High grade spring black tea grown in Jiangxi province of China at an altitude of 1500-1600 meters was ground with the finest technology to 3.75 microns. Such a fine grinding allows the black tea powder to dissolve easily in cold or hot water, literally melting onto your tongue and mouth!
Ta Ku Hou village is a small village near Phoenix town just to the west at an altitude of 1350 meters. This is one of highest altitude villages in the Wu Dong mountainous area. Our Ta Ku Hou Dan Cong is grown by one family and is from a small crop harvested from their own small tea garden.
"Jiang Mu Xiang" Dan Cong (Ginger Aroma) is a unique varietal of Dan Cong. It's a naturally occuring hybrid of Feng Huang area Shui Xian that has been selected over a period of two centuries. Jiang Mu Xiang Dan Cong grows at around 1000 meters of altitude in the north of Feng Huang in a village called Tou She.
This is a lovely and special tea. Zheng Shan Xiao Zhong Black tea from Fujian has been stuffed into a fresh King Orange and then cured together. The black tea has obsorbed alot of the citrus taste and it's both tasty and subtle. I prefer to break in half and brew the black tea and the orange all together.
High Mountain, first flush harvested in March 2016 from 100 year old tea trees! This Osmanthus Dan Cong (桂花) is amazing! As soon as you open the bag you will notice a creamy milk-like aroma. The brewed tea is creamy, sweet and thick with a long lasting osmanthus after-taste.
Mi Lan Xiang (aka Honey Orchid Aroma) Dan Cong is the most well-known Dan Cong style. Bai Ye varietal is used and was expertly processed over a period of four months to give it a special thick, sweet and floral (orchid) aroma.
Wen Zhong Dan Cong (文种) is a high mountain Dan Cong from Wu Dong area of Guangdong. It's also picked the earliest of any Dan Cong's and has a small-medium leaf size. Wen Zhong varietal is low yield and is only harvested in spring. The processing is typical of Dan Cong with a brown-green leaf.
o many varietals of Oolong are grown in Wu Yi, but the most famous is Da Hong Pao (Big Red Robe). Despite Da Hong Pao being so well-known it's very hard to find a good quality Da Hong Pao, much less a Da Hong Pao that's been charcoal roasted in the traditional manner.
Qi Dan is a realtively new varietal that is a cross between a Dan Gui Bush which is itself a hybrid and Qi Lan (Dan Gui is a modern Wu Yi Rock Oolong which was created in the 1980's from a hybrid of both Da Hong Pao and Rou Gui.)
Jin Mu Dan (金牡丹/Gold Mudan Flower) is a unique Wu Yi varietal which was first introduced more than 4 decades ago. It's a hybrid of Tie Guan Yin and Huang Jin Gui (but is not quite the same as Anxi's Jin Guan Yin).
Jin Mei Gui (金玫瑰 / Gold Rose) varietal was first introduced in 1990. It's a hybrid of Tie Guan Yin, Huang Jin Gui and Bai Qi Lan oolongs. It's been introduced successfully into both Anxi and Wu Yi areas of Fujian. The uniqueness of this varietal lies in it's ability to be roasted and takes on a natural floral sweetness much akin to rose (hence the name).
Fo Shou (lit. Buddha's Hand 佛手) is one of the many Wu Yi Rock Oolong varietals. It's not widely grown but is a classic Wu Yi varietal that was originally transplanted from Yongchun County near Quanzhou (Fujian) centuries ago.
Shui Jin Gui (lit Golden Water Turtle) is one of the four famous varietals grown in the Wu Yi mountain area. Shui Jin Gui has been grown since the Ming Dynasty, if not earlier. It's a hardy bush but with only moderate-low output. Spring is the best, Autumn tea depending on the weather can be quite decent as well.
Tie Luo Han (铁罗汉) or Iron Arhat is a rare varietal of Wu Yi Mountain Rock tea. It's one of the 4 "Si Da Ming Cong" or most well known Wu Yi rock teas which also include Da Hong Pao, Shui Jin Gui and Bai Ji Guan.
Our Huang Guan Yin is grown in Wu Yi mountains and has been grown and processed in the "Wu Yi Style", which means withering, roasting and re-roasting. The taste is very thick and sweet. There is no real astringency and sports a sweet mushroom and mineral sugar taste. Very enjoyable tea!
"Lao Cong" (or old bush) Shui Xian is grown in the Jiulongke area of Wu Yi. Jiulongke is included in the "Zheng Yan" (lit. "Proper Rock", meaning strictly the original area of Wu Yi Mountain) area of Wu Yi Mountain. This Lao Cong is grown and picked from 100-150 year old bushes.
"Que She" aka Sparrow's Tongue, is natural mutated offspring of a Da Hong Pao varietal growing in Jiu Long Ke for centuries. It was discovered in the 80's but a Wu Yi local who noticed a couple of the Da Hong Pao bushes in the Jiu Long Ke garden yielded considerably smaller leaves and were also slightly darker in color.
Grown naturally in a small family plot in Tong Mu Guan village in Wu Yi Shan, these Da Hong Pao varietal tea bushes have been growing without human involvement and are picked twice a year in May and late September!