Includes each of the following:
Golden Monkey
Golden Monkey, also called Jin Hou, is grown in the northern Fujian province of China. This tea is harvested in the spring time by carefully plucking the new leaves and buds. Its name is drawn from the tippy golden leaf and the bright golden color of its liquid. Fun fact about this tea: It is the black tea counterpart of the Silver Needle white tea. What we love about this tea is its silky, caramel flavor, rich aromas, and low astringency.
Tung Ting
Mr. Chang has gifted us this Tung Ting from the mountain range of the same name. Fun trivia, “Tung Ting” means “frozen summit,” or “ice peak.” This tea is oxidized for 18 hours to give it a dark color and a warm, smooth flavor. The first steeping of this tea is sweet and fruity; subsequent steepings are nutty and rich. Enjoy this tea thoroughly; it has many flavor paths to take you on.
Gyokuro
This Japanese rarity finds it origin in a garden, near the Hiki River, in the district of Wakayama. This tea’s flavor resembles seaweed, with a sweet and full-bodied aftertaste. It contains a large concentration of catechins, which happen to be antibacterial.
Silver Needle
This Bai Hao Yin Zhen is a first flush tea that comes from the Fujian province in China. The high elevation where this tea is grown (about 3000 feet above sea level) contributes to its pure and soft flavor. Silver Needle is a lightly oxidized tea bud, produced in a very long and gradual withering process. The infusion is a light honey color, and its taste is smooth and sweet. This tea will leave you feeling clean, refreshed and hydrated.
