Green Jasmine (茉莉茶) is a green tea scented with the aroma of jasmine flower. The resulting flavour of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China, with the best reputed from Fuzhou where we produced our Green Jasmine.
Fuzhou, the capital city of Fujian, is the most important city in producing jasmine tea in China. Here, jasmine tea is the local tea beverage, while jasmine flowers are the municipal flower. Between 960 and 1127 AD (during the Song dynasty), Fuzhou gained the name of “The City of Jasmine in China”, and is regarded as the origin of the jasmine tea production process, and so far it is the only city to contain the complete production process. The Food and Agriculture Organization of the United Nations recognized the “Fuzhou jasmine tea and tea culture system” as a “Globally Important Agricultural Heritage System”.
White Peony (白牡丹) is a type of slightly oxidized white tea made from the plucks of the Camellia sinensis plant in “one bud two leaf” ratio. It is sometimes preferred by white tea drinkers for its fuller flavor and greater potency.
A very mild peony aroma and a floral aroma are noticed when brewing the tea. The tea is best brewed with good mineral water and at 70 to 80 °C (158 to 176 °F). The brew is a shimmering clear infusion in a very pale green or golden color. The flavor is fruity, with a delicate lingering fragrance and a fresh, mellow, sweet taste.
The plucks of White Peony are sun-withered for an extended period of time and then piled briefly for oxidation, during which enzymes of the tea leaves interact with other constituents to form new materials that result in the final taste and aromatic character of the tea. Depending on the weather, conditions of the pluck and the taste style requirements of the finished products, the sunning may last between 1 and 3 days and the piling between one half and 3 hours. The leaves are then baked to dry for packing. The handling of the leaves remains gentle and non-intrusive throughout the process to avoid breakage of the cellular structure.
Cinnamon Rolled (肉桂茶) is a variety of the tea plant, commonly grown in the Wuyi Mountains and processed into oolong tea. The tea has a distinctive rich aroma and can be brought out up to 7 steepings.
Following the traditional manufacturing process of Black Smoking, Chevalier Gold is a non-smoked high-end black tea from the Wuyi Mountains in Fujian Province, and has become one of the most expensive varieties of black tea in China. It is made exclusively from the fresh buds from a preservation tea plantation village (Tongmu) in early spring. The buds are subsequently fully oxidized and then roasted to yield a tea that has a sweet, fruity and flowery flavour with a long-lasting sweet after-taste. brew is bright reddish in colour. The tea can be brewed twelve times while maintaining a rich taste.
Our Black Smoking (烟熏正山小种) is a premium smoked black tea consisting of Camellia sinensis leaves that may be smoke-dried over a pinewood fire. This smoking is accomplished either as a cold smoke of the raw leaves as they are processed or as a hot smoke of previously processed (withered and oxidized) leaves. The intensity of the smoke aroma can be varied by locating the leaves closer or farther (or higher or lower in a multi-level facility) from the source of heat and smoke or by adjusting the duration of the process. The flavour and aroma of smoked lapsang souchong is described as containing empyreumatic notes, including wood smoke, pine resin, smoked paprika, and dried longan; it may be mixed with milk but is not bitter and usually not sweetened with sugar.
The tea originates from the Wuyi Mountains region of Fujian and is considered a Wuyi Rock Tea. It is also produced in Taiwan. It has been labelled as smoked tea (熏茶), smoky souchong, tarry lapsang souchong and lapsang souchong crocodile. In addition to its consumption as a tea, it is also used in stock for soups, stews and sauces or otherwise as a spice or seasoning.
