This one has been pressed into thin 7-gram wafers

This rare koji-fermented tea comes from the island of Tanegashima in southern Japan and is produced in the Heicha style—Japan’s own interpretation of post-fermented teas

charming you with a long-lasting and heavy aftertaste that can be felt sinking down the throat and reemerging as sweetness after a while

it serves as a backdrop that highlights the colour of the leaves and the soup

honey jin jun mei oolong_tieguanyin This one has been pressedThese beautifully golden leaves produce a classically malty black tea, but knowing Jin Jun Mei, one can expect anything but the mundane: this one has been characterized by the producer as a honey flavor, and, true to character, the brew leaves a long lasting sweetness on the tongue. It is the aromatics, though, that make it something else, with the tantalizing bitterness of cacao enlivened by an aroma of paprika, and even a hint of piquancy in the