An incredible premium pure bud black tea. Made from the highest quality high altitude material from Ning'Er county of Simao. Only young bud sprouts are picked and then expertly processed into this delicate and textured Imperial grade black tea!
The tea is carefully processed to keep its lovely appearance and guard its subtle sugarcane and malt flavors. This is an incredible and rare tea with an appearance and taste that will dazzle the drinker!
Our High Mountain Jin Jun Mei is grown in the Ai Lao mountains of Yunnan at an altitude of 1800 meters! The distinct soil of Yunnan paired with the high growing altitude give this tea a strong but balanced taste and aroma.
This tea cake is composed of Spring 2014 first flush Feng Qing material mixed with Snow Chrysanthemums! The tea is picked, wilted, fried, bruised by rolling, wet withered under the soon and then finally sun-dried completely. Fresh 2014 Snow Chrysanthemums are added to the black...
Fourth release in our "Drunk on Red" series, but this year's production is composed of Spring 2014 first flush Feng Qing material. The tea is picked, wilted, fried, bruised by rolling, wet withered under the soon and then finally sun-dried completely. The resulting taste is smooth and sweet with expansive cha qi.
This is one of those rare black teas where tea leaves and expert processing come together to create something unique and enjoyable. High altitude mao feng varietal grown in the Wu Liang mountains of Simao is briefly fermented by special technique and then finally processed into black tea.
This exquisite black tea is made from last flush Autumn harvest. Simao area pure bud material. Picked when the tea is still just tender little buds, the tea is processed with great care to produce this lovely rolled Bi Luo Chun Black tea.
The freshly picked tea is wilted and then briefly fried in tropcal Yunnan muscovado style (un-processed) red sugar. The sugar is mixed with water, and used sparily in the frying process of the leaves.
High mountain tea grow at 2000 meters on Ai Lao Shan in Zhenyuan area of Simao. Picked and processed only from the first flush of spring this black tea is lightly oxidized and processed similiar to Taiwanese black tea or Wu Yi Rock tea
"Yi Mei Ren" (彝美人) means literally Yi (Minority) Beauty. This tea is named "Yi Mei Ren" as its made from Wu Liang Mountain material, an area inhabited primarily by Yi Minority people and bears similarity to both and oolong and a black tea in its fragrance and taste.
A premium Feng Qing black tea made entirely from last flush (autumn) 2014 tea. Small leaf/bud sets were hand-picked and expertly processed into this classic style of Dian Hong first mastered by the Feng Qing tea factory in 1958.
In Autumn 2013 we visited several areas of Lincang, including Feng Qing county. We asked a local friend who has a small family tea garden with 60 to 80 year old tea trees growing naturally to pick and process their tea into a special kind of black tea.
This is the classic recipe of light fermentation black tea that has been produced by the Feng Qing tea factory for decades. It is hand-processed at each stage and isn't rolled by machines so the leaf shape is well preserved and un-broken.
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!
This is expertly fermented black tea was crafted using a wild tree purple leaf varietal from Feng Qing area of Lincang prefecture. This wild tree varietal grows wild in the mountainous areas west Feng Qing township near the Da Si village at an altitude of 2000-2200 meters.
This is a expertly fermented black tea was crafted using a wild tree purple leaf varietal from Dehong prefecture. This wild tree varietal grows wild in the mountainous areas west of Mang Shi town in Dehong.
This Yunnan varietal of Black tea is created from highest grade small bud Feng Qing autumn season tea. This tea is picked when the buds are still young, the tea is then rolled, briefly fermented and then wok-dried by hand. The flavor is among the smoothest of any Black tea I have ever tasted.