Da Hong Pao, also called cliff tea, is one of the most popular and famous Oolongs in China and is produced on the slopes of the Wu-Yi mountain range in Fujian. This rather robust-looking Oolong from organic cultivation speaks for itself. Following tradition, the first infusion of this tea is not drunk but is given to Buddha as a ritual offering. The second infusion then develops an almost complete, harmonic combination of ripe, nutty flavours, accompanied by elegant Muscatel notes and enveloped by a soft, smooth roasted taste. The infusion shines in copper colours and the ruby-coloured cup keeps its promise: long-lasting flavour with depth and a full body.
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 1-3 minutes brewing time

90° - 95 °C water temperature

4-5 heaped tsp./1 litre

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...
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 2-3 minutes brewing time

80° - 90 °C water temperature

4-5 level tsp./1 litre

We are happy to now be able to offer you a jasmine tea in our oolong range. Our quality comes from the province of Guangxi in the south of China. As with the green tea qualities, jasmine blossoms are blended with the Oolong tea several times and then sieved out again, so that almost no blossoms are visible in the tea leaves. This feature is considered an extraordinary sign of quality. The combination with a Ti Kuan Yin cultivar results in a wonderfully floral, very sweet taste that lingers on the tongue for a long time. A must-have for Oolong as well as Jasmine fans!

 2-3 minutes brewing time

80° - 90 °C water temperature

4-5 heaped tsp./1 litre

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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 1-3 minutes brewing time

80° - 90 °C water temperature

4-5 heaped tsp./1 litre

Ruby 18 – this rarity carries the same name as its cultivar and was created by the Taiwanese Research Institute for Tea. They cross-bred tea hybrids from Myanmar with Taiwanese tea plants to reach this fascinating result. Our quality comes from the region Nantou located close to the famous Sun Moon Lake which offers perfect preconditions. The tea’s optic is dominated by its deeply black, long, wiry leaf without tips. If this does not yet convince you of its high quality, you will soon change your mind after tasting it. Manifold, sweet and malty notes with a touch of mint and vanilla and a slight dark chocolate note in the aftertaste will bewitch your taste buds. You can infuse this tea up to five times!.