Showing 1–12 of 93 results

Dian Hong Ye Sheng

"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.

Yunnan Catimor 250g


New in a 250g package with a permeable cap.

Hand-harvested and washed-processed Catimor variety from Mr. Xia Bin's Pu’er Huangguan farm.

Premium coffee in organic quality with a complex sweetening taste with tones of chocolate and hazelnuts with low acidity.

SCAA rating: 81.2

Dian Hong Jin Zhen

"Golden Needles" - an excellent variety of red tea from the Feng Qing area of Yunnan Province. The content of "Da Jin Hao" or "big golden tips" is about 60-70%. Richly hairy tips are evenly rolled. The color of the infusion is dark orange-red and remarkably clear. The aroma is more balanced and intense than in the Dian Hong Gong Fu class and you can smell the aroma of dried apricots, forest honey and peaches. The taste is very penetrating & delicate. The tea lasts many infusions, aftertaste persists in the mouth for a long time after drinking. Very good as a warming tea, which makes it especially suitable for drinking in the cold months of the year. For casual tea lovers, it does have euphoric effects.

Hua Cha Cui Ming

"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.

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.

Yi Wu 2006 shu Hong Kong

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.



Traditional Japanese tea varieties process not only leaves but also petioles. Therefore, the tea has the characteristics of freshness, sweetness and low caffeine content.


Sencha Shizuoka

Popular middle-class traditional Sencha, with fruity sweetness.

Sencha Ryokucha


Traditional daily Sencha. It has the typical characteristics of strong taste and rich aroma.



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".