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!
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.
Bai Ye Hong Cha has thick sweetness and a very pronounced baked sweet potato taste that lasts many many infusions. This tea is both excellent and peerless. You simply can't have a similar experience with any other tea. Highly recommended for Dan Cong and Black Tea aficionados alike!
Purple leaf "Zi Cha" was harvested in Late April from the Jing Mai mountainous area in Lancang county of Simao. The fresh purple leaves were then processed into a flat needle style tea. The processed tea leaves are black with tiny golden shoots on some.
Bai Lin Gong Fu Black Tea (aka Golden Monkey) is made from Fuding Bai Hao "White Pekoe" varietal tea leaves. Our Premium grade is a 1 leaf to 1 bud semi-tippy grade. The tea leaves are picked in sets with 1 leaf & 1 bud. The processing allows for a golden-orange furry tip completmented by a dark leaf.
Bai Lin (lit. White Forest) Gong Fu black tea is made from Fuding Bai Hao "White Pekoe" varietal tea leaves. Our Imperial grade is a tippy grade, meaning only the smallest tips and leaf budlets are picked. This picking has to be done in few short days in spring to obtain the tenderest of shoots.
Our Classic grade, although not as small and fine as it's Imperial counterpart it is more robust in taste and has more of a dark chocolate bite to it. It is very smooth with a golden yellow tea soup that is viscous and soupy.
Our Imperial Grade Laoshan Black is the highest grade black tea from Laoshan normally available and is picked and processed from the finest first flush tippy material picked during the first week of April.
This Jin Jun Mei grows in the same areas as Wu Yi's famous Rock Oolongs and has that same mineral sweetness and flower aroma. The tea has been lightly oxidized and retains an almost oolong-like green-ness to it.
Our AA grade Premium Zheng Shan Xiao Zhong is picked in a 2 day window when the bud/leaf sets are small and tender. The tea is expertly wilted under the care of the Li family head, who is a 4th generation Wu Yi tea grower and processor.
Classic Wu Yi mountain black tea varietal "Zheng Shan Xiao Zhong" means literally "from Wu Yi Mountain Small Tea Plant". Our offering is processed in a traditional style and has notes of dark chocolate taste and aroma with a sweet after-finish.
Pure Gold Tips expertly processed to enhance and preserve the hairy fuzz on these tiny little buds. Tong Mu Guan Village near Wu Yi in Fujian is the most famous place in China for the cultivation of Jin Jun Mei and this year's harvest (April) is among the best in recent memory.
Tea infusion is grassy and slightly sweet taste with a pleasant bitterness and slightly astringent sensation that generally gives a very balanced taste. Strong fleshy leaves and stems with large tea buds allows brew this tea a huge amount of time!
Our Jingmai Wild Arbor tea is made from a naturally occurring Jingmai assamica varietal that is naturally hybridized and smaller in scale than pure assamica. The tea brews up a chocolate and floral sweetness much like a Zheng Shan Xiao Zhong, but with it's own unique character.