China

From the Anhui Province, this tea is rarely sold outside of China, it is the pinnacle of Keemun manufacture. The leaf is small and neat, black in colour with brown highlights (tip).

Brew with freshly drawn boiled water for 3-5 minutes.

From the Anhui Province, this tea is another rare tea that is infrequently sold outside of China. It is second in line only to Hao Ya A and is perceived by many to be better “value”. The leaf is small and neat, black in colour with brown highlights (tip). 

Brew with freshly drawn boiled water for 3-5 minutes.

The finest of Keemun grades. Grown in the hills of Anhui, this tea is carefully nurtured from seedling to leaf. The result is a small, well twisted leaf with a brown spine.

Brew with freshly drawn boiled water for 3-5 minutes.

Until late in the 19th Century, the Anhui Province of Eastern China solely produced Green Tea.  Around 1875, it is believed, a Civil Servant named Yu Quianchen, returned from visiting Fujian Province, where he had learnt about Black Tea manufacture. He immediately set to work and set in to motion the story of Keemun Tea. Its popularity soon grew as a tea that would withstand the journey to England better than the preceding Green Teas. It became, for many years, the most popular tea in the country and, later, the main ingredient for the much loved English Breakfast. It was one of the first teas experienced in England that could be served with either lemon or sometimes even with milk. Today there are several varieties of Keemun from different regions of Anhui and manufactured through different processing methods.

The tea is best brewed with freshly drawn boiled water for 3-5 minutes

A good neat Chinese black leaf. 

Brew with freshly drawn boiled water for 3-5 minutes.

A good neat Chinese black leaf. 

Brew with freshly drawn boiled water for 3-5 minutes.

A good neat Chinese black leaf. 

Brew with freshly drawn boiled water for 3-5 minutes.

A good neat Chinese black leaf. 

Brew with freshly drawn boiled water for 3-5 minutes.

A good neat Chinese black leaf. 

Brew with freshly drawn boiled water for 3-5 minutes.

Much favoured as a breakfast tea in China, Yunnan teas possess a subtle, malty flavour with a fine golden liquor. 

Brew with freshly drawn boiled water for 3-5 minutes.

Much favoured as a breakfast tea in China, Yunnan teas possess a subtle, malty flavour with a fine golden liquor. The leaf is black with plenty of tip.

Brew with freshly drawn boiled water for 3-5 minutes

Grown in the Yunnan Province of Southern China, bordering Vietnam, Laos, Burma and the Assam Valley of India. The leaf is very attractive, large and twisted, black with plenty of golden tip. 

Brew with freshly drawn boiled water for 3-5 minutes.

Aged black tea from the Yunnan province in China. Our Pu Erh Tea is a “shou cha” Pu-Erh tea, which means “Ripe - Pu Ehr”. It is produced as a “Mao Cha” (Base Tea for Pu Ehr) tea and slightly fermented. The fermentation is not abroad fully, the tea is still fermenting during the ripening process. After the “Mao Cha” is fermented, for the ripening process they give a mixture of yeasts, bacteria and microbiological organisms to fasten the ripening process. Total time of ripening for our Pu-Erh is around 6 months, depending on climate. 

Brew with freshly drawn boiled water for 3-5 minutes.

Aged black tea from the Yunnan province in China. This Pu-Erh is Shou. It was aged for three years and kept packaged in the cartons or gunnysacks in the cool, dry, well-ventilated area.

Brew with freshly drawn boiled water for 3-5 minutes.

A small tea cake in a paper wrapper. 

Brew with freshly drawn boiled water for 3-5 minutes.

Manufactured from the finest leaves that have been part fired to reduce the moisture content and then gently infused with the scent of Rose through a process of layering with Rose Petals. 

Brew with freshly drawn boiled water for 3-5 minutes.

A tight and neatly rolled golden leaf. 

Brew with freshly drawn boiled water for 3-5 minutes.

This tea has a very large and broad dark brown and black leaf. 

(Jasmine Silver Needle) This white tea is produced by the imperial plucking method, performed at dawn on just two days of the year. During the manufacture the leaf is laid intertwined with Jasmine blossom so that the delicate jasmine scent is absorbed by the tea. 

Brew with freshly drawn boiled water that has been allowed to cool for 2 minutes for 3-5 minutes.

From the Fujian hills of Eastern China, this tea is created using the finest Green and White leaves hand rolled together with Jasmine flower. During manufacture the tea is left in a dark room layered with Jasmine petals in order for the leaf to soak up the Jasmine character – the extra Jasmine petals are later removed. 

Brew with freshly drawn boiled water that has been allowed to cool for 2 minutes for 3-5 minutes.

Manufactured from the finest leaves that have been lightly steamed and then gently infused with the scent of Jasmine. The dry leaf is a beautiful silvery green colour with mentions of tip. 

Brew with freshly drawn boiled water that has been allowed to cool for 2 minutes for 3-5 minutes.

Manufactured from the finest green leaves that have been lightly steamed and then gently infused with the scent of Jasmine. 

Brew with freshly drawn boiled water that has been left to cool for 2 minutes for 3-5 minutes.

Grown in the Yunnan Province of Southern China, bordering Vietnam, Laos, Burma and the Assam Valley of India. The leaf is very attractive, large and twisted, green with a little tip. 

Brew with freshly drawn boiled water that has been allowed to cool for 2 minutes for 4 minutes.

A pointed tower shaped tea that is made from a mixture of green and white tea hand tied together, and compressed into shape. 

Brew with freshly drawn boiled water that has cooled for 2 minutes for 3-5 minutes.

Green leaf from the Anhui Province of Eastern China.  Many scientific studies have proven a wide range of health benefits of Green Tea.

Brew with freshly drawn boiled water that has been allowed to cool for 2 minutes for 3-5 minutes.

The word Chun mee means precious eyebrows, which represent its appearance. A green, gently rolled leaf. 

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

From the Fujian province in Eastern China, this is a well made and world renowned tea that derives its name from its appearance being similar to gunpowder. The tea is manufactured using steam and rolling equipment to roll the leaf in to green balls (larger than the Pinhead type) that open up when steeped. 

Brew with freshly drawn boiled water that has cooled for 2 minutes for 3-5 minutes.

From the Fujian province in Eastern China, this is a well made and world renowned tea. The tea is manufactured using steam and rolling equipment to roll the leaf in to green balls that open up when steeped. 

Brew with freshly drawn boiled water that has cooled for 2 minutes for 3-5 minutes.

(Also known as Lungching) This is one of the finest teas produced in China. Manufactured in the Zhejiang Province of Eastern China, the leaf is large, broad and dark green.

Brew with freshly drawn boiled water that has cooled for 2 minutes for 3-5 minutes.

(Also known as Lungching) This is one of the finest teas produced in China. Manufactured in the Zhejiang Province of Eastern China, the leaf is large, broad and dark green.

Brew with freshly drawn boiled water that has cooled for 2 minutes for 3-5 minutes.

From Hunan Province of Eastern China. The leaf is small, neat and green with a little curve to it like an eyebrow.

Brew with freshly drawn boiled water that has cooled for two minutes, for 3-5 minutes.

Translated to mean “Green Snail Spring”. This one reigns from the Fujian Province of Eastern China. Beautiful medium sized twisted green and silver leaf. 

Best brewed with freshly drawn boiled water that has cooled for 2 minutes for 3-5 minutes.

A large folded green leaf similar looking to a Pouchong. Expertly made in the Anhui Province of Eastern China. 

Brew with freshly drawn boiled water that has been allowed to cool for 2 minutes for 3-5 minutes.

From the lower hills of the Wuyi Mountain in Fujian Province, the tea has been expertly made and has a large twisted silver/green leaf.

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

Organic Green leaf from the Anhui Province of Eastern China. Many scientific studies have proven a wide range of health benefits of Green Tea.

Brew with freshly drawn boiled water that has been allowed to cool for 2 minutes for 3-5 minutes.

Iron Goddess of Mercy. Legend has it that a young priest looked after the Goddesses temple when all else had left and as a reward she cam to the priest in a dream and told of a treasure hidden in the temple. The next day the priest searched for the treasure and instead of gold or jewels he found a tea bush. He planted the bush and it yielded tea which he sold and planted other bushes with. With the money he restored the temple and gave young tea bushes to his neighbors. The tea has been called many things over the years and there are many varying standards and adaptations. The latest craze in China for the younger generation is in fact a lighter and more fragrant version of Ti Kuan Yin (one red and nine green). Traditionalists will stick to the original four red and six green. 

Brew with freshly drawn boiled water that has been allowed to cool for 2 minutes for 3-5 minutes.

Also known as "The Goddess of Mercy". The leaf is of differing shades of green and light brown.

Brew with freshly drawn boiled water that has been allowed to cool for 2 minutes for 3-5 minutes.

Oolong tea manufactured in the Fujian Province of China. This tea is named after the famed monkeys who picked tea for their owners. There are two contrasting stories here; the first tells of very clever monkeys trained to climb the highest tea trees in China and to brake off the best tea branches to use. The second tells a slightly different story of sending monkeys, attached to chains, up trees and then throwing sticks at them to encourage them to brake off other branches and throw them back down. In either case, current manufacture would only involve humans and wild tea trees to produce what is still one of the finest Oolong teas from China.

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

The leaf is similar to a Tie Kuan Yin in appearance, but is slightly more open. 

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

(Silver Needle) This white tea is produced by the imperial plucking method, performed at dawn on just two days of the year. 

Brew with freshly drawn boiled water, that has cooled for 2 minutes for 3-4 minutes.

Harvested in late April to earl May. From Fujian province (the classical and ancient province for white and jasmine teas). One of the most natural processed tea types. Naturally withered, no rolling, and naturally dried. During the manufacture of Ying Zhen (Silver Needle), freshly plucked tea buds are laid on to large blankets in the sun to wither and dry naturally. Once the leaf has withered enough, it is sorted into just three grades: First is the pure bud, needle like in appearance, classed as Ying Zhen (Silver Needle), second is a mixture of bud and large leaf classed as Pai Mu Tan (White Peony) and finally the remaining leaf Shou Mei (Longevity Eyebrow). 

To brew this tea it is best to use approximately 3g of tea per cup and to infuse for 4-5 minutes with water that is freshly drawn, boiled and allowed to cool for 2 minutes prior to brewing.

Snow Bud has a beautiful silvery leaf manufactured from the finest white leaves of the highlands of South West Zhejiang Province in China (also manufactured in Fujian Province).  

To brew this tea it is best to use approximately 3g of tea per cup and to infuse for 4-5 minutes with water that is freshly drawn, boiled and allowed to cool for 2 minutes prior to brewing.