Showing 37–48 of 96 results

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.

Zheng Shan Xiao Zhong

7,74
"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.

Xiao Qing Gan 2009 Xinhui

15,05
Xiao Qing Gan / 小青柑 - doslova "malá zelená mandarinka". Původem z oblasti Xinhui / 新会, provincie Guangdong. Jedná se o puer, který byl naplněn do mandarinkové kůry.

An Cha 2023

9,46
Černý (tmavý) čínský čaj z provincie Anhui, podobný tradičnímu Lu An Hei Cha, avšak produkovaný i mimo původně vymezené oblasti. Tradičně lisován/pěchován do 250g bambusových košů (Sun Qiao). Čaj je v košíku vystlán a obalen širokým bambusovým listem (Ruo Ye), používaným v tradiční čínské medicíně. Je doporučeno čaj připravovat spolu s malými částmi obalového bambusoveho listu. Nálev jiskřivé, oranžovo-žluté barvy má intenzivní ovocné aroma s jemnou bylinnou stopou. Chuť je osvěžující, plná, sytě ovocná s pozvolně sládnoucím dozvukem.

Yi Wu 2006 shu Hong Kong

14,62
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.

Tie Luo Han

47,30

"Iron arhat"-is one of the most famous rock tea in Wu Yi Shan area.

The dry leaves are dark in color and have a toasted and dark chocolate flavor. During the brewing process, the leaves are dark green. The tea soup is darker in color, balanced in taste, with a long-lasting sweet aftertaste, with a distinct floral fragrance. After the last cup of drinking, the floral-like sweetness lasts for a long time.

 

Shincha

18,92
Vysoká třída japonského listového zeleného čaje z oblasti Shizuoka sklizená a zpracováná s maximální péčí a pečlivostí. První jarní sklizeň (Shincha) vytříbeného, intenzivně ovocně-nasládlého charakteru s typickým aftertastem.

Tie Guan Yin Tan Bei

21,50
"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.