Huang Jin Gui originated a little later than the more famous Tie Guan Yin – only in the 19th century. According to legend, the first bushes of this tea with longer yellowish leaves were donated by a Taoist to the wedding of the newlyweds from the Yan and Wei families, which is considered a very generous and good gift. The tea from these shrubs had such a bright golden color, a wonderful taste and, most importantly, an aroma reaching the sky that it was immediately given another name – Huang Dan or “Golden Excellence”. The leaves are processed according to Tie Guan Yin technology, but the variety is different. The leaf is finer and mainly smaller (they are no longer ‘dragonfly heads’ but rather smaller balls).
Huang Jin Gui
“Golden Cinnamon” – A wonderful tea from the famous mountain area of An Xi. The tea is very expressive and floral, but not only that – you will also find mountain herbs, wild strawberries and thick caramel sweetness.
Dong Ding Special
Five-leaved ginseng (Jiao gu lan)
Ceratophyllum or Gynostemma is a climbing plant from the pumpkin family, which originated in southern China. Low temperature resistance to -15°C. In winter, the above-ground part disappears, but reappears in spring. It can also be planted in pots. This plant is sometimes called five-leaf ginseng or southern ginseng; it has nothing to do with real ginseng (Panax ginseng).
Shui Xian Superior
Jin Xuan Nai Xiang
Tie Guan Yin 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.