• 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.

Pekoe Tea

Pekoe tea from Lingyun County, originally called raw white tea as it is fully covered with pekoe on back, mainly grows in Old Cengwang Mountain and Qinglong Mountain shrouded by mist all year long. The advantaged natural environment makes it a rising star among all famous Chinese teas, featured in jade green color, numerous pekoe, mellow fragrance, strong taste and endurance. It was listed into the first batch of national high-quality tea varieties in 1984.

Violet Tea

Violet, featured in strong fragrance, slight bitterness and a little bit mystery and dignity, leaves a faint fragrance after eating, and magically changes colors in brewing, from light purple to light brown, and from light blue to pink after dropping lemon juice.

Artemisia

Artemisia, also called selengensis, can be used as a vegetable by cold cooking or stir-frying, and also as tea leaves after baking. Artemisia is rich in various micro elements, also called “body cleaning agent”, and have effects of lowering blood pressure and blood fat in a long term, clearing away in-body waste and enhance immunity. It also has the reputation of “guardian angel for human body” and can nourish stomach and spleen, dispel effects of alcohol and protect liver and many other human organs.

Chickweed Tea

Different from teas that we have at ordinary times, made with leaves picked from tea trees and being a quite safe traditional drink, chickweed tea is made with a stellaria herb of caryophyllaceae family, called “chickweed”. It is named myosoton aquaticum in Compendium of Materia Medica, also called endarachne binghamiae, malachium aquaticum, water chickweed, etc. in local places.

Motherwort Tea

Motherwort tastes spicy sweet and bitter, with no toxin, and can remove blood stasis, regulate menstruation and disinhibit water. It is a famous gynecological medicine, and that’s why it’s called “motherwort”.

Stevia Tea

Stevia tea is brewed with 2-4 dry stevia leaves in a cup, and tastes sweet, somehow like green grass. Stevia, also called stevia rebaudian, of composite family, is a plant that can be cultivated in garden, and originates in South America. It is over 200 years ago that stevioside was firstly used in Paraguay, Uruguay, Argentina and some places in Brazil.

Marjoram Tea

Marjoram tea is brewed with plant marjoram, belonging to lamiaceae origanum family, also called origanum majorana and mrjorm. Marjoram originates in the Mediterranean coast, North America and other places, and mainly grow in France, Germany, Italy, Spain and other mild regions in Europe. Scented tea brewed with flowers and leaves of marjoram has medical effects on calming down and promoting digestion.

Roselle Tea

Roselle tea is brewed with roselle, belonging to scented tea. Roselle, also called hibiscus, has medical effects on maintaining beauty, losing weight and lowering pressure, especially suitable for females, and contains various nutrients including acid, Vitamin C, edertriglycoside and citric acid, beneficial to balance blood fat, promote calcium absorption, promote digestion, detoxify and induce urine, eliminate taedium vitae and relieve effects of alcohol.