Black tea from Yunnan is among the most robust but refined black teas produced in the whole world! Typically Yunnan B...
These exquisite little black tea cones were hand-made from the highest quality Yunnan Feng Qing Dian Hong black tea! They are about 2.5 grams each and when brewed will open up like little flowers! However, no sacrifice has been made in the taste or quality of these, they will brew a high-grade Yunnan black tea!
Picked in early March in and then expertly processed by a small Ning'er area village cooperative this burly black tea features thick stems, with leaves and buds covered with downy hairs. The withering process has given the buds a deep copper-gold color and the leaves a brown black color. The flavor is very sweet, but there is a slight mineral...
A lovely spring harvested tea from Yang Ta village in Jinggu county. Camellia Taliensis varietal tea leaves picked from 40 to 60 year old plantation bushes, and processed into this lovely and unique black tea.
A traditional process one leaf / one bud ratio black tea from the high mountains of Zhenyuan in Simao prefecture. Lightly wilted the leaves still have a slight greenish color amongst the vivid brown-red color.
Our Jingmai Wild Arbor tea is made from a naturally occurring Jingmai assamica varietal that is naturally hybridized and smaller in scale than pure assamica. The tea brews up a chocolate and floral sweetness much like a Zheng Shan Xiao Zhong, but with it's own unique character.
"Yi Mei Ren" (彝美人) means literally Yi (Minority) Beauty. This tea is named "Yi Mei Ren" as its made from Wu Liang Mountain material, an area inhabited primarily by Yi Minority people and bears similarity to both and oolong and a black tea in its fragrance and taste.
High mountain tea grow at 2000 meters on Ai Lao Shan in Zhenyuan area of Simao. Picked and processed only from the first flush of spring this black tea is lightly oxidized and processed similiar to Taiwanese black tea or Wu Yi Rock tea
This is one of those rare black teas where tea leaves and expert processing come together to create something unique and enjoyable. High altitude mao feng varietal grown in the Wu Liang mountains of Simao is briefly fermented by special technique and then finally processed into black tea.
The tea is carefully processed to keep its lovely appearance and guard its subtle sugarcane and malt flavors. This is an incredible and rare tea with an appearance and taste that will dazzle the drinker!
This has been picked as 1 leaf to 1 bud sets and processed carefully rolling the tea into pellets. Like most Yunnan black teas the tea benefits from short-term aging and develops a malty sweet taste and lovely fragrance with a hint of chocolate and flowers.
This exquisite black tea is made from first flush March harvest. Simao area pure bud material. Picked when the tea is still just tender little buds, the tea is processed with great care to produce this lovely rolled Bi Luo Chun Black tea.
An incredible premium pure bud black tea. Made from the highest quality high altitude material from Ning'Er county of Simao. Only young bud sprouts are picked and then expertly processed into this delicate and textured Imperial grade black tea!
Bai Ye Hong Cha has thick sweetness and a very pronounced baked sweet potato taste that lasts many many infusions. This tea is both excellent and peerless. You simply can't have a similar experience with any other tea. Highly recommended for Dan Cong and Black Tea aficionados alike!
This Jin Jun Mei grows in the same areas as Wu Yi's famous Rock Oolongs and has that same mineral sweetness and flower aroma. The tea has been lightly oxidized and retains an almost oolong-like green-ness to it.
This is the classic recipe of light fermentation black tea that has been produced by the Feng Qing tea factory for decades. It is hand-processed at each stage and isn't rolled by machines so the leaf shape is well preserved and un-broken.
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.