The very clear, amber liquor is classic Xiaguan with a moderately thick mouthfeel & clean flavor profile that comes across without the smokiness often associated with (some) more modern Xiaguan products. This tea has a nice, mouth-watering astringency, slight peppery flavor and a fantastically long lasting bittersweet aftertaste. Obviously clean storage conditions.
The loosely ball-rolled leaves are deep chestnut brown with a light woody-sweet aroma. When infused, they produce a reddish honey-amber liquor with toasty, fruity elements in the nose. Because of the long, slow, careful roasting process, the medium bodied infusion presents a balance between the flavor of toasted (not smoky or burned) barley, and the underlying sweet, woody, fruity flavors and aromas naturally produced by the Tie Guan Yin tea plant variety. The finish is sweet and long lasting with elements of dried stonefruit and just a hint of cocoa at the end.
Nepali Jade is a gorgeous green tea, plucked to an extremely high one bud
and one leaf standard and left unrolled to preserve the natural
appearance of the leaf. The dry leaf
aroma is light and sweet like fresh-cut grass, and when infused it
produces a beautiful, crystal clear, pale jade liquor with a light,
fresh aroma. The light-bodied infusion is mild and grassy-sweet with
hints of baby green vegetables, almost no astringency, and a very clean,
This beautiful White Bud Pu-Erh Bing Cha is composed entirely of hand
harvested, pure silvery-white buds from Yunnan Da Ye (large leaf) variety
tea plants grown in Yong De county near China’s border
with Myanmar. It was harvested in the Spring of 2013 and processed at a
small facility in this rather remote area of Yunnan. It was compressed in late October, 2014 using
traditional stone presses.