Lao Mao Cha 1992
Mao Cha from 1992 is a successful Pu Erh with a taste of quality, naturally matured Mao Cha. The aroma and taste are typically sweetly earthy, the taste is slightly smelled of dried fruit. The tea does not have roasted tones (quality production process) and is very delicate.
Infusion of dark orange to red color, sweet with a long refreshing aftertaste.
Pu Erh Superior
The upper class of Pu'er. The dry leaf is small, evenly rolled and belongs to superior. The scent is exactly what the right Pu'er should have, you can feel the freshness and sweetness of the Yunnan fruit trees. The taste is the sweetness of nuts, the sweetness of dried fruit, aftertaste is long, soft and pleasant.
New batch of Meng Hai - in the dry leaf you can still find a 'new scent from production' which disappears after pouring and also naturally develops from the tea over time.
Gong Ting Yi Wu 2016
Phoenix Hong Cha
"Red orchid" - red tea processed from the cultivar Shuixian, var. Mi Lan Xiang, which beautifully combines the delicate honey aroma of the popular oolong and the refreshing fruitiness of red teas.
Dark orange infusion of fruity-honey aroma & refreshing full taste. At first, it tastes pleasantly fruity and straightforward, but in the end, the typical complex character of oolongs from the Phoenix mountains returns.
