• Dark Tea

    Dark tea is called so because of its black appearance, being one of the six major teas. The post-fermented tea is mainly produced in Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other provinces. Traditional dark tea is made with highly-matured raw dark green tea which is a major raw material for compressed teas.

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    Fireweed tea

    Fireweed tea isn’t just dried but fermented. After fresh plants are foraged, leaves are allowed to cure in a glass jar. The fermentation process allows a deeper, fruity flavor to develop.

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    Pu Erh Tea

    Pu Erh tea originates from Xishuangbanna, Lincang, Pu Erh tea and other areas in Yunnan Province, where there grow many tall arbors, 16m high, and there are microtrichia on epicormic branches and white pubescence on apical buds.

Manzanilla Tea

Manzanilla is the Spanish word for chamomile, so manzanilla tea is also called Chamomile tea, which is an herbal tea famous for its medicinal benefits, such as relieving anxiety,improving sleep,calming stomach upset,reducing muscle spasms or flatulence,but not all benefits are supported by scientific studies.

Essiac Tea

Essiac tea made from four ingredients: sheep sorrel,Indian rhubarb root,slippery elm,and burdock root is an herbal drink, which is widely reported to provide numerous healing benefits including cancer teatment, but it is not supported by published scientific studies.

Rooibos Tea

Rooibos tea originates from South Africa and is made with mesquite and needle-shaped acid-resistant plant. It has medical effects on improving insomnia, relieving skin discomfort and preventing diabetes.

Chamomile Tea

Chamomile tea is brewed with chamomile as raw material, smells a faint fragrance and has many healthcare effects. Chamomile contains a lot of methylmetatyrosine, methacrylic acid and azulene, and has medical effects on relieving pain, resisting allergy, resisting melancholia, resisting rheumatism, resisting bacteria, calming down and nourishing spleen and stomach.

Matcha

Matcha, also called Maccha in Japan, originated from Wei-Jin Period in China, and is made with tender tea leaves picked in spring, which are steamed to remove water and made into cake tea (namely mass tea) for storage. Cake tea is placed on fire for drying before drinking, and then grounded into powder, poured into a tea bowl and brewed with boiling water. Tea infusion shall be fully stirred with tea whisk to produce foam to drink.

Cilantro Tea

Cilantro, also called coriander, caraway and parsley, is annual or biennial herb of dicotyledoneae, umbellales, apiaceae and coriandrum, being an extensively familiar seasoning vegetable. It features in celery shape, small and tender leaf, thin stem and strong fragrance, being a condiment for soup cooking, which is mostly used in cold vegetable dish in sauce and soup and noodle dishes for seasoning. Besides, it can also be used for tea brewing, namely cilantro tea.

Ephedra Tea

Ephedra tea is a drink used to induce sweat, dispel exogenous evils and quench coughing.Raw materials include 1g ephedra, 3g almond, 3g cassia twig, 3g liquorice and 3g green tea.

Dark Tea

Dark tea is called so because of its black appearance, being one of the six major teas. The post-fermented tea is mainly produced in Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other provinces. Traditional dark tea is made with highly-matured raw dark green tea which is a major raw material for compressed teas.