Showing 13–24 of 72 results

Tai Ping Hou Kui

23,65
"Peaceful monkey leader". Similar teas (with sharp and pointed large leaves) were made in Tai Ping before the beginning of the Ming Dynasty. But during the Qing Dynasty, one of Hou Ken's tea growers was famous for his new tea, which he named "Hou Kui - Chief of Monkeys." The tea has flat, relatively large leaves of a bright green color with red veining and a hairy inner side. As one of the few green teas, this orchid has a quality of taste and aroma. The infusion has a slightly milky consistency and a delicate taste with orchid aftertaste. This tea, which is rightly one of the ten most famous Chinese green teas, can help relax after physical exertion, stimulate the activity of the nervous system and tones.

Yue Guang Bai “White Moonlight”

12,04
"White moonlight" - known as 'white pu-erh' - a special green (sheng) pu-erh with a difference in processing, where the leaves are allowed to fade at night after harvest, instead of in the sun, as is usual in maocha. A large proportion of dull silvery, large hairy tips gives the tea an attractive appearance. The color of the infusion is yellowish and smells mostly of herbs with a little fruit. The taste is sweet, very complex and develops with each subsequent infusion, with a bit of bitterness gradually appearing and encouraging the distinctive flavors typical of green (sheng) pu-erhas.

Dian Hong Mao Feng

6,88

"Downy tip from Yunnan" - a high grade of red tea from the Meng Hai area.

The color of the infusion is orange-red. The aroma is sweet and intense with a typical aroma of dried apricots, malt and forest honey.

The taste is full, fruity-malty with a long-lasting sweet aftertaste. Pleasantly warming tea.

Yunnan Mao Jian Ye Sheng

12,90
Fresh aromatic green tea from the gardens high up on Wu Liang Shan Mountain (1670 m above sea level). Dark green uniform leaf with a noticeable proportion of silvery tips. The leaf has a fresh aroma with a trace of fruit, the infusion is sparkling yellow-green in colour, fresh and strong in flavour with a fruity hint and a typical trace of chestnut blossom aroma. The aftertaste in the other infusions sweetens pleasantly and the fruity taste stands out.  

Dian Hong Ye Sheng

17,20
"Wild Yunnan" - juicy red tea from wild tea trees of the Yunnan large-leaved variety. Thicker and larger leaves, fewer tips, but even more taste and infusion. Typical sweet aromas and intense fruit flavors with hints of malt and prunes or apricots.

Hua Cha Cui Ming

16,77
"Jasmine spring" - jasmine tea processed from Yunnan Cui Ming tea from the early spring harvest. Infusion of yellow color with intense jasmine aroma with a hint of fruit, fresh jasmine taste with a sweet fruity aftertaste.

Yi Wu 2006 shu Hong Kong

14,19
Čaj byl skladován ve vlhkém skladu v Hongkongu, takže je znatelně zralejší, než jiné čaje stejného stáří. Vůně je kvalitní "skladová" - tzn. je cítit mokré dřevo, zemitost, houby, avšak beze stop plísní. Chuť je výrazně "mokrá" - zemitá, ve které dominují tóny dřeva a hub, zabalené do hladké sladkosti. Přesto má čaj střední plnost. Doporučujeme milovníkům "zemitých" puerů.

Genmaicha

7,31

Japanese green tea Bancha mixed with finely fried rice, which gives it a special bread-sweet taste. In translation, the name means "Tea with unpolished rice".

Bancha

5,59
Traditional basic grade of common Japanese tea, characterized by a stronger profile and a sharp, full-bodied flavor.

Tie Guan Yin Tan Bei

19,35
"Iron Goddess of Mercy," or Bodhisattva Guan Yin. One of the most famous Chinese teas ever, this time in a traditional roasted version. The leaves are relatively thick, juicy and large, the infusion gives a deep yellow-orange color. A mixture of 50% Superior and 50% King Tie Guan Yin, roasted at 55 - 60% to achieve a fruity character and richer taste.

Wu Dong Mi Xiang

77,40

"Phoenix from Wudong" is the darker color, more baking, and therefore more obvious representative of "Phoenix" in our products. Orange tea soup, with the sweet aroma of ripe fruit, fresh and juicy taste and pleasant stimulating effect.

The tea comes from selected small batches of products from the higher altitudes of Fengshan. Completely manual processing is a matter of course, and traditional meticulous baking is also a matter of course - this is a very critical step in the processing of oolong tea, which requires a lot of skills and experience.