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享受所有Jardin Secret Premium有机茶的20%折扣

免费送货前往香港,澳门和台湾。

最低订单的免费送货前往中国大陆:HKD 600。

免费送货至亚洲的其余订单:HKD 1200(约154美元)。

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Jardin Secret 的保证

欧洲有机认证

我们的所有茶叶均按照非常严格的欧洲有机法规通过了 ECOCERT 的欧洲有机认证。

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单一酒庄的风土

优质茶叶源自独特的风土,并受益于风土的独特属性。

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最好的花园

所有 Jardin Secret® 茶均由我们从中国最好的有机茶园中直接挑选。

最好的叶子

叶子的选择是决定品质的关键因素,Jardin Secret® 只选择最高等级的叶子。

我们的秘密

我有一个秘密要与你分享。在 Jardin Secret®,我们非常自豪地提供优质的有机中国茶和草本茶,这些茶和茶真的非常出色。我们的散叶茶叶都是从最好的花园精心挑选的,确保只精心挑选最优质的茶叶。

我们与众不同之处在于我们对质量和真实性的承诺。我们所有的茶和草药茶都通过了 Ecocert 的欧盟有机认证,让我们的客户确信他们享受的是来自最纯正的产品。

但 Jardin Secret 真正的秘密在于我们致力于寻找最佳的风土和茶叶,在最佳季节手工采摘,以创造真正独特的茶体验。我们的茶专家亲自穿越中国的茶山,寻找最优质的茶叶,确保只有最优质的茶叶才能送到我们的客户手中。

感谢您选择Jardin Secret,在这里,每一杯茶不仅仅是一种饮料,更是一种值得品味的情感。

Did you know?

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.

Green tea Selection

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.

秘密组合

11 种优质有机茶精选

这个时尚的礼品盒将让您发现各种独特的有机茶风味。

在此礼盒中,您会发现来自 Jardin Secret 的精选茶,其中包括11 种优质有机茶

- 8 个可生物降解金字塔茶包

- 10 袋散装茶

- 1 块生普洱茶饼

- 10 颗熟普洱茶金球

茶叶总重量: 336克