-- Herbaceous nose, a woodsy flavor, with a long floral finish. In our opinion Ti Kwan Yin is the finest mainland China oolong. It hints at the earthiness so often associated with Chinese teas, rather than overtly stating it. Amazing how long the sweetness lingers in the cup after you have finished the tea. Don't forget to smell your cup before you refill it.
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-- Full bodied, perfumed earthy Chinese black. This tea was the original English Breakfast. Tiny black leaves impart a sweet, fruity and full bodied liquor. It is one of the official Congou teas of China, meaning it requires much time and labor to produce. Although great by itself, this tea adds another layer of complexity when introduced to milk. This is also one of the few teas that grows more interesting with age. A year of aging (if carefully stored) imparts a winey, mellow flavor.
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-- This tea is an unbelievable discovery for us. Souchong leaves are infused with the scent of magnolia blossoms. This is done by layering leaves and blossoms and allowing the floral scent to soak into the tea leaves. This process is repeated five times and then the blossoms are removed. The leaves are then individually hand rolled to preserve freshness. The flavor is delicate yet profound and the finish is remarkable.
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-- Jasmine infused green tea. The best jasmine teas are made in a 700 year old process where first flush teas from Fukian gardens are carefully plucked in spring. They are then stored until the Jasmine flowers are at their peak of intensity in August. The flowers are picked at midday when they are closed tight and then added to the tea at night when they pop open and impart their heady aroma. The leaves are then rolled into tiny balls to keep in the freshness. The fruits of a labor intensive process unfolds beautifully in the cup.
