Formosa GABA Oolong
Gong Ting Yi Wu 2016
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.
Hong Bao Shi
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
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.