Note the very deep green coloration of the leaves. A result of the steaming process, this wonderful yellow tea is made in Anhui Province. Grown organically in the Huang Shan Mountain area, the deep leaf coloration reflects the richness of the local varietal. Once the leaves open, they remind tea drinkers of a melon seed with a finely serrated edge. Taste is full and round in the mouth, lightly sweet with a lingering finish that makes for an exquisite cup of tea.
This display tea offers much for the serious tea drinker –– a wonderful visual as well as an excellent cup of green tea. A tight cluster of hand sewn leaves slowly open to only partially expose the white Chrysanthemum flower hidden within –– thus the name. Brew in a sturdy wine glass or glass teapot in water at 185–195 degrees. Once opened, taste this one to enjoy a nuanced rich flavor green tea from the mountains of Anhui Province.
Grown at an elevation of 1000+ meters, this is an organically grown, hand-crafted yellow tea, from Anhui Province. Its long, shapely deep-green leaves have been carefully crafted to bring out its deep smooth and lush floral character. Astringency in yellow teas is rare as the extra steam or oxidization increases it sweetness. Always a refreshing and naturally sweet tea that offers liquor that is strikingly clear and clean. This is an excellent tea for everyday consumption.
An unusual black tea given the varietal it is made from and the quality of its taste. This tea generally is not sold outside of China. Grown on a farm at a comparatively high elevation of 1000 meters, this early harvest leaf is quite distinct in aroma. Black Cloud is made from the Mei Zhan varietal, a slow-growing Fujian Province bush whose leaves are typically processed to a high-grade green. Cups to red-orange, clear liquor; aroma has a hint of smoke, is light chocolaty, with a fruity note and a lingering sweetness. For black tea lovers, this is a good everyday tea.
Our Congou, from Fujian Province, reflects the Chinese tendency to use a lighter touch in oxidizing. This tea was grown locally near Fuzhou using traditional farming methods. Medium-size black leaves, uniform and slender, mixed with golden buds, creates an enticing tea. The flavor is softly sweet and the aroma nuanced. Light on the tongue, it will show some complexity with a hint of malt and, at times, fruitiness. Milk and sugar can be used with this tea.
Our second-flush, organic Darjeeling is grown at the Ambootia Estate, Kurseong valley, in the foothills of the Himalayan Mountains. The leaf is medium in size and has a distinct "muscatel" flavor, reflecting the timing of the flush and the unique combination of climate, high elevation and moisture in the soil. The leaf style is fine, tippy, golden bud, flowery and orange pekoe (FTGFOP). The taste is brisk, with a flowery aroma. Of course, cups to a wonderful golden color.
A comparatively rare, scented black tea made in Fujian with larger size leaves that, once processed to black tea, are scented with the fruit juice of freshly harvested Longan berries. This makes a highly aromatic black offering a very distinct, strongly sweet and fruity cup with a lingering finish. An excellent tea served hot and absolutely wonderful served chilled as iced tea. The scenting process for this tea is old traditional style and an uncommon skill.
A unusual, very small leaf, black Congou. The leaves are distinctively smaller than a traditional Congou reflecting the endless variety and tastes of Chinese tea makers. Leaves are high-fire, aroma is pleasingly strong, and it cups to soft notes that grow to a natural sweetness. The leaves are smaller and they will release their aromas quickly. Tea was made in Fujian Province.
Our Golden Monkey has everything a traditionally made, high-grade Fujian black tea should. Timely plucking of leaf and bud in first flush of spring, artful processing and delicate oxidizing has made a blend of delicate dark leaves with an ample quantity of small golden buds. This black offers a full-bodied cup rich with flavors of malt, some chocolate notes and a wonderful fragrance. Cup liquor is a bright red. A true self-drinker but this tea can take milk and sugar.
Our organic Golden Monkey is made in the traditional longer, black-leaf Fujian style with a healthy malty-side aroma. When we tasted this lot, wonderful cocoa and malt tastes were evident in the first steep. Using spring's tender leaves and buds, this black tea is naturally sweet and refreshing, with a taste that will linger. Note our lot offers a thicker, darker leaf profile with a smattering of golden bud. This tea has strength, will yield multiple steeps and will take milk and sugar.
Our traditionally grown lot, this Golden Needle style is becoming increasingly rare in China. Leaves are crafted to elegant, thin needle shapes mixed with golden buds make this tea a classic. Skilled processing and shaping of the leaf has created a delicate aroma. When steeped, it opens to a full-bodied sweet and malty flavor with a cup that is a bright red color.
A classic Chinese black, this varietal was organically grown in Fujian Province and processed to an elegant and thin leaf, very dark in color with a smattering of golden buds. It is a style of tea that is not found often outside China. Our lot is full-bodied, seductively sweet with an aroma that is chocolaty and malty. There is no comparable tea. Its rich taste will satisfy.
We found this tea through a tea factory in Guangzhou. It is rarely made now-a-days as it uses an usually large and long leaf that few process any longer and it was made primarily for export. This tea offers a softly, sweet aroma with a subtle, light spicy notes. The leaf is slow to give up its flavor and will steep multiple times. Cups to wonderful bright-red liquor. Good morning tea that can take milk.
A must try, high-mountain variety of Keemun, opens to a lush taste, only a hint of smokiness passing quickly to a smooth, fruity finish. Grown on an organic farm at an elevation of approx. 1000 meters, in the Huang Shan Mountains of Anhui Province. Leaf is longer and thinner than most Keemuns, with hints of gold coloration, cups to sparkling red-orange cup color. After withering and shaping, the golden leaves oxidize then are fired over charcoal. An excellent breakfast or afternoon refresher tea that will take milk and sugar.
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