Teas called Qimen 祁门, or Qihong for short, almost always refer to red tea that is famous outside of China, not only because of its unique & specific chocolate taste, like Keemun.
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.
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Ya Shi Dao Hua Xiang
An excellent tea with a traditional but not very tempting name - "The smell of duck droppings". The tea itself has one of the most amazing aromas that Dan Cong type teas can offer - delicious and full at the same time, charming, reminiscent of rice flowers, smooth and very sweet with complex floral tones and a long-fading aftertaste.
Lycium Chinense (goji)
Fresh, only lightly dried Lycium chinense (goji, wolfberries), which has been used throughout China for centuries.
The shape is a bit like raisins, the taste of the fruit is sweet with a slightly sour aftertaste.
In traditional Chinese medicine (TCM) and among ordinary Chinese, goji is considered an indispensable food supplement. It is known for its benefits to the human body, both in young and old age. No negative side effects are known.
Five-leaved Ginseng (jiao gu lan)
Ceratophyllum or Gynostemma is a climbing plant from the pumpkin family, which originated in southern China. Low temperature resistance to -15°C. In winter, the above-ground part disappears, but reappears in spring. It can also be planted in pots. This plant is sometimes called five-leaf ginseng or southern ginseng; it has nothing to do with real ginseng (Panax ginseng).