Dried hawthorn berries (shan-zha)
Dried hawthorn berries (shan-zha, lat. Crataegus cuneata) - helps good digestion, removes fats from blood vessels, lowers blood cholesterol levels and breaks down fatty acids (which helps it lose weight), lowers blood pressure and has heart-specific antioxidant effects, which can help fight most heart diseases.
Chinese jujube (zao)
Hong Bao Shi
Bi Tan Piao Xue
"Snow falling on a jade green pond" - a beautifully poetic name for a fine green tea from the spring harvest in the Ze Rong region of Fujian. The tea was scented with the finest autumn jasmine in a high ratio of 5:1 (5kg of jasmine flowers were used for 1kg of tea).
Jasmine flowers are also abundantly present in the tea itself (although they do not add any more aroma - they are aesthetically pleasing and give meaning to the poetic name of the tea).
The tea has a distinctly jasmine-sweet, silky-fruity flavour with a rich aroma that lasts for many infusions.
Bai Mu Dan King
"Royal White Peony" - a great class of white tea.
The colour of the infusion is yellowish-amber, the aroma is floral and delicate, reminiscent of the scent of peony. The taste is smooth as silk and at the same time full and round. Aftertaste is very long, pleasantly sweet.
This year, thanks to a slightly different processing, which is growing in popularity, we can find a note known from aged white teas in the taste.
Yi Wu Mahei 2024 Xiaoshu sheng Bing Cha 200g
Green (raw) puer cake made by the Song Pin company. Harvested from approximately 100-year-old tea trees (xiao shu).
The aroma combines four profiles - herbs, wood, fruit and flowers, the ratio of which gradually changes with each infusion.
The taste has already lost the classic Puer freshness, on the other hand, a pronounced sweetness has already developed, which is complemented by still noticeable bitterness and acidity. These will continue to transform into sweetness and roundness over the years. The brew is full, medium-light, with light fruitiness and woodiness. The tea lasted 12 infusions, so it is suitable for sipping all day.
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.
Meng Hai 2017 Fang Cha 81g
Premium dark Pu'er (shu) from a young Chinese company, which cares not only about modern and pleasing packaging, but also about the high quality and careful selection of the maocha used. The tea is pressed into an easily divisible form of tea chocolate (9x 9g).
The dark red infusion of the sweet aroma is smooth, full and ripe taste with nutty and woody tones, pleasantly sweet at the end.
Lü Bao Shi
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.
Meng Ding Jin Ya
"Golden shoots", luxury red tea of our production from the best gardens in Meng Ding Shan in Sichuan.
The delicate, tiny, slightly spirally twisted leaf with the majority of golden tips gives off a pleasant, slightly floral-fruity scent in the dry state, which develops in full fruity tones after watering. The color of the infusion is rather orange with a hint of red. The taste is full, round and sweetly fruity with a long aftertaste. Exclusive red tea not only for connoisseurs!
