Showing 1–12 of 15 results

Dian Hong Jin Zhen

"Golden Needles" - an excellent variety of red tea from the Feng Qing area of Yunnan Province. The content of "Da Jin Hao" or "big golden tips" is about 60-70%. Richly hairy tips are evenly rolled. The color of the infusion is dark orange-red and remarkably clear. The aroma is more balanced and intense than in the Dian Hong Gong Fu class and you can smell the aroma of dried apricots, forest honey and peaches. The taste is very penetrating & delicate. The tea lasts many infusions, aftertaste persists in the mouth for a long time after drinking. Very good as a warming tea, which makes it especially suitable for drinking in the cold months of the year. For casual tea lovers, it does have euphoric effects.

Zheng Shan Xiao Zhong

"Lapsang Souchong", or "smoked tea". A traditional, handmade tea specialty from the Wu Yi Mountains of Fujian Province. Infusion very pleasant and strong, smooth, noble smoky taste with tones of dried fruit. The aroma of pine wood and needles, typical and desirable for this tea, is fully represented and harmoniously combines with the character of the tea as a whole, from which one can already recognize the authenticity and traditional production process.

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!

Hong Bao Shi

"Red gem" - smaller shiny leaves, carefully hand-shaped into smaller balls. Pleasantly warming red tea with an intense fruity aroma, full and complex, long-lasting taste with a hint of muscat. Beautiful and exceptional red tea.

Jin Jun Mei

"Golden eyebrows" - completely hand-processed tip red tea from a fine spring harvest. A smaller, even leaf with a noticeable proportion of golden tips gives off a malty, spicy aroma, after pouring, stronger chocolate tones with a touch of honey come to the fore. The tea is full and sweet chocolate flavor with hints of exotic spices.

Tan Yang Jin Hao

"Golden Hair of Tan Yang" - This beautiful red tea has long been famous and popular in China, as is the small village of Tan Yang in the Fu'an area, Fu Tian Province, where the tea comes from. The area is famous for the production of quality red teas. The small leaf is dark, shiny in the dry state and smells sweet chocolate. The taste is sweet, slightly spicy with a pleasant aftertaste.

Keemun Mao Feng

"Qimen Mao Feng" or "Qimen Fur Peak " - the top class of Keemun, the highest level in our offer. Unlike the lower classes, the leaves are not processed by machine but exclusively by hand. This makes the infusion cleaner and more balanced. The taste is thin, fresh with a very pleasant and long aftertaste. Flower and fruit tones, lightly chocolate, are significantly represented. The dry leaf is long, thin, slightly twisted. Multi-infusion tea more than suitable for preparation in the style of Gong Fu Cha.

Meng Ding Hong Mei

"Red plum from Meng Ding" - a higher variety of red tea from plantations on Mount Meng Ding. The smaller leaf in the form of slightly twisted needles smells like honey to slightly malty.

Feng Qing Gushu

"Wild Old Yunnan" - juicy red tea from old, wild-growing tea trees of the large-leaf  Yunnan variety. Thicker and larger leaves, fewer tips, but even more taste and infusions. Typical sweet fruity-woody aromas and intense fruity flavors with hints of ancient wood and dried apricots.

Dian Hong Jin Hou

Jin Mao Hou - "Golden Monkey" - richly hairy tip red tea from Yunnan province. Sweet fruity to honey aroma, full, velvety soft taste with aromatic aftertaste.

Phoenix Hong Cha

"Red orchid" - red tea processed from the cultivar Shuixian, var. Mi Lan Xiang, which beautifully combines the delicate honey aroma of the popular oolong and the refreshing fruitiness of red teas. Dark orange infusion of fruity-honey aroma & refreshing full taste. At first, it tastes pleasantly fruity and straightforward, but in the end, the typical complex character of oolongs from the Phoenix mountains returns.

Red tea – 红茶 [hóng chá]

Recommended preparation:
3g of tea per 100ml of water, first rinse the tea, i.e. cover with hot water and drain immediately. Then we can proceed to the preparation of the first infusion – temperature 95-100°C, length of infusion 10-20s, further infusions 0-10/10/12/15/20/25/30+.

Fully oxidized, strong aroma, full of flavor, refreshing and invigorating. In China, according to the color of the leaf after processing, it is referred to as ‘red tea’, in the West it is known as ‘black tea’.

Origin: Wu Yi Mountains, Fujian Province, China

The most famous species:
Yunnan Red (Dian Hong Cha), Keemum (Qi Men), Lapsang (Zheng Shan Xiao Zhong), Yixing Red (Yixing Hong Cha)

Of course, the specific processing of each species varies, but the following basic processes are usually used:

1) Fading
The collected leaves are spread outside or inside to fade, which has the task of removing excess moisture from the leaves and achieving the ideal ‘flexibility’ of the leaves for further processing.

2)Rolling and/or Chopping (CTC)
Traditional processing – rolling – damages the structure of the leaf and thereby releases the juice from the leaf and makes it available for oxidation, at the same time shapes the leaves (can be manual and/or machine)
Modern processing – CTC (cut-tear-curl) – i.e. chopping leaves, tearing and rolling – starts oxidation, dividing the leaves into small pieces during CTC intensifies the resulting taste and aroma.

3) Oxidation
Exposure of damaged leaves to air (hence the term oxidation) stimulates the natural enzymatic breakdown of their cellular structure. This chemical process creates new substances such as theaflavins and other substances that were not present in the original tea leaves. Specific processing procedures used to be carefully guarded and at the same time perfected over centuries. Each process gives the tea its unique aroma and taste.

4) Drying
It stops oxidation, stabilizes any moisture inside the leaves, prevents mold growth. Pan drying and other processes are used.

5) Sorting
At the end of the processing, the leaves are sorted according to quality and other characteristics into different sortes before packaging using sieves or by hand.

Before the process of making red tea was discovered in the middle of the 17th century (end of the Ming Dynasty, beginning of the Chang Dynasty), the vast majority of consumption was covered first by unfermented green teas and later by partially fermented teas. It is said that the passing army stayed near a tea factory in the Wu Yi area of Fujian province for several days and delayed the production of tea there. As soon as the soldiers left, the farmer noticed that the collected leaves had changed color to an unusual shade of red, and since he wanted to save at least some tea, he quickly began to dry it. However, during their stay, the army used up all the coal used to dry the green tea, so the farmer was forced to dry the tea over a fire made of local pine wood. This process caused a chemical reaction inside the leaves, giving the resulting tea an exceptional smoky-fruity (long an) flavor. This is how the tea best known as ‘Lapsang Souchong’ was discovered, which is a garbled English phonetic transcription of the Chinese ‘Zheng Shan Xiao Zhong’, which can be translated as ‘Little variety from the true mountains’. It became very popular in China and led to the development of a whole new type of tea, which was called red in China based on the color of the leaf after processing, and later became known in the world as black (fully oxidized – often incorrectly referred to as fermented)

Chinese red tea contains: selenium, vitamins A, B, C, E, polyphenols, potassium, carotenes, fluorides, caffeine and other substances
According to the traditional view, it has several effects:
1. refreshes the body and removes fatigue
2. is a diuretic
3. Anti-aging, antioxidant
4. relaxes blood vessels and strengthens the heart