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Tian Li Cha

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€111,80
"Heavenly pear" - that's how the Taiwanese call this first-class tea. It is grown at an altitude of over 2000 m.a.s.l., which makes it one of the highest quality Taiwanese teas ever, and because of this it is often used as a gift in diplomatic negotiations.
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Jin Xuan Nai Xiang

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€13,33
"Golden flower with a milky scent" - tea of bright yellow and pure infusion color (Western tea testers refer to it as 'amber'), the aroma is caramel-milk, yet tea-fresh. The taste is soft, warm and pleasant with a 'memory of milk' - one that gives the impression of sweet condensed milk and childhood memories.
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A Li Shan Ruan Zhi

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€14,62
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!
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Gao Shan Superior

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€22,79
"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.
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Gui Hua

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€14,62
"Osmanthus" - Taiwanese oolong with the scent of osmanthus. There are several methods by which a similar tea aroma is achieved. Our Gui Hua is made by the traditional method. The infusion gives a yellow color with a thin scent full of osmanthus and citrus tones, slightly sour and refreshing, which will withstand many infusions.
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Dong Ding Special

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€14,19
High-class "Frozen top" with a softer, more floral taste with a scent full of fruit tones. Ideal tea for red tea lovers who have decided to get acquainted with oolongs. The traditional roast is not as pronounced here as with the basic class of this tea, and on the contrary, more subtle greenish tones predominate. The tea is suitable for all-day drinking, ideal for preparation in the manner of gongfu - when using the aroma cup, you can find beautiful floral and fruit tones in the tea.
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Formosa GABA Oolong

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€13,76
Taiwanese oolong with a very specific aroma and a corresponding sweet taste reminiscent of overripe sweet fruit. It gives a golden-orange infusion and withstands a surprising number of taste-stable infusions. GABA content approx. 180 mg / 100g.
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Si Ji Chun

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€13,33
"Spring all year round" - The aroma of dry tea is strong and deep, the infusion smells wonderful, very distinctive but clean and gentle. The real Si Ji Chun always has a strong scent, so strong that it fills the whole room. Its taste is reminiscent of alpine oolongs - sour-sweet with tones of berries, raspberries, lemons, limes, honey and mountain flowers and of course orchids! Tea aftertaste is very long and clean. Tea has an excellent refreshing and relaxing effect, it will lift your mood. Like any quality oolong, it is good for blood circulation, blood vessels and also fights aging.
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Ren Shen Superior

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€18,06

"Ginseng oolong" - traditionally processed oolong, the leaves of which contain an extract from the root of Chinese ginseng. The aroma and taste of the tea is sweet, with slight pleasant baking with a sweet and distinctive aftertaste.

Tea could be of particular interest to lovers of Chinese medicinal herbs - thanks to the connection with ginseng, it helps the body better withstand physical and mental stress, as well as stress and other ailments.

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Dung Ding Supergrade

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€27,09
"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.
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Nowadays, Taiwan produces modern style (lightly fermented) high-quality teas with a distinctive character. These are often fresh high mountain teas (in Chinese ‘gao shan cha’ 高山茶) from the central mountain range, usually tightly rolled, only slightly oxidized and slightly to medium roasted. However, this was not always the case, until the reign of the Qing dynasty (1644-1911), tea was produced in Taiwan of rather poor quality. The change occurred around 1865 when several varieties of the tea plant were imported from mainland China along with the methods of producing oolongs from Fujian Province. This was followed by the gradual development of own processing techniques and the breeding of new varieties. It is worth mentioning the Taiwanese research institute founded in 1903 under Japanese rule, today under the name Tea Research and Extension Station (TRES), which is primarily responsible for the pair of now very well-known oolong cultivars Jin Xuan 金萱 (Taicha clone №12, 1981) and Cui Yu 翠玉 (Taicha clone №13, 1981), but also for new red tea cultivars Ruby (Taicha clone №18, 1999) and Hong Yun 红云 (Taicha clone №21, 2008).