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  • Shan Lin Xi Winter 2014 Winter
    $40.00
    100g
    Shan Lin Xi Winter 2014 Winter
    Shan Lin Xi is a varietal of high mountain Taiwan oolong grown at 1,200-1,400m elevation above sea level. This special batch is unroasted, and was harvested in Winter, 2014.
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  • Hong Di Zai
    $35.00
    50g
    Hong Di Zai
    The dried leaves of this dancong smell of lychee and tropical fruits, when placed in a pre-warmed gaiwan. A biscuit & floral aroma can be found in the tea soup itself, which is medium bodied, smooth with soft tannins and subtly sweet, like the nectar of chrysanthemum flowers, not over powering like dancong can sometimes be. After swallowing, a lychee aftertaste lingers on the palate. This tea is a pleasurable study in the transition of sweetness.
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  • Old Bush Ba Xian
    $30.00
    50g
    Old Bush Ba Xian
    This wonderful dancong is the perfect dessert tea. The dried leaves emit a lovely roasted note with orchid aroma. When infused, they unfurl into beautiful, long, dark green leaves with a heavy seductive perfume. The gaiwan lid smells of lychee, peach, peanut skins and baked pie crust. The liquor tastes like sweet, peach tea with a thick mouthfeel. There is no bitterness, astringency or tannic aftertaste even when pushed. A class act.
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  • Premium Tie Luo Han 2016
    $55.00
    60g
    Premium Tie Luo Han 2016
    This premium tie luo han is pure "zhengyan", meaning sourced from within the protected wuyishan nature reserve. The dry leaves smell of roasted nuts but the wet leaves smell herbaceous, with a strong hint of fruit. The tea liquor is nutty, mineral and slightly bitter at the back of the tongue. The mouthfeel is thick and malty, charcoal swirls up the inner cheeks. A beautiful floral aroma lingers in the empty cup. One of the best yancha we've ever tasted.
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  • Premium Shui Jin Gui 2016
    $45.00
    60g
    Premium Shui Jin Gui 2016
    This premium grade, fully handmade, zhengyan, Shui Jin Gui. Lightly roasted in mid-July, it's ready to drink now. The leaves have been graded and are exceptionally beautiful & clean. There is no need to rinse this tea. Exceptional fragrance, and the later steeps are gloriously sweet.
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  • Bai Ji Guan 2014
    $55.00
    60g
    Bai Ji Guan 2014
    An exceptional, top shelf, zhengyan Bai Ji Guan 白鸡冠 (White Cockscomb), grown within the Wuyi protected reserve. Made in the traditional method, from actual Bai Ji Guan varietal, it is yellowish, not green like many fake Bai Ji Guan. Despite being one of the four famous yancha varietals it's relatively rare to come across good Bai Ji Guan, as it hasn't been planted widely, and being quite different from other yancha styles, not everyone has the skills to get it right. From the same master as our flagship Da Hong Pao Reserve, our Bai Ji Guan is lightly roasted, with a bright yellow liquor, very fragrant aroma, floral tinged with honey, dried apricots, and Chinese medicine. Aged since 2014, it's medicinal, detoxifying properties are enhanced. The taste profile is reminiscent of aged white tea, and old dry wood.
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  • Da Yu Ling 2014 Winter
    $60.00
    100g
    Da Yu Ling 2014 Winter
    High altitude Da Yu Ling from the 2014 Winter harvest. Just arrived from Taiwan! Exceptional aroma from the gaiwan, subtle notes of vanilla pod, buttery caramel, a light floral potpourri, with rose petals. The tea feels light yet creamy in the mouth with a sweet finish. Very delicate & refreshing!
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  • Lao Jizi Bao Zhong
    $90.00
    150g
    Lao Jizi Bao Zhong
    This high mountain Bao Zhong is made by Zheng Tian Fu (郑添福), one of the most famous tea makers in Taiwan. Master Zheng insists on hand processing, instead of using machines. He thinks the most important process is to "LangQin" with tenderness. He says "When you are shaking the leaf, you should treat them very gently with a peaceful mood, just like treating a baby. It's not about how much I can make from the tea, it's about how much love I can give to the tea." Normally, Baozhong comes from WenShan and NanGang Area, where the elevation is 500-700m, and the tree species is Qin Xin Da Mou. But Laojizi Baozhong comes from Nan Tou mountain, and grows at a much higher elevation of 1400-1600m. Here the tree species is Qin Xin Oolong, a more delicate cultivar. For his Laojizi, Master Zheng only picks the tea around lunch time and withers under direct sunlight. He employs a longer withering and "kill green" time than other producers. The resulting tea is clean, smooth, thick, and creamy. With a floral aroma, it is subtly melon sweet with a hint of mint.
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  • Fu Shou Shan 2014 Winter
    $60.00
    100g
    Fu Shou Shan 2014 Winter
    Fu Shou Shan is a highly sought after variety of high mountain Taiwanese oolong, grown at 2,600m elevation at a Government owned farm in the Lishan mountain range. Fu Shou Shan is known for being highly variable, with different harvest days producing different tastes & quality. Tea geeks in Taiwan compare Fu Shou Shan to rolling a dice! Our 2015 Spring selection was processed by a single tea maker and is a stand out example of what can be achieved with this terroir. When placed in a hot gaiwan, the dried leaves release a strong floral aroma with molasses and ripe fruits. Add water, and you get deep fried vegetables & crème brûlée from the leaves, with a candy sweet top note from the gaiwan lid. The tea itself is smooth, creamy and pleasantly sweet, with roasted notes coming through on the 2nd and 3rd infusions. We only have a tiny quantity of this excellent tea, get in quick before it runs out.
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