2012: Nok Cha
“Green tea” – the grandfather of Japanese teas, grown on the misty slopes of the Jirishan mountain range on the southernmost Korean coast. They are picked exclusively by hand during a thirty-day period in April and May....
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2011: Formosa Bai Hao
“White Hair” A Taiwanese original. The highest grade of semi-oxidized tea of the Fujian type from northern Taiwan, characterized by a higher degree of oxidation and great abundance of white tips. A deep amber cup which gives a semi-sweet and slightly earthy flavor. Many infusions can be prepared Gong Fu style....
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2010: Formosa Alishan Oolong
A Taiwanese original. A high mountain variety of Tung Ting oolong brought back by the Dobrá Tea Devotees directly from the tea gardens and manufacturers of Alishan, Taiwan’s highest mountain range....
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2009: Yamacha Hamatsu
This high mountain grown Sencha tea is cultivated in the Hamamatzou region in the province of Shizuoka. Dark green flat leaves of uniform size, a striking grassy aroma, and an unmistakeable taste. Distinguished by its remarkable stimulating effect....
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2008: Formosa Tung Ting
“Frozen Summit” A Taiwanese original. A renowned very slightly oxidized tea that is kneaded by foot when wet using a special method into small irregularly-shaped ovals. Brought back by the Dobrá Tea Devotees from the mythical Tung Ting Mountains. Many infusions can be prepared Gong Fu...
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