Sichuan, China | 2013 New Arrival
Only recently arrived, our 2013 Tibetan brick tea packed in bamboo. This guy is ten years old and so rich and chocolatey delicious. Historically the brick tea shipped to Tibet is grown in Sichuan and usually was made with lower quality leaves but in the last decade or so some producers have experimenting with using more top quality leaves. This batch is one of those that is made from high quality leaves and, oof, it’s good. I mean, quite wonderful really. An excellent alertness comes with drinking this tea too. Uplifting and energizing.
Hunan, China | 2013
This is a kind of Heicha that used to be specially made for the emporor and the royal family of the Qing Dynasty. Tian '天' literally means heaven which means the emporor in the society run by kingship. As one of the renowned Anhua Heichas, Tian Jian was made with first grade Da Ye Cultivar from Xuefeng Mountain and went through a special final process, getting roasted with pine wood. Reminding of a well made Zheng Shan Xiao Zhong, this special Heicha offers a deep and rich taste and flavor.
Anhui, China | 2015
One rare kind of Heicha from Anhui, where is famous for nationally and internationally recognized teas such as Liu An Gua Pian (六安瓜片) , Qimen Hongcha 祁門紅茶, and Huangsshan 黃山毛峰. Made with small leaves, unlike other Heichas, it provides very comforting warmth after drinking. Slightly bitter but with its clean after taste, it will amaze you not only its signature smoky flavor but also with combination of green tea flavor and Heicha mouthfeel. It comes in too sizes: the first grade in a 500g basket and the premium grade in a 250g basket and of course you can order smaller amount so that you can try out.
Sichuan, China | 1960s
Have you ever tried Heicha from 1960s? This should be one of the oldest teas for many Heicha lovers, we believe. Jin Jian is originally one of the lower quality Heicha from Sichuan (the other is the Kang Brick), but after 50 years of aging in an amazing status, this tea became a real treasure. Its liquor is rich with medicinal note perfectly balanced with sweet flavour coming from good ole aged stems, also some of some tar, grain, malt, etc.. If you want a stronger version of this tea, as the Tibetans used to drink, you could boil it in your tea kettle for hours and maybe even try your version of Butter Tea. A definite rarity one could enjoy more of its essence in the middle of winter!!
Guangxi, China | 2003
This farmer style vintage Liu Bao is a real gem one should not miss to try. Unlike factory produced, more reasonable younger version of this tea, it did not go through a wet-fermentaion process, which means spraying water to speed up the fermentation, therefore it offers amazingly clean and pleasant tastes. Its rich earthy flavour will remind you of a sack of potatoes or a traditional German potato cellar (if you're a German, especially) and its dark and thick but super round texture might make you feel like you're drinking a vegetable soup. A perfect company for the long and cold winter time that will certainly nourish and comfort you. It is already an amazing after 18 years of aging and should get only better and better down the road.
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