Hong Xin Rou Gui 50g
Vůně suchého listu je čistá, lehce nasládlá, ovocná, s tóny koření a květin. Nálev zpočátku broskvový, poté jasně jantarový až zlatý, jiskrný. Chuť ovocného charakteru s jemnou kořenitostí připomínající skořici, středně plné tělo, dozvuk s lehkou svíravostí. Aftertaste dlouhý, mírně minerální, sladký, delikátní.
Da Xue Shan Lü Cha
Svěží zelený čaj z výše položených zahrad (2000 m n.m.) slavné hory Da Xue Shan . Stejnoměrný, volně kroucený list světle až tmavozelné barvy s bílými tipsy.
Suchý list květinové a angreštové vůně s nádechem mladé trávy a lehkou sladkostí připomínající med nebo čerstvé ovoce.
Jemná hladká ovocno-květinová chuť se stopami bambusových výhonků doplněná minerální svěžestí a sladkou dochutí. V nálevu lze nalézt i typické kaštanové tóny a lehkou kořenitost.
Da Xue Shan Hong Cha
"Červený čaj z Da Xue Shan" - Tmavé jehličkovité robustnější lístky čokoládově hnědé barvy protkané zlatavými tipsy.
Suchý list sladce kořenité vůně sušeného ovoce s náznaky vanilky a kakaa.
Tenká až krémově sametová chuť s jemnou sladkostí, doplněná ovocnými tóny meruněk a pečených jablek se mísí s minerální vysokohorskou svěžestí, která nálevu dodává čistotu a dlouhý aftertaste. Při silnějším nálevu vynikne i hořkost.
An Cha 2019 Mao Jian
A black (dark) Chinese tea from Anhui Province, similar to the traditional Lu An Hei Cha, but produced outside the originally defined area.
The tea comes in a box with a wide bamboo leaf (Ruo Ye) used in traditional Chinese medicine. It is recommended to prepare the tea together with small parts of the bamboo leaf.
The sparkling, orange-yellow infusion has an intense fruity aroma with a subtle herbal note. The taste is refreshing, full, richly fruity with a gradually sweetening aftertaste.
Ya Shi Xiang 50g
An excellent phoenix with a traditional, but not very appealing name - "Smell of Duck Dung". The tea itself has one of the most amazing aromas that Dan Cong teas can offer - delicately roasted and rich at the same time. The taste is full, charming, smooth and very sweet with complex floral notes and a long lasting aftertaste.
The tea comes from a selected small scale production from the higher elevations of Wu Dong Shan. Completely manual processing is a matter of course, as is careful traditional roasting - a very essential step in the processing of oolongs, which requires a lot of skill and experience.
Mi Xiang
"Honey-scented Phoenix from Wu Dong" is a representative of the lighter, less roasted 'phoenixes' in our offer. Orange infusion with a sweet honey and ripe fruit aroma, fresh honey-sweet, delicate and juicy clean taste, sweet long-lasting aftertaste and pleasantly invigorating effect. The tea can easily last over 12 infusions.
The tea comes from a selected small scale production from the higher elevations of Wu Dong Shan. Completely manual processing is a matter of course, as is careful traditional roasting - a very essential step in the processing of oolongs, which requires a lot of skill and experience.
Song Zhong
Song Zhong is a representative of the lighter, less roasted 'phoenixes' in our offer. Orange infusion of sweet fruity aroma with a harmony of sweetness and subtle bitterness, fresh sweet, delicate and juicy pure fruity taste, sweet long-lasting aftertaste and pleasantly invigorating effect. The tea can easily last over 12 infusions.
The tea comes from a selected small scale production from the higher elevations of Wu Dong Shan. Completely manual processing is a matter of course, as is careful traditional roasting - a very essential step in the processing of oolongs, which requires a lot of skill and experience.
Pi Lei Xiang
Pi Lei Xiang is a representative of the lighter, less roasted 'phoenixes' in our offer. Orange infusion of sweet fruity aroma with a slight bitterness, fresh sweet, delicate and juicy pure fruity taste, sweet long-lasting aftertaste and pleasantly invigorating effect. The tea can easily last over 12 infusions.
The tea comes from a selected small scale production from the higher elevations of Wu Dong Shan. Completely manual processing is a matter of course, as is careful traditional roasting - a very essential step in the processing of oolongs, which requires a lot of skill and experience.
