery bouquet (lilac, freesia), this particular wulong easily steeps and resteeps as the day goes by.

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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