The principal growing regions in Yunnan are located at altitudes of 1,200 to 2,000 m and have annual average temperatures of between 12 – 23°C. Here, high-grade, black and green qualities are produced. The very high portion of large, golden leaf tips gives the rich, sweet, spicy taste and malty, soft aftertaste to the Yunnan Imperial. Our Yunnan Imperial is an excellent top quality tea. The large leaf is dark, matt and green and contains many bronze-coloured tips; the infusion is strong and dark.

 3-5 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

A classical version of the so-called “scented teas” which is called “Lizhi Hongcha” in China. Lychee is one of the most popular fruits in southern China. Due to its high juice content and sweet, tart flavour, lychees are often compared to grapefruits, although these two fruits are not related. This medium-strong tea with its pleasant, fruity flavour is ideal as a delicious ice tea in summer. The fine leaf develops a fruity, sweet taste in the cup, with a mild note of smoky Keemun.

 3-5 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

Keemun is one of the most important teas in China. It is grown in the province of Anhui, in Central China. Despite its great popularity it has only been produced since 1875. Before this time, only green teas had been produced in Anhui. Our Keemun OP is a soft, finely aromatic and very mild tea, with a marvellous, regular Sinensis leaf. The cup colour shines dark red; the bouquet is spicy and sweetish.
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 3-5 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

In the province of Yunnan, in southwest China, tea has been grown and produced as green tea for approximately 1,700 years. The production of black teas commenced in this region only in 1939. Due to its geographical location and climatic conditions, Yunnan can be compared to Assam. Our Yunnan FOP is a medium-strong, spicy tea, has a dark, medium-long leaf with some bronze-coloured tips. The slightly sweet and earthy taste and its earthy, woody bouquet give a unique character to this tea.
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 3-5 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

Located in south-western China, Yunnan is the home of this exceptional black tea. This tea is plucked only between the end of March and mid-April, depending on the weather, and produced according to a special method. This tea is cultivated at altitudes ranging between 1,800 and 2,100 m, in an area with a cool climate and natural woodland. The big, finely worked, tobacco-like leaf with many golden tips yields a copper-coloured cup and a strong, spicy, malty flavour combined with the typically soft, earthy Yunnan character.

 3-5 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

Experienced tea experts carefully process this tea from the Eastern part of the Chinese Province of Fujian by hand and according to tradition. It presents a pleasantly aromatic, mild and full-bodied taste with a very slight smoky note. The leaf has been rolled to pearls and has a shining anthracite colour, which is why it is also known as "Black Pearls". The infusion is medium-dark, the bouquet aromatic and round.

 3-5 minutes brewing time

100 °C water temperature

4-5 level tsp./1 litre

Whether as a means of payment, a noble present or to simplify transportation, pressed tea has been used for a variety of different reasons ever since the Han Dynasty. Originally, the tea was pressed directly after harvesting and matured in its pressed form, but another processing method quickly established itself. While at the time it was designated as “artificially matured”, today the expression “post-fermented” is quite familiar. The completely fermented tea, called “Shou” (mature), is humidified, pressed into a round form and matures a second time in this pressed form. This tea has a classically sweet, earthy flavour and can be steeped up to five times.

 3-5 minutes brewing time

100 °C water temperature

3 teaspoon per litre