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Named after the cultivar Chin Chin, which was developed further with great success in Taiwan and recultivated in Fujian. Very multi-faceted aroma with a unique bread-like base note. This is what makes this tea so popular as a companion...
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The production method of this Oolong is based on the Taiwanese style. Combined with the special geological conditions of Vietnam, an unmistakably complex aroma is created.
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The tea bushes from which this tea is produced can be plucked 7-8 times a year. The influences of the four different seasons also change the taste profile of the tea at each plucking.
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Once a farmer set out for Taipei City. He had tea leaves with him that were 'bitten' by a cicada (Jacobiasca formosana). Contrary to the belief of his village community, he was able to sell the tea at very high prices. They called him...
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Hong Shui means 'red water'. The name comes from the infusion of the tea, which brings a beautiful reddish cup.
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Dancong means 'single tea tree' and originally the finished tea was produced by only one tea tree at a time. Small selected quantities. The success story of the Oolong started here and today it shows itself in endless facets.
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A small plantation, hidden in the mountains, that is being managed by Taiwanese experts. The climate is almost identical to Taiwan and also the red cicada can be found here, to give single leafs with its bite that distinctive character.
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A product with a great success story in Asia. During the rolling process, ginseng and licorice powder are added to the tea. The ginseng comes from Changbaishan - Dongbei and wraps the whole tea on the inside and the outside.
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Jade Dong Ding belongs to the most original teas of Taiwan. The plants growing on the slopes of the Dong Ding mountain (frozen peak) historically come from the Wuyi mountains of China and find ideal climatic conditions here.
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Huangshan was the first project in China, where the Taiwanese cultivated and produced tea for their own use. Climate and soil are very comparable. Today the old contracts ran out, so that we are also able to taste this great tea.
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In the past, local teahouses wrapped their teas in paper for distribution. By coincidence, an important step in the production of Pouchong developed from this, which gave it its name. Pouchong is derived from the term Bao Zhong and means...
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