This remarkable high elevation green grown in the misty foothills of the Himalayas. Because of the strong difference in temperature the tea sprouts grow slowly and the leaves are rich in useful substances. The production specification of this tea is that the tea is produced without rolling. This results in the tea having a delicate fresh aroma. Full green spring tea notes immediately come to the fore, inviting you to explore the depth of its flavor. This Green Tea has a smooth and fresh finish. One of the most perfectly balanced spring green tea with wonderful aroma and a light golden brew.

Water temperature should be 80-90°C degrees.

Superior Zhu Bao White is exceptional and rare. White tea is scarcer than the other traditional teas, and quite a bit more expensive. White tea is produced in a different way to all other teas. The leaves come from special varietal bushes and are not processed but are dried in the sun. After drying the leaves are selected and sorted by hand. White teas have almost no caffeine and are reputed to contain more antioxidants than any other tea. Because of its minimal processing, white tea contains more nutrients than its black or green cousins, making it the mightiest of the teas, the ultimate Health Tea.

You should steep white tea in water that is below the boiling point. The secret to making this tea is to steep for 2-3 minutes in very cool water (80-90°C).

This tea comes from Formosa, and is produced in limited quantities because of the young and tender leaves which must be used. Pi Lo Chun translates as 'green snail spring' a reference to this tea's distinctive spiral-shaped leaves.

In the cup Pi Lo Chun tea's skillfully hand-crafted, downy leaves unfold to produce a delicate, aromatic, light golden liquor which opens with a fresh, crisp astringency and develops into a well-rounded sweetness with a lingering, mellow, slightly buttery finish. The fine plucking is meticulously processed, yielding a cup that will please the most discerning palate.

Water temperature 80-90°C

This rare white tea is made from very small buds picked in the early spring, before the buds have opened and once they have been steamed and dried they look like lots of small white blossoms with tiny leaves which is why this tea gets it's name meaning, 'White Peony'. White tea is pale yellow when brewed, low in caffeine and has a mild, subtly sweet taste.

Natural, slow drying in open air makes the tea soothing and gentle on even the weakest stomachs and has been shown to be 100% more effective in mopping up free radicals that cause aging effects such as skin to sag. In China it is known as “elixir of life” It produces a very pale and delicate tea with an almost ethereal flavour. Its sweet and mild, yet very full-bodied.

Exceptional in every respect, this beguiling tea is perfect in the late afternoon or early evening. Savor it while you are relaxed, so as not to miss a single note of its magnificence. Optimal water temperature 80-90° C

After it has been withered it is steamed and rolled into small pellets without breaking the leaf veins, so the enzymes, or juices of the leaf, are not released. These are then dried. The pellets look remarkably like gunshot or gunpowder giving the tea its descriptive name. Gunpowder tea has a soft honey or coppery liquor with a herby smooth light taste.

Gunpowder Zhu Cha tastes thick and strong, with a subtle hint of smoky flavor and a slight aftertaste. Gunpowder tea leaves stay fresh longer than any other green tea leaves due to its compressed state. It produces a soft honey or coppery brew, with a herby or grassy, smooth light taste. The best way to making this tea is to steep in water of 80-90°C degrees.

Keemun Lu Cha comes from Anhui province. Earlier, only green tea was made in Anhui. Only in last century black Keemun tea was first made there and quickly gained popularity in many countries. Just a very small variety of green Keemun is available now in province Anhui and Keemun Lu Cha is one of the best of green tea which is still manufactured. This is an unique, superior green tea with much in it to discover and appreciate. Keemun Lu Cha tea has a fabulous aroma and a mild, fine and aromatic taste.

Watter temperature: 80-90° C

Also called dragon's well, this is a flat-leafed green tea with a distinctive taste, making a light, fresh brew. Considered the finest green tea in China. In ancient times top Dragon Well tea was the tea of emperors and special dignitaries.

It has been produced in Hangzhou County, Zhiejang province, China. This is the spiritual home of all Lung Ching Tea. Grown at altitude this tea spends almost the whole year in mist. The leaf is a wonderful flat dark jade. With a soft light scent and red veins showing the tea as high grade. Beautiful shape, emerald color, sweetish refined taste.

We advice to use water that is about 80-90°C and let the tea steep for about 2-3 minutes.

Gu Zhang Mao Jian is a springtime tea that is harvested only once a year during a brief ten-day period. Grown in the Yellow Mountains of the Anhui province, these leaves are often flecked with silver tips. When infused, Gu Zhang Orange Supreme yields a dark yellow liquor with a pleasingly smooth flavor.

Optimal Watter temperature is 80-90°C.

Oolong means “black dragon” in Chinese. The production process for oolong tea is rather sophisticated because the leaves are neither unfermented (as with green tea) nor fermented completely (as with black tea). Oolong teas have a complex flavor and aroma more delicate than black tea and more powerful than green.

Its unique character would be best described as sweet milk with light orchid notes from premium oolong peeking out from camellia depths. This oolong has a milky sweet taste that is smooth and pleasurable. The aromatic bright khaki-green leaves of this unique tea create a fine golden brew with a creamy aroma, surprising light milk flavor and a round finish.

Use water at a temperature of 80° to 90° C.

This excellent Tea Midori Tani combines famous Sencha and other green tea leaves. The added fragrance Sencha aroma will refresh, relax and calm you. When brewed, this pale-green and medium body tea has a delicate peach fragrance and sweet orange taste. Was specially developed for the european taste. Midori Tani is an experience in taste, beauty and perhaps a little harmless gluttony. Its a tea which can lend complex characters and surprise you every time you make it.

We advice to use water that is about 80-90°C.

Sencha is Japan ’s most popular tea. The name refers to the first pickings from the tea bushes that take place in March. The flavours that distinguish sencha are delicate sweetness and mild astringency which Sencha Senpai holds in perfect balance.

This elegant Sencha Senpai, produces fragrant, superior flavor with a little astringent. A refreshing beverage with a very grassy aroma and sweet tasting, prized for its high vitamin content. The leaves have been carefully blended maintaining the natural taste and flavour of the green tea.

This elegant Sencha Senpai, produces fragrant, superior flavor with a little astringent. A refreshing beverage with a very grassy aroma and sweet tasting, prized for its high vitamin content. The leaves have been carefully blended maintaining the natural taste and flavour of the green tea. We recommend to steep tea leaves in hot water at 75-85°C

Kukicha is made from the stems of the most premium japanese sencha and gyokuro tea leaves. the stems of the tea produce a refreshing and clean infusion with a slightly grassy note. it is very popular amongst those that are sensitive to caffeine, as there is little found in the stems. Because of its inclusion of small twigs resembling swords, the name of the tea means sword energy. Flavorful and delicious, Kukicha is possibly the most preferred tea of the macrobiotic diet, as well as a powerful antioxidant.

Kukicha is both mild and soothing with a hint of cinnamon and is quite low in caffeine. The main characteristics of Kukicha are its light flavours, and fresh, green aroma with a very light yellow-green colour. Kukicha is rarely seen outside Japan.

We recommend to steep tea leaves in hot water at 75-85°C

Gyokuro is a rare Japanese tea, being grown under special bamboo shades to give a tea with a uniquely fragrant flavour. Seen very much as a luxury, and rare commodity, the gyokuro teas are made only with the limited first flush leaf in order to achieve a rich and round flavour with a delicate, pale lemon-green colour. It is picked by hand in specially shaded fields and guarantees a rare experience, enhanced by an original method of preparation. Dark green, flat, subtle leaves of uniform size give a fresh grassy aroma and a gourmet taste.

An excellent, very distinguished Japanese green tea. Its delicious taste and fresh, grassy scent of spring offer a touch of heaven in your cup. Gyokuro, meaning 'pearl dew,' is among the finest of Japanese teas. It is a gentle tea with an intoxicating fragrance and truly sublime taste.

Genmaicha is a traditional Japanese recipe that combines puffed rice with green tea leaves to produce a tea with a distinctive sweet and nutty taste. The rich toasty flavor of this verdant Sencha is derived from the puffed Genmai, a type of brown rice that is mixed with the flat green tea leaves. This tea is an ideal choice to unwind with at the end of the day. One of the more popular green teas. Pairs well with Asian food. In translation the name means "unpolished rice." Refreshing and light, the tea retains aromas of toasted rice, which adds a body and sweetness to the finish. Often served at Japanese restaurants, Genmaicha Raisu has more body than other greens and goes well with meals. Light, golden yellow liquor with a unique, slightly sweet, toasted flavor resembling popcorn.

We recommend to steep tea leaves in hot water at 75°-85°C

Today Bancha is the most popular tea in Japan. The leaves of this green tea are picked when they are large and robust. Bancha is respected because of the tea’s well-defined character, vivid yellow colours and refreshing and deep flavours. Bancha green tea is also lower in caffeine than most green teas because the broad, course leaves are harvested late in the season. The strength of flavour held by many bancha means that the tea is good to drink with meals, since its flavor is mild and does not overwhelm any dish. Bancha tea is the lowest grade Caffeine and is considered to be suitable also for children.

We advice to use water that is about 80-90°C