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This black tea is produced in Tongmu Village, Wuyishan City, in Fujian province by Zheng Shan Tang. The raw material of this good-quality black tea comes from a high-mountain tea garden located above 1300 meters in Wuyi National Nature Reserve. The tea has one bud with two leaves.
It has a hint of lychee fruity aroma with a sweet aftertaste which is popular among tea lovers due to this special character.
The dry tea is robust, tight and black. The tea soup is bright orange with a golden circle.
The taste of it is very mellow with a special lychee flavour. For the first bite, the tea is like normal water however the sweet and lychee taste will suddenly come from the deep side of the tea soup. If the tea soup is the sea, the sweetness of this Shui Di Xiang will rise from the sea bottom to the sea surface and directly go through your mouth and stay in the throat. That is why people call it ‘Shui Di Xiang’ in Chinese.
3 teaspoon(s)
98°C (125ml)
1-2 mins
Enjoy!
6 tsp
98°C (250ml)
1-2 mins
Enjoy!
12 tsp
98°C (500ml)
1-2 mins
Enjoy!
Their home – Wuyishan Nature Reserve has a subtropical monsoon climate. This very famous natural reserve, which is 96.3% forest, provides an advantageous natural environment for growing tea. The average altitude of the main producing area is about 1,200 meters. For almost 120 days a year, it is misty. The annual average temperature is around 11–18°C and the average precipitation is about 2,000mm. The soil pH is 4.5 to 5.
Origin: Fujian
Samples Left- 15 % OffBense Lapsang Souchong is picked from the natural of 800 meters in Wuyi Mountain National Nature Reserve, which is made with the traditional handicraft of Zheng Shan Tang Souchong black tea.
Why is it called Bense? The taste of Lapsang Souchong is reduced and mellow, but it is not too strong pine smoke. The slightly smoky flavour and sweet soup feel are acceptable to most people. So name it “True Colour”(Bense).
Samples LeftKeemun Black Tea is a famous and historic Chinese black tea produced in Qimen County, Huangshan City in Anhui province. Keemun has a reputation as the best Chinese black tea, and is also known overseas. It is praised by the Queen and the Royal Family of the United Kingdom, which is one reason it is called ‘the queen of black tea’. Our Keemun Black Tea was produced in the spring of 2019.
The producing area has excellent natural conditions for tea cultivation, including mountain forests, a warm and humid climate, deep soil layers, abundant rainfall and frequent cloud and fog. The tea leaves are therefore rich in content, with high enzyme activity.
Dian Hong Tea is a well-known tea produced in Linyi, Baoshan, Fengqing, Xishuangbanna, Dehong and other areas in the south and southwest of Yunnan province.
This subtropical region is one of rolling hills with an average elevation of over 1,000 metres. The average annual temperature is around 18-22°C, with a very large temperature difference between day and night. The annual precipitation is 1,200-1,700mm. In sunny periods there is often fog in the morning and during the night.
There is dense forest and the soil is fertile, with fallen leaves and grass decaying to form a deep humus layer. These conditions result in tea trees with strong buds and fat leaves covered with rich white fuzz. Even the fifth or sixth leaves on the branch are very delicate and juicy and contain rich polyphenolic compounds and alkaloids.
Our Premium Da Hong Pao Oolong Tea is produced from one of the ‘Zhengyan’ tea plantations – Wu Yuan Jian. It is located in the most scenic part of the Wuyi Mountain area, Fujian province.
The tea produced on this plantation is considered the best Da Hong Pao due to its special flavour. The particular rocky surroundings endow the tea with a rich mineral content, which imparts a special mineral taste known as ‘Yanyun’. The lack of fertile soil here also ensures the tea leaves grow very slowly, accumulating a higher content of beneficial substances.
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