The right time depends on both age and type of tea. Children’s tolerance to caffeine and their ability to process certain compounds change as they grow.
The Mid-Autumn Festival has been celebrated for more than 1,000 years, rooted in the worship of the moon and gratitude for nature’s bounty. One of the most famous legends tells the story of Chang’e (嫦娥), the moon goddess who ascended to the heavens after drinking an elixir of immortality, leaving her husband Hou Yi (后羿) behind on earth.
Bi Luo Chun’s rarity and value lie in its meticulous cultivation and artisanal processing. The leaves are hand-plucked during late March to early April, selecting only the tender bud and the first one or two leaves.
Tea fermentation is not only about flavor and health; it also represents ancestral wisdom that respects natural processes. By reducing dependence on chemicals and heavy industrial processing, traditional fermentation keeps tea production closer to nature and more environmentally friendly.
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Harvested from wild tea trees that have grown for centuries on the high-altitude slopes of Gao Jia Shan (高家山) and Yun Tai Shan (云台山) in Henan province (河南省), this 2009 vintage has been aged for over 15 years. Its deep orange-red liquor is rich and full-bodied, with a mineral sweetness, soft malted notes, and a grounding earthiness.
Oolong Tea is a semi-oxidized tea that bridges the gap between green and black teas. Known as “semi-fermented tea,” Oolong undergoes partial oxidation — an intricate traditional process perfected over centuries in China and Taiwan.
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