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This tea comes from the Chinese province of Hunan and is also called Lan Gui Ren or Ren Shen. It is based on high quality green Oolong where only the youngest sprouts are used. The leaves are “dusted” with small amounts of powdered ginseng and liquorice root, after withering and rolling and before the subsequent drying stage. The result of these processes are small, rolled, pressed olive-green tea bits or nuggets. The cup is golden-green while the “ingredients” underline the delicately soft, slightly sweet flavor. The tea can be infused more than once, but the first two infusions are most desireable.
In China, whole leaf green teas are traditionally scented with Jasmine flower petals layered within the tea leaves. The petals are harvested during the day and stored cool at night in order to bloom and unfold their full fragrance. According to the desired quality grades, the petals are sifted out after processing. For this reason, teas vary from light to stronger delicate floral flavors and tastes. The cup has a light, slightly yellow color and already spreads the intense aroma of jasmine.
Our popular “flower tea” from China is now also available from controlled organic cultivation. With a light yellow cup and the expressive jasmine scent, it is an ideal companion for each meal and a real thirst quencher. Depending on the quality of the water, this fine tea can be infused and enjoyed more than once.
An affordable Gunpowder is one of the most popular teas in China. However, this organic variety is largely exported, as world wide demand significantly exceeds the domestic one. Typical gunpowder form is created by wetting the leaves a few times during the short roasting period, which slows down the drying process and results in a curling of the leaves. This organic version, which is high in caffeine, can also be infused more than once which will reduce the slightly tangy character.
This tea is one of the prettiest treasures from the world of tea. Grown in the mountains of southeast China for more than 100 years, only the finest and youngest leaves of the best green tea qualities have formed the basis for this rarity. The still not quite dry leaves are mixed up to six times with fresh, delicate jasmine blossoms, then sieved and rolled by hand to small pearls. The leaf encloses the fine jasmine aroma and only sets it free during brewing. The fact that “two leaves and a bud” were taken shows in the infusion, with an elegant champagne color.
In China, this tea is very popular and its tradition is very old. This tea has influenced the European tea lover‘s idea of green tea. Chun Mee means “valuable brow”, for the leaf reminds one of the eyebrow form of classical Chinese beauties. The tea has a very typical taste with a tangy aroma accompanied by a slight sweetness. It is grown in south-eastern China near the Yangtze river. If you find this tea too strong, you may pour away the first brew and enjoy the second, milder brew.
Also known as “Zucha” or “Pearl Tea”, this Gunpowder is much finer than its predecessor. Just like the classic Gunpowder, this tea is dried in rolling drums. The constant rotation gives the tea its spherical form. “Temple of Heaven” tea features a very tightly rolled ball, which is also a sign of quality. The aroma is softer than that of the standard quality and less bitter. This tea may be enjoyed at any time of the day. If you still find the brew too tangy,try pouring away the first brew and taste the second, which will eliminate much of the caffeine should you so desire.
The eastern province of Zhejiang is famous for Lung Ching tea, which has been grown at the western lake Xihu near the city of Lonjing ever since the time of the Tang dynasty. Also known as the “Dragon Fountain Tea”, following a legend about a rain-bringing dragon, it was awarded the highest possible title of “Tea of the Emperor”, and the taste gives you an idea why. Light, a little sweet and fruity without losing the classic green tea character, with a really royal temper. This organic quality is carefully dried by hand in pans after wilting and thus receives a flat, emerald-green leaf. Enjoy this wonderful organic version!
Originally consumed by Buddhist monks as a remedy and for spiritual composure, Sencha is today considered a source of inspiration and vitality. It means steamed tea: Sen = steam, Cha = tea. Firstly, the tea leaves are folded lengthwise while drying on warm trays, and then they are heated in wood-fuelled dryers in order to stop the fermentation. You will immediately recognize the long, well-worked, grass-green leaves in this quality tea. After theinfusion, the full leaf structure can be seen, and the cup has a bright yellow color. The fresh, grass-like flavor with a fine sweetness is a pleasure for every Sencha enthusiast!
Should there ever be a Hall of Fame for the world’s best teas, this specialty certainly would belong. It was originally grown in Fujin at such high altitudes that monkeys were trained to pluck the leaves. Today, this is done by people during a period of several days. The rough, slightly fluffy leaf makes a light green infusion and a mild cup. Slight nuances of honey characterize this fascinating tea, making it a must for every lover of white tea.
Like all tea rarities, the Palace or Ocean Green Needle is produced with utmost caution and care. Harvested in the Province of Hubei in mid-April, only the finest leaves and the buds are plucked, steamed, dried, sieved and re-selected again before packaging. Of particular importance are the differing temperatures used. As opposed to hot steam, the subsequent drying is rather moderate in temperature so as to conserve the color and aromatic taste ofthis delicate tea.