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Today, it is very hard to detect differences between organically and conventionally produced teas. This is not different when it comes to Yunnan specialities from the highland region of the same name. Our top quality presents itself beautifully with many large, golden-brown leaf tips and a dark, copper-brown infusion with a well-balanced taste with slightly sweet, spicy notes and a soft, slightly smoky finish.
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 3-5 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

The trend towards organically produced foods has also reached the world of teas. Today, almost all cultivation areas offer organically produced tea. The Keemun region is no exception. Our organic version comes from the Chinese province of Anhui and is a mild, finely aromatic and very light tea with a beautifully structured Sinensis leaf. The cup colour is a shining reddish brown and the bouquet is spicy and sweet with a hint of smokiness.

 3-5 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

Centuries ago, when this tea was only reserved for the privileged Chinese and was still traditionally buried in the soil in order to develop the typical taste, nobody would have been able to imagine that this would once develop industrial dimensions, not to think of an organic version. Thanks to special techniques and the necessary demand, this is now possible. We have acquired a very finely crafted quality for you, which is characterised by a dark brown leaf with golden tips and a strong, spicy flavour with an earthy, woody aroma.

 1-5 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

Experienced tea experts carefully process this tea from the Eastern part of the Chinese Province of Fujian by hand and according to tradition. It presents a pleasantly aromatic, mild and full-bodied taste with a very slight smoky note. The leaf has been rolled to pearls and has a shining anthracite colour, which is why it is also known as "Black Pearls". The infusion is medium-dark, the bouquet aromatic and round.

 3-5 minutes brewing time

100 °C water temperature

4-5 level tsp./1 litre

Shaowu lies in the North of the Fujian province and is generally considered the production capital of Chinese smoked teas. Generally, large, ripe tea leaves are used for this organically grown tea as they are perfectly suited to the repeated smoking processes and ensure a successful, spicy outcome. The beautifully regular worked leaf is streaked with anthracite tones and presents some golden tips. The cup is full-bodied with a soft, smoky accent.

 2-4 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

Whether as a means of payment, a noble present or to simplify transportation, pressed tea has been used for a variety of different reasons ever since the Han Dynasty. Originally, the tea was pressed directly after harvesting and matured in its pressed form, but another processing method quickly established itself. While at the time it was designated as “artificially matured”, today the expression “post-fermented” is quite familiar. The completely fermented tea, called “Shou” (mature), is humidified, pressed into a round form and matures a second time in this pressed form. This tea has a classically sweet, earthy flavour and can be steeped up to five times.

 3-5 minutes brewing time

100 °C water temperature

3 teaspoon per litre

Black Jasmine tea is very popular in Northern China and hardly ever finds its way to the markets to be exported. The manufacturing processes of black and green Jasmine teas are almost identical, but the dark variety is sometimes made with a different base tea. Our base, for example, comes from the sunkissed slopes of Yunnan, which results in a tea with much more strength and spiciness as well as a hint of pleasantly sweet jasmine flavor.

 3-5 minutes brewing time

100 °C water temperature

4-5 teaspoon per litre