Exquisite Tea from India's Darjeeling District in the Foothills of the Himalayas


Exceptional Oolong Tea from Ali Shan, Home of Taiwan's Indigenous Tsou Tribe


Lovely Highland Teas from the Beautiful Himalayan Hills of Nepal

Green Curls - Nepal Green Tea Ali Shan Red Oolong - Taiwan Oolong Tea Jungpana Spring Splendor - Darjeeling Tea - First Flush Chiura - Nepal Green Tea
This tea's dry leaves are many shades of green with abundant silvery buds apparent in the mix and carry a mild nutty and green vegetal aroma. When infused, the liquor is yellow-gold with a mildly nutty and floral nose. In the cup, the medium bodied infusion has elements of toasted nuts, toasted sweet grains and fresh green vegetables, moderate astringency, and a lingering nutty, floral and bittersweet aftertaste that lingers nicely.
The leaves of this dark oxidized oolong tea have been rolled into a ball-shape, similar to the famous green-style oolong teas of the Ali Shan region. When steeped, this tea produces a beautifully clear, reddish-amber infusion with a sweet aroma. There is a familiar, distinct flavor and sweetness unique to the Qing Xin tea cultivar used to produce this tea that comes through clearly in the cup along with some sweet spices (cinnamon perhaps?) and maybe just a touch of dried flowers. The infusion is full-bodied, well rounded in the mouth, and the aftertaste is remarkably sweet & spicy.
The dry leaves of this Jungpana Tea Estate (Upper Division) First Flush Darjeeling tea are a mix of light to dark greens with flecks of coppery orange/brown and a scattering of fuzzy silver buds. The bright honey-amber colored infusion is smooth and crisp with hints of green grapes & sweet young green vegetables, lovely floral overtones, and a perfectly balanced amount of the characteristic "green" astringency of an extremely well made First Flush Darjeeling tea.
This tea has been hand picked using a one leaf and one bud standard, and processing was done by hand to preserve the integrity of the beautiful leaf sets. The silvery-green dry leaves have a toasty/nutty aroma from their wok firing and are of uniform size. When infused, the liquor is a pale yellow-gold with a slightly flowery and nutty aroma. In the cup, the medium bodied infusion has vivid grassy and nutty flavors with hints of flowers & young green vegetables, and a clean finish with moderate astringency.