Balanced flavour, vitalising ginseng tea with a mildly warming effect, and spicy-sweet taste.
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A floral and honey fragrance, complex golden bud Dian Hong red tea, with far-reaching aromas and intense infusions. -
A Shu Puerh with the aroma of sticky rice, a distinctly soup-like, full-bodied taste, pressed into a beautiful brick. Caff+++, Advanced -
Pressed from aged, wild-harvested leaves sourced from Nannuo Mountain, this dark and profound tea boasts a velvety texture. Collector´s Edition, Caff+++, Advanced -
One of the early recipes from the master of shu puer tea. High caffeine+++, Advanced tea. -
Tightly pressed, exhilarating, tasty, beautiful and delicious, the dessert of shu puerhs. Caffeine+++, Beginner -
A sweet and old Haiwan shu blend from 2007, with notes of date - Zao Xiang aroma -
Pine wood smoked original Lapsang Souchong from the Wuyi Shan plantation. Exciting and complex tea.
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A dense brew of sweet, full-bodied, fermented sheng from a forest tea garden. 100% wild tea. A rare, very fine, tightly pressed 1000g cake with a persistent aroma and a very rich texture.
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Very characterful, concentrated old tea with interesting aromas.
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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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Banzhang teas give a very rich qi sensation and long sweet finish. Also have a very strong aroma, and the sandalwood, honey and fermented must flavours balance the Banzhang bitterness.
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Specially matured, nutty, oily, sweet, fermented, pressed tea. It is particularly enjoyable to drink.
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A strong tea with a robust character, yet remarkably balanced tea with a coherent aroma. Just like an old sheng puer.
