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11 FEBRUARY 2021

New teas, new route...

Part 1


Anhui, Fujian, Ha Giang, Lou Sang, Darjeeling...

With these six new teas we are launching new partnerships with small-scale tea producers, and we’ll be travelling to China, Vietnam and India to explore their various flavour characteristics.

Our new teas contain the aroma of the place where they were made. They transport you to misty mountainsides of Huangshan with the air fragrant with orchids. They cool you with the crisp, clear breeze coming down from the Himalayas. They invite you to the homes of the producers who dry the tea leaves over their home fires.

These are small, neatly arranged productions, selected not just on the basis of course of their interesting flavour profile and their after taste, but also because of the environment the tea trees grow in and our intention is to offer them to whoever is interested, teas made with loving care and for whatever reason stand apart.






 

Anhui, China

 

Huangshan Mao Feng and Qimen Hong Cha


The region of Anhui offers us a green and a black tea, a handmade Mao Feng and a Qimen. Both are from the same producer and the same garden, a garden precipitously located at 800m, in the virgin environment of the Huangshan mountain range, which has been designated as a protected region. In this garden, the tea trees grow in harmony with nature, using exclusively organic cultivation methods. 
 

Huangshan Mao Feng

 

Sweet, light and cool, Huangshan Mao Feng will take you on an imaginary journey to the quiet shade of a tree overlooking the crystal clear waters of a stream. Collected and made entirely by hand, this Mao Feng has everything one expects from a spring green tea. The leaves release plant and fresh aromas of cucumber and watermelon rind. The liquor is sweet and round, with aromas of orchids, melon and green pumpkin. If you prolong immersion, its nuttier notes will come to the surface, resembling boiled chestnuts, corn and pumpkin purée, while the liquor will cover the inside of your mouth.





 




Qimen Hong Cha

 
Considered as being equal to Chinese black tea worldwide, even though it only goes back to 1875, Qimen or Keemun is enjoyed for its highly aromatic character. It is available in many different qualities, and this naturally influences the result. Qimen Hong Cha, made from the leaves of the local Zhu Ye variety, derives from the virgin environment of the Huangshan mountain range and is made by the producer of our Huangshan Mao Feng. It is fine and has a lingering aftertaste, with aromas of roses, flower honey and cocoa seeds. It is not at all tart or bitter; it forgives any carelessness in its preparation and can be enjoyed at any time of the day. 
                                     


                                                                          


 


Fujian, China

 
From the Fujian province, we have our white Bai Mu Dan from one of the most well-known varieties traditionally used for its production, the Da Bai variety which means ‘big white’, a reference to the large leaves of the plant which are covered by a white down.  

 

Bai Mu Dan, Fujian


The Chinese call this tea ‘white peony’, because of the beautiful shape the leaves take when they unfold in the hot water. It is one of the most well-known white tea varieties and consists of the buds and the top two leaves of the plant. This particular Bai Mu Dan from the Fujian province with large leaves in a variety of hues of green yields a fresh and “green” cup with sweet and sour fruity aromas such as kiwi and pineapple on a sweet basis reminiscent of cocoa butter and sugared almonds.





 


 

 



 

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