Mineral Taste Tea in Australia

9 Products

New

Baiying Mountain Ergazi Pu-erh Raw Loose Leaf Tea

_From:$17.99_{/ 50g}

This Baiying Mountain Ergazi hundred-year old tree raw Pu-erh loose leaf tea comes from the Baiying Mountain tea area in Manwan Town, Yunnan Province. The leaves are sourced from organically managed, high-mountain tea gardens at an altitude of over 2,000 metres, using spring-picked fresh leaves from tea trees approximately 110 years old.

Ergazi is one of the traditional local tea tree types native to Baiying Mountain. Its leaves are thick in texture with rich internal content. Compared with tea tree types that tend toward heavier or more aggressive styles, Ergazi places greater emphasis on the raw tea’s inherent elegant floral aroma and natural mountain character.

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Anxi Ti Kwan Yin Floral Fragrant (Tieguanyin)

_From:$19.99_{/ 50g}
Rated 5.00 out of 5

This new batch of Floral Fragrant Ti Kwan Yin features a gentle and refined profile, with a more focused floral aroma that is delicate rather than overpowering, carrying a deep and mellow sweetness. It reflects the clean, refreshing character typical of lightly fermented Ti Kwan Yin.

Floral Fragrant Ti Kwan Yin is produced with fewer shaking stages and lighter oxidation. Fixation usually begins on the afternoon of the day following shaking, emphasising aroma preservation and a fresh, clean tea character. Originating from Anxi, Fujian, Ti Kwan Yin is one of the most representative oolong teas.

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Anxi Ti Kwan Yin Original (Tieguanyin)

_From:$28.99_{/ 50g}
Rated 4.83 out of 5

This new-batch Anxi Ti Kwan Yin Original follows a traditional style, focusing on the stability and holistic expression of Guanyin Yun, rather than bold or high-impact aroma. Its character is defined by the combined experience of body, returning sweetness, throat resonance, and lingering aftertaste, which unfold gradually through brewing. The overall style is calm, restrained, and highly drinkable, reflecting the classic nature of Tieguanyin.

Production adheres to traditional Tieguanyin methods, with shaking to promote controlled moisture movement as a key step. Plucking, moisture movement, and fixation are completed within a compact timeframe, with the entire process finished by midday of the following day. This approach preserves leaf vitality and structural integrity and is locally known in Anxi as traditional-style or original Tieguanyin.

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Out of Stock

Anxi Ti Kwan Yin Fragrant (Tieguanyin)

_From:$13.99_{/ 50g}
Rated 4.92 out of 5

Our Clear-Fragrance-Style Anxi Tieguanyin Tea is full of attractive flavour, compared with other Tieguanyin, the aroma of it is more high-scented. It uses the Xiaoqing fermentation method, i.e. fixation takes place on the afternoon of the day after shaking. Shaking time is less than with the Zhengwei method, meaning relatively little stem water spreads into the leaves; fermentation is also relatively light.

Tieguanyin Oolong Tea was first produced in 1725–1735 by a local tea farmer in Anxi County, Fujian province. It has a high content of amino acids, vitamins, minerals, polyphenols and alkaloids. It also contains various nutrients and medicinal substances. Its unique mellow aroma makes it a favorite of many.

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Anxi Ti Kwan Yin Charcoal Roasted (Tieguanyin)

_From:$25.99_{/ 50g}
Rated 4.50 out of 5

Our charcoal roasted Ti Kwan Yin origins from Anxi County, Fujian province. The technology of making the Charcoal Roasted Tieguanyin is a traditional way of processing semi-fermented Tieguanyin, however, the charcoal roasted Tieguanyin requires an additional 5-12 hours’ baking using wood charcoal.

It gives you a sense of warmth, like relaxing beside the fireplace in the cold winter while listening to the crackling sound of firewood and enjoying a cup of this unique oolong tea.

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Out of Stock

Anxi Ti Kwan Yin Strong (Tieguanyin)

_From:$15.99_{/ 50g}
Rated 4.83 out of 5

Our Strong-Flavour Baked Tieguanyin can only be made by tea makers with at least ten years of experience in baking tea; unskilled bakers can easily produce a burnt tea. The method is based on the traditional techniques for producing oolong tea, but includes extra baking.

Tieguanyin Oolong Tea was first produced in 1725–1735 by a local tea farmer in Anxi County, Fujian province. It has a high content of amino acids, vitamins, minerals, polyphenols and alkaloids. It also contains various nutrients and medicinal substances. Its unique mellow aroma makes it a favorite of many.

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Premium Anxi Ti Kwan Yin Original (Tieguanyin)

_From:$76.99_{/ 50g}
Rated 4.80 out of 5

This premium Tieguanyin was made using the most traditional method, called Zhenwei in Chinese, which performs the firing right after the shaking procedure. The entire tea making process was completed no later than the morning of the day after shaking. The taste of the tea is very delicate but mellow, with a long-lasting aftertaste.

Tieguanyin oolong Tea was first produced in 1725–1735 by a local tea farmer in Anxi County, Fujian province. It has a high content of amino acids, vitamins, minerals, polyphenols and alkaloids. It also contains various nutrients and medicinal substances. Its unique mellow aroma makes it a favourite of many.

Our premium Anxi Ti Kwan Yin is cultivated in the core producing area in inner Anxi County which has the most nutritious soil type – acidic red soil and made by the tea master who has almost half a century’s tea making experience.

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Premium Wuyi Big Red Robe (Da Hong Pao)

_From:$119.99_{/ 50g}
Rated 4.89 out of 5

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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Alternatives Discontinued

Anxi Ti Kwan Yin Sour (Tieguanyin)

_From:$11.99_{/ 50g}
Rated 5.00 out of 5

Our Sour-Style Tieguanyin is an uncommon and polarising type of Tieguanyin; it is either loved or hated! The production methods dehydrate the tea leaves to a water content of only 20-30%; the final dry tea leaves smell very sour, but the sourness is only very light in the taste. The main difference in production is in the shaking time: the leaves are shaken much less for Sour-Style Tieguanyin. Instead, the tea leaves are left to sit for a long time. Fixation waits until the morning of the next day when the grass scent has totally disappeared and been replaced by the sour aroma.

This style of Tieguanyin was actually invented by accident when a hot, rainy day made some tea growers feel too dizzy and short of breath to fire the tea, which was just left to sit. The next day, they found the tea had already turned sour. However, they sold it nonetheless and it proved very popular. Since then, tea growers have made this style of Tieguanyin on purpose.

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