tea wholesaler in Vancouver, BC, Canada, Chinese teas, Sri Landan teas, Dianhong, Earl Grey Special, Keeman, Lapsang Souchong, Pu-er, Toucha

Dianhong (Yunnan FOP)
This black tea from Yunnan is distinguished by fine, golden-tipped leaves and a unique taste that is dry, flowery, delicate, rich, spicy, and highly fragrant all at once. A perfect daytime tea.
Origin: Yunnan

Earl Grey Special New!
Made of premium Sri Lankan black tea, this exotic version of Earl Grey offers a more refreshing taste than its traditional counterpart does. If the famous black tea and bergamot oil make up the soul of this tea, the well blended violet blossoms, chrysanthemum blossoms and orange peel put together its perfect body. Excellent with or without sugar and milk.
Origin: Sri Lanka

Keemun
This tea is an excellent drinking in the afternoon and before bed time. Mixing it with milk would not reduce the aroma. Best brewed with water temperature at 100°C. One of the Best Ten Chinese Teas.
Origin: Keemun, Anhui

Lychee Black
A heavily fermented counterpart of the Lychee Oolong Tea. When brewed, this tea has a reddish brown hue and a light sweet honey-like taste. Try it with sugar and/or cream. Best served after meals.
Origin: Guangdong

Lapsang Souchong
Also known as Wuyi Yunwu. Fully fermented and smoked with cones of pine. This tea has a bright red liquor and strong aroma of smoked pine. Adding milk will be reduced aroma.
Origin: Fujian

Pu-er (Pu-erh)
A beneficial tea with medicinal properties. An excellent digestive tea for everyday use. Also available in compressed tea cakes with 10-year of age.
Origin: Yunnan

Toucha
This paper-wrapped tea is made from high-quality Pu-er, steamed and compressed to mushroom shape of about 2.4 cm in diameter. The history of this tea can be traced back to Ming Dynasty (AD 1368-1644).
Origin: Yunnan

Our Teas
Green Teas	\|	White Teas	\|	Oolong Teas	\|	Black Teas	\|	Flavored Teas	\|	Florals, Fruit & Herbals

Dianhong	Earl Grey Special	Keemun	Lychee Black
Lapsang Souchong	Pu-er	Toucha




	Tip Do not oversoak tea leaves in water. Separate them from water after each infusion. Extended brewing time will yield a more intense taste of the tea, but will reduce the number of infusions.

Black Teas (energy revitalizer)