Discover hidden treasures with our China rarities

Dragon's Fountain tea - a tea that is rarely found. A very even, flat-pressed leaf with a delicate floral Aroma and mild spiciness

Beautiful silver-green, rolled leaf with silver tips. Flowery and mild taste. A special tea for connoisseurs. Gu Zhan Mao Jian grows in the valley of the Guyang River in Guzhang District. There, where the mountain tops are green and covered by clouds and mist, the tea gardens are spread out on gentle slopes at an altitude of 400-700 metres. The cliMate is warm with diffuse sunlight. The Natural conditions are favourable for growing tea , which is high in caffeine, vitamin C, tannins and essential oils. The long history of tea production in this area has resulted in a rich experience of the local people in tea production and contributed to Gu Zhan Mao Jian Green tea being one of the best Chinese tea s. Gu Zhan Mao Jian is also famous because it is harvested in only 10 days in early spring. At this time, the tea bushes sprout the first tender leaves and leaf buds with a particularly fresh Aroma . A leaf and the leaf bud are picked and prepared according to the traditional roasting method.

A green tea from controlled organic cultivation. A spring plucking from China with the typical fresh and tangy taste.

Flat rolled leaf with amber coloured cup, slightly tart flavour

A very carefully picked tea with a mild, fresh-flowery Aroma

From controlled organic cultivation. Gu Zhan Mao Jian grows in the valley of the Guyang River in Guzhang District. The tea gardens are spread over gentle slopes at an altitude of 400–700 metres. The cliMate is warm with diffuse sunlight. The Natural conditions are favourable for the cultivation of tea , which has a high content of caffeine, vitamin C, tannins and essential oils. The long history of tea production in this area has led to a rich experience of the local people in tea production and contributed to Gu Zhan Mao Jian Green tea being one of the best Chinese tea s. Gu Zhan Mao Jian is also famous because it is harvested in only 10 days in early spring. At this time, the tea bushes produce the first tender leaves and leaf buds with a particularly fresh Aroma . A leaf and the leaf bud are picked and prepared according to the traditional roasting method.

The rarity tea Huo Shan Huang Ya is characterised by its fresh, lasting, light taste. The leaf can also be described as: Leaf bud and first leaf, greenish, delicate. The rarity tea Huo Shan Huang Ya is particularly brilliant because of its cup: yellow-greenish, clear.So this tea also has its special features: The 'yellow bud' from the Huo Shan region is one of the ten most famous teas in China. Already in the Tang Dynasty (from 618 AD), it was produced in very limited quantities and served as tribute tea to the emperor. After slight withering and rolling, the hand-picked tea material is tightly wrapped several times in cotton cloth, spread out and dried to produce a great yellow tea with a fresh chestnut character.This tea grows up in the Anhui, Huo Shan area at an altitude of 600 metres.The correct preparation of Rarity Tea Huo Shan Huang Ya is also crucial. Here is our tip:Use 15 g of the Rarities Tea Huo Shan Huang Ya and steep it at 80 Celsius for about 2 min.

The China Pai Mu Tan Beeng Cha approx. 200 g - sheng is characterised by its fruity, mineral, sweetish taste. The leaf can also be described as: Matured, brownish green leaf, pressed flat and round. The China Pai Mu Tan Beeng Cha approx. 200 g - sheng is particularly brilliant due to its cup: forest honey colour, bright, pure.This tea also has its own special features: The tea was pressed in 2015 and has since matured in Kunming under optimal conditions. During this time, the tea develops its mild and fruity-sweet attributes. Further storage is possible without any problems, but the changes are minimal from now on. A wonderfully varied flavour experience.The correct preparation of China Pai Mu Tan Beeng Cha approx. 200 g - sheng is also crucial. Here is our tip:Use 15 g of the China Pai Mu Tan Beeng Cha approx. 200 g - sheng and leave to infuse at 100° Celsius for approx. 2-4 minutes.