From one of the highest located growing regions of the world we would like to introduce this unusual Darjeeling Oolong with a typical first flush character! Gopal is the name of a man who, according to the Hindu mythology, was highly appreciated by the gods. Dhara means "flowing and pure spring water". Excellently worked, slightly open, curly leaves with large parts of silvery-white leaf tips and darker, fully fermented leaf portions. This excellent tea pleases with its soft and at the same time lively and highly-aromatic taste experience and has a nutty aftertaste.
The Moragalla Estate is located close to the ocean in the south of the island at an altitude of only 60 m. The resulting elevated salt level in the soil is absorbed by the tea shrubs and forms an important component of the production of this very special quality. More mature as well as younger leaves and always “three or two leaves and a bud” are plucked for the production. Throughout the entire chain of manufacturing, it is carefully ensured that the leaves are not cut into pieces, but only broken in themselves. Thereby, a so-called natural oxidation is achieved during the fermentation process. Result: the black, long, open leaf yields a brass-coloured cup with a slightly roasted note and malty aromas, which surround the overall aromatic character of this tea.
The city of Bao Loc is located in the Lam Dong province in the highlands of Southern Vietnam. In its surroundings excellent green Oolong varieties are produced using ancient Taiwanese methods. The freshly picked tealeaves are first laid out on cloth to be dried in the sun under the open sky. Then, they are rolled in cylindrical bamboo baskets till they get crushed which starts the fermenting. After reaching the desired level of fermentation, the tea is dried using low temperatures. The glowing green cup has a flowery scent and caresses everyone's taste buds with its flowery, sweet flavour.
We were able to obtain this wonderfully worked, semi-fermented Oolong from the Tam Duong district in the north of Vietnam. It not only comes very close to its legendary „brother“ from Taiwan, but is also organically cultivated and produced according to organic production guidelines. In May and between September and November only very small quantities of this speciality are produced at altitudes of up to 700 metres. Based on the cultivar „Jin Xuyen“, this speciality unfolds a floral, aromatic bouquet with bread-like tones.
Probably one of the most unusual tea specialities in terms of production as well as character is produced almost entirely by hand in the Province of Fujian. Immediately after withering the still moist leaves are heated shortly in milk water steam, which conserves the pretty, lightly olive-green leaf and cup colour and invokes the distinct creamy scent and taste. Subsequently, the leaves are rolled manually and dried. An extremely mellow tea, which we are sure, will quickly win over many new lovers.
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