TEA Collection


Sheng Pu-erh tea is drunk either young or aged. Firstly the leafs are harvested, then they wither for a few hours before they are fired in a big wok for 15 to 30 minutes. After firing the leafs are rolled to break the cell and squeeze the juice into the leafs. Then the leafs are sun-dried, collected and pressed into various shapes for further ageing. The tea continues to improve over decades if stored properly – much like a fine wine.


In the 1970’s the ripening process was developed to imitate aged raw Pu-erh. After the leafs have undergone the same process as described above for Sheng Pu-erh, the leafs are piled, moistened and covered to mature for about two months. This accelerate the natural fermentation process exponentially and the result is a mellow, earthy tea with very dark colour and outstanding medicinal properties. 


Wuyi Yancha is a collective name for the teas that come from the Wuyi Region of Fujian in China. Yancha means “rock or stone tea” and refers to the unique geography of the region where the tea is grown. Yancha is traditionally heavily oxidised and heavily roasted  which creates  a characteristic smoky flavor with notes of dark chocolate, sand, stone, metal and fruit.

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