Pure Teas & Blends

GREEN SNAIL

Green Snail is a popular green tea produced in several southern provinces in China. It was once called “Scary Fragrance” by local tea farmers, until the end of the 17th century. Kangxi Emperor of Qing Dynasty came across it and renamed it as “Green Snail” when he was inspecting the livelihood in the south. It was so much loved by the emperor that provincial governors had been sending the tea to the Forbidden Palace since then. It has a nutty flavour with a sweet after taste.

It has a nutty flavour with a sweet after taste.

GOLDEN THREAD

Golden Thread is a red tea from Yunnan province, China. It is one of the most popular red teas in Southwest Asia. The tender golden tips and threads add a great scent to its unique nectarous flavour of the deep dark leaves. Golden Thread is a red tea from Yunnan province, China. It is one of the most popular red teas in Southwest Asia. The tender golden tips and threads add a great scent to its unique nectarous flavour of the deep dark leaves.

It has a warm sweet taste with a floral aroma.

TOASTED BUCKWHEAT

Toasted Buckwheat we use for the tea grows in the himalayan region of Yunnan at an altitude of 2700 to 3200 meters. You will be surprised by how a commonly seen grain can be infused to become a brilliantly tasty drink. Toasted Buckwheat we use for the tea grows in the himalayan region of Yunnan at an altitude of 2700 to 3200 meters. You will be surprised by how a commonly seen grain can be infused to become a brilliantly tasty drink.

It has a rich smoky “biscuity” taste.

HIMALAYAN GINSENG FLOWER

Ginseng Flower is the flower of Panax Pseudoginseng, also called Notoginseng or Nepal Ginseng. Wenshan area in Yunnan Province of China is blessed with the most suitable climate for growing it. It has a relatively long life cycle compared to other herbs. Flowers can only be hand picked for tea or medicine after 3-4 years of growing. Himalayan Ginseng Flower is the flower of Panax Pseudoginseng, also called Notoginseng or Nepal Ginseng. Wenshan area in Yunnan Province of China is blessed with the most suitable climate for growing it. It has a relatively long life cycle compared to other herbs. Flowers can only be hand picked for tea or medicine after 3-4 years of growing.

It has a pleasant refreshing bittersweet taste.

PU ERH 2012

Pu Erh is named after the place where this unique tea began to be produced 1000 years ago. The tea was traded on the Tea and Horse Route from Yunnan province to India, Tibet and central China. It changes its taste and texture during years of the natural process of fermentation. Pu Erh is named after the place where this unique tea began to be produced 1000 years ago. The tea was traded on the Tea and Horse Route from Yunnan province to India, Tibet and central China. It changes its taste and texture during years of the natural process of fermentation.

Raw Pu Erh makes light golden tea and has a mellow, nutty taste with a hint of sweetness, while old Pu Erh makes dark red tea and tastes more rounded, smooth with a wooden note.

Brewing

Most of our teas can be enjoyed without a teabag. The leaves rise and fall, dancing with the flow, and simply sink to the bottom of your cup while the water cools down. Blends with lighter herbs can be brewed in a teabag/filter. Our teas can last 2 to 5 brews. Just keep adding hot water into your cup! You are encouraged to ask for a refill and take away your tea.

Tea tempers the spirit, harmonises the mind, dispels lassitude and relieves fatigue, awakens the thought and prevents drowsiness.

Lu Yu, The Classic Art of Tea