Black Tea

1. High Grade Qimen Black Tea – Harvested from Qimen County in Huangshan, Anhui, one of China’s most famous black tea origins.
2. Classic Keemun Style – Made from Huangshan Mao Feng varietal tea leaves, also known as Te Ji Xiang Luo style black tea.
3. Smooth and Elegant Taste – Brews a sweet, chocolatey, and malty tea soup with almost no astringency.
4. Light Floral Complexity – Gentle floral notes balance beautifully with the malty sweetness, adding depth and refinement.
5. Limited April Harvest – Picked in April from the ideal growing region of Huangshan, offering a rich aroma and a satisfying, high-grade black tea experience.

1. Competition Grade Jin Jun Mei – Made from pure tea buds grown in Tong Mu Guan Village near Wu Yi, Fujian.
2. Famous Tea Origin – Sourced from one of China’s most renowned areas for high-quality Jin Jun Mei black tea.
3. Careful Multi-Stage Processing – Expertly processed in several stages to bring out rich chocolate and honey sweetness.
4. Full-Bodied and Aromatic – Offers a strong aroma, smooth body, and a flavor-packed drinking experience.
5. Late March Spring Harvest – Harvested in late March and best brewed with 85–90°C water and short initial infusions.

1. Premium Bai Lin Gong Fu Black Tea – Also known as Golden Monkey, this tea is made from Fuding Da Bai Hao “White Pekoe” varietal leaves.
2. One Leaf and One Bud Pick – Crafted from semi-tippy spring material, with golden-orange furry tips and dark tea leaves.
3. Early April Harvest – Grown in the Bai Lin and Hulin areas of Taimu Mountain, Fuding, Fujian, at 600–700 meters elevation.
4. Sweet and Smooth Flavor – Brews a sweet, viscous tea soup with fruity and floral notes.
5. Balanced and Easy to Drink – A smooth black tea with a gentle bite, rich aroma, and a pleasant lingering finish.

1. Ning’er Pure Bud Black Tea – Made from tender bud shoots picked from tea plants growing in Ning’er County, Simao, Yunnan.
2. Lightly Processed for Delicacy – Gently wilted and processed to preserve the tea’s delicate taste, aroma, and beautiful appearance.
3. Chocolate and Malt Flavor – Brews a golden-orange tea soup with smooth notes of chocolate and malt.
4. Thick and Sweet Aroma – Offers a rich, sweet fragrance that adds depth to the drinking experience.
5. Seasonal Harvest Tea – Available from March spring harvest and late September autumn harvest, offering a refined and enjoyable cup.

1. Unique Purple Leaf “Zi Cha” Tea – Made from purple tea leaves harvested in the Jing Mai mountainous area of Lancang County, Simao, Yunnan.
2. Flat Needle-Style Processing – Fresh purple leaves are carefully processed into a sleek flat needle shape, with dark leaves and small golden shoots.
3. Bright Fruity Flavor – Offers a vibrant citrus sweetness with notes of grapefruit and a lively mouthfeel.
4. Floral and Clear Tea Soup – Brews a deep red-orange tea liquor with hints of purple, a clear appearance, and a floral grapefruit aroma.
5. Distinct from Wild Purple Tea – Made from “Zi Cha” purple leaves, giving it a unique character different from Wild Purple / Ye Sheng black tea.

1. Golden Honey Aroma Black Tea – Grown in the Ning’er area of Simao, Yunnan, at an altitude of 1300–1350 meters.
2. March Spring Harvest – Picked in mid-March with a careful one leaf and one bud pluck.
3. Old Local Varietal – Made from Yun Kang #10, a traditional tea varietal with rich Assamica character.
4. Sweet Honey Flavor – Offers notes of honey, dried cherry, orchid, and a hint of chocolatey malt.
5. Thick and Juicy Mouthfeel – Brews a strong aromatic tea soup with a long-lasting, viscous texture and rich dried fruit sweetness.