Qi Lan
Qi Lan "Rare Orchid"-one of the few newer oolong teas from Wuyi Mountain.
The larger leaves are usually scattered and exude a sweet floral fragrance. The dark yellow tea soup has a strong, sweet floral aroma, ripe fruit aroma to honey aroma.
Orchids full of orchid fragrance, with strong aroma and aftertaste.
Tan Yang Jin Hao
"Golden Hair of Tan Yang" - This beautiful red tea has long been famous and popular in China, as is the small village of Tan Yang in the Fu'an area, Fu Tian Province, where the tea comes from.
The area is famous for the production of quality red teas. The small leaf is dark, shiny in the dry state and smells sweet chocolate. The taste is sweet, slightly spicy with a pleasant aftertaste.
Bai Xue Long
"White Snow Dragon" - a beautifully processed white tea with an intensely sweet herbal aroma. The yellowish, sparkling infusion smells complexly of fruit and herbs. The taste is strong, sweet, without a trace of astringency.
It is one of the few newly produced white teas, which thanks to its high quality soon gained popularity not only in China but also in other countries.
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.
Moli Tai Mu Long Zhu
Moli Tai Mu Long Zhu (Jasmine Dragon Pearls). Tightly completely hand-rolled regular balls of green tea tips, flavored with jasmine flower added in the drying process. The quality jasmine aroma lasts long after the tea is finished. Glass dishes will offer a beautiful view of the developing balls. They give a greenish fresh and strongly aromatic drink with a strong taste of jasmine combined with delicate green tea.
The infusion has a light color. Compared to jasmine teas sold in regular stores, it does not have such a strong aroma. Jasmine rather underlines the tea notes, but does not overpower them. The tea tastes sweet, but the main flavor is more floral. It can be prepared for several infusions if we gradually increase the temperature.
Keemun Mao Feng
"Qimen Mao Feng" or "Qimen Fur Peak " - the top class of Keemun, the highest level in our offer. Unlike the lower classes, the leaves are not processed by machine but exclusively by hand. This makes the infusion cleaner and more balanced.
The taste is thin, fresh with a very pleasant and long aftertaste. Flower and fruit tones, lightly chocolate, are significantly represented.
The dry leaf is long, thin, slightly twisted. Multi-infusion tea more than suitable for preparation in the style of Gong Fu Cha.
Meng Ding Hong Mei
Green Monkey
Dian Hong Jin Hou
Guangxi Dong Fang Mei Ren
Ya Shi Dao Hua Xiang
An excellent tea with a traditional but not very tempting name - "The smell of duck droppings". The tea itself has one of the most amazing aromas that Dan Cong type teas can offer - delicious and full at the same time, charming, reminiscent of rice flowers, smooth and very sweet with complex floral tones and a long-fading aftertaste.
