Tea, Page 13
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Hong Shui ("Red Water") is a subcategory of oolong teas.
Hong Shui ("Red Water") is a subcategory of oolong teas.
This cultivar was introduced in 1981 and classified as Tai Cha #13 (T-13).
This Taiwanese Jasmine Oolong (Si Ji Chun Mo Li Wu Long Cha) is a delicately scented.
This Taiwanese Jasmine Oolong (Si Ji Chun Mo Li Wu Long Cha) is a delicately scented.
This Ginseng Oolong is based on high-quality leaves grown in the Bamboo Mountains.
This Ginseng Oolong is based on high-quality leaves grown in the Bamboo Mountains.
Deeply smoky black tea, shaped by a distinctive smoking process.
Deeply smoky black tea, shaped by a distinctive smoking process. / 50g.
This handsome oolong offers a creamy, floral fragrance and taste.
This handsome oolong offers a creamy, floral fragrance and taste.
Milk Oolong is a unique oolong crafted from the Jin Xuan cultivar.
Milk Oolong is a unique oolong crafted from the Jin Xuan cultivar.
One of the finest Taiwanese oolongs, distinguished from others by several key qualities.
One of the finest Taiwanese oolongs, distinguished from others by several key qualities.
Qi Yun Bai Cha is a high-quality white tea made from hand-picked early spring leaves.
Qi Yun Bai Cha is a high-quality white tea made from hand-picked early spring leaves.
This is a truly distinctive tea—more unique than its name may suggest.
This is a truly distinctive tea—more unique than its name may suggest.
This heavily oxidized peach oolong delivers a delicate yet intensely sweet flavor.
This heavily oxidized peach oolong delivers a delicate yet intensely sweet flavor.
An unconventional white tea based on the Taiwanese cultivar Hong Yu T-18.
An unconventional white tea based on the Taiwanese cultivar Hong Yu T-18.
Yuchi Wild Shan Cha is a rare wild tea made from Camellia formosensis.
