A Li Shan Ruan Zhi
Alpine oolong from the famous production area of Mount A Li Shan. The tea comes from the tea plantation at an altitude of about 1300 m.n.m.
Aromatic floral, fresh aroma with a rich fruity, complex taste. The consistency of the tea is quite dense, aftertaste long fading.
For lovers of alpine oolongs, this tea is a clear choice!
Gao Shan Superior
"High Mountain" - Gao Shan oolong is a typical representative of traditional alpine semi-fermented teas - dry leaves form larger balls about the size of peas, the color of the infusion is bright golden or yellow, the aroma is distinctly fruity (with citrus, apricot, peach and honey tones). The tea withstands many tasty infusions and has a long and distinctive aftertaste.
Bai Hao Yin Zhen
"White hairy silver needles" - the best and most famous Chinese white tea, which belongs to the list of the best Chinese teas ever.
It first appeared around 1796. Young, richly hairy and large strong tips of the tea tree of the Fu Ding Da Bai Cha cultivar are used to produce this tea. Harvesting takes place only during a very short period in spring, and only in nice weather.
The real Bai Hao Yin Zhen has all four valuables of Chinese tea really wonderful. Undeveloped buds of the same size, hairy like a willow. The scent of dry leaf has sweet tones of flower pollen, the freshness of the mountain wind and the sweetness of morning dew. The infusion is almond yellow to orange. The taste is clean, sweet, light and tender, with a thin spring energy.
An Ji Bai Cha Ji Pin
Bright green slightly twisted leaves with a rich scent. You can smell the authentic aroma of green teas from An Ji in the infusion - soft and sweet with hazelnut or fresh green peas. The taste is fresh, soft, delicate, with notes of hazelnuts and peas, round and sweet with a distinctive umami. The aftertaste is pronounced and long, pleasantly sweet. The tea also contains a large amount of amino acids (including L-theanine), which are beneficial to health and contribute greatly to the flavour of this tea.
Tai Ping Hou Kui Ji Pin
"Monkey Chief of Tai Ping". Teas of a similar shape (with sharp and pointed large leaves) have been produced in the Tai Ping area since the 12th century. In the 19th century during the Qing Dynasty, one of the tea growers bred a new variety, which he named as " Hou Kui - Monkey Chief".
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 has an orchid quality in taste and aroma. The infusion has a slightly milky consistency and a delicate taste with an aftertaste of orchids. This tea, which is rightfully among the ten most famous Chinese green teas, stimulate the nervous system and tonify.
Dung Ding Supergrade
"Frozen top" in the traditional, there will be more baking during processing.
Beautifully processed tea right from the surroundings of the village of Nantou, ie the 'birthplace' of excellent Dung Ding tea. Even tea leaf balls are processed from the Qing Xin cultivar.
The tea gives off a fresh scent of classic Taiwanese oolongs. Sweet, tender and fruity - apricots, peaches, sweet tropical fruits - you will find it all in this tea! Or flowers - flowering meadows and fields. After smelling the tea, associations are formed for a summer meadow, paintings of a flowering garden and fruit trees.
The tea in the infusion is rich and dense, the aroma is more floral, very sweet. The taste is tender, incredibly honey with a milky consistency.
