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Li Shan - Light Roast - Taiwan Oolong Tea 1990's CNNP Sheng Pu-Erh Tea Cake 1980's CNNP Yellow Mark Sheng Pu-Erh Tea Cake Dong Ding - Medium Roast - Taiwan Oolong Tea
This exquisite medium-light roast oolong tea was grown and processed in the famous Li Shan (Pear Mountain) growing region, and it was roasted/finished in the Taipei area by a specialized tea roaster. To our taste, it represents a near-perfect union of impeccably grown and processed high mountain tea leaves and expert finishing by a true master of the art of roasting tea. When infused, it produces a moderately full bodied liquor that boasts distinctive, lightly citrus-tinged sweet, floral notes complemented beautifully by a lightly caramelized sweetness from the careful roasting process in the lovely, long-lasting bittersweet finish.
These cakes are a CNNP production from a small factory using the Menghai Tea Factory 8582 blend/recipe. The cakes were stored traditionally in Hong Kong from the time of production until around 2005, when they were brought to Taipei. We selected them during our visit to Taipei in December, 2014, and we have been letting them adjust to our drier climate in North Texas since they arrived in January, 2015. The clear, dark reddish-brown liquor is deep, woody-sweet and clean with moderately thick mouthfeel and excellent aftertaste that builds nicely over a series of infusions.
These well aged tea cakes were stored beautifully in an environment that was neither too dry nor too wet in both Hong Kong and Taipei over the past 25-30 years. When infused, the clear, dark reddish-brown liquor is exceptionally clean, smooth and soft in the mouth with a fantastic "damp leaves on the forest floor in Autumn"-type woody-sweetness and a mellow, sweet aftertaste that builds beautifully over a series of infusions.
This traditional style Dong Ding is the quintessential medium roast Taiwan Oolong tea. Mid-oxidized Qing Xin Oolong variety tea leaves have been roasted slowly and carefully by our friend, a specialist in the art of traditional oolong roasting, to create a finished tea that is well balanced, toasty, smooth and bittersweet. The infusion feels thick in the mouth, and the flavors of umami-rich greens, flowers, toasted nuts and just a hint of sweet spice mingle with a toasty caramelized-sweetness into the sweet and exceptionally long-lasting finish.