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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




2014 Norbu White Buds - 250 g Sheng Pu-Erh Tea Cake Dong Ding - Medium Roast - Taiwan Oolong Tea 1980's CNNP Yellow Mark Sheng Pu-Erh Tea Cake Tie Guan Yin - Taiwan Medium Roast - Anxi Oolong Tea
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.
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.
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 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.