The traditional method of flavoring: at a certain stage of processing, tea is flavored with an extract (or pollen – every company or small household has its own procedures and very reluctantly reveals them) of osmanthus. Similar teas on the market can be very different – they can be very expensive and high quality or even cheap (cheap leaves and cheap extract).
“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.
Holly (Ku ding)
Big-leaf holly (ku ding) is one of many holly trees (Paraguay, sharp-leaved, serrated, canary, precise, round, Altacraren, blue). It is an evergreen tree with a height of 20m. The leaves are green and uneven. The fruit is red and spherical. It has an anti-inflammatory, calming liver. It lowers blood pressure and cholesterol levels.
Chrysanthemum (ju hua)
Selected white chrysanthemum flowers-improve eyesight, nourish the liver, and treat high blood pressure. Traditionally, it is mixed with pu-erh.
Da Hong Pao
Shui Xian Superior
Traditional Japanese tea varieties process not only leaves but also petioles. Therefore, the tea has the characteristics of freshness, sweetness and low caffeine content.
Bamboo leaf (zhu ye)
Japanese green tea Bancha mixed with finely fried rice, which gives it a special bread-sweet taste. In translation, the name means "Tea with unpolished rice".
Tie Luo Han
"Iron arhat"-is one of the most famous rock tea in Wu Yi Shan area.
The dry leaves are dark in color and have a toasted and dark chocolate flavor. During the brewing process, the leaves are dark green. The tea soup is darker in color, balanced in taste, with a long-lasting sweet aftertaste, with a distinct floral fragrance. After the last cup of drinking, the floral-like sweetness lasts for a long time.