The famous Japanese speciality has also found friends in China. With the right leaves and a similar processing method, similar success can be offered at a highly attractive price. The leaves in this case have a dark green colour and are medium-sized with brighter spots. The spinach-green infusion clearly resembles the original. The taste is multi-faceted. A very elegant mildness and a hint of pleasant spiceness characterise this tea. When it comes to pricing, this quality certainly does not belong to the same category as the Japanese original; however it surely is a winner in its category.
Singell is one of the oldest tea plantations among the approximately 70 tea gardens in Darjeeling. The plantation has been producing teas from controlled organic cultivation since the mid-80s. The infusion has the bright bronze colour, which is typical of Darjeeling teas from the second plucking period. The regular, short leaf is procesed very carefully and has many silvery tips. The full and very aromatic second flush fascinates with its soft and velvety muscatel flavour.
Like all tea rarities, the Palace or Ocean Green Needle is produced with utmost caution and care. Harvested in the Province of Hubei in mid-April, only the finest leaves and the buds are plucked, steamed, dried, sieved and re-selected again before packaging. Of particular importance are the differing temperatures used: as opposed to hot steam, the subsequent drying is rather moderate in temperature so as to conserve the nice colour and taste of the tea.
The Japanese traditionally drink this tea with their meals, and it is considered a classical everyday tea. The large-leaved tea is taken from the lower shoots of the plant. The leaves are rich in minerals, but it contain up to 70 per cent less caffeine than the „Gyokuro” teas, which are won from the young shoots. After brewing, the evenly worked leaf shows its real quality and its fine leaf structure. The taste is very soft, discreet, and slightly grassy. The discreet note makes this tea perfectly suitable both for green tea beginners and lovers.
A top speciality and a real rarity! This nice, fine, pine needle-shaped leaf with many silvery tips comes from the central highlands, south of the city of Kandy in the Dimbula district. The taste is highly aromatic and spicy with a note of its own, reminiscent of mild, malty Assam leaf teas. The cup is dark red with a malty and spicy bouquet. Everyone who loves exquisite qualities must try this tea at least once!
RARITY!!!
The Marybong Tea Estate is situated in the East Valley. This rather small garden produces top qualities every year on a cultivated area of approximately 285 hectares, at altitudes between 1,200 and 1,970 m. This is a well-balanced, aromatically sweet plucking featuring a certain "body" with some strength. The leaves are smaller, fine, and dark with green parts and bright tips. The cup's colour is the typical light copper of a tea of the late first flush period.
The tea plantation Makaibari was founded in 1859 and belongs today to the oldest tea plantations in Darjeeling. This garden is renowned for having been the first garden worldwide to consistently practice biodynamic cultivation. The traditional knowledge of Ayurverda is combined with the ideas and practices of biodynamic cultivation methods. Its dark, golden-brown, typical Sinensis leaf with many silvery tips characterises our top-class second flush Darjeeling. The red and golden cup colour and the bright green infusion develop a full, soft and aromatic taste.
Here you have the proof: decaffeinated tea does not have to taste boring! This Darjeeling of highest quality still has its characteristic attributes after the decaffeination. Our Darjeeling TGFOP, with its medium-dark, fine leaf and its silvery tips convinces you with its mild taste and tender, aromatic bouquet. The light copper-coloured cup has a pleasent scent and is glowing.
DECAFFEINATED!!!
This speciality was exclusively reserved for the Imperial Court in former times. This jasmine tea is of higher quality and price range is based on a first-class half-fermented tea. The freshly added jasmine blossoms are thoroughly removed after the fresh leaves have absorbed the jasmine scent. The precious, only slightly fermented silvery leaf tips are clearly visible. They are also responsible for the light taste and the full harmony with the tender, flowery jasmine aroma.
