China, as a country where tea originated, has a huge selection and the best quality teas. We are using the most accurate tea-making equipment, alongside our in-depth knowledge to bring out the best potential out of our hand picked teas.
We offer individual teas – carefully selected, the perfect palate cleanser for Sichuan cuisine, to enhance your dining experience.
Grown high in the cool, misty mountain air of Zhejiang Province. It has a clean, refreshing taste and a long lasting, pleasingly sweet aftertaste. This is a superb everyday, easy-drinking green tea.
Taiping Hou Kui is a kind of green tea, which is grown at the foot of Huang Mountain in the former Taiping County, Anhui Province. The combination of the high altitude, strong sunlight and foggy conditions allows amino acids to be developed in the tea leaf, which gives the tea a mellow and sweet taste with some subtle floral tones. It has huge, flat, bright green uniform leaves that are very aromatic.
Dragon Well is one of most famous teas and the best known Chinese Green Tea in the world. It was grown originally in the Longjing Mountain area of Hangzhou. It is produced by hand and renowned for its high quality. Our Dragon Well comes directly from the most famous tea farm and is picked before the Qing Ming Festival, whichis where the name Ming Qian Dragon Well originates. Because of its limited output, it is the most precious kind among all. When infused, it has a smooth, sweet and brisk taste and no hint of bitterness. This tea has a pleasant lingering aftertaste.
One of the very finest Taiwanese Oolong mountain teas with exquisitely evenly-rolled leaves, this Dong Ding Oolong offers a wonderfully unusual infusion of sweet and savoury flavours.
This Oolong is based on a famous kind of Oolong - Bao Zhong Oolong, which originates in the Fujian Province. This tea has a Bai Tao (Chinese white peach) aroma with pink rose petals.
The most famous of Oolong teas, Tie Guan Yin hails from the Southern Fujian Province of China. It is a slightly fermented tea, offering a wonderfully thick and creamy texture which imparts a unique, nectar-sweet taste that is long lasting on the tongue. This is a rich and complex, yet deeply satisfying tea which is enhanced by infusing many times over.
From Yunnan Province in Southeast China, it has undergone a cooking process and has been aged for five years. When it is infused it produces an earthy mushroom flavour.
Compared to the loose leaf Pu’er, cake shaped Pu’er tea is more modest and rich. As it ages, the flavour becomes softer, smoother, deeper and sweeter with every year. Pressed from cooked Pu’er tea harvested in 2008 and fermented for 48 days, this tea has already mellowed slightly with age and is smooth to the taste with all the sweet, earthy notes you would expect from a high quality cooked Pu’er.
Made from autumn raw material from Menghai county of Xishuangbanna, an area well known for its distinctive and outstanding Pu’er, this cake-shaped Raw Pu’er tea has the classic flavours of good raw Pu’er: bright and mildly astringent with a nice lively mouthfeel.
Huo Shan Huang Ya is a rare Yellow tea produced in the Huoshan area of the Anhui Province. It smells refreshing, floral and bright with a subtle chestnut fragrance. Once steeped, the tea liquor is yellowish green; it tastes mellow and thick.
This king chrysanthemum tea comes from Wuyuan county, Jiangxi Province, famous for its king size chrysanthumum, which makes the best flower tea in China. One flower makes one cup. Organic and caffeine free.