Classic black Indian tea from the state of Assam. A synonym for refined and rich taste. It is always an appropriate drink that will find a response in the heart of every tea drinker.

The composition of this tea also contains young tea leaves – an indicator of excellent quality and a special flavor range of the drink.

The aroma of brewed tea will amaze you with its depth and soft enveloping warmth. You will be able to distinguish the notes of dark honey and bitter chocolate. The aftertaste is long, with the noble astringency of citrus jam and freshly picked honey.

Recommendations for brewing:
Rinse the teapot with boiling water
Pour tea: 4-5 teaspoons per 1 liter of water
Pour boiling water 100 ° C and let it stand for 4 minutes

Oolong with worldwide fame. It has a delicate floral fragrance by nature. Suitable for ceremonial brewing.

Te Guan Yin tea collection takes place 4 times a year. Tea harvested in early spring is considered the best, as it has a brighter aroma. The share of spring harvest accounts for about 50% of all raw materials.

The production of light oolong is a very laborious process. When the tea raw materials are collected and have passed the stage of wilting and primary roasting, the tea begins to curl. During the twisting, tea juice is released, which in the future will give the tea leaf a characteristic aroma. After twisting, the tea is dried so that the juice "sticks" to the surface of the leaves. Then they begin to twist and dry again — this can happen many times. The result is a small lump that will slowly unfold during brewing, each time surprising with a new taste and aroma.

Oolong "Te Guan Yin" has a delicate light taste, reminiscent of blooming lilac in aroma. In the infusion, you can distinguish shades of flowers and fruits, a honey aftertaste with a slight "chill".

Recommendations for brewing:
Rinse the teapot with boiling
water and pour tea: 4-5 teaspoons per 1 liter of water
Pour boiling water 100 ° C and let it stand for 4 minutes

The young Shu Pu'er is from Yunnan Province, Lincang County.

Wuliang Shan is a 200-square-foot national nature reserve consisting of high mountain peaks and deep valleys, inhabited by various species of wild animals and rare plants. And of course, tea trees grow on these slopes and produce high-quality crops.

The 2019 harvest is used for the production of this shu puer. Then the leaves undergo traditional processing.
Shu Pu'er is best brewed in a clay kettle made of porous clay. In such dishes, pu-erh reveals its true nature and bright taste.

The beautiful brown leaves with golden flecks have an intense, spicy aroma. The infusion is thick and transparent, red-brown in color. The taste of the finished tea is dense and oily, spicy-woody with a nutty tinge. The aftertaste is tart and sweet with a light creamy nutty note at the end.

Recommendations for brewing:
Rinse the teapot with boiling
water and pour tea: 7 grams per 350ml of water
Pour boiling water 100 ° C and let it stand for 2 minutes
During subsequent brewing, increase the time by 1 minute

The legendary "Milk Oolong" is a godsend for both an experienced tea drinker and an amateur!
The taste of this light tea variety vividly feels the shades of crumbly cookies, condensed milk and toffee, and the aroma is delicate, creamy.

"Milk oolong" can withstand more than four brews when infused for up to two minutes. With each repeated brewing of the still-warm leaves, milky shades disappear from the taste, refreshing herbal notes of the oolong itself begin to appear.

Recommendations for brewing:
Rinse the teapot with boiling
water and pour tea: 4-5 teaspoons per 1 liter of water
Pour boiling water 100 ° C and let it stand for 4 minutes