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Lu An or Liu An is one of the 5 most famous teas in China and comes from the Dabie Mountains in the west of Anhui. Exclusively and carefully selected, only the second leaves of the tea plant (Guapian) are processed. The tea is...
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Unlike the traditional Pi Lo Chun from Suzhou, this handmade production from Sichuan benefits from a long, foggy spring in highaltitude tea gardens. As a result, the tea grows slowly and thus develops its unique character of chestnuts...
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The leaf of the Bai Cha from Anji comes from a rare variety of the tea plant that was discovered growing wild in 1930 and first cultivated by farmer Liu Yiming in 1982. He named the cultivar 'White Tea No 1'. At the beginning of spring,...
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The interplay between the sweet, mineral white tea and the well-founded, fruity green tea makes the snow buds a little highlight. The appearance is also interesting, which only results from the interplay of temperature and time. You...
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Buds and leaves have to be plucked by hand at a definite time and processed immediately. In this process, the bud surrounds the just developed leaf. A technique which requires a lot of experience and is rarely found these days. Outstanding.
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Ya'An Cha - the classic tea of the Tibetans. The oldest tea gardens mentioned in Chinese literature were discovered here. The Taoist Wu Lizhen is said to have been the first person to systematically cultivate tea. Every sip is therefore...
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Since about 2005 the area has been producing Gunpowder. The sweetness and fruitiness of the plants in En Shi meets the taste of a new generation. Instead of traditional smoky and roasted, the new species is mild and flowery. The rolling...
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Fuyang still belongs to the belt of Hangzhou and is therefore officially allowed to produce original Westlake Long Jing teas. Here the tea bushes grow far away from the city in good climate and extensive nature. As a result the...
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The smooth rocks of the Wuyi mountains used to be difficult to access and wild growing tea bushes were difficult to harvest. Trained monkeys picked the tea, which from then on could be systematically cultivated on the plains. This is how...
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The tea leaf has a long tradition and comes from wild-growing bushes - the eyebrow shape is more a modern variant, which is responsible for the lasting fruitiness.
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Traditionally this tea comes from Pingshui and was mainly exported to the arbabian countries.
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For decades a guarantor for constant quality of a traditional tea, which has found its firm place among tea lovers.
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