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Shui Xian Superior

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'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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Tie Guan Yin Superior

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"The Iron Goddess of Mercy," or the Bodhisattva Guan Yin. One of the most famous Chinese teas ever.The leaves are relatively thick, juicy and large, the infusion gives a rich green-yellow color. In the traditional Chinese concept, tea has most of what is called the orchid quality of taste & aroma. Basic Tie Guan Yin variety roasted to 25% to achieve a more pronounced and richer taste.
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Pai Mu Tan Ji Pin

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Tea with an intense, sweet floral scent. Slightly yellow color infusion with fruity-sweet tones, velvety soft taste with a long-lasting aftertaste - perfect white tea.Refreshing 'Royal White Peony'.
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Zheng Shan Xiao Zhong

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"Lapsang Souchong", or "smoked tea". A traditional, handmade tea specialty from the Wu Yi Mountains of Fujian Province. Infusion very pleasant and strong, smooth, noble smoky taste with tones of dried fruit. The aroma of pine wood and needles, typical and desirable for this tea, is fully represented and harmoniously combines with the character of the tea as a whole, from which one can already recognize the authenticity and traditional production process.
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Gunpowder

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Gunpowder in the West, Zhu Cha (pearl tea) in China. It is an important export item, although it is not very popular in China itself. It is popular in the West due to its shape - the leaves are wrapped in small granules, which makes more tea reminiscent of gunpowder. Thanks to this, this tea is resistant to aging and absorption of odors (it is better transported). The infusion is yellow-green in color, tastes very strong and quite bitter, but contains a lot of healthy nutrients as well as other green teas, including tea polyphenols, zinc, flavonoids and fluoride. It is interesting in combination with mint and a lot of sugar - a drink known as "Le Tuareg".
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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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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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Tan Yang Jin Hao

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"Golden Hair of Tan Yang" - This beautiful red tea has long been famous and popular in China, as is the small village of Tan Yang in the Fu'an area, Fu Tian Province, where the tea comes from.The area is famous for the production of quality red teas. The small leaf is dark, shiny in the dry state and smells sweet chocolate. The taste is sweet, slightly spicy with a pleasant aftertaste.
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Qi Lan

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Qi Lan "Rare Orchid"-one of the few newer oolong teas from Wuyi Mountain.

The larger leaves are usually scattered and exude a sweet floral fragrance. The dark yellow tea soup has a strong, sweet floral aroma, ripe fruit aroma to honey aroma.

Orchids full of orchid fragrance, with strong aroma and aftertaste.

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Gong Mei 2018 pressed 100g

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"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).
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Wu Yi Hong Cha

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Slightly twisted, large, dark leaf with a delicate malt aroma, aromatic fruit after pouring.Golden-orange color, richly fruity, wildly sweet taste in many infusions.Processed from the wild (Ye Sheng) cultivar Qi Zhong 奇种.
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Bai Hao Yin Zhen Ji Pin

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"White hairy silver needles" - the best and most famous Chinese white tea, which belongs to the list of the best Chinese teas ever.It first appeared around 1796. Young, richly hairy and large strong tips of the tea tree of the Fu Ding Da Bai Cha cultivar are used to produce this tea. Harvesting takes place only during a very short period in spring, and only in nice weather.The real Bai Hao Yin Zhen has all four valuables of Chinese tea really wonderful. Undeveloped buds of the same size, hairy like a willow. The scent of dry leaf has sweet tones of flower pollen, the freshness of the mountain wind and the sweetness of morning dew. The infusion is almond yellow to orange. The taste is clean, sweet, light and tender, with a thin spring energy.
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