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If you think you've already seen it all, you will be in for a surprise with this one. A hybrid of Qing Xing Da Mao, Ruan Zhi and Jin Xuan is already very promising. An additional blending takes place in the tea garden. Cicada bitten...
The Queen of England once called an Oolong from Taiwan the 'Beauty of the East'. Here in the north of Thailand, the conditions are ideal for producing this exceptional tea, made from a hybrid of Qing Xin Da Mao and Ruan Zhi. After the...
The way it is made is very reminiscent of Taiwanese Oolong teas, however, the 'Ruan Zhi' cultivar and also the high mountain air with its long-lasting mists provides a very profound and crystalline aroma. In this price range, certainly a...
The cultivar 'Four Season' comes from the Chinese province of Fujian and stands for a very robust, but also finely pronounced tea. Hand-picked and immediately processed in the mountains, this quality is plucked in the early morning mist...
A big leaf for a big tea - a Pouchong from Thailand is already something special by itself. The cultivar 'Cing Ching' comes from Indonesia, where it was established a long time ago from China Fujian. This Indonesian variety is more...
This Oolong bears the name of its cultivar 'Jin Xuan' - known for its light and lively expression. However, it also requires a complex production to elicit the tea's secrets. This process takes a good 12-14 hours. Subsequently, the tea...
The complexity of this characteristically dark Oolong tea is impressive. Produced from the cultivar 'Ruan Zhi' and crafted in over 24 hours of intensive rolling, steaming and roasting. An incredible tea that is definitely worth discovering.
A wonderful taste experience based on the cultivar 'Jin Xuan'. The Oolong is produced immediately after picking in the mountains of Maesalong and then refined during the process with the tips of the rice plant 'stobilanthes nevea...