Black Jasmine tea is very popular in Northern China and hardly ever finds its way to the markets to be exported. The manufacturing processes of black and green Jasmine teas are almost identical, but the dark variety is sometimes made with a different base tea. Our base, for example, comes from the sunkissed slopes of Yunnan, which results in a tea with much more strength and spiciness as well as a hint of pleasantly sweet jasmine flavor.
Shaowu lies in the North of the Fujian province and is generally considered the production capital of Chinese smoked teas. Generally, large, ripe tea leaves are used for this organically grown tea as they are perfectly suited to the repeated smoking processes and ensure a successful, spicy outcome. The beautifully regular worked leaf is streaked with anthracite tones and presents some golden tips. The cup is full-bodied with a soft, smoky accent.
Centuries ago, this tea was reserved for the privileged Chinese. Traditionally it was buried in the soil to develop the desired taste. Nobody would have thought that this would develop into an industrial scale production, not to mention an organic version. Thanks to special techniques and the high demand, this is now possible. We have selected a well-established quality which is remarkable due to its dark-brown leaf and a strong, spicy and earthy taste. Depending on the brewing time and proportion of the tea leaves, an infusion with an earthy, woody flavor and a darkly red-brown cup is the result.
The principal growing regions in Yunnan are located at altitudes of 3,900 to 6,600 feet (1,200 to 2,000 m) and have annual average temperatures of between 53–73°F (12–23 °C). Here, high-grade, black and green qualities are produced. The very high proportion of large, golden leaf tips gives the full sweet, spicy taste and malty, soft aftertaste to the Yunnan Imperial. Our Yunnan Imperial is an excellent top quality tea. The large leaf is dark, matte green and contains many bronze-colored tips, leading to a strong and dark infusion.
Pu-Erh or Pu-er teas are teas whose leaves after fermentation are re-hydrated, to enable a further fermentation; they are called post-fermented teas. Traditionally, after production, these teas called Sheng Pu Erhs were stored in cool cellars or pressed and wrapped either in bamboo leaves or in special paper and then dug in the ground for up to 50 years. Our quality belongs to the Sh(o)u Pu Erhs and is the most popular and best-sold worldwide. The aging process takes place directly at the estate facility thanks to huge ventilators that regulate temperature and humidity. When this tea reaches your cup it is not older than 1 year. The dark to light brown Sinensis leaf develops a strong, spicy and earthy taste and - depending on the drawing time - an earthy and woody flavor. The infusion has a dark red color.
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