with wafts of sweet wood and dried fruits undulating around the nostrils after being woken up with the first splash of hot water

The less known cultivar Ying Xiang (Tai Cha #20) is finding its way more and more into the market for its characteristic taste

a strong and full-bodied fragrance fills the room and accompanies the entire drinking experience from start to finish

A Japanese oolong that could almost be mistaken for a Taiwanese one

This remarkable oolong comes from a long-standing organic farm that’s been pesticide-free since the early 1980s

jiang hua xiang green_japan with wafts of sweet woodBorn from the Jiang Hua Xiang cultivar itself, this Dancong wears its lineage unabashedly on the leaf. Even dry, it releases a delicate interplay of zest and spicean aromatic nudge suggesting fresh orange peel and young ginger root long before the kettle stirs it awake. The liquor glides in with a creamy softness, layering gentle citrus over a warm, ginger tinged brightness that expands across the palate without ever turning sharp. A faintly floral