Green Tea
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 various tastes and aromas. From the elegant fragrance of herbs and wildflowers of beautiful Anji Bai Cha leaves and roasted pumpkin seeds LuAn Guapian with savory sagebrushes - like the taste of Huang Shan Maofeng.
White Tea
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!"
Red Tea
Chinese Red Tea is referred to as 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 are 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 China's most prized teas, 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.
Dark Fermented Tea
The most mysterious tea of China, the Fermented Tea, including Pu'er tea produced in Pu'er - a prefecture-level city in southern Yunnan Province, undergoes not only full oxidation but also the fermentation process, either through aging or artificial fermentation, when the beneficial environment for bacteria growth is created by humans and results in the so-called Shou Pu'er or Cooked Pu'er. Known for it's grounding yet energizing effect, this tea is rich and often earthy, dark and warming; it is a real treat for serious tea drinkers.
