Lü Bao Shi
Chen Pi Shou Mei Fang Cha
Shou Mee, also known in the Czech Republic under the translation 'Eyebrows of a long age' - the basic class of white tea.
Large yellow-green to light brown richly downy leaves, there are also a few thick leaves. Infusion of deep orange-yellow color with a typical aroma and taste of white teas - slightly herbal spicy to fruity with a strong aftertaste.
Added to this is the citrusy-fresh character of tangerine.
Shou Mei 2024 Xiao Bing Cha 100g
Shou Mee, also known in the Czech Republic under the translation 'Eyebrows of a long age' - the basic class of white tea. Large yellow-green to light brown richly downy leaves, there are also a few thick leaves. Infusion of deep orange-yellow color with a typical aroma and taste of white teas - slightly herbal spicy to fruity with a strong aftertaste.
Lü Xue Ya
"Green snow" is a relatively new type of tea, which began to be produced in 2003. Longitudinally rolled leaves have an emerald color and a fresh green aroma.
The emerald green infusion is full of dense, balanced and slightly baked taste in other infusions with a slightly sweet aftertaste. Tea can be prepared only in relatively cold water. The leaching time must then be extended to at least 7 minutes. You can easily prepare a delicious and refreshing 'ice tea' on hot summer days.
Zheng Shan Xiao Zhong
"Lapsang Souchong", or "smoked tea". A traditional, handmade tea specialty from the Wu Yi Mountains of Fujian Province. Infusion very pleasant and strong, smooth, noble smoky taste with tones of dried fruit. The aroma of pine wood and needles, typical and desirable for this tea, is fully represented and harmoniously combines with the character of the tea as a whole, from which one can already recognize the authenticity and traditional production process.
Bi Luo Chun
"Emerald Spring Spirals ". A very fine tea that should be collected in early spring, as soon as the first tender leaves appear, in which the content of amino acids and tea phenols is the greatest. The tea must be processed the same day it was harvested. The whole process (plucking, drying and rolling) must be completed by night.
Bi Luo Chun has seven classes of varying quality - the lower the class, the bigger the leaves collected and vice versa. For high grades, the drying temperature used is lower and the handling of the sheet more careful. The aroma of dry tea is indescribable, almost honey-like, the leaves are twisted into miniature, richly fluffy spirals, the infusion has a soft emerald color with a heavier, full, yet very fresh taste.
Yunnan Bai Mu Dan
'White Peony' - a sign of high quality is the natural shape of the leaves, the deep, glossy grey-green colour and the high proportion of 'bai hao' - white hairs from the tips.
The colour of the infusion is yellowish-amber, the aroma is floral. The flavour is smooth and at the same time full-bodied and round. Aftertaste is long and pleasantly sweet. The tea only needs to be steeped for a short time, it lasts for many infusions.
Dong Ding Special
High-class "Frozen top" with a softer, more floral taste with a scent full of fruit tones. Ideal tea for red tea lovers who have decided to get acquainted with oolongs. The traditional roast is not as pronounced here as with the basic class of this tea, and on the contrary, more subtle greenish tones predominate.
The tea is suitable for all-day drinking, ideal for preparation in the manner of gongfu - when using the aroma cup, you can find beautiful floral and fruit tones in the tea.
