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.
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.
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 ...
„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!
The Hong CA is made from the “Sukui Clone”. This speciality is cultivated and produced on the small, private tea plantation in the province Sukabumi in western Java. The leaves are picked only during the dry season at altitudes of up to 1,300 metres. The production process takes up to 30 hours and is done using traditional Chinese methods. The result is a dark brown leaf with a long, slightly turned, open appearance. The infusion unfolds a fresh, fruity bouquet. The cup is of a shining copper color and the flavor is expressive and fruity, with a slightly spicy and earthy note and even a hint of vanilla!
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!
Those who have always believed that white teas always have a medium to lightly green leaf are proven wrong with this variety. As opposed to its brother „Thyolo” the bronze-coloured leaf of the „Bvumbwe” seems more like a premium „Formosa Oolong”. The leaves of a special tea field in Satemwa are responsible for this. Still on the bush, they already glow delicately red and then change their colour even further during the withering process. Remarkable is also the light, fresh, malty caramel flavour. This is an exceptional quality, which can only be harvested by especially trained tea pluckers and following special standards.
