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This Pai Mu Tan comes from Fuding and was produced in spring as a 'very light green' and completely dried through material. The process of refining with the smoke of cypress and pine wood was carefully done over a period of 3 weeks in...
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Matured white tea has always been of great importance in Asian medicine to support the immune system. The tips presented here were produced in 2015 and come from the cultivar of Da Hao Cha. After pressing, the Beeng Chas were stored for...
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Original White Tea, obtained from the Da Bai Hao cultivar from Fujian. The climatic conditions in Yunnan allow a natural fermentation that lasts over 30 days. After pressing, the tea is stored for another year to develop the aroma. The...
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The tea was pressed in 2015 and since then matured in Kunming under optimal conditions. Over this time, the tea develops its mild and fruity-sweet attributes. Further storage is possible without any problems, but the changes are minimal...
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A hybrid of the cultivars Anji Baicha and Long Jing #7 - great balance of filigree freshness and high, profound aroma. A great tea that gives a lot of pleasure and a real novelty on the tea market.
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A wonderful story about Mao Yi (Han Dynasty), who was able to save the life of his mother with the help of 18 fairys, which arised from 18 peonys. Up until today still exemplaric to the meaning of white tea in Asia. Aromatic, light,...
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A yellow tea with a long tradition. The monks in the mountains drank this tea over multiple generations and still do so today. The chocolaty - nutty tea has a lot of lasting power. Its look are of less importance, making it even more...
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A small area with wild growing tea bushes in the mids of bamboo groves. The name comes from the higher content of theobromine (part of cocoa), which the plant producesforms to protect itself. This tea has a comparably low amount of...
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From the Tang to the Qing Dynasty a valuable treasure produced exclusively for the imperial court - grown on Mount Junshan on an island in Dongting Lake. The first yellow tea, created through the alternating fermentation, roasting and...
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A relatively modern project from around 1995, using only the bud and the first leaf. The present quality is from the year 2018 and is rich in ingredients. Like a Sheng Pu-Erh, the leaf is naturally dried and immediately pressed.
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A wonderful story of three siblings, a wise old man and a black dragon describes the origins of the 'Silver Needle' in Zhenghe / Donggong. This organic quality originates from here and is thus to 100% from Fujian. Something truely rare...
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The area is difficult to access, the slopes are steep and the tea bushes have been growing wild for generations - although well protected. The leaves appear silvery on top and brown on the bottom.
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