Most trusted farmlands. Top quality control. Best Craftsmanship.
Historically local farmlands have the best practice for tea production. Our team here in China has been producing some of the best Chinese teas since 1900. We work closely to ensure the teas are the finest and most authentic in the regions.
Maintaining a very high quality control
Tea is best produced under optimal production environment. The factories are under very strict monitoring which includes advanced temperature management system and food-safety tests.
Complexity via simplicity.
Plucking the tea leaves at the right moment and seasons are the most important step.
To reduce moisture content and makes the leaves soft, so as to assist in the rolling and drying process.
Responsible for many new flavor compounds, and at the same time improve its appearance.
To halt the oxidative browning of tea leaves by denaturing some enzymes.
Steaming takes a shorter time to kill the enzymes to halt oxidation so the leaves appeared to be greener.
It twists and breaks the leaves to release the natural juices. This action activates enzymes that help to initiate oxidation, also gives the leaves a curly appearance.
Enzymatic reactions take place during oxidization of polyphenols. Forming the tea’s aroma, color and flavor. The longer the process, the darker will be the color of the tea.
Further support to form its special color, smell, taste, and shape by removing any excess water that is leftover from the withering and other tea-producing techniques.