GREEN

Pinglin, spring 2017.

Origin

This Green tea is only made from tea leaf tips and has the characteristic shape of a tight spiral. Due to the making process, the leaves contain a whole spectrum of colors, varying from green to white, and even small hints of yellow. My Green tea comes from a small farm with plants well over 60 years of age and is only harvested once or twice a year. The tea is highly rare and exceptional due to its small-scaled production.

Taste and aroma

Strong and smooth upon drinking, the tea thereafter evolves into a multi-layered flavor, consisting of fruit and citron, with a sweet aftertaste of barnyard strawberries. The tea is aromatic, smooth and mellow.

OOLONG

Hsinchu, summer 2017.

Origin

My tea comes from Hsinchu county, in the north west of Formosa. This tea is very unique, as it needs green leafhoppers to eat parts of the leaves to create the distinctive sweetness of this tea. These leafhoppers are only present in the summer. The tea was introduced in Europe by Queen Elizabeth II of the British Royal Court, who took such a liking to the tea that she called it the most beautiful tea of all.

Taste and aroma

A pure and very elegant flavor consisting of ripe red fruits, combined with an overwhelming sweetness that resembles pure nectar. The tea has a smooth flavor and an aftertaste that lingers on with its increasingly intense honey-like sweetness.

BLACK

Nantou, spring 2017.

Origin

My Black tea originates from the Taiwanese County of Nantou. The tea tree from which it is grown is a special variety following from 50 years of research and consists of a mix between Assam tea from Myanmar with native wild tea trees. This Black tea has long, sturdy, twisted leaves, and looks like a fine tight cord, with a black-purple color.

Taste and aroma

This black tea has a bright reddish-amber colored liquor, with a fresh fruity and cinnamon scent. The strong taste of natural cinnamon gently evolves into a cool flavor of garden mint.

HIGH MOUNTAIN GREEN

Alishan (2000m height), spring 2017.

Origin

This High Mountain Green tea is grown at an altitude of 2000 meters on the Alishan Mountain. It is produced in the spring and has a heavy aroma. Common green oolongs are quite bitter, but due to fact that this tea has been grown in the high mountains, the leaves are thicker and contain more pectin. As a result, the taste of this tea is sweet, elegant and accessible.

Taste and aroma

Smooth taste, supple and slightly sweet aftertaste, combined with a very strong aroma of gardenia flower.

HIGH MOUNTAIN OOLONG

Alishan (2000m height), spring 2017.

Origin

My tea comes from the northern part of Taiwan. In the 1860’s the tea from Anxi was introduced here. The region developed its own way of making tea, and became famous for its subtle charcoal roasting. This Oolong is made using an ancient tea plant. Nowadays, this centuries-old tea plant tea plant is almost extinct.

Taste and aroma

The first sip of my High Mountain Oolong carries a very heavy roasted aroma and taste that brings to mind the best qualities of coffee. After a few seconds the tea evolves in a very smooth and gentle taste, consisting of mango-like sweetness and slightly sour notes that resemble the taste of oranges

HIGH MOUNTAIN BLACK

Alishan (2000m height), spring 2017.

Origin

My High Mountain Black tea is grown at a height of 2000 meters on the Lishan Mountain. The tea is surrounded by mist all year. The mountain has large temperature differences between day and night, and has little sunshine with occasional windy drafts. Because the tea is grown at such a high altitude, the leaves are very thick and do not taste bitter, in contrast to other black teas.

Taste and aroma

The body of this tea is strong, but the taste is very smooth. The fragrance is very strong and long lasting and is full of fruits with resemblances to the sweet scent of the Muscat grape and wine. The tea is sweet and mellow with the taste of ripe fruit and a strong honey flavor.