| |
-superior-black-tea-30g.jpg "Formosa Winter Special Nantou SHAN LIN XI HONG Imperial Oolong 50g")
Code: 210 | |
Exclusive top grade of Taiwanese black tea, from the Yuchi area. An infusion of a delicious, full and complete, body and rich, honey sweet, sort of darker taste with hints of cocoa. | -superior-black-tea-50g.jpg "Formosa Winter Special Nantou SHAN LIN XI HONG Imperial Oolong 50g")
Code: 214 | |
An excellent, first-class Taiwanese high-mountain black tea with an exceptional flavor from the Lin Xi (Shan Lin Xi) mountain range. | 
Code: 217 | |
Superior quality black tea from the Shan Lin Xi mounatin range. | -superior-oolong-50g.jpg "Formosa Winter Special Nantou SHAN LIN XI HONG Imperial Oolong 50g")
Code: 218 | |
Excellent grade of Taiwan half-fermented tea, top quality leaf with a sweet spicy flavour. |
Code: 220 | |
The spring crop of high quality with higher GABA. | 
Code: 221 | |
The top quality spring crop of Taiwan high-mountain Oolong. Special so called "winter" crop from the Shan Lin Xi mountains. |
Code: 223 | |
Basic grade of a more fermented Taiwan half-green tea, an infusion of a brisk and pleasant taste. | 
Code: 224 | |
The top quality spring Taiwan oolong made from the Chin Xin, awarded with the mark of high superior quality - “Five plum blossoms”. |
Code: 225 | |
Kvalitní třída tchajwanského více fermentovaného polozeleného čaje, nálev charakteristické chuti. | -superior-black-tea-30g.jpg "Formosa Winter Special Nantou SHAN LIN XI HONG Imperial Oolong 50g")
Code: 209 | |
High quality taiwanese first grade black tea grown from cultivar historically hailing from the Wuiy moutain in Fujian province. |
Code: 207 | |
High grade of spring crop Taiwan Oolong from Ali Shan mounatins, produce from Chin xin cultivar. Delicious, quite full body, yet fresh, light green taste with gently flowery tones, great aftertaste. | 
Code: 202 | |
A premium grade of Taiwanese green tea from the first spring harvest. Full-bodied infusion for a green tea, herbaceous flavour with spicy notes without a pronounced tendency to astringency. |
| |
