Anxi is a famous tea producing region near the coast in southern Fujian Province of China. Oolong tea plants are ubiquitous throughout the countryside and grow abundantly in the fertile soil. Harvesting occurs mainly in the Spring and Autumn. After picking the tea it goes through elaborate processing involving withering, tossing, and rolling. Depending on the intention of the producer these teas can also be roasted. There are light, medium, and heavy styles of roasting and all have a market among tea lovers. As a result of modern demands, the teas produced tend to be much less roasted and much more green, floral and sweet. Major tea types from Anxi include the famous tieguanyin, and the lesser known mao xie and ben shan oolongs as well as huang jin gui and the newly developed jinguanyin. For over 10 years we have been working with family farmers who have been growing and making tea for many generations in the Anxi region. Taste from our comprehensive offering of Anxi teas and experience the breadth of flavors from nectar sweet, to toasted nuttiness. These are a treat!
Throughout the Phoenix Mountains outlying Chaozhou city in north eastern Guangdong province, grow the historic tea plants used to create "dancong" oolong teas. With a rich tradition that goes back over 900 years, these teas have truly magnificent aromas and unique flavors that come from volcanic soil. The tea plants from the high elevation can be hundreds of years old, and have highly sought after qualities. For over 10 years we have been sourcing superb dancong oolong teas from family farmers that have been tending these tea trees for generations. This region has many different types of oolong that range from lightly oxidized to heavily oxidized and also have degrees of roasting. We offer a truly special lineup of teas from this coveted area, and encourage you to try them all!
Oolong teas grown and produced in Taiwan stand out as some of the most coveted, and sophisticated teas in the entire world. The tea plants are grown at high elevations along the central mountain range on the "Emerald Isle" (as it was once called). The elevation, weather, and soil creates quite the perfect conditions for resiliant strains of tea plants to thrive. Tea leaves are picked all year round with afficianados particularly loving the Winter and Spring harvests for oolongs. There is a huge variety of teas produced in Taiwan. Starting with very lightly oxidized twisted leaf "bao zhong" oolong, to the traditional roasted "Dong Ding", and culminating in the presitigous very high elevation "Jade" style oolongs. Within those few categories are also degrees of oxidization and roasting that make Taiwan oolongs so diverse. We are proud to offer you very fine quality teas that represent the culture and heritage of this beautiful place!
Historically labelled as "bohea", another name for the "Wuyi" region of Fujian Province China, is where some of the most cherished tea plants are cultivated. "Yan Cha" or "Cliff/Rock Tea" owes its name to the natural haven these plants thrive in. Nestled in and around the cliffs of a nature preserve, rock oolong tea plants enjoy a very unique terroir consisting of mineral rich soil, limestone cliffs, bamboo forests, and many rivers. The prestige of Wuyi teas are simply something every tea drinker must experience! Inviting aromas and complex post production techniques create this highly sophisticated classical category within the world of tea. We are proud to offer such a deep and wide selection of the finest rock oolongs from Wuyi.
Yunnan province is world famous for producing pu-erh teas, but it also produces very unique and high quality oolong teas as well! Mainly through experimentation from the local Yunnan growers, and growers from places such as Taiwan, the oolong teas grown in this coveted region have flavor profiles that reveal the taste of the Yunnan soil and climate. With many high altitude regions for tea plants, Yunnan continues its innovation for our enjoyment!
Tie Luo Han (铁罗汉) or Iron Arhat is a rare varietal of Wu Yi Mountain Rock tea. It's one of the 4 "Si Da Ming Cong" or most well known Wu Yi rock teas which also include Da Hong Pao, Shui Jin Gui and Bai Ji Guan.
o many varietals of Oolong are grown in Wu Yi, but the most famous is Da Hong Pao (Big Red Robe). Despite Da Hong Pao being so well-known it's very hard to find a good quality Da Hong Pao, much less a Da Hong Pao that's been charcoal roasted in the traditional manner.
Qi Dan is a realtively new varietal that is a cross between a Dan Gui Bush which is itself a hybrid and Qi Lan (Dan Gui is a modern Wu Yi Rock Oolong which was created in the 1980's from a hybrid of both Da Hong Pao and Rou Gui.)
Jin Mu Dan (金牡丹/Gold Mudan Flower) is a unique Wu Yi varietal which was first introduced more than 4 decades ago. It's a hybrid of Tie Guan Yin and Huang Jin Gui (but is not quite the same as Anxi's Jin Guan Yin).
Jin Mei Gui (金玫瑰 / Gold Rose) varietal was first introduced in 1990. It's a hybrid of Tie Guan Yin, Huang Jin Gui and Bai Qi Lan oolongs. It's been introduced successfully into both Anxi and Wu Yi areas of Fujian. The uniqueness of this varietal lies in it's ability to be roasted and takes on a natural floral sweetness much akin to rose (hence the name).
Fo Shou (lit. Buddha's Hand 佛手) is one of the many Wu Yi Rock Oolong varietals. It's not widely grown but is a classic Wu Yi varietal that was originally transplanted from Yongchun County near Quanzhou (Fujian) centuries ago.
This is a new style of processing Dan Cong that shares some similarity to Anxi Tie Guan Yin. The result is a very green and very aromatic dan cong. The tea also has a very sweet taste, with some vegetal almost Tie Guan Yin like feeling.
Ya Shi Xiang Dan Cong (aka Duck Shit Aroma) is a rare Dan Cong varietal grown in and around Ping Keng Tou village in the Phoenix Mountains outside of Chaozhou in Guangdong Province. The tea bushes from which our King of Duck Shit Aroma are more than 80 years old growing naturally!
Bai Ji Guan (aka White Cockscomb) is a classic Wu Yi varietal originating from the "Bat Cave" deep in the Wu Yi mountains. First recorded in the Ming Dynasty it was given this name because the tops of bushes have a bright yellow-green appearance that in strong sunlight is almost white in color.
"Lao Cong" (or old bush) Shui Xian is grown in the Jiulongke area of Wu Yi. Jiulongke is included in the "Zheng Yan" (lit. "Proper Rock", meaning strictly the original area of Wu Yi Mountain) area of Wu Yi Mountain. This Lao Cong is grown and picked from 100-150 year old bushes.
What happens when you use Ping Keng Tou "King of Duck Shit" varietal Dan Cong tea leaves and then process them using dehydration to halt oxidation at a very early stage? You get a super green, aromatic and sweet Dan Cong that will astound and impress!
Grown naturally in a small family plot in Tong Mu Guan village in Wu Yi Shan, these Da Hong Pao varietal tea bushes have been growing without human involvement and are picked twice a year in May and late September!
"Que She" aka Sparrow's Tongue, is natural mutated offspring of a Da Hong Pao varietal growing in Jiu Long Ke for centuries. It was discovered in the 80's but a Wu Yi local who noticed a couple of the Da Hong Pao bushes in the Jiu Long Ke garden yielded considerably smaller leaves and were also slightly darker in color.
Our Huang Guan Yin is grown in Wu Yi mountains and has been grown and processed in the "Wu Yi Style", which means withering, roasting and re-roasting. The taste is very thick and sweet. There is no real astringency and sports a sweet mushroom and mineral sugar taste. Very enjoyable tea!
Qi Lan (奇兰) Oolong is originally a varietal of oolong grown in Anxi, but adapted to Wu Yi in the 1930's. Qi Lan is lightly processed and has a natural almond taste and aroma. The feeling is thick and sweet with a very natural character to it
"Zi Hong Pao" is a purple varietal that's a naturally mutated offshoot from the classic "Da Hong Pao" varietal. It's also called "Jiu Long Pao" (lit. 9 Dragon Robe) or Wu Yi varietal #303. It's "medium-leaf" class of tea, not purely Assamica or Sinensis.
Rou Gui means Cinnamon in Chinese (肉桂茶). It's varietal of Wu Yi Mountain rock tea that has been around since the Qing Dynasty. First flush of spring tea is picked, wilted, fried, wilted again then lightly roasted to bring out it's subtle bouquet of aroma and tastes.