Grown since the 16th century in Hunan province, yellow tea is one of the rarest teas in China and is almost exclusively reserved for Chinese connoisseurs. Only a tiny quantity is exported. The first buds of the year are very briefly oxidised, creating exceptional teas with fruity aromas.

The leaves are worked at length to encourage oxidation, developing a taste both rich and intense.

A half-way stage between green and black tea. The leaves undergo a brief oxidation.Blue teas envelop the palate with gentle and velvety notes.

Immediately after harvest, the young leaves are gradually dried. They keep their natural form, large and slender, while the taste of white tea is subtle and refined.

A collection of rosy white teas where in the cup each note harmonises with pink reflections.

Matured teas were developed in the early Tang dynasty (618-907 CE) in the Yunnan province. They differ from black tea in their specific preparation, requiring successive stages of a very long fermentation process in cellars specially designed for this aging.

The leaves are worked at length to encourage oxidation, developing a taste both rich and intense.

A half-way stage between green and black tea. The leaves undergo a brief oxidation.Blue teas envelop the palate with gentle and velvety notes.

Immediately after harvest, the young leaves are gradually dried. They keep their natural form, large and slender, while the taste of white tea is subtle and refined.

The leaves are worked at length to encourage oxidation, developing a taste both rich and intense.

Green tea is unoxydised tea. It results from a special preparation designed to prevent the natural oxydation process.