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This yellow tea comes from the Simao region in Yunnan. Production begins with the so-called “pan-firing”, in which the tea is slightly roasted in a kind of wok so that the enzymes responsible for the fermentation process are destroyed. The still warm leaves are then carefully wrapped in cloths to let the remaining humidity dry naturally and gently for several hours. This step is repeated until the leaves have reached the right degree of maturity. The yellow tips develop a unique spicy sweetness in the cup, accompanied by a fresh, fine resonance. Memories of a mixture of Lung Ching and Kekecha awaken.

 1-3 minutes d'infusion

75° - 80° C température de l'eau

4-5 cuillères à café bombée/ 1 litre

The Silver Needle White Tea is from the north of the province of Fujian, where white tea was produced for the first time. At altitudes of between 850 and 1,000 m, this exquisite quality is grown and only the budding leaf is plucked. The climate and the soil conditions, the early morning fog and a good amount of sunshine in the afternoon are optimal growth conditions for this unique tea. The bright, slightly rose-coloured cup develops a soft, fragrant bouquet and a tender, mild taste on the tongue, which is reminiscent of apricots.

 1-3 minutes d'infusion

75° - 80° C température de l'eau

4-5 cuillères à café bombée/ 1 litre

This exceptional quality is picked in the winter months in the plains of Yunnan from wild growing tea shrubs. Depending on the climatic conditions, the colour range of the pure blossoms changes between cream-white and moss green. The production is quite purist: the blossoms are dried in the sun after the plucking. They are also called “white pu-erh” because their relative long storage time, so-called “aging”, achieves further grades of ripeness. A mellow scent is crowned by a bouquet and flavour with a hint of tangy, floral freshness; the cup is a white-golden colour. Too pretty to be Ya Bao.

 1-3 minutes d'infusion

75° - 80° C température de l'eau

4-5 cuillères à café bombée/ 1 litre

Pai Mu Tan is the best-known specialty within the category "White Tea" and is finding more and more friends all over the world. A tea plant called Chaicha or Narcissus grows in the province of Fujian and is also known as "White Peony" After plucking, the tea is dried in the sun or in closed rooms without further technical aid. The leaf shows many shades of green, is very voluminous with different structures and a nice portion of longish, silvery-white leaf tips. The cup colour is a shimmering amber tone, and the taste is elegantly spicy.

 1-3 minutes d'infusion

75° - 80° C température de l'eau

4-5 cuillères à café bombée/ 1 litre

Yellow tea is traditionally only half or partially fermented, comparable to Oolong tea. During the production, the tea master must apply some instinctive feel in order to stop the oxidation process exactly in the right moment. Due to its stimulating effect and its many pleasant qualities, consumption of this tea remained a privilege of the Buddhist monks for a long time. Our quality has an open, multicolored leaf with bronze, golden-brown and green shades, similar to the Pai Mu Tan. The cup color offers a unique kaleidoscope of colors in apricot. The taste is mild with a hint of Papaya and an underlying spiciness.

 1-3 minutes d'infusion

75° - 80° C température de l'eau

4-5 cuillères à café bombée/ 1 litre

This tea is a further jewel from the immense treasure vault of Chinese specialties. For more than 100 years, this tea has been produced in the southeast of the Chinese high mountains. After the traditional hand plucking, this tea is only fermented for a very short time, in order to save the tea's "green soul". The very homogeneous leaf of a light green color offers a further particularity in the silvery-shimmering back of the leaf. The thorough "two leaves and a bud" plucking is clearly visible. The cup shimmers in light green with a slight shade of champagne color. The taste is spicy with a mild, slightly fruity note. A treat of the special kind.

 1-3 minutes d'infusion

75° - 80° C température de l'eau

4-5 cuillères à café bombée/ 1 litre