jardinsecret.com

Certifié biologique européen

Tous nos Thés sont certifiés Bio Européen par ECOCERT, selon la réglementation Bio Européenne très stricte.

En Provenance d'un Terroir Unique

Des thés de qualité sont issus de terroirs uniques et bénéficient des attributs uniques du terroir.

Les meilleurs jardins

Tous les thés Jardin Secret® sont sélectionnés directement par nos soins parmi les meilleurs jardins de thé bio de Chine.

Les meilleures feuilles

La sélection des feuilles est l'élément clé qui détermine la qualité, Jardin Secret® sélectionne uniquement les qualités les plus élevées.

Helpful Little Tea Jassids

The creation of Oriental Beauty Oolong tea can be attributed to the Jacobiasca Formosana, a small insect belonging to the grasshopper family commonly known as the tea jassid. This unique tea would not be possible without the presence of these insects, which are allowed to thrive due to the absence of insecticides in the tea gardens. The tea jassids feed on the phloem juice of the tea buds, stems, and leaves, causing the tea tree to release terpenes that give the tea its distinctive honeyed and fruity flavor. This biting process triggers the tea tree to produce monoterpene idol and hotrienol, resulting in the remarkable taste of Oriental Beauty tea from Taiwan. 

The role of the tea jassids in the creation of Oriental Beauty tea cannot be overstated. It is through their interaction with the tea leaves that this exceptional and rare tea is produced. By preserving the natural habitat of these insects and allowing them to flourish, tea producers are able to cultivate a tea that is truly unique in flavor and character. The Oriental Beauty Oolong tea stands as a testament to the importance of maintaining ecological balance and embracing nature's role in the creation of exquisite teas.

Selecting Your Green Tea

The optimal season for harvesting green tea is spring. During winter, no harvesting takes place in order to protect the tea plant. Therefore, in the spring, the plant is abundant in tea essential oils and antioxidants. Spring Flush green teas are renowned for their exceptional taste and health benefits. When selecting leaves for green tea, it is important to note that the top leaves contain the highest concentration of tea essential oils and antioxidants, as well as being the sweetest. 


Our green tea Yunnan Supreme is harvested during the spring flush, using only the buds and first leaves to ensure the highest quality green tea experience. By selecting the best leaves during the optimal harvesting season, we are able to provide a superior green tea product that is not only delicious but also brimming with health-boosting components. Embracing the natural bounty of the spring harvest, our green tea offers a rich and satisfying flavor profile alongside numerous health 
benefits.

Precious White Pekoes

The White Hair Silver Needle tea is revered for its delicate and unique flavor profile, which can be attributed in large part to the presence of the fine hairs that cover the tea buds and leaves. These hairs, known as pekoe, play a crucial role in both the cultivation and production of this exceptional tea variety.

In terms of cultivation, the pekoe serves as a natural defense mechanism for the tea plant, protecting it from insects and harsh weather conditions. This ensures the health and vitality of the plant, allowing it to produce high-quality leaves that are essential for crafting the finest teas. The abundance of tea hairs is also used as an indicator of quality, with more hairs suggesting a finer and more tender raw material.

Moreover, the tea hairs are responsible for imparting the distinctive fragrance of the White Hair Silver Needle tea. These fine hairs contain tea amino acids, which provide the tea with a sweet and fresh flavor profile that is unmatched by other varieties. The aroma and taste of this tea are truly one-of-a-kind, making it a favorite among tea connoisseurs.

The pekoe of the White Hair Silver Needle tea is a vital component that contributes to its exceptional quality and unique characteristics. From protecting the tea plant to enhancing the fragrance and flavor of the brew, these delicate hairs play a multifaceted role in ensuring that this tea remains a prized and sought-after variety.

JS Silver needles white tea (only white pekoe buds): Yunnan Moonlight Buds. 

A bit of History

Before the Tang Dynasty, there was only one type of tea in the world, which was green tea. According to some historical records, tea leaves were first discovered by Shennong as detoxifying herbs. At that time, tea leaves were more like wild vegetables. People consumed fresh tea leaves raw, boiled them to make tea leaf soup, cooked them as vegetables, or cooked them into gruel, known as"mingzhou" by ancient people.

Unfortunately, the tea leaves were very bitter and had a strong grassy taste. Aside from the unpleasant taste, there were seasonal imitations to harvesting fresh leaves - during winter, there were no fresh leaves to be picked. Later on, people sun-dried, roasted, steamed, or pan-fried the fresh leaves to completely evaporate the moisture until the tea leaves were completely dry. Despite this, the taste of the tea leaves remained bitter and still had a strong grassy taste. However, drying the tea extended its shelf life.

During the Han, Wei, Jin, Southern and Northern Dynasties, there was the appearance of sun-dried green tea cakes. People mixed loose tea with rice paste to make tea cakes, which were then dried by baking or sun exposure. The issue of bitter and grassy taste remained the same. In the Sui and Tang Dynasties, people steamed fresh tea leaves, pressed them into crushed tea, further pressed
them into tea cakes, pierced holes in the cakes, and then dried the whole string of tea cakes. The tea cakes varied in size and shape.

By the Song Dynasty, loose tea had appeared. After steaming the tea leaves, they were not pressed for tea juice but directly dried and sun-dried into tea. This steam-dried loose tea removed the grassy taste and retained the substances inside the tea leaves, but the bitter taste persisted. Therefore, during the Tang Dynasty, people changed the steam-drying method to stir-frying, where tea leaves were killed by high temperatures, kneaded, stir-fried, and dried into tea. The methods used during that period were very similar to the production process used today. Stir-fried green tea had a fragrant and uplifting aroma, significantly reducing the bitterness and grassy taste, which is what we now drink as green tea.