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DARJEELING TEA

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

ALISHAN OOLONG TEA

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

ASSAM TEA

Renowned Black Tea from Assam in Northeast India's Brahmaputra River Valley




Dong Ding - Medium Roast - Taiwan Oolong Tea Li Shan - Light Roast - Taiwan Oolong Tea Jungpana Spring Splendor - Darjeeling Tea - First Flush Tie Guan Yin - Taiwan Medium Roast - Anxi Oolong Tea
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.
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.
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 Tie Guan Yin was grown in Anxi County, Fujian, and it was finished in Taiwan by a specialist in the art of oolong roasting. The ball-rolled leaves are a brown-tinged deep forest green with a lightly woody-sweet fragrance. When infused, they produce a honey colored liquor with aromas of dried fruit and toasted grain. The medium bodied infusion presents a flavor of lightly roasted/caramelized sweet barley with a pronounced fruitiness reminiscent of dried stonefruit (peaches, plums, etc) and a remarkably sweet, fruity and lingering aftertaste.