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Jasmine Flower (mo li hua)

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Dried jasmine flower (moli-hua), Jasminum Sambac. It comes from China, from where it spread further to Arabia and Persia and from there to Europe. It is an evergreen climbing plant or shrub, which grows to a height of 0.5-3 m. According to Chinese medicine, it improves eyesight and promotes smooth menstruation.

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Da Hong Pao

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Da Hong Pao (Big Red Robe) - one of the best rock teas  (yancha) straight from the cradle of all oolongs - Wu Yi Shan. Teas grow on the region's numerous rocky cliffs, which, thanks to the local climate and stony soil, acquire special features that are later deepened by traditional processing.

Due to its unique properties and taste, Da Hong Pao is often referred to as the 'King of Teas'. The color of the leaves is dark brown, often with a charcoal luster. The taste is balanced, the aroma is strong but still soft and pleasant and aftertaste long and sweet.

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Dian Hong Jin Zhen

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"Golden Needles" - an excellent variety of red tea from the Meng Hai area of Yunnan Province. The content of "Da Jin Hao" or "big golden tips" is about 60-70%.Richly hairy tips are evenly rolled. The color of the infusion is dark orange-red and remarkably clear. The aroma is more balanced and intense than in the Dian Hong Gong Fu class and you can smell the aroma of dried apricots, forest honey and peaches.The taste is very penetrating & delicate. The tea lasts many infusions, aftertaste persists in the mouth for a long time after drinking. Very good as a warming tea, which makes it especially suitable for drinking in the cold months of the year. For casual tea lovers, it does have euphoric effects.
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Dian Hong Ye Sheng

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"Wild Yunnan" - juicy red tea from wild tea trees of the Yunnan large-leaved variety.Thicker and larger leaves, fewer tips, but even more taste and infusion. Typical sweet aromas and intense fruit flavors with hints of malt and prunes or apricots.
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Dung Ding Special

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High-class "Frozen top" with a softer, more floral taste with a scent full of fruit tones. Ideal tea for red tea lovers who have decided to get acquainted with oolongs. The traditional roast is not as pronounced here as with the basic class of this tea, and on the contrary, more subtle greenish tones predominate.The tea is suitable for all-day drinking, ideal for preparation in the manner of gongfu - when using the aroma cup, you can find beautiful floral and fruit tones in the tea.
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Fu Ding Matcha
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Fu Ding Matcha

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Very finely ground Chinese matcha green tea from gardens in the Fu Ding area (known mainly for white teas). Tea can be used both in the Japanese tea ceremony of chanoju and for informal home preparation or for various culinary purposes.Only the highest quality green tea leaves are used for production, which are slowly ground in stone mills after drying. With the help of gentle processing, the tea retains all the healthy substances contained and a very fresh aroma and taste.
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Gao Shan Superior
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Gao Shan Superior

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"High Mountain" - Gao Shan oolong is a typical representative of traditional alpine semi-fermented teas - dry leaves form larger balls about the size of peas, the color of the infusion is bright golden or yellow, the aroma is distinctly fruity (with citrus, apricot, peach and honey tones). The tea withstands many tasty infusions and has a long and distinctive aftertaste.
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Five Colors of Oriental Beauty Tea
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Guangxi Dong Fang Mei Ren

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Richly hairy leaves with a typical fruity to honey scent. Infusion of orange color, fruity aroma and full, complex sweet and developing taste.

Recommended preparation: For optimal results, we recommend using water approx. 85 ° C for preparation.

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Huang Zhi Xiang

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The aroma of tea is sweet and fruity, floral, citrus and peach aromas. In more and more brewing processes, the color of the infusion changed from soft golden pink to amber. The taste is obviously fruity, sweet and refreshing. The aftertaste is strong honey with a gooseberry hue.

This tea can withstand many brews and is definitely one of the most unique teas in our collection at an affordable price, but it is also of high quality.

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Jin Jun Mei

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"Golden eyebrows" - completely hand-processed tip red tea from a fine spring harvest. A smaller, even leaf with a noticeable proportion of golden tips gives off a malty, spicy aroma, after pouring, stronger chocolate tones with a touch of honey come to the fore. The tea is full and sweet chocolate flavor with hints of exotic spices.
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Jin Xuan Nai Xiang

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"Golden flower with a milky scent" - tea of bright yellow and pure infusion color (Western tea testers refer to it as 'amber'), the aroma is caramel-milk, yet tea-fresh.The taste is soft, warm and pleasant with a 'memory of milk' - one that gives the impression of sweet condensed milk and childhood memories.
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Lung Ching Xi Hu Superior

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The upper class of the well-known & popular "Dragon Wells of the West Lake" (which has a total of 13 different quality classes). Authentic Lung Ching is supposed to be processed only by hand, which requires a lot of skill and time, and thus increases the price of tea.However, the quality of such tea corresponds to the price. Dragon wells of higher varieties give a crystal clear drink of a tender emerald color with an aroma as dense as orchids and a fresh saturated taste with fruit tones.
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