Worldwide there are roughly 150 types of dittany (family "Sideretis") of which the vast majority grows in the Mediterran region. The majority of these members of the labiate family grow wild, only some vatieties are cultivated. Greek Mountain tea is rich in essential oils and its blossoms, stems and leaves set free the scent of fresh herbs with a hint of lemon when infused. The taste is fruity, herb with a slight spicy, earthy note and best enjoyed hot or cold and sweetened with a little sugar or honey.
Pai Mu Tan is the best-known speciality within the category "White Tea" and is finding more and more friends all over the world. A tea plant called Chaicha or Narcissus grows in the province of Fujian and is also known as "White Peony". After plucking, the tea is dried in the sun or in closed rooms without further technical aid. The leaf shows many shades of green, is very voluminous with different structures and a nice portion of longish, silvery-white leaf tips. The cup colour is a shimmering amber tone, and is elegantly spicy.
This Assam is of prime quality! In 1973, encouraged by extraordinarily good production results from the tea plantation "Manjushree", the owners decided to found a further tea garden: the Mangalam Tea Estate. The selected Assamica hybrids are planted very closely together and produce remarkably good CTC and orthodox qualities. Our Assam Mangalam is a carefully processed tea with large leaves and lots of golden tips. It tastes very deliciously malty and richly spicy. The colour is dark amber. An absolute highlight in every Assam assortment.
SPECIALITY!!!
Himalayan Green, green tea, yet again something different. The leaf structure is of a striking matt, reed-green colour with a slightly frizzled, rolled leaf form, and scattered, silvery tips. Very nicely handcrafted. The cup is a shining honey colour and develops an intensively fruity, aromatic bouquet, with the slightly grassy tartness, which is so typical for green teas.
"Soom” means "The Triangle” in the language of the Lepcha and is a symbol of the Hindu goddess of wealth ... Seen from the mountaintops this plantation reminds of the the letter "Y”. This tea garden was founded more than 120 years ago. Only pure Chinese plants and Chinese hybrids grow at the higher altitudes. This classic and highly aromatic "first flush” tea has a medium-sized, excellent leaf with light green tips. The plantation is famous for an amber coloured cup with a nutty, sweet and soft flavour. It is a tea of the highest quality.
We can offer a high-category tea, which is very popular in Japan. For this so-called twig tea, particularly the fine leaf ribs are used and mixed with „Sencha”. The fine, light-green leaf stalks together with the dark green „Sencha” have a beautiful appearence. This classic is very popular, also due to its low caffeine content. As far as taste is concerned, with its fine, tangy, very pleasantly spicy note it resembles a typical „Japan Sencha” of higher category. The cup is lemon-yellow. The light green infusion has a full, spicy smell.
The premium Ginseng Oolong (also called Lan Gui Ren or Ren Shen) comes from the Chinese province of Hainan and is based on high quality green Oolong, which is blended with very small amounts of powderised ginseng and liquorice root. Only the youngest sprouts are "dusted" with a fine coat of these ingredients, after withering and rolling and before the subsequent drying stage. The optic of this reminds of small rolled, pressed olive-green tea bits or nuggets. The cup is golden-green while the "ingredients" underline the delicately soft, slightly sweet flavour. The tea can be infused more than once, but the first two infusions are the best ...
Exceptional green Oolong teas which match or even excel high quality green Formosa Jade Oolongs, have been produced for over 50 years now in the north of Thailand at the foot of the Mountain "Doi Phayapai". The basis for these are imported tea plants from the Taiwanese highlands, coupled with the extensive knowhow of Taiwanese tea makers who chaperon the cultivation and make continuous improvements. Here, we have selected a quality, which enthuses with its dark green, finely rolled leaf. The infusion unfolds a glowing, citrus-coloured cup with an exceptionally flowery scent. The flavour-intensive bouquet and the smooth, but noticeable sweetness remains on your taste buds for a while after enjoying this masterful tea.
„Sencha” is by far the most popular tea in Japan and accounts for the majority of the local production. This high-quality tea is plucked in the spring and steamed lightly before beeing rolled. The leaf appears to be slightly brittle. After brewing, the fine leaf structure becomes clearly visible. The infusion has a shimmering, deep olive-green colour and the cup is light green. This Sencha has a definitely milder taste than its competitors. With its pleasantly tender note and a light sweetness, this tea is particularly recommended for sensitive taste buds!
This well-known garden was founded in 1886 and is also called "Silbung" in the local language. Selimbong is well known for second flush production of prime quaility and has also been awarded many prizes. We have chosen a wonderful quality from the second plucking period which is reflected in the leaf and the taste: a completely even and dark Sinensis leaf with lots of silvery white tips, a shining copper-coloured cup, and a taste that is highly aromatic, spicy, with a soft, flowery flavour!
