The Hualien district located at the eastern coast of Taiwan is home of this speciality: Honey Black. It is mainly produced during the summer months when the young leaves are nibbled at by small grasshoppers, which leads the leaves to stop their growth and to curl. At the same time, the salivary juice of the grasshoppers initiates a reaction with the plant juices, yielding a slightly honey-like flavour. A result that is responsible for the name as well as the wonderful taste. A very well-worked leaf with longish, dark brown leaves and some coppercoloured tips, slightly curled. The strong, brass-coloured, shining cup unfolds a scent that reminds of Oolong. The floral notes with a hint of honey and some malty aromas will pamper your taste buds.
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 2-4 minutes brewing time

95° - 100 °C water temperature

4-5 heaped tsp./1 litre

For a long time, it was not possible to import certified organic teas from Taiwan due to the complicated political situation. After a lot of hard work, our Taiwanese partner finally succeeded in starting a pilot project, allowing us to source this excellently crafted organic Pouchong. The tea garden is located south-east of Taipei in the Pinglin region, which is famous for Pouchong tea. The workers here are paid a fixed monthly salary, even in winter when the tea is not being harvested. This guarantees income for the employees and a stable workforce for the garden. The tea presents itself with an open, slightly blue-green leaf and reveals its true quality on the palate: lovely orchid notes are entwined with a hint of caramel and leave a long-lasting, almost creamy flavour.

 1-2 minutes brewing time

80° - 90 °C water temperature

4-5 teaspoon per litre

Pi Lo Chun, also known as “jade snails of the Spring” or “jade spirals”, is just about the most valuable tea that is offered by the Taiwanese tea culture. Its striking leaf appearance makes it incomparable: delicate, tightly curled, pine-green spirals with a silver to jade-coloured fluff which has a sleek, almost furry touch to it. Despite its semblance of white tea, Pi Lo Chun is purely unfermented, with a light green shining cup and a distinctly fresh scent. Its flavor is finely aromatic and fruity, with a light touch of sweetness.
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 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 heaped tsp./1 litre

The Jade Tung Ting Oolong from the Nantou District in the Taiwanese highlands forms the base of this speciality. The production process is very similar to those of Jasmine or Rose tea production. The already fermented tea leaves are blended in roughly equal amounts with the cinnamon pieces and then carefully warmed in tiered driers at very low temperatures. This blend is then set aside for about a week so that the ingredients may “rest” before the cinnamon pieces are sieved out again. The final product is a very aromatic, smooth green tea with a subtle sweet, fruity cinnamon note.

 1-3 minutes brewing time

80° - 90 °C water temperature

4-5 heaped tsp./1 litre

A tea like an exquisite little paradise! The Dark Pearl Oolong is cultivated in the Tai Tung Region in eastern Taiwan and belongs to those Oolongs that are fermented longer. The excellent climatic conditions with overrich rainfalls and plenty of sunshine form the ideal preconditions for this wonderful tea. The leaf is carefully hand-picked and is then shaped into its distinct pearl form by repeated, careful rolling. The glowing amber cup envelops a highly aromatic scent of tropical fruits, the flavour notes of which you will detect again on your palate.

 2-3 minutes brewing time

80° - 90 °C water temperature

4-5 heaped tsp./1 litre