11 Item(s)

  • Da Hong Pao
    Brewing difficulty: General difficulty. Best season to taste: Autumn. Origin: Wuyi Mountain, Fujian. Shape: tight strips, and green, brown and fresh color. Liquid: orange, bright and clear. Aroma: lasting aroma, with orchid fragrance. Taste: mellow taste and durable aftertaste. Brewed tea leaves: uniform and bright. Red edge or red spots, yellow green brewed tea leaves, and pale yellow veins. Origin: In general, the tea produced in the region of "36 peaks" "Jiuqu Brook" is mostly authentic. Packaging: Tin box with wooden lid. Appearance: The tea looking like a strip in a complete shape in black color is of top grade. Brewing method: Taste lingers after nine infusions if it is the authentic Wuyi Dahongpao. Otherwise mixed fragrance exists but not aroma after three infusions. Water temperature: 90℃ - 95℃. Tea sets: the purple sand teapot, or porcelain pot. Amount of tea: about 1/ 2 of the tea set. Infusion times: 6 to 8 infusions.
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  • Wuyi Narcissus Tea
    Brewing difficulty: General difficulty. Best season to taste: Autumn. Origin: Fujian, Wuyishan. Shape: fat and tight strips, twisted edge, and shiny dark green color with white spots, it is figuratively like "dragonfly head, frog legs." Characteristics: Loose twisted strips of leaf give a clear orangy-brown liquor with a gentle slightly spicy flavor. Liquid: clear and orange, while the color of the old tea is orange and red. Aroma: rich, with orchid fragrance. Taste: cool and sweet aftertaste. Brewed tea leaves: thick and soft, green leaf with red trim or red speckles. The red edge is very obvious and covers a small half of the leaf. Tea sets: the purple sand teapot is preferred. Brewing method: Narcissus tea is resistant to infusion. Gongfu brewing method as well as simple way is ok. Infusion times: Seven to ten more infusions later, there is still lingering aroma. Drinking recommendations: Drink without milk or sugar in the morning or throughout the day.
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  • Mao Xie Oolong Tea
    Brewing difficulty: General difficulty. Best season to taste: Autumn. Origin: In many places in Anxi county of Fujian. Shape: the leaves are tightly rolled, terrier round with white hair, vivid green with barely darker greens. Liquid: bright, green and clean. Aroma: fragrant and floral. Taste: Mao Xie Oolong has got a thicker and sweeter taste than Tie Guan Yin. Brewed tea leaves: yellow and green in the middle. Brewing method: Fill the teapot 1/4 to 1/3 full with tea leaves, or 2 grams of tea leaves for every 150ml of water if you are not using Yixing teapot. Steep tea leaves in hot water for 1 minute for the brewing. Water temperature: Average preparation temperature is 90℃ (195℉).
    Like many other Oolongs, this Southern Fujian Oolong should be prepared Gongfu style. This tea is similar to Ti Kwan Yin. It has a toasty and nutty taste with some slight fruity sweet aroma. The name of this tea comes from the downy hairs that cover its leaves. The Hairy Crab contains high concentrations of polyphenols; an agent shown to help reduce the risk of cancer as well as prevent heart diseases.
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  • Wuyi Rougui Oolong Tea
    Brewing difficulty: General difficulty Best season to taste: Summer Origin: Wuyi Mountain, Fujian Shape: curly and uniform strip, brown green, shiny and glossy. Liquid: orange and clear. Aroma: lasting fragrance, with aroma of cream, fruit and cinnamon. Taste: mellow, sweet and fresh, moist and tasty. Brewed tea leaves: uniform and shiny, pale green background with red trim. Recognizing: Dry Wuyi Rougui is brown, oily and shiny light with a sweet smell. The brewed tea has the aroma of butter, fruit and cinnamon. It still has the fragrance of cinnamon after 6 to 7 infusions. Water temperature: 90℃ - 95℃, high especially in the first infusion. Tea sets: The red mud sand teapot is better. Amount of tea: According to the size of the teapot or cup. Generally 1/2 of the container. Infusion time: the first infusion takes 1 minute, the second, 1 minute and 30 seconds, and the third, 3 minutes and then more in the next. Try to keep the soup color the same with that of the third infusion. Infusion times: 8 infusions for top grade Wuyi Rougui.
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  • Bai Hao Oolong Tea
    Bai Hao: Oolong. Translation: White down. Alternative name: Oriental Beauty, Fancy Wulong, Dong Fang Mei Ren (also known as Oriental Beauty, White Monkey Oolong, Bai Hao or White Tip Oolong) Production area: Hsinchu, at an altitude of 500 to 2,000 feet ( 150 to 600 m). Harvest season: June to July. Cultivar: Qing Xin Dapan Character: Originally devised to compete with popular Darjeeling teas, this tea is only picked once a year, at the end of summer. Its special character depends on jassids (common leafhoppers) who bite the leaf. The liquor has the appearance and strength of a black tea but the complex fragrance of an oolong. Brewing Tips: Brew 2.5-3g (0.09-0.l0 oz) in 200ml (7fl oz) water at 85°C (185°F) to give multiple short infusions. Recommended infusion method and accessory: The gong fu cha technique and a zhong or teapot. Tasting notes: The fine, dark-red twisted leaves dotted with numerous silver buds delight the eye even before they release any aroma. The aromatic complexity of the bouquet mingling honeyed, floral and fruity notes announces more smooth delights to come. The coppery, remarkably clear liquid is full and velvety. The mouthfeel opens on a note of orchid and muscat grape followed by a harmonious succession of aromas of apple, nutmeg, autumn honey and exotic wood. It is a treasure trove of seemingly endless delights.
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  • Black Oolong Tea
    Black oolong tea: is one kind of Oolong tea. It is said that it has the effect of inhibiting fat absorption. Black Oolong tea, with the fragrance of oolong tea, after drinking, you must could taste the unique flavor. Of course, black Oolong tea has a role of refreshing, eliminating fatigue, diuresis, antipyretic sunstroke prevention, anti-inflammatory sterilization, detoxification, diet and health care.
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  • Osmanthus Oolong Tea
    Origin: Taiwan Brew Color: Golden yellow Aroma: Floral, fruity, apricot-like. Palate: Broad and unique flavour. Ingredients: Oolong Tea Leaves, Osmanthus Flowers. Benefits: Naturally creamy, may increase energy, metabolism, and fat burning Flavor Profile: Smooth, creamy, and fragrant with distinct floral and pineapple notes. Character: Delicate, tiny golden trumpets of osmanthus blossoms are dried and blended with green, 30 per cent oxidised Tie Kuan Yin to give a wonderful, aromatic infusion that fills the mouth with sweet, silky,perfumed magic and heady floral perfume. Brewing Tips: Brew 2.5g (0.09oz) in 200ml (7fl oz) water at 80°C (176°F) for 2 minutes. Strain and add more water for two or more further infusions. Notes: High complexity and medium caffeine.
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  • Tie Guan Yin
    Brewing difficulty: General difficulty. Best season to taste: Winter. Origin: Anxi County of Fujian Province Shape: curly strip, fat and round, heavy and uniform. The overall shape is like a dragonfly head with spiral body and frog legs. Liquid: golden, rich and thick like lakes. Aroma: lasting fragrance with the natural fragrance of orchid. Taste: mellow and fresh. Brewed tea leaves: bright and fat. Water temperature: boiling water of 100℃. Tea sets: tureen is preferred. Infusion times: 3 to 5 infusions of Tie Kwan-yin is ok. Tie Kwan-yin of fine quality still has some fragrance after six or seven infusions.
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  • Ginseng Oolong Tea
    Character: Lightly oxidised oolong is blended with powdered ginseng to give dense olive-green pellets that brew to yield a pleasing floral aroma and a surprising, sweet taste. Ginseng is thought to stimulate the mind and the body and this increasingly popular oolong is refreshing, revitalising and uplifting.
    Brewing Tips: Brew2.5-3g (0.09-0.10oz) in 200ml (7fl oz) water at 85°C (185°F) for 2 minutes. Strain and add more water for three further infusions.
    Ginseng Oolong Tea is made by Oolong tea in high level to mix with Ginseng. So it is not only retained the special tasty of Oolong, but also joined the sweet and nutrition of Ginseng. As we see, its tea smell great, and taste thick. Ginseng Oolong Tea, whose tea water present the color of bright orange, taste thick and special, giving you the feeling of strong, fruity. And its aroma with ginseng flavor and fragrance, refreshing and delicious.Ginseng Oolong Tea do well in pharmacological effect, especially in health care, dissolve fat to reduce weight, etc. Such as keeping beauty, thirst quenching, the effect of that makes person, can not only absorb American ginseng nourishing, and experience the elegant scent of Oolong tea.
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  • Phoenix Dancong Tea
    Brewing difficulty: General difficulty Best season to taste: Summer Origin: Phoenix Town, Chaozhou City, Guangdong Province Shape: stout strips, straight and uniform, yellow brown with red speckles. Liquid: golden, clear and bright. Aroma: lasting fragrance after brewing with a natural fragrance of orchid. Taste: Mellow, fresh and sweet. Brewed tea leaves: red edge, bright yellow in the middle. Water temperature: high temperature. Tea sets: Red mud teapot or Chaoshan little pot. Amount of tea: Don’t let the tea overtake the mouth of the pot after infusion.
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  • Dong Ding Oolong Tea
    Brewing difficulty: General difficulty. Best soason to taste: Autumn. Origin: Lugu Town of Nantou County in Taiwan. Translation: Frozen peaks Alternative name: Tung Ting Production area: Nantou, at an altitude of 1,650 to 2,600 feet (500 to 800 m) Harvest season: April, June, September and November Cultivar: Qing Xin Shape: curled, hemispherical, the strips are tight and heavy. It is dark green, bright and smooth. Liquid: liquid color is bright with golden yellow. Aroma: elegant aroma, with osmanthus scent and caramel fragrance. Taste: strong taste is memorable for people. Brewed tea leaves: light green and uniform. Green leaves are light-red edged. Recognizing: Authentic Oolong tea is full of obvious artificial flavor and roasted aroma. Its aftertaste is memorable. Dongding Oolong tea within seven years is distinguished with "green leaves embroidered with red edge". That is, the red part takes one third. The tea of a long history turns dark. The liquid has the aroma of ripe fruit. Water temperature: Above 90℃ Tea sets: the purple sand teapot. Amount of tea: Dongding Oolong is generally 1 / 4 of the teapot. How to taste: The liquid of Oolong tea is yellow green and bright with sweet and mellow taste. It obviously has an artificial roasted flavor and the tea of a long history has the aroma of ripe fruit. Tasting notes: The satiny leaves rolled into tight beads are a very dark green. The infusion gives off a powerful bouquet of lilac, vanilla and clover honey. The golden liquid gleams with lovely hints of pale green of narcissus and peony fill the mouth with roundness against a background of ripe peach and butter. The unctuous texture leads to a long finish in which the floral aftertaste combines with a fresh vegetal note. Recommended infusion method and accessory: The gong fu cha technique and a zhong or teapot.
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  1. Green TeaGreen Tea
  2. Oolong TeaOolong Tea
  3. Black TeaBlack Tea
  4. White TeaWhite Tea
  5. Pu erh TeaPu erh Tea
  6. Flower TeaFlower Tea