Showing 61–72 of 179 results

Yunnan Mao Jian 2026

Svěží aromatický zelený čaj z výše položených zahrad hory Wu Liang Shan (1670 m.n.m.). Tmavozelený stejnoměrný list se znatelným podílem stříbřitých tipsů.List svěží vůně se stopou ovoce, nálev jiskřivé žlutozelené barvy, čerstvé silnější chuti s ovocným nádechem a typickou stopou vůně kaštanových květů.Aftertaste v dalších nálevech příjemně sládne a vyniká ovocnou chutí.

Zi Juan Bai Cha

Delikátní a velmi specifický bílý čaj, vyrobený ze vzácného kultivaru Yunnanského velkolistého čajovníku s fialovými pupeny.Nálev jemně zlatavě-oranžové barvy a intenzivní ovocné vůně. Chuť je komplexní a bohatě bylinně-ovocná s dlouhotrvajícím, sládnoucím dozvukem.

2000 Liu Bao Cha

A traditional, 'pressed' version of the famous Liu Bao Cha 六 堡 茶 tea from a small non-factory production.Full and refreshing unique taste, dark-transparent colors, complex aroma.

Da Hong Pao Ji Pin

Rarity authentic tea from the main maternal cliff with a straight pattern leaf. A great gift for connoisseurs - the real 'King of Teas'.

Processed according to traditional methods completely by hand, dried in a charcoal oven. The dry leaves are relatively small, the same size, the color is green-black, the surface is as shiny as coal.

The tea soup is clear, bright with a deep orange. The aroma and penetration of the tea soup will make you feel as if you have tasted your first cup. The taste is deep and sweet. After brewing a few times, the tea leaves become bigger and greener, and you can see the rich fluff and feel silky. After the fifth or sixth brew, fruity and faint orchid tones appear in the taste and aroma. Long aftertaste, honey floral fragrance.

Formosa GABA Oolong

Taiwanese oolong with a very specific aroma and a corresponding sweet taste reminiscent of overripe sweet fruit. It gives a golden-orange infusion and withstands a surprising number of taste-stable infusions.GABA content approx. 180 mg / 100g.

Gong Mei 2018 pressed 100g

"White chocolate" or pressed white tea Gong Mei from the spring production of 2018. Delicate fruity flavors and aromas of many infusions.The tea has already been pressed for easy portioning into 18 pieces of 5.5 g, just for one smaller teapot (200 ml).

Gui Hua

"Osmanthus" - Taiwanese oolong with the scent of osmanthus. There are several methods by which a similar tea aroma is achieved. Our Gui Hua is made by the traditional method.The infusion gives a yellow color with a thin scent full of osmanthus and citrus tones, slightly sour and refreshing, which will withstand many infusions.

Hua Cha White King

"White King"-Jasmine tea is produced in many provinces in China and is very popular (especially in the north of the country). The tea can be dried with jasmine and its odor can be absorbed, or the jasmine can be added directly to the tea. In this way, the tea acquires the aroma of jasmine, but still retains its original taste. Jasmine tea is light and pleasant. "White King" itself is a relatively high-quality green tea with rich fluff, but the addition of jasmine further improves its quality.

The white king we provide is mixed with fresh autumn jasmine in a ratio of 4:1 (gradually use 4 kg of jasmine per 1 kg of tea).

Huang Jin Gui

"Golden Cinnamon" - A wonderful tea from the famous mountain area of An Xi. The tea is very expressive and floral, but not only that - you will also find mountain herbs, wild strawberries and thick caramel sweetness.

Keemun Mao Feng

"Qimen Mao Feng" or "Qimen Fur Peak " - the top class of Keemun, the highest level in our offer. Unlike the lower classes, the leaves are not processed by machine but exclusively by hand. This makes the infusion cleaner and more balanced.The taste is thin, fresh with a very pleasant and long aftertaste. Flower and fruit tones, lightly chocolate, are significantly represented.The dry leaf is long, thin, slightly twisted. Multi-infusion tea more than suitable for preparation in the style of Gong Fu Cha.

Lung Ching Xi Hu

"Dragon Well from West Lake". Lake 'Xi Hu' is located near Hangzhou in eastern China. The monastery plantations around it were known from the time of the Classical Book of Tea by Lu Yüe (758 AD).Lung Ching belongs to spring teas and the best collection comes from the same period. The process of sorting, drying and roasting should be followed exactly for the production of real Lung Ching. The tea has flat leaves, a strong aroma and is sweet and beautifully fragrant in the infusion.

Mini Tuocha 2012

Dark pu'er  of basic quality pressed into 5-6 g of nests, wrapped in fine paper.Slightly crushed leaf, pleasantly sweet nutty taste.