Pan Long Yin Hao (Curled Dragon Silver Tips) is one of the many fine green teas from the Zhejiang Province of China. "Pan Long", meaning "coiled dragon", is used to describe the medium size leaves that are hand-rolled into coiled, round shapes. "Yin Hao" refers to silver furry tips blended with the dark green leaves.
"Young shoots strewn with buds rolled into small pearls" or, fancier, "Bamboo Dragon from De Jian", is a relatively uncommon organic green tea from eastern Guizhou, cultivated at the height of 1200m. There is almost no information about it on the Internet, so one can imagine their own legend of a Bamboo Dragon who, when defeated, cried with pearls of this beautiful tea (and does so until now). One interesting observation here is that De Jian Long Zhu is made of Fuding Da Bai ("big white") cultivar, traditionally used for white teas, which produces soft, downy buds and influences the resulting taste in an unexpected way.
"Iron Buddha", also known as "Tie Guan Yin", "Iron Goddess Oolong", "Tea of the Iron Bodhisattva" or simply "TGY", is probably the world's most renowned oolong, known from the early 1700s. According to legend, Emperor Qian Long (1711–1799) was impressed with the tea’s “weight of iron and appearance of Guan Yin”, hence the name, Iron Guan Yin. While it is often translated as "Iron Goddess of Mercy", probably due to the feminine depiction of Guan Yin in Chinese folk art, Guan Yin or Gua Shi Yin is the Chinese word for Avalokitasvara Bodhisattva, who in enlightened form is genderless.
Yellow tea is an increasingly rare and expensive variety of tea. The process for making yellow tea is similar to that of green but with an added step of encasing and steaming the tea. This allows the tea to oxidize at a slow rate for a brief period before the tea is heated fully to denature the oxidizing enzymes, producing a far more mellow taste than is found in most green teas; this also gives the leaves a slightly yellow coloring during the drying process. Yellow tea is often placed in the same category with green tea due to its light oxidation. One of the primary aims of making yellow tea is to remove the characteristic grassy smell of green tea.
Originating from one of the main four tea growing regions of China, the southern province of Guangdong is renowned for its mountain terrain, mineral-rich rocky soil composition, hot climatic conditions and most importantly the unique 600-year-old cultivars. All of these factors contribute to this tea’s naturally honey like sweetness and velvety smooth floral notes of orchid.