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On this event, exceptionally fine gyokuro brewed and served from award-winning gyokuro masters. -
A classic, delicate high mountain green tea, with bright, intense, floral, sweet and refreshing infusion.
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Different types of Japanese teas, basic types and preparation methods. -
A strong, very fragrant, sweet jasmine tea on a fruity, rich, green tea base.
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Fruity, persistently sweet sheng puer with sandalwood aroma and long, very enjoyable aftertaste. Pressed into 200g cakes.
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Limited harvest, slightly overripe, especially fresh, sweet, first grade, Dragon Well.
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One of the early recipes from the master of shu puer tea. High caffeine+++, Advanced tea. -
Pine wood smoked original Lapsang Souchong from the Wuyi Shan plantation. Exciting and complex tea.
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Very tasty, cherry-sweet, medium roasted wuyi oolong from the original rock.
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Nice Gushu with sweet, rum-nut aroma, cocoa and dark chocolate notes in a mild, earthy brew. -
The tea from the unbred Zairai bush' buds, originating from old tea groves, is of elemental strength.
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Well balanced, slightly roasted, 40% oxidized, one leaf tea from a Nantou organic tea garden. A good entry for oolong newbies.
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Highly aromatic, fruity, fully sweet, softly woody, extremely rich and strong tea. Pressed into 200g cakes. -
A deliciously sweet, creamy, popular oolong tea with a sweet, coconut milk flavour that has a huge fan base.
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Semi-ripe tightly pressed sheng with classic, elegant notes. It is tightly pressed and has a more persistent fruity flavor while retaining its tartness and mineral, stony character.
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Umami-rich, naturally sweet, complex high mountain green tea with a unique, creamy, buttery texture. Also available in original packaging, 250g
Schmalzhofgasse 14 Wien 1060 | +43.676.5534833 | fbteashop@gmail.com | 
FLYING BIRD TEA BAR WIEN | Speciality Tea Bar & Store
