The eastern province of Zhejiang is famous for Lung Ching tea, which has been grown at the western lake Xihu near the city of Lonjing ever since the time of the Tang dynasty. Also known as the “Dragon Fountain Tea”, following a legend about a rain-bringing dragon, it was awarded the highest possible title of “Tea of the Emperor”, and the taste gives you an idea why. Light, a little sweet and fruity without losing the classic green tea character, with a really royal temper. This organic quality is carefully dried by hand in pans after wilting and thus receives a flat, emerald-green leaf. Enjoy this wonderful organic version!
A Chinese Matcha, cultivated organically on the Taishan Tea estate located in the north-western part of the Province Zhejiang. Just like is done with high quality Gyokuros, the selected tea shrubs are kept in the shade for some time before plucking in order to increase their chlorophyll content. Compared to the Japanese production, this fair-colored, reed-green and finely powdered Matcha offers a rather robust character with lots of volume and the authentic acerbity of typical green teas. The bowl turns moss green in color, with a strong and fresh bouquet as well as a slight tartness in the aftertaste.
Originally consumed by Buddhist monks as a remedy and for spiritual composure, Sencha is today considered a source of inspiration and vitality. It means steamed tea: Sen = steam, Cha = tea. Firstly, the tea leaves are folded lengthwise while drying on warm trays, and then they are heated in wood-fuelled dryers in order to stop the fermentation. You will immediately recognize the long, well-worked, grass-green leaves in this quality tea. After theinfusion, the full leaf structure can be seen, and the cup has a bright yellow color. The fresh, grass-like flavor with a fine sweetness is a pleasure for every Sencha enthusiast!
Should there ever be a Hall of Fame for the world’s best teas, this specialty certainly would belong. It was originally grown in Fujin at such high altitudes that monkeys were trained to pluck the leaves. Today, this is done by people during a period of several days. The rough, slightly fluffy leaf makes a light green infusion and a mild cup. Slight nuances of honey characterize this fascinating tea, making it a must for every lover of white tea.
We can now offer organic tea varieties from this garden! Almost 75 % of all Rwandan cultivated teas come from small farms which have united in a cooperative called Assophte. The proportion of orthodox tea is not even 20 %, and this is why we are rather proud of this green tea rarity which grows at an altitude of approximately 1,800 m above sea level.The infusion unfolds the wiry, dark-green leaf and is scented with a slightly spinach-like aroma, which lingers on your palate for some time after tasting the tea. The cup color is a shining lime color.
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