This category can also be called herbal infusions, or tisanes. Technically only the camellia sinensis is truly "tea",...
Our "Ying Shan Hong" cake is a blend of Wild Purple Black tea and Snow Chrysanthemums from Spring 2015. The taste is floral and sweet with a thick burgundy red tea soup that soothes the mouth and throat with a layer of tea and flower oils and tannins.
Nuo Mi Xiang is a natural herb that grows in Yunnan and has been mixed in a very small ratio with our premium 2013 ripe pu-erh tea to impart a sweet and glutinous rice taste to the tea. There are many grades of this Sticky Rice Scent herb and we have selected the highest most potent grade available!
Our Tian Tang Cao mini cake is a blend of ripe pu-erh tea from 2013 and Jiaogulan. The flavor is smooth and sweet with thick body and good feeling in the mouth and body. The Jiaogulan is fresh 2015 harvest and the ripe pu-erh tea we used is aged just enough to be smooth, sweet & camphory.
Snow Chrysanthemum tea is a rare and highly sought after high altitude flower tea from Kunlun Mountain in Gansu province. The tea is picked and sun-dried once a year (late summer), then hand-sorted into various grades. We offer only the highest grade available!
Grown in the mountains of southwestern China for thousands of years, Jiaogulan is a wild herb that has been consumed as a tea or in soups. Jiaogulan is believed to have many properties similar to Ginseng, and has almost 3 times as many saponins (gypenosides) as Panax Ginseng.
These little white buds come from the same plant varietal of camellia tea tree that the 2005 Xiaguan Wild Ancient tea cake comes from. It is a varietal of camellia that grows in the tropical area of Dehong in southwestern Yunnan. The buds are picked in early February and then sun-dried. The flavor is fresh and a little fruity somewhat similiar to a...