A very beautiful Japanese Oolong from the tea variety Yumewakaba. It has been produced in the manner of Taiwanese ball-shaped Oolongs, but more oxidated and rolled more loosely. Since recently, we find not only the traditional green teas, but also Oolong (Japanese: Uroncha) and black tea (Japanese: Kocha) produced according to Taiwanese and Chinese techniques.

The tea plant Yumewakaba has been produced by the tea research and development center Saitama. It is a breeding of Yabukita and a plant close to Yabukita, the Saitama- No. 9. The plant is suited for withering and thus well suited for Oolong and black tea. The tea develops a floral fragrance, sometimes reminding of Osmanthus.

Hiruma-san, the tea producer, likes to experiments and is a genuine tea artisan, who does not only knows the various tea plants well, but also develops new production techniques.

A true, original Zheng Dongding Qingxin in a very good quality, traditionally crafted, more oxydised than other green Oolongs and lightly roasted.

Dongding is the name of a mountain where tea has been produced since approximately 1850. The gardens are situated at an altitude of approximately 800 meters and are thus not considered High Mountain Teas. Nonetheless, the climate is very well suited for growing teas of excellent quality: often sunny in the morning, foggy in the afternoon, and frequently windy.

A very good and typical Dong Ding (formerly Tong Ting). More oxydised than other green Oolong and lightly roasted above charcoal. This tea is genuinely from Lugu, but from a slightly higher altitude than Dongding.

Dongding is the name of a mountain where tea has been produced since approximately 1850. The gardens are situated at an altitude of approximately 800 meters and are thus not considered High Mountain Teas. Nonetheless, the climate is very well suited for growing teas of excellent quality: often sunny in the morning, foggy in the afternoon, and frequently windy.

A real and genuine Zhen Dongding Qinxin of excellent quality. Traditionally produced and rolled into half-spheres, as it was the anciently done, with a strong roast.

Dongding is the name of a mountain where tea has been produced since approximately 1850. The gardens are situated at an altitude of approximately 800 meters and are thus not considered High Mountain Teas. Nonetheless, the climate is very well suited for growing teas of excellent quality: often sunny in the morning, foggy in the afternoon, and frequently windy.

Very nice, classical Dongding Oolong, roasted over charcoal.

Dongding is the name of a mountain where tea has been produced since approximately 1850. The gardens are situated at an altitude of approximately 800 meters and are thus not considered High Mountain Teas. Nonetheless, the climate is very well suited for growing teas of excellent quality: often sunny in the morning, foggy in the afternoon, and frequently windy.

This tea comes from a tea garden located directly by the ocean in the very South of Taiwan. A mandarin exiled to this place cultivated tea plants from seeds that he brought with him. Even today the tea plants there are cultivated from tea seeds and not like in many other areas of tea cultivation from cuttings. This is why we cannot speak of one single stabilised tea plant varietal. Through the closeness to the ocean the tea bushes always get salty wind, which makes the tea salty-spicy. Gang Kou Cha is somewhat stronger and fuller than other green Taiwanese Oolong.

A good green ball-shaped Oolong from the lowlands around Mingjian, produced from the newly bred tea plant Cuiyu, green jade.

A good green ball-shaped Oolong from the hills of Gukeng.

This ball-shaped Oolong is somewhat special: The tea plants rest after the last harvest, which takes place at the end of autumn or the beginning of winter time (normally around November). In case of a sudden period of unusual warmth, the tea plants begin to shoot and to grow new leaves like they normally do in spring. Such teas are called Dongpian, slice of winter.

This Tie Guan Yin is produced according to the traditional method, i.e. it is more heavily oxydised than its counterpart from Anxi, and it is strongly roasted after the firing, drying and shaping. This process leads to a dark and heavy Oolong with bread-like tastes, while the sweetness and the fruitiness of the Tie Guan Yin teas remain in the background.

Tea plants from the Tie Guan Yin varietal from Anxi (province of Fujian, China), were planted in Muzha, close to Taibei in Taiwan during the 1920s. And it is there that the Taiwanese Tie Guan Yin is still produced today.

(Formerly in our assortment under the names of Tie Guan Yin Classic or Ti Kuan Yin Classic)