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 Dao Hua Xiang
An excellent tea with a traditional but not very tempting name - "The smell of duck droppings". The tea itself has one of the most amazing aromas that Dan Cong type teas can offer - delicious and full at the same time, charming, reminiscent of rice flowers, smooth and very sweet with complex floral tones and a long-fading aftertaste.
Wu Dong Tong Tian Xiang
Tong Tian Xiang, also known as Ginger Blossom Fragrance, is planted in Fenghuang Mountain in Chaozhou City, Guangdong Province. When this tea is brewed, the room is filled with an intense tea aroma that rises to the sky, hence the name Tong Tian Xiang (Tian = sky). Tong Tian Xiang tea has thick and slightly elongated leaves, dark brown and oily colour, full and multi-layered aroma. The infusion is golden and bright, slightly spicy with ginger blossom and a full, intense floral aroma. The tea can easily lasts over 12 infusions.
The tea comes from selected smaller productions from the higher altitudes of Wu Dong Shan.
Completely manually processed as well as carefully traditionally roasted - a very essential step in the processing of oolongs, which requires a lot of skill and experience.
Wu Dong Mi Xiang
"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.
