Classification: Ceylon Nuwara Eliya Battalgalla - Black tea
Origin: Sri Lanka, Central Province, Nuwara Eliya district
Grade: OP – orange pekoe
Leaf: Dark brown nearly straight and almost even leaf. Crunchy on touch. Aroma of dried fruit, peach and lemon with a tiny hint of eucalyptus.
Infused leaf: Deep reddish thin needle like leaf. Aroma of sweet fruit, warm earth and mint is rising from the open tasting cup slowly.
Liquor: Brisk, deep copper colour cup with golden hue rim. A dominant aroma...
Classification: Yue Guang Bai cha “Moon Light”, White tea
Origin: China, Yunnan province, Puerh – Simao Prefecture, Jinggu county
Grade: Ming Qian Superior
Leaf: Large, fluffy and hairy silver pekoe tips mixed with couple of deep reddish leaves. Beautifully dried. Aroma of Eucalyptus & clove is overpowering.
Infused leaf: Huge silvery green tips and coppery leaves releasing the aroma of clove, rose and minty eucalyptus.
Liquor: Full-bodied, pristine liquor with colour of ripe mandarin. Amazingly smooth, sweet, velvety mouth-feel. Rich creamy tea with absolutely...
Check out our new article about how to craft (grow and process) your own tea!
Right from your tiny tea garden, growing behind your house... to your perfectly made gong fu cha style ceremony at home!
Invite your friends for the fun of plucking, rolling, drying and drinking! :)
Perfectly twisted pearls of Qing Shuan King Tie Quanyin wulong tea.
Aroma of thyme and eucalyptus lingers from the leaves as they fall into my Yixing teapot....clonk clonk.....
The liquor is bright - neon green (after 10th cup) with strong broccoli, citrus and geranium flavours, just perfect to warm up the body in this windy howling day of wild highlands.
No acidity and multiple infusions makes blue and green (wulong) teas the most pleasant teas to drink, so smooth with their long lasting sweet aroma it certainly brightens your day.
These babies are oxidised at about 20-30% - pan fired - rolled and dried.
Come to taste if...
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