This gem has its origin in the eponymous region of Anji, which lies in the north of Zhejiang province. The tea acquires its unique golden leaf colour only when the tea bushes grow slowly at temperatures below 20 degrees Celsius. The long, needle-shaped leaf structure reveals the extremely careful production process. Whereas Lung Ching cultivars are normally used for the production of Anji tea, here we have processed Huang Jin Gui, an Oolong cultivar from Fujian. You just cannot take your eyes off this fascinating cup colour, not to mention the aroma that cannot be found in any other tea - nutty, sweet and fresh. Brew this tea as often as you like and let yourself be enchanted every time!.

 1-2 minutes brewing time

75° - 85 °C water temperature

4-5 heaped tsp./1 litre

Over the years we have, of course, seen many Sencha qualities, but what we have been offered here from the Kagoshima region is truly top of the range! The deep green, conspicuous needle-like leaf of this organically grown Sencha is hardly distinguishable from high-quality Gyokuros. After brewing, the infusion glows neon green and radiates a wonderfully intense fragrance. Based on the cultivar Yabukita, this Premium Sencha reveals a very fresh, slightly grassy aroma that is absolutely not bitter and abounds in Umami. You must try this masterpiece of Japanese tea art!.

 1-3 minutes brewing time

60° - 80 °C water temperature

4-5 level tsp./1 litre

The Pussimbing plantation, located approx. 6 km west of Ghum railway station on the slopes of Tiger Hill, translates from the local dialect Lepcha as "an area surrounded by many streams". Since 1994, the Pussimbing, Lami Amp & Minjoo and Kothi Dhura sections have been cultivating and processing only pure Chinese shrubs, so-called Chinary bushes, organically at an altitude of around 1500 - 2000 metres. A beautiful, wiry leaf with a few tips and a sweet, flowery flavour with a lovely citrus taste.