Schwarzer Tee

Yunnan Yiwu, China | 2018

The definition of red tea (or black tea in the west) is changing in Asia. Traditionally it was supposed to be at least 80 % oxidized, but now the bar is getting lower and lower as long as it is made with red tea recipes. There are more and more new and better kinds of red teas in the market as it is getting more popular in the east. This special kind of tea is my tea master's own invention and design, oxidized only 50 % , sun-dried, never touched by any heat, extra midly rolled and pressed into a 10 kg pillar in 2018 and well storaged until the beginning of this year.  It was made with blended Gushu leaves from two famous Yiwu regions, Mahei (麻黑) und Mannai (曼乃). So far every pillar it turns out every pillar tastes slightly differently depending on the location in the storage and they are all still developing interesting flavours as time goes by. It even developed some Jinhua (金花) here and there just like well aged Hei Cha such as Fu Cha. Due to the extra mild rolling, the first three infusions are mild but then you just can't stop brewing enough afterwards. 

Anhui, China | 2021

The absolute best Qimen you will ever come across. This fine tea mostly made out of buds and young leaves will present you an amazing sensation in your mouth. You won't need to use more than 2g per person to enjoy the absolute quality and you could enjoy many tasteful infusions again and again.

Yunnan Lincang, China | 2022

Dian Hong with extra big yellow buds from Lincang. Try first few infusions with the lower temperature to enjoy this rare treat of lemon cheese cake flavor (at least in my mind!!). 

Hadong, Süd-korea | 2017

This is, again, a very rare batch of black tea from South Korea. As my teamaster is retiring, this will be the last black tea from South Korea I could introduce with confidence. Coming from a micro organic tea farm high up in the mountain, harvested and processed with all human hands. It was originally made in 2017 and carefully reroasted in 2021. A perfect example of how much skillful techniques of roasting can improve an already amazing tea.

Our Final addition to Yangbi 2020 selection. Really fruity wild black tea produced in rich Yangbi terroir. One could even say it is a more affordable version of Laifufu's signature Wild Gushu Hong Cha.

Yunnan Lincang, China | 2020

This is an ancient tree black tea with leaves from 800–1,000 year old trees growing in the mountains of Yunxian at a 2,050–2,300 meter altitude. Yunxian is an area known for its gushu trees (ancient trees not planted by human hands). Usually leaves from such trees are made into sheng puerh, but this is a rare batch of hongcha (literally red tea, but called black tea in the west). This smells amazing with caramelized fruitiness lingering in the nostrils and a fresh feeling on the tongue. It’s almost like a fine dancong in appearance and fragrance but the liquor carries an exquisitely sweet and complex flavor while never becoming bitter. This is a tea to be drunk over the whole day through up to two liters of water. Warm, sweet, clean, refreshing: a perfect brew for fall. Due to their nature, gushu teas are only produced in limited quantities each year and hongcha gushus are even rarer, and so, quantities are limited!

Taichung, Formosa 2021 Steadyseller

Jahrgang : 2019

Herkunft: Yunnan, China

Darjeeling, India 2021

The Sourenee garden specializes in organically grown tea. The tea has a greenish leaf with silvery tips. The height of over 1,600 m gives the tea a comparatively highly aromatic bouquet, flowery-sweet notes and a full-bodied, characterful pleasure. The name Sourenee is made up from word "Sour" for a kind of tree with healing power and "Rani" that can be translated as "the queen of the valley".

Dhankuta, Spring pick; green leaves with fine silver tips; greenish yellow tea water, tangy, flowery.

The garden Guranse is located in the Dhankuta Hills in East Nepal. From this altitude up to 2,400 meter, a fantastic quality is produced. Guranse is a Nepalese word for Rhododendron, the national flower of Nepal and flowery aroma does exist in this tea.

Brownish colorful leaves, middle part of tips. 

Medium-strong, floral aroma, light honey note.

Smaller, slightly twisted Maroon-colored leaves; tannic, spicy, lingering character.

Banaspaty stands for flora, fauna and trees in the local language. Thus the name appropriately reflects the variety of native tree species and the rich wildlife and birdlife found in the tea gardon, which was founded in 1905. It was also the first in Assam to be awarded as 'Elephant Friendly Tea Garden.'

Strong red-brown tea water; small broken leaf.

From the peak produce season (August-September), the tea can get its distinctive character, intensely tart and fruity flavor, which is not possible outside this season.