Big Red Robe (Da Hong Pao) Oolong
Big Red Robe - the original black dragon stirs, its scent fills the palate with smoky mystique.
One of China’s most prized dark-style oolongs. A tea steeped in legend and revered among tea aficionados, Dahong Pao fills the palate with refined complexity. Dark notes of cedar, chocolate, sweet fruit, and a hint of smoke on the finish. A tea that fills the drinker with inspiration and balance.
Time: versatile, especially good after a meal
Milk: no
Sugar: no
Brewing: ‘Wash’ tea leaves by pouring hot water over, swirl, then discard immediately. Pour water just under the boil around 90 degrees over one heaped teaspoon of leaf per cup, infuse for 2 mins. Can withstand 3 infusions.
Iron Goddess of Mercy (Tie Guan Yin)
Iron Goddess - the enticing jade green leaf steeps an interesting cup with a slight density.
A rare and exquisite oolong from Anxi county in China’s Fujian province. We have selected a delightful jade green leaf that embodies freshness and vitality. The cup is full of sweet floral fragrance with a smooth creamy texture and notes of osmanthus blossom, honey and plums.
Time: versatile, especially good after a meal
Milk: no
Sugar: no
Brewing: ‘Wash’ tea leaves by pouring hot water over, swirl, then discard immediately. Pour water just under the boil around 90 degrees over one heaped teaspoon of leaf per cup, infuse for 2 mins. Can withstand 3 infusions.
Phoenix Oolong
Long wisps of gold and auburn leaves offers a light yet envigorating brew
An exquisite oolong tea from the Phoenix Mountains in China’s Guangdong province, the Phoenix Oolong, or Feng Huang Danchong is harvested from a special tea cultivar that grows into a single-trunk tree. The flavour and aroma is unique, hinting at passionfruit and gooseberry with dried fruit and a hint of smoke on the finish. Enjoy this tea on its own, or with simple accompaniments like chestnuts, almond cookies, or plum cakes.
Time: daytime, ideal with lunch and afternoon tea
Milk: no
Sugar: no
Brewing: ‘Wash’ tea leaves by pouring hot water over, swirl, then discard immediately. Pour water just under the boil around 90 degrees over one heaped teaspoon of leaf per cup, infuse for 2 mins. Can withstand 3 infusions.
