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.
The tea garden Avongrove lies within a picturesque countryside with a view of the river Balasun. A large portion of China and China Clonal shrubs forms the base for fresh, lightly flowery first flush teas. Please note that this tea is offered exclusively in 2 kg cases while stocks last. For this reason, no discounts can be granted on quantities taken. Available approx. in April 2024.
The Orange Valley tea estate received its name from the many orange trees located around the garden and is located at altitudes of 1,000 – 2,000 m. The up to 100-year-old tea shrubs, some even date back to the founding of the estate, yield this tea its exceptional flavour.Please note that this tea is offered exclusively in 2 kg cases while stocks last. For this reason, no discounts can be granted on quantities taken. Available approx. in April 2022.
We are delighted to be able to offer the very first invoice of this excellent first flush tea that has been part of our classic Darjeeling catalog assortment for so long. Phuguri is located in the Mirik Valley and renown for is extraordinary clonal qualities.
Please note that this tea is offered exclusively in 2 kg cases while stocks last. For this reason, no discounts can be granted on quantities taken. Available approx. in April 2024.
The basis of this black tea from Yakushima is the cultivar Asatsuyu (in English: morning dew), also called “natural Gyokuro”, since it achieves the typical umami taste of Gyokuro even without shading time. Due to its rather high susceptibility to frost and a lower yield than, for example, Yabukita, this cultivar is very rarely used - thus making it a real rarity! The leaves remind one somewhat of very high-quality Keemun teas from China, being deep black and very carefully worked. A very rich aroma unfolds in the cup, bringing with it a sweetness that is rarely found in black teas.
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