sampler set contains
- Keemun is a black tea from the Anhui province of China. Perhaps the most famous of Chinese varieties, prized for its toasty flavor, dark chocolate or red wine notes, mineral flinty sparks and sweetly smoky aroma. Anhui Keemun, our most prized Keemun from the Masters Collection, is a hand-made limited production. The tea brews to a fiery reddish brown color, with incense smokiness, deep brown sugar and a slight earthy fruitiness. Textured and layered mouthfeel with incredible depth: sweetness of dates or lychee fruit, brightness of fresh black pepper, warm fresh biscuits and smooth earthy cocoa notes. Soft, smoky finish and intriguing lingering fragrance. An extremely fine Keemun not to be missed!
yunnan golden curls
- A beautiful, rare black tea from the Yunnan province of China, the birthplace of all tea. Our hand-produced Masters Yunnan Golden Curls is composed exclusively of silky soft, golden leaf-buds with an unusual curled shape. Deeply layered with cocoa and spice notes, black pepper and raisins. Creamy and savory from the first whiff. The flavor and texture of the cup itself is just as complex, with warm toffee, sweet potatoes, and a velvety mouthfeel. Tremendous depth of flavor, a clean, mineral finish and lingering fragrance. Powdery soft astringency, like cocoa. Teas of this caliber are increasingly rare from Yunnan, so take time to appreciate these wonders of tea and the artisans who continue to craft them.
yunnan pu erh white
- White buds from old Yunnan Pu Erh trees are used to created this delicate new form of Pu Erh. While a 2012 harvest, these leaves are fermented in the traditional style but only using unopened fuzzy leaf buds. The result is a Silver Needle-like delicate cup but with notes of wildflower honey and classic Yunnan pepper.
yunnan pu erh gold
- One of the five main types of tea (white, green, oolong and black being the others), pu'erh tea stands apart with its uncommonly soft earthy flavor and woodsy tones. Unlike all other teas, pu'erh (pronounced 'poo-err') is actually aged. The tea leaves go through a natural fermentation process before the tea is gently dried. This creates a cup with zero astringency and deep, rich body. Pu'erh is extraordinarily smooth and deeply refreshing. Our Masters Pu'erh Gold (the shou variety of pu'erh) is a rare find, composed of long, golden leaf buds, very difficult to maintain through the aging process. Clean, damp forest aroma, with full flavors of mushrooms, roasted root vegetables, leather and earth. Mellow and grounding. If the flavor is too strong for you, simply dilute with water (which, interestingly, doesn't work for many other teas!) Pu'erh is extremely versatile - you can steep it for as little as 30 second or 30 minutes, whatever pleases your palate. It won't get bitter and is great for multiple infusions.
zhejiang lung ching
- One of the most famous of all Chinese green teas, Lung Ching is available in a wide range of grades. This high grade is a fine plucking of young spring leaves, with a deliciously sweet aroma. Pan-firing in a hot wok brings out the classic warm, roasted chestnut notes inherent in the leaf and in this case a hint caramelized sugar and crisp floral essence. Complex and layered, yet subtle in the cup, mellow and softly sweet with a crisp finish.
fujian ti kuan yin
- Ti Kuan Yin (also spelled Tieguanyin) is a legendary oolong tea from the Fujian province of China. It is one of China's most beloved oolongs and is extremely time-consuming to produce (well over a dozen distinct steps in the processing are observed). This loosely rolled, lightly oxidized or 'green' Fujian Ti Kuan Yin from our Masters Collection yields a pale golden cup with a soft, buttery texture and orchid notes that linger and reveal a subtle complexity that will delight a fine palate. As the liquor cools, a sweet finish becomes apparent and offers faint hints of honeydew melon. We highly recommend multiple steepings to fully open the hand-rolled leaves of our premium Tieguanyin, whose character will seemingly evolve through three or more infusions.