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On this event, exceptionally fine gyokuro brewed and served from award-winning gyokuro masters. -
Different types of Japanese teas, basic types and preparation methods. -
Layered and sophisticated taste experience, with notes of nuts, marzipan, dried fruits and creamy texture.
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A strong, very fragrant, sweet jasmine tea on a fruity, rich, green tea base.
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Limited harvest, slightly overripe, especially fresh, sweet, first grade, Dragon Well.
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A deliciously sweet, creamy, popular oolong tea with a sweet, coconut milk flavour that has a huge fan base.
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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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Well balanced, umami taste, pan fried green tea with sweet and fresh brew. Early Spring Harvest!
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A great, crisp, strong, and mineral sencha that remains free of bitterness. -
Nice Gushu with sweet, rum-nut aroma, cocoa and dark chocolate notes in a mild, earthy brew. -
Highly aromatic, fruity, fully sweet, softly woody, extremely rich and strong tea. Pressed into 200g cakes. -
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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Traditional, cooked, fermented Liu Bao Yao from tribal family farms. Smoky and sour old tea with an earthy character.
Schmalzhofgasse 14 Wien 1060 | +43.676.5534833 | fbteashop@gmail.com | 
FLYING BIRD TEA BAR WIEN | Speciality Tea Bar & Store
