Tea Selection

At the World Tea Expo in Atlanta we are introducing the following selection of teas. A complete package of samples of the teas, no.s 1-6 is available for tasting for $ 20.00 (tax inclusive)

Here are descriptions of each tea along with brewing advice and prices.

Huang Shan Mao Fang (Green Tea):

The outstanding characteristic of this tea is its sweetness, without any bitter taste. It is a famous tea from the in eastern China and the history and tradition of this tea go back to the Sung Dynasty (about a thousand years ago). The tea is picked in March. Each pick consists of two leaves and one bud or sprout and part of the pleasure of making this tea is the beauty of the leaves as they open in the light green brew. One can should be slowly, quietly savored, enjoying the subtle changes in taste and after effects of each infusion as the leaves open completely.

About a teaspoon of tea for 250-300cc of water, 80 degrees C or just when the steam stops rising. Use a glazed ceramic teapot, Chinese covered cup, a dark tea bowl or tall glass also makes a delicate iced tea.


Chi Lai Wulong:

An intensely fragrant high mountain Taiwan Wulong and an excellent example of contemporary Taiwan taste. Most people ealize that Taiwan has the highest mountains east of the Himalayas. Unique Taiwan Wulongs are the result of trees from China being planted in those sunny, humid, high mountains. Chi Lai Mountain Wulong is grown at an altitude of 1800meters (about 6000 feet). This tea is the first spring pick after the trees have rested, unpicked for one year, lightly fermented and toasted. Fragrance first dominates and is succeeded by taste. The liquid is clear. One feels invigorated. It is the essence of spring.

Fill an Yixing, porcelain or glass teapot 25-30% with the tightly rolled tea and begin with water just beginning to boil. Steep about 45 seconds to start with.


High Mountain Dong Ding Wulong:

A traditional taste with a difference. Dong Ding is hilly county as well as a taste style typical of tea made there. Unfortunately, farms there use modern agricultural chemicals. So we have taken the same Chi Lai high mountain tea and highlighted its versatility by making it into the most traditional and typical of Taiwan tea styles. Here the longer fermentation has been stopped by slow charcoal toasting. The first impression is deep taste and fragrance and each sip ends in delicious aftertaste. This all gives way to sweetness. It has a very relaxing effect and is an excellent afternoon tea together with snacks or after a meal and surprise coffee drinkers!

Brew in the same way as Chi Lai Wulong or steep longer in a large pot or insulated flask.


Wild Winter Wulong:

Few people have ever tasted anything like this. It is a new innovative creation for connoisseurs as well as those who have no preconceptions about tea. The leaves have been only slightly oxidized. It tastes extremely pure, like melted winter frost. Some say it reminds them fresh wild herbs or just

It can be brewed in the gong fu method as for Chi Lai or steeped in a tea bowl or glass where the appearance of the leaves enhance its wild character.


Rou Gui:

This is one of the famous rocky teas of Wu Yi County where at nearly each turn in the road one finds a different tea being produced. It is made with just the right degree of strong fermentation and pan toasting to produce an ideal balance of deep taste and almost perfumed fragrance which are the hallmarks of good Wu Yi teas. Liquor is the right word for this liquid; it is a deep autumn orange whose fragrance persists in the cup long after it has been emptied. This tea ages particularly well.

Rou Gui is best brewed in a small pot by gong fu method. Alone or blended with other teas, it makes a quality too!


Bao Zhong:

When early immigrants from Fujian settled in the hilly area near Taipei they brought their tea trees and tea skills. Bao Zhong is the tea they created there. Bao Zhong means which is how it was distinctively packaged in the early days; but now with airtight preservation the tea has developed new modern character. It is the most lightly fermented of Wulong teas with a more pronounced fragrance and deeper taste than green tea: if good green tea is like a cool spring breeze, this tea is a warm spring breeze. For green tea drinkers, Bao Zhong provides an easy step into the world of wulong teas.

This tea can be brewed by almost any method; just keep the water temperature around 90 degrees C.


In addition to this sample package of six teas we are offering a diverse selection of six distinguished teas:

Da Yu Ling:

This is the premier Taiwan high mountain wulong grown at a height of nearly 3000 meters picked this spring. There is not much that can be said about this incomparable tea except that the production is too little!


Si Lu Xiang:

A famous Wu Yi rocky tea whose name means.


Pu Er Song Ping:

2005 green (natural as opposed to induced fermentation) Pu Er tea from the leaves of a one hundred year old tree growing wild in the forest. Can be drunk today or as the taste matures and changes for another 50 years or more.

Only sold by 300gm cake for $120.

Aged Bao Zhong:

Aged 40 years. Aged teas are drunk not only for their mellow relaxing taste but also for their reputed benefits for health, especially for the cardio-vascular system.


a superior Fujian tea renowned for its distinctive fruity fragrance.


Bai Hao Wulong:

This is the tea the clipper ships raced with from Taiwan back to England in the l9th century. It is also known by the name, by Queen Victoria. Insects are allowed to nibble the leaves and start the fermentation which is the longest of any wulong tea.