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“Stone Flower” – an exceptional green tea from our plantations on Meng Ding Mountain. Careful collection, only the top buds with one small leaf. The first harvest of the year.
Dry tea with an herbal dense aroma that literally spells. After watering, it softens and is pleasantly sweet, herbal to floral. The taste is full, round and smooth on the palate with a long, slightly spicy aftertaste.
Termín Ming Qian Cha – 明前茶 Before Qing Ming, i.e., harvested in early spring when the leaves are supposedly of the highest quality, assuming e.g. the cultivar has not been solely developed for an early pluck. It literally means teas harvested before the spring festival of Qing Ming-清明 (early April).
Hand processing of Meng Ding Shi Hua tea.
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Big-leaf holly (ku ding) is one of many holly trees (Paraguay, sharp-leaved, serrated, canary, precise, round, Altacraren, blue). It is an evergreen tree with a height of 20m. The leaves are green and uneven. The fruit is red and spherical. It has an anti-inflammatory, calming liver. It lowers blood pressure and cholesterol levels.
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).
"Snow Falling on Jade-Green Pool" - a beautifully poetic name hides a high-quality green tea from the early spring harvest from Mount Meng Ding which was richly scented with the best autumn jasmine, even in a ratio of 5: 1 (5 kg of jasmine flowers were used per 1 kg of tea).
Jasmine flowers are also abundant in the tea itself (although they no longer add other aromas - they have an aesthetic effect and give meaning to the poetic name of the tea).
The tea is a distinctly jasmine-sweet fruit flavor with a rich aroma that lasts for many pours.
'Narcissus from the Wu Yi Mountains' - one of the most famous cliff (yancha) oolongs. It is made from the cultivar of the same name, which is harvested in late spring.
The tea soup is brown-orange, with a strong aroma, a richer taste, and a fruity sweet aftertaste. For a given price, this is also a very delicious tea, thanks to its mass production.
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