Sort by:
10 products
10 products
Taste
Orchid aroma with almond and peach notes. Strong returning sweetness, fragrant finish.
Origin
Taiwan, Camphor Tree Lake, Alishan at 1600m elevation. Spring and winter harvest seasons.
Process
Lightly oxidised.
Selection
Qingxin cultivar from high-altitude stone table gardens.
Taste
Orchid aroma with almond and peach notes. Strong returning sweetness, fragrant finish.
Origin
Taiwan, Camphor Tree Lake, Alishan at 1600m elevation. Spring and winter harvest seasons.
Process
Lightly oxidised.
Selection
Qingxin cultivar from high-altitude stone table gardens.
Taste
Creamy, buttery texture with orchid and magnolia florals. Notes of nectarine and apricot sweetness, light caramel. Low astringency; clean, sweet, lingering finish.
Origin
Taiwan — Alishan Mountain region at high elevation (~1,200-1,500 m). Spring harvests emphasized for floral and milk-like qualities.
Process
Lightly oxidised (≈10-20-15 %) Oolong. Leaves ball rolled. No added flavouring; the “milk” character is natural to the Jin Xuan cultivar.
Selection
Jin Xuan (TRES #12) cultivar. Hand-picked. Minimal chemical inputs; high-altitude microclimates with mist & cool nights help develop flavour.
Taste
Creamy, buttery texture with orchid and magnolia florals. Notes of nectarine and apricot sweetness, light caramel. Low astringency; clean, sweet, lingering finish.
Origin
Taiwan — Alishan Mountain region at high elevation (~1,200-1,500 m). Spring harvests emphasized for floral and milk-like qualities.
Process
Lightly oxidised (≈10-20-15 %) Oolong. Leaves ball rolled. No added flavouring; the “milk” character is natural to the Jin Xuan cultivar.
Selection
Jin Xuan (TRES #12) cultivar. Hand-picked. Minimal chemical inputs; high-altitude microclimates with mist & cool nights help develop flavour.
Taste
Rich fruit sweetness (stone fruit & red berries), honey warmth, toasted caramel, subtle cedar / roasted nut undertones. Gentle tannins with clean, fragrant finish.
Origin
Taiwan — Taitung County, lower- to mid-altitude (≈ 300-800m).
Process
Heavily oxidised (between typical oolong and black tea levels), Strong roast. "Bug-Bitten" fermentation for increased sweetness.
Selection
Cultivars such as Jin Xuan / Qingxin / Ruan Zhi. Spring / Summer harvest.
Taste
Rich fruit sweetness (stone fruit & red berries), honey warmth, toasted caramel, subtle cedar / roasted nut undertones. Gentle tannins with clean, fragrant finish.
Origin
Taiwan — Taitung County, lower- to mid-altitude (≈ 300-800m).
Process
Heavily oxidised (between typical oolong and black tea levels), Strong roast. "Bug-Bitten" fermentation for increased sweetness.
Selection
Cultivars such as Jin Xuan / Qingxin / Ruan Zhi. Spring / Summer harvest.
Taste
Cool mint and eucalyptus brightness up front. Followed by caramel, malt, red fruit (cherry/plum), warm cinnamon spice. Subtle menthol-like freshness lingering into a smooth, sweet finish.
Origin
Taiwan, Yuchi (Sun Moon Lake area), Nantou County. Elevation ~ 400 m. Summer/Autumn harvest season.
Process
Fully oxidized (black tea style, 100 % oxidation). Light roast finish. Hand-picked.
Selection
Cultivar: TTES No. 18, also known as Ruby 18 / Hong Yu / Red Jade. Grown in farms around Sun Moon Lake, processed with attention to roast / oxidation control to preserve its minty / floral & sweet notes.
Taste
Cool mint and eucalyptus brightness up front. Followed by caramel, malt, red fruit (cherry/plum), warm cinnamon spice. Subtle menthol-like freshness lingering into a smooth, sweet finish.
Origin
Taiwan, Yuchi (Sun Moon Lake area), Nantou County. Elevation ~ 400 m. Summer/Autumn harvest season.
Process
Fully oxidized (black tea style, 100 % oxidation). Light roast finish. Hand-picked.
Selection
Cultivar: TTES No. 18, also known as Ruby 18 / Hong Yu / Red Jade. Grown in farms around Sun Moon Lake, processed with attention to roast / oxidation control to preserve its minty / floral & sweet notes.
