A classic, delicate high mountain green tea, with bright, intense, floral, sweet and refreshing infusion.
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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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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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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.
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Concentrated, strong sheng, with a sweet, fruty infusion from the Simao High mountain region. Not only strong, but also delicious!
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The Haiwan Tea Factory's sheng tea that is lightly smoky, strong, and fruity with a long-lasting aftertaste.
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Sweet, soft, fruity old sheng with a less earthy, more acidic, wild mushroom-like character.
