This bundle includes size 25g bags of single-origin tea for 150g total (30 sessions).
Six kinds of tea & Six passionate growers- these are the iconic classics that represent what we and our partner growers stand for: true sustainability, transparency, and the taste and aroma that come from the impeccable terroir and craft of the best growers in China.
This tasting kit combines teas from six of our partners, spanning growing regions across China and representing six different styles of tea including one green tea, one Wuyi oolong tea, one Anxi oolong tea, one black tea from Wudongshan, one white tea. and one sheng pu'er. Each tea is sourced directly from the people who grow and finish the teas themselves, for a representative and unblended taste of each family and craftperson's terroir and unique point of view.
Thank you for supporting Verdant Tea's project to connect tea lovers with the real people behind the teas we all love!
This tea is the He Family's answer to the challenge that oolong is only for southern China. Despite Laoshan Village only having fifty years of tea cultivation and oolong being the most technically demanding kind of tea in the world to produce, Mr. He comes through brilliantly. The careful kneading and rolling brings out a beautiful, pure expression of the minerality of the soil and the water. This tea is processed without a roast for a true green flavor of Laoshan.
Li Xiangxi's family grows this tea within the Wuyishan Ecological Preserve, hand picking every leaf and delicately roasting this tea in bamboo baskets over charcoal embers to bring out the natural minerality of the region. Li Xiangxi's eldest brother oversees the family's oolong teas, and believes strongly in standing against the modern trend to over-roast and cover the natural flavor of the tea. This makes the family's Big Red Robe unique among its peers. While Big Red Robe is named after five original bushes that still stand today in Wuyishan, modern Big Red Robe is made from Qidan varietal, which is known for its tremendous balance, and deep warmth. It is truly the archetypal tea of the region, and the place to start your exploration of Wuyi Oolongs as a grounding point of reference. The Li Family’s Big Red Robe consistently wins gold medals at Wuyi tea competitions.
Master Zhang excels at finishing his traditional Tieguanyin. He works to bring out the florals and strengthen them, allowing the green quality of the tea to shine through while providing a sweet and nuanced counterbalance through delicate roasting. This is the tea that Master Zhang grew up with and his greatest passion. The mist shaded mountain air and sweet spring water make this true Tieguanyin varietal tea even more nuanced.
Huang Ruiguang's family Mi Lan Dancong is picked only once a year from single trees that are not pruned back to encourage deeper roots & more robust flavor, year after year. His mountain plot and decades of work in improving agriculture techniques for the region have earned Huang Ruiguang's Mi Lan awards such as the recent 2015 Gold Medal at the Sixth Guangdong Tea Expo. This Mi Lan is allowed to naturally oxidize for over 24 hours before being carefully spread, baked and tumbled. The oxidation creates a deep rich black tea flavor, but Mi Lan varietal’s natural juicy floral honey flavor still comes through strong.
Qianjiazhai is home to some of the oldest tea trees in the world. We are extremely lucky to be able to offer a single-tree harvest from the oldest tree on the Li Family’s high elevation plot, estimated to 1300 years based on its trunk diameter. Located at 24°16'13.6"N and 101°12'19.6"E, this single tree needs to be carefully climbed to sustainably harvest about ten kilograms of leaf per year. Growing out of a rocky mountainside, and surrounded by a biodiverse wild growth of evergreens, tulsi plants and flowers, this tree benefits from cool misty air, and mineral-rich soil. The deep roots and thousand plus years of fighting for survival give this tea an incredible complexity full of yun cooling sensation and aloeswood incense undertones.
This silver bud heavy picking highlights the texture and minerality of white tea, the crispness and subtle spice that only bud material can bring, while bolstering that textural edge with notes of sweet sesame, foresty juniper, and lingering tangerine peel. As the tea steeps out, note the hint of sea salt- a nod to the minerality and deep roots of the Wu family’s da bai tea bushes.
When it comes to white tea cakes, Mr. Wu’s approach is critical to creating teas that will age and get better and better over time. The key is his high airflow low heat technique. Without applying high heat to stop oxidative and enzymatic reactions by fixing the tea, Mr Wu leaves the tea open to slow steady change and growth.