The freshly picked tea is wilted and then briefly fried in tropical Yunnan muscovado style (un-processed) red sugar. The sugar is mixed with water, and used sparily in the frying process of the leaves.
This has been picked as 1 leaf to 1 bud sets and processed carefully rolling the tea into pellets. Like most Yunnan black teas the tea benefits from short-term aging and develops a malty sweet taste and lovely fragrance with a hint of chocolate and flowers.
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.
The brewed tea liquor is golden with the slighest golden and reddish hues. The flavor is smooth and sweet! For a stronger cup brew with more leaves or increase steeping time. This is a delightful Yunnan Hong Cha in both appearance and taste.
Made entirely from Autumn material from the wild growing tea bushes with about 40-80 years age growing in Luo Shui Dong village near Yi Wu town in the Yi Wu Mountainous area of Mengla county (Xishuangbanna).
Purple leaf "Zi Cha" was harvested in Late September 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.
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.
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!
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.
A traditional process one leaf / one bud ratio black tea from the high mountains of Zhenyuan in Simao prefecture. Lightly wilted the leaves still have a slight greenish color amongst the vivid brown-red color.
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!
from Feng Qing area of Lincang were carefully hand-processed into this lovely tea. The tea brews up a golden yellow clear color with malt and chocolate flavors and aroma. A lovely tea both in taste and appearance!
This exquisite black tea is made from 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.
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.
Our "Ying Shan Hong" cake is a blend of Wild Purple Black tea and Snow Chrysanthemums from Spring 2015. The taste is floral and sweet with a thick burgundy red tea soup that soothes the mouth and throat with a layer of tea and flower oils and tannins.