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Huang Shan Mao Feng

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0,33 / g 0,22 / g iva inc. Select options
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Organic Sencha Zairai

0,22 - 0,25 / g iva inc. Select options
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Oriental Beauty

0,55 - 0,60 / g iva inc. Select options
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Vast Treasure “Bao Hong”

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0,36 - 0,45 / g iva inc. Select options
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white puerh silver needleswhite puerh silver needles inside
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Wild Jasmine Oolong Tea

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0,15 - 0,25 / g 0,13 - 0,23 / g iva inc. Select options
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Bright Emerald – Cui Ming

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0,14 - 0,22 / g iva inc. Select options
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  • Bihhako Zairai Ryokucha Hand-rolled

    This incredible green tea was made harvesting by hand 90-year old zairai varietal trees. It sat for one day, and the following day was lightly rolled in a bamboo drum and then hand-rolled exposing the leaves to a slow oxidation which was soon stopped. The result is a visually appealing, utterly atypical Japanese tea with a slight trace of oxidation (bihhako). The taste is delicate, light and sweet. This type of tea can handle more steepings than others Japanese teas.

    0,40 / g iva inc.

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  • Huang Shan Mao Feng

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    This chinese certified organic tea meets the requirements of the International Rain Forest Alliance. Huang Shan Mao Feng is one of China’s most famous green teas. This tea was plucked in the early spring. They picked one tender bud and two leaves to make this delicate, sweet floral green tea that hails from the area around the massive Yellow Mountain Range. Mao Feng (Hairy Peak) is a tea classification term that refers to a 1 bud, 1 leaf fine plucking with fine silvery hairs, although sometimes you can also find one bud, two leaves labelled as Mao Feng. The term Mao Feng may be a symbolic reference to the Huang Shan Mountain peaks which are crowned with Pine Needle trees. This batch was entirely hand-picked, hand-rolled and hand-processed by Yo Guo Jing at Hui Yu Tang. We recommend you prepare this tea in a porcelain teapot or more simply by scatterring some leaves in a bowl and adding hot water. This tea won’t overbrew, remaining sweet and refreshing. It’s especially enjoyable to sip and eat the tender leaves floating in the bowl.

    0,33 / g 0,22 / g iva inc.

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  • Jiang Mu Dan Cong Oolong

    Jiang Mu Xiang Dan Cong Oolong or “Ginger Aroma” is a naturally ocurrying Dan Cong varietal that has developed over the last 200 years as a selective Shui Xian hybrid. This varietal grows tall as 3-4 meter trees at about 1000 meters in a village called Tou She, just north of Phoenix Village. This tea is spicy and floral with a pleasant combination of sweetness, bitterness, astringency and velvety smoothness that can handle many steepings, especially if you brew gong fu style.

    0,54 - 0,65 / g iva inc.

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  • Minamisayaka Japanese Oolong

    Partially oxidized japanese tea processed in Kamariri pan-roasted style made using leaves from the very rare Minamisayaka cultivar. This lightly oxidized tea was made with leaves from oldest oragnic garden on Kyushu Island, harvested on May 15, processed as kamairi cha and after a long spontaneous oxidation, roasted on May 16. This combination of processing styles produces a very unique tea that falls in between the green tea and oolong tea categories. You’ll find it has a very rich, full, potent aroma and flavor that evokes the very best high mountain Gao Shan teas from Taiwan. This tea handles many, many steepings, especially when brewed gong fu style.

    0,32 - 0,37 / g iva inc.

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  • Organic Red Milk Golden Lily Oolong

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    Organic Red Milk Oolong is produced in northern Thailand from specially imported “Golden Lily” Jin Xuan tea plants from the Taiwanese highlands. Dark green, finely rolled leaf unfolds a flavorful, dense, cup that is both fruity, lightly roasted, milky and flowery with a long sweet aftertaste that lingers nicely. All aromas and flavors are authentic and typical of the Jin Xuan cultivar, the difference between the Red Milk oolong and the Milk Oolong is that the Red Milk underwent greater oxidation and a light final roast. This tea should not be confused with the aromatized “Milk Oolong” version that is commercially available throughout the world. To distinguish the difference between natural and aromatized tea one may smell the dry leaves. If they are overly perfumed, chances are it is aromatized.

    0,13 - 0,20 / g iva inc.

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  • Organic Sencha Zairai

    Delicious sencha from the local Zairai seed-propagated varietal (a rarity in Japan) growing naturally in Kagoshima and harvested in mid-May. Zairai is a very diverse and powerful varietal. This tea is very lively, aromatic and surprising… it’s even a touch floral.

    0,22 - 0,25 / g iva inc.

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  • Oriental Beauty

    Oriental Beauty (Dong Fang Mei Ren), also known as Bai Hao Oolong, is a special heavily oxidized oolong created by an insect bite! This natural ecosystem Oriental Beauty is harvested during summer from young leaves and tips just bitten by a small cricket or tea jassid Cicadellidae:Jacobiasca formosana (Paoli). Leaves undergo a chemical reaction as defense against the bites and this contribute to the sweet honey notes characteristic of this tea. This tea is of very high quality, Qing Xin Da Mo varietal leaves and buds are carefully hand-picked and upon infusing we find a beautiful range of purple, brown and green tones. This tea comes from Beipu, Hsinchu County, Northern Taiwan, the origin of Dong Fang Mei Ren Tea/ Oriental Beauty. Only this ecosystem can produce the most classic characteristics of this class of tea.

    0,55 - 0,60 / g iva inc.

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  • Shincha Saemidori Hand-Roasted Tea

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    Just a few dozen meters from the oldest teahouse in the traditional Ureshino area, farmer Shunichisan practices natural farming methods and tries to preserve and extend the Kamairi tradition of wood-fired, hand-roasted tea that was imported from Korea. He uses an original 100 year old tea frying wok and roasts in small batches. This early spring, Shincha green tea was made with leaves from the Saemidori varietal, which is often used in Matcha and Gyokuro, lending the tea delicious creamy and sweet notes, and the roasting provides soft, nutty notes. This tea is delicious now and will continue to improve throughout the year as the roast settles in. You will find this tea resembles Korean green teas and can handle many more steepings than other types of Japanese green teas.

    0,42 / g 0,38 / g iva inc.

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  • Vast Treasure “Bao Hong”

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    Bao Hong, which translates as Vast Treasure is a very special, top-grade early spring tea that comes from the beautiful and remote Bao Hong Mountain in Yunnan. The original tea plant was brought from Fujian 1200 years ago by a Buddhist monk visiting the monastery there. The tea garden is at 1600 meters above sea level and is often covered in mist.

    0,36 - 0,45 / g iva inc.

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  • Wild Ta Ku Hou Dan Cong

    This fabulous small-batch wild Dan Cong oolong comes from Ta Ku Hou village. At 1350 meters, this is one of highest villages in the Wu Dong mountains. This tea comes from a small plot of 60-120 year old trees that grow wild. The leaves were hand-picked and hand-processed to produce a very smooth, complex, fruity tea with lovely mouthfeel that handles many steepings, especially when brewed gongfu style.

    0,54 - 0,65 / g iva inc.

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  • 9 Dragon Robe (Wuyi Jiu Long Pao)

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    9 Dragon Robe (Jiu Long Pao), is a new Wuyi oolong tea that was developed by the Fujian Province Tea Department by crossing a natural purple assamica varietal with Wu Yi Da Hong Pao (Big Red Robe) camellia sinensis varietal. On the bush its leaves are a reddish-purple green color that turns a dark reddish-brown with olive undertones when processed. You’ll find this to be a very interesting and delicious Wu Yi tea with a typical Yancha (rock tea or cliff tea) profile that is rich in minerals and with a perfect roast. Its body is thick, sweet and unctuos with long-lasting mouthfeeling.

    0,29 - 0,80 / g iva inc.

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  • 2016 Sheng Forest Bridge LML

    Excellent old-growth puerh tea sourced by Global Tea Hut on their trip to Jingmai with Master Tsai, who has a long-standing friendship with the family who makes this tea. Snow, our guide, went ahead a month earlier to supervide the entire process and make sure that we got fresh spring tea, and that they chose from the older trees in the forest for our cakes. These cakes are all from old trees, ranging in age from 200 to 800 years. The tea is stunning, with a powerful and vibrant Qi that takes you directly to the forest. Proceeds from the sale of this tea are destined for Light Meets Life, a free tea and zen center in Taiwan. Order 250 grams to receive full cake.

     

    0,90 / g 0,75 / g iva inc.

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  • Organic Sparrow’s Tongue Wild-Tree Sejak

    Incredible pan-fried Korean Sejak harvest green tea made with great skill. This high grade is called Jakseol,which translates as Sparrow’s Tongue. This particular tea was made by Dong Cheon, the same wonderful organic co-op that makes our Nokcha green tea. The difference between the two teas is that Sejak is the 2nd highest grade of tea in Korea and is made with spring leaves from the third week of April, and our Nokcha is an early summer tea harvested at the end of May. Both teas, however, are harvested from old wild Hadong varietal trees growing on the famous Jirishan mountain. You’ll find this tea to be very intense, fresh and vegetal, something between a fragrant pan-fried Chinese green and a full-bodied shaded japanese green tea, especially if you play with water temperature! We suggest you try brewing it both ways: at 75º (45sec; 80sec; 2 min) and at 60º (1.5min; 2.5min; 3.5min)

    0,60 / g iva inc.

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  • Silver Needle White Puerh Bing Pressed

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    Sun-dried white tea made from the first flush buds of Spring growing in Yang Ta village, Jinggu. These extra large buds come from the Camellia Taliensis varietal that is usually reserved for making nice puerh. You’ll find they’re extra sweet with a fantastic fruity and floral aroma. The tea was lightly compressed into 100-gram cakes and will come apart easily without breaking the buds. This tea can be aged as well, becomming sweeter over the years.

    0,20 - 0,90 / g iva inc.

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  • Wild Jasmine Oolong Tea

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    Very special, experimental batch of wild jasmine oolong tea. Wild growing tea leaves were picked by indigenous tribes and brought into town to be processed as oolong tea and then scented repeatedly with the finest jasmine blossoms from Tay Ho, Hanoi. You’ll find it to be a very smooth and malty with powerful jasmine overtones.

    0,15 - 0,25 / g 0,13 - 0,23 / g iva inc.

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  • Bright Emerald – Cui Ming

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    Excepcional hand-picked green tea from highlands of Simao. Its name “Cui Ming” means “Bright Emerald”. A name that is probably meant to evoke the incredible bright emerald color of the leaves once they’re steeped. The green and silvery leaves and buds were picked in March at the very beginning of the picking season and hand-processed with an emphasis on allowing minimal oxidation to give this tea its very special character, aroma, taste and appearance. You’ll find the leaves to be uniform, full-bodied, tasty with fruity notes and sweet in the mouth!

    0,14 - 0,22 / g iva inc.

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