Liza Hill is located just 14 km east of the centre of Darjeeling and, looking closely, it is not really an independent tea garden, but rather a premium section of the Risheehat estate. Approximately 60% of the tea shrubs are China plants and 20 % each are Assam hybrids and other clonals. Some of the very finest black and green teas as well as a rare few, high quality semi-oxidised qualities are grown here on the many steep slopes. In particular, the flowery, delicately aromatic and spicy Oolongs are much sought after and therefore achieve highest prices in the auctions.
The city of Bao Loc is located in the Lam Dong province in the highlands of Southern Vietnam. In its surroundings, excellent green Oolong varieties are produced using ancient Taiwanese methods. The freshly picked leaves are laid out on cloth to be dried in the sun under the open sky. Then they are rolled in cylindrical bamboo baskets to bruise the leaves, which starts the fermentation process. After reaching the desired level of fermentation, the tea is dried using low temperatures. The glowing green cup has a flowery scent and caresses everyone’s taste buds with its flowery, sweet flavor.
This rarity was born in the mountainous highlands of Yunnan. At altitudes of 800 - 2,000 m, the special tea plants for this truly unique tea are cultivated under controlled organic conditions. Intense sunshine and an innovative production process that combines aspects of black and oolong tea production ensure the distinctive, full-bodied character. Immediately after infusion, the intense floral fragrance fills the room, while the finely spicy honey note in combination with the pronounced muscatel aroma and the beautiful sweetness result in a taste experience that is second to none. Beware, highly addictive!
Probably one of the most unusual tea specialties in terms of production as well as character is produced almost entirely by hand in the Province of Fujian. Immediately after withering the still moist leaves are heated shortly in milk water steam, which conserves the pretty, lightly olive-green leaf and cup color and invokes the distinct creamy scent and taste. Subsequently, the leaves are rolled manually and dried. An extremely mellow tea, which we are sure, will quickly win over many new lovers.
Both ingredients of this tea, the Jinxuan Oolong as well as the leaves of the Nuo Mi Chiang plant (bot. Strobilanthes Nivea Craib) come from the mountainous region Chiang Rai in Northern Thailand. According to tradition, 90% of tea is blended with 10% of herbs, while the tea leaves were previously oxidized for approximately 8 hours. Together, they are then fermented again for another 16 hours. As a result, you receive a pleasantly mellow tea with an incomparable, intense scent and taste of cooked rice.
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