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In 1874, the British businessman John Elliot, Esq., founded the Jongtolliee Tea Garden. Over the years he developed the garden from a small one to one of the greats in the area. Green Assam tea is also produced here, a rarity.
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The German missionary Joachim Stölke, also known as 'Father Steinthal', founded this tea garden in 1852. He and his family cultivated the land he had leased from the British as a work of mercy.
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This area of Yunnan is known for its ability to produce needle leaves and other unusual shapes. This kind is special because three harvest periods of a tea are mixed together. A firework for the palate.
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A modern masterpiece in an independent category between Oolong, green tea and Pouchong. It is produced using a double process of steaming and dry heat. A sensory journey through China, Japan, Taiwan and Korea.
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A beautifully handcrafted tea, which is sprayed with natural milk aroma before the final drying process and then baked. The beguiling aroma combines wonderfully with Mao Feng and is rather a modern discovery.
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Named after one of the 7 lucky gods of Japanese mythology. This Sencha brings joy, is easy to handle and has a lot of character.
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Gently hand produced green tea according to the Japanese model. Here in Songxi, traditional craftsmanship is still very important. Unlike similar qualities from Zhejiang, this Gyokuro is very mineral.
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Tea produced under a Japanese-Chinese joint venture program, following the Japanese model and using Japanese machinery. The area around Deqing provides optimal growing conditions for this type of tea.
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‘Genmai’ is the Japanese word for brown rice. ‘Cha’ means tea. In a ratio of approx. 3:1 the pre-roasted rice is mixed with classic tea. Bancha or Sencha is suitable for this. Depending on the quality and origin of the rice and tea,...
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A natural, naturally almost caffeine-free tee based on the Japanese model - obtained from the leaf stalks and veins. Perfect for iced tea with natural sweetness.
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A classic leaf structure for the high-grade teas of Guizhou. The tea gardens are covered in mist throughout the morning until the sun later breaks through and nourishes the bushes. This region is tough to access, but a true paradise of...
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Historically, the tea has its home in Pingshui, where it was sprayed with rice water and heavily roasted for over 20 hours. With its dark shimmer it became one of the most successful export teas and was then awarded the title ‘Temple of...
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