Welcome to Tea Shop
Chinese Green Tea is harvested early in the Spring and has the lowest level of oxidation, which keeps the leaves green and fresh. Loaded with antioxidants and amino acids, Green Tea has a wide variety of taste and aromas, from elegant fragrance of herbs and wild flowers of beautiful Anji Bai Cha leaves and roasted pumpkin seeds of LuAn Guapian with savory sagebrush - like the taste of Huang Shan Maofeng.
Chinese White Tea is the least processed tea, made out of merely dried buds and leaves of Camellia sinensis, which gives the most gentle, light and delicate taste. Filled up with fragrance of wild flowers and honey, this tea is the lowest in caffein but is rich in amino acids and polyphenols. There is a saying in China "Three years old White tea becomes a medicine, five years old - is a treasure!"
Chinese Red Tea is referred to what is known as "Black Tea" in the West. Almost fully oxidized, Red Tea has the sweetest taste. The Chinese version is usually softer and smoother and less caffeinated than the widely available Indian black tea, with notes of amaretto, vanilla and chocolate of famous Jin Jun Mei to the initial flavor notes of cacao and sweet potato of Xiao Chigan. Red Tea is traditionally consumed in the evening after dinner, as it makes you feel warm and cozy and is believed to help digestion.
Single Tree Wulong Tea
Single Tree Wulong | Don Cong | tea is originated from the Guandong Province of China. The lighter oxidation and lesser roast is characterized for this type of Wulong. The wide variety of taste and aromas is a signature of the Don Cong tea, from the pleasant sweetness of Mi Lan Xiang to the strong flavor of tobacco leaves of the Ba Ye Dan Cong; Wulong tea is an uplifting, good morning-tea that will boost your creativity.
Cliff Wulong Tea
One of the most prized teas of China, the Cliff Wulong is produced in the Fujian Province in the very south of China. The unique ecology of Wuyi Mountains give this tea an unmistakable taste of the cliff's minerals and misty fogginess. Higher oxidation and deeper roast is characterized for the Wuyi Wulong, and brings forward its full body and round structure with calming notes of camphor and the sweetness of dark flavors with a long lasting minty aftertaste.