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From one of the highest plantations of the world, we would like to introduce this unusual Darjeeling Oolong with a typical first flush character! These leaves are excellently worked, slightly open and curly and contain 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. 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 tea leaves 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.
The premium ginseng Oolong (also called Lan Gui Ren or Ren Shen) comes from the Chinese province of Hunan and is based on high quality green Oolong, which is blended with very small amounts of powdered ginseng and liquorice root. Only the youngest sprouts are “dusted” with a fine coat of these ingredients, after withering and rolling and before the subsequent drying stage. The optic reminds of small rolled, pressed olive-green tea bits or nuggets. The cup is golden-green while the “ingredients” underline the delicately soft, slightly sweet flavour. The tea can be infused more than once, but the first two infusions are the best...
An absolute Oolong classic from the Chinese school. Unlike many white or green Chinese teas, whose production peak takes place in spring, the Ti Kuan Yin Oolong qualities tend to be produced in the autumn. These teas captivate the senses with their ripeness and highly aromatic full body. Our Ti Kuan Yin comes from the Fujian province and was harvested and produced in October..
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