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.
Matcha remains a global favorite thanks to its combination of antioxidants, L-theanine, and low caffeine.
If you’re curious to experience a truly refined matcha moment, we invite you to visit us at Chaidim Tea House. Chai Dim Tea House
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