Dinggu Dafang, summit-valley of Dafang is named after the monk Dafang who is said to have invented this tea during the Song dynasty. It is one of the only flat-form teas (Bianxingcha) that are not of the Long Jing type - historically, it precedes the Long Jing. This Dinggu Dafang has been shaped manually in the wok and then dried and is hence also called Tie Se Da Fang - iron colour-Dafang. As other green teas from the Huangshan region this tea is made from large leafed teas plants (Dayezhong).

This is a very particular Xihu Longjing. In a garden in Jiuxi, just below the village Yangmeiling in a wooden valley, at slightly lower altitudes than usual for us, the tea producer planted tea bushes from the 19th century that he received. We find there a very high biodiversity and old tea trees, but in a lower, less sought-after site. We named the tea Laocong Longjing.

A genuine Longjing Shifeng tea of the highest of qualities, coming from the very best of sites. We buy this tea directly from the tea farmer in the village of Longjing.

The step of firing (roasting) the leaves in a wok is done by machine, forming and drying in the wok is however done by hand in the traditional way: the leaves are not pressed too flatly, thus allowing for a full aroma, but as a result the tea does not look as regular and beautiful.

A Wengjianshan Longjing of outstanding quality from the best of sites, which might just as well be named Longjing Shifeng. The tea was harvested before the day of Qingming (around the 5th of April). Well-produced tea of this early harvest is very rare and precious - especially since (too) early plucking can be costly and beautiful, but disappointing in taste. From the surroundings of Wengjiashan village from the old local tea plant variety.

The step of firing (roasting) the leaves in a wok is done by machine, forming and drying in the wok is however done by hand in the traditional way: the leaves are not pressed too flatly, thus allowing for a full aroma, but as a result the tea does not look as regular and beautiful.

A genuine and true Xihu Longjing of very high quality. We purchase the tea directly from the tea-grower in the village Wengjiashan, considered an outstanding terroir for Long Jing tea, second only to Longjing village itself. We consciously buy the harvest after the Qingming Festival on April 4th/5th, as the prices for such Minghou Longjing are half as high.

The step of firing (roasting) the leaves in a wok is done by machine, forming and drying in the wok is however done by hand in the traditional way: the leaves are not pressed to flatly, so that the aroma remains full, but the tea does not look as regular and beautiful.

This Wengjiashan Longjing comes from the top sites for Longjing might as well be named Longjing Shifeng. A great rarity of fantastic quality. The tea was harvested before the day of Qingming (around the 5th of April). Well-produced tea of this early harvest is very rare and precious - especially since (too) early plucking can be costly and beautiful, but disappointing in taste. From the surroundings of Wengjiashan village from the newly crafted varietal Nr. 43.

The step of firing (roasting) the leaves in a wok is done by machine, shaping and drying in the wok however are done by hand in the traditional way: the leaves are not pressed too flatly, thus allowing for a full aroma, but as a result the tea does not look as regular and beautiful.

An excellent and typical Longjing in relation to his price, with a beautiful, quite regular leaf. From a non-original location, grown and crafted on Taohuadao (Peach Flower Island).

A good, simple Long Jing.

A simple, strong standard Longjing, very good in taste regarding price

A Long Jing 43 Hao of very high quality near Xinchang in Zhejiang province. It is thus not from the original site of the Longjing. Original Longjing 43 from the Westlake (Xihu) are often rather too expensive. The new varietal Nr. 43 is mostly used to get an earlier harvest at the seasons start. The taste of the tea is more condensed, livelier than Longjing from traditional plants. The Nr. 43 plant highlights the idiosyncrasies of the Longjing in a beautiful fashion.

The producer, who is known in his town as a tea freak, crazy for tea, owns vast tea gardens in the hills around Xinchang and produces a diversity of teas from diverse varietals in good quality.

A wonderful Xinchang Long Jing, i.e. of non-original origin. Known as Dafo Longjing, named after the great Buddha temple in the city of Xinchang. This tea comes from a tea garden with many large rocks in it, which has a positive influence on the tea. Plucked by hand, artisanally produced, aided by machines.

The producer, who is known in his town as a tea freak, crazy for tea, owns vast tea gardens in the hills around Xinchang and produces a diversity of teas from diverse varietals in good quality.

Very beautifully crafted Longjing from local varieties from overgrown tea gardens. A really good Xinchang Longjing, which can keep up in quality with the original teas.

The producer, who is known in his town as a tea freak, crazy for tea, owns vast tea gardens in the hills around Xinchang and produces a diversity of teas from diverse varietals in good quality.

Baiya Longjing or Baicha Longjing has also been produced from a white-leafed tea plant; but it comes from Xinchang, and not Anxi. It is produced with leaves of the tea plant with the whitish leaves. Exceptional delicacy displaying aromas between An Ji Bai Cha and Long Jing Shi Feng. A beautiful example for the influence of the form on the taste.

The producer, who is known in his town as a tea freak, as he is crazy for tea, owns vast tea gardens in the hills around Xinchang and produces a diversity of teas from diverse varietals in good quality.

The tea is called Bai Cha, white tea, because the leaves are of a pale green, almost white, when they are plucked, as this tea plant has very little chlorophyll. However, it is produced in the manner of green tea. These tea plants with the whitish leaves had already been described during the Song-dynasty (960-1279), and were ever since thought to be a myth. At the end of the 20th century, however, a wild tea tree of this kind was (re-?)discovered. Teas from this tea varietal are very smooth and incredibly sweet in aroma. Because of the high degree of a certain amino acid in the tea plant these teas have a pronounced umami-taste.

A genuine and original Taiping Houkui from Laoyagang south of Hougang, produced using the traditional method. a tea of top quality from a small tea garden. A (successful) attempt to recreate the Tea from the World Exhibition of 1915. Hence the name Chuan Tong meaning classic. The leave form is flat but neither stretched nor pressed, like Taipinghoukui is said to have been 1911. Very carefully and consciously crafted from old tea-bushes of different types of the Shidacha. The leaves are smaller and less heavily pressed, one can recognise the leaves and the buds more distinctly. The taste is very different to the modern version of this tea.

Tai Ping Hou Kui, Ape King from the Taiping Lake, is a very beautifully crafted flat form tea (Bianxingcha) with very large leaves that were hammered into shape. They are considered to be one of the classic Chinese green teas, although the first mention of them appears only after 1900, when the improved techniques made more beautiful and better qualities possible. The very long leaves of the Shidacha variety are fired in the wok and carefully pressed by hand and hammered. Nowadays, they are also produced by machine, resulting in very flat and long, light green leaves.

A genuine and original Taiping Houkui from Houkeng, produced using the modern method, i.e. the leaves are pressed into flat long shapes. This process is carefully done so that the leaves don't become too flat; individual leaves are still identifiable.

Tai Ping Hou Kui, King Ape (from) the Taiping (Lake), is a very beautifully crafted flat form tea (Bianxingcha) with very large leaves that were pressed into shape. Taiping Houkui is considered to be one of the classic Chinese green teas, although the first mention of him appears only after 1900, when the improved techniques made more beautiful and better qualities possible. The very long leaves of the Shidacha variety are fired in the wok and carefully pulled apart and pressed. Nowadays on the market one can also find light green leaves machine-processed resulting in very flat and long.

A genuine and original Taiping Houkui from Huogang, produced using a semi-traditional method. A (successful) attempt to recreate the Tea from the World Exhibition of 1915, hence the name. Very carefully and consciously crafted from old tea-bushes of different types of the Shidacha. The leaves are smaller and less heavily pressed, one can recognise the leaves and the buds more distinctly. The taste is very different to the modern version of this tea.

Tai Ping Hou Kui, Ape King from the Taiping Lake, is a very beautifully crafted flat form tea (Bianxingcha) with very large leaves that were hammered into shape. They are considered to be one of the classic Chinese green teas, although the first mention of them appears only after 1900, when the improved techniques made more beautiful and better qualities possible. The very long leaves of the Shidacha variety are fired in the wok and carefully pressed by hand and hammered. Nowadays, they are also produced by machine, resulting in very flat and long, light green leaves.