Shanlinxi teagarden locates is at the East side of Zhushan (Nantou) and belongs to one of the most beautiful tea area in Taiwan, in particular for Oolong. Here, the main cultivar is Qing Xin Oolong, and the freshly harvested leaves are processed in the factory within 20 Min drive from the garden. This harvest was the last harvest of the year 2018 in the beginning of Winter. It was completely handpicked and has an intensive taste, very refreshing, smooth and round. 

Jahrgang: 2018 Winter

Jinxuan is one of the most popular oolong from Formosa. It is completely cultivated and developed on this island. It is famous for its creaminess and is often called "milky oolong". However, its creaminess is actually coming from the nature of the plant itself, therefore the art of highlighting this character requires not only the "perfect weather" but also the skills and extensive understanding of the tea master. 

Handpicking is greatly depends on weather, therefore a good quality product is very limited. This Jinxuan has a very creamy and elegant touch. Although it is not from a high altitude, it does reminds of a high quality Gao Shan Oolong. Smooth, creamy, sweet... very pleasing. 

Year of harvest: 2019 (Spring) 

Zhushan is located in the Southeast part of Nantou. It was harvest from a environmental friendly tea garden, which is at an altitude about 800m in the early Spring 2017. This tea garden is under tight watch by our tea master to make sure no pesticide or non-organic fertilizers is being used. It has a beautiful refreshing and sweetness in its taste, light but round, which make it fit especially well with warmer days. Its aroma also reminds me of plumeria, elegant and comfortable. 

Jahrgang: 2017 Frühling 

Anxi is the home of Tieguanyin. Tieguanyin is not only the name of a tea, at the same time, it is also the name of a tea plant, and a specific method of tea making for this particular tea. The traditional Tieguanyin making is very complicated and extremely time consuming. This Tieguanyin is purposely only up to halfway roasted (using woodfire flame) in order to retain the flowery character, as well as to modify the sweetness, depth and texture of the end product. Compare to those green style Tieguanyin, traditional oxidation rules were applied to make sure adequate oxidation is achieved, which you could clearly see in its infusion's colour. It is a very balanced tea of keeping the goodies of both traditional and conventional styles.

Year of harvest: 2016 Spring

Anxi is the home of Tieguanyin. Tieguanyin is not only the name of a tea, at the same time, it is also the name of a tea plant, and a specific method of tea making for this particular tea. The traditional Tieguanyin making is very complicated and extremely time consuming. This Tieguanyin follows the traditional way of roasting (using woodfire flame) to futher intensivefy the sweetness, depth, texture, as well as the fruitiness of the end product. 

Year of harvest: 2020 Autumn

Dan Cong Oolong tea is a synonym of which are from Guangdong province in China and is a specialty of this region. "Lao Cong" means old trees, in this case, this Dan Cong is made from White Leaf Dan Cong trees that are between 50-60 years old. The tea garden is located in Wu Dong Mountain within the Fenghuang area. This Dan Cong has a very special aroma and taste which can only be found from old Dan Cong trees. It is mellow, beautiful rosy aroma and a special sweetness which reminds of sherry/port wine. It is a very special Dan Cong. 

Harvest: 2014 

This tea is from Fujian Wuyi Mountains. It has a delicate fruity sweetness. After the first drop of a comfortable dryness that remains on the back of the palate, a hint of sweetness lingers pleasantly in the mouth and throat.

Year of harvest: 2014

As describe in its name, this Da Hong Pao is produced according to the old traditional method, and is relatively stronger roasted, which the smoky aroma becomes the first impression of the tea, when the dry tea first hold close to the nose. However, this is just the mask of its real face. When prepared in a correct way, a misterious flowery aroma and a mineral taste will unfold in your palate.

Harvest: 2010 Spring

It comes from the Wuyi Mountain Region, like Da Hong Pao, it belongs to the rock tea family. It is made in its traditional way, which means more roasting is involved. The roasted aroma masked however its beautiful flowery fragrance, therefore the first infusion is recommended to discard or as fertilizer for you flower bed. Oolongs of its traditional style are usually stronger roasted for its more prolonged shelf-life. Behind the its smoky mask, unfolds a nice, creamy and caramelized character in the teacup.

Harvest: 2012 Spring