Products

A white tea from the first flush of naturally grown tea over 2,000m, from trees several hundred years old. A substantial floral aroma with real depth. Excellent cold-brewed.

A flower tea gathered from tea trees several hundred years old, grown without agrochemicals or fertiliser. With age it develops an aroma of pear.

Made by an ethnic-minority community in the mountains of Yunnan from a single bud and its stem, plucked from naturally grown trees several hundred years old.

The long finish that only naturally grown old trees at 2,000m can give, with ideal ageing bringing a sweet aroma of dried fruit and malt syrup.

A rare natural nugget formed when polysaccharides produced by microbes during ripening bind the leaves together. The oxygen-free interior ferments and ages distinctively, giving a strong sweet aroma like dried jujube.

A raw pu-erh made from wild Camellia taliensis. Aromas of grape, honey and dried fig, with a full body and an intensely long finish.

A raw pu-erh made from wild Camellia taliensis plucked in the natural forest. A sweet, complex aroma of grape, honey, apple and young bark, with an intensely long finish.

This year's tea is exceptionally aromatic, with a pronounced sweet flavor reminiscent of grapes.

A white tea made from wild Camellia taliensis growing in the mountains of Yunnan. A gentle floral character with a sweet Shine Muscat note. Exceptionally long and concentrated in the finish, and ideal cold-brewed or sparkling.

Da Xue Shan Wild White Tea is made from Camellia taliensis growing naturally in the mountains of Yunnan Province. The tea has a strong marigold and Shine Muscat-like flavor and the long aftertaste that only wild tea harvested in the mountains can offer.

A white tea made from wild Camellia taliensis. Aromas of Shine Muscat, honey and raisin, with an intensely long finish. Very highly recommended cold-brewed.

From a garden at 2,600m. An overwhelmingly long finish, and a sweet, elegant floral aroma that rises slowly from the back of the throat after drinking.

A rare tea from one plot of the Tianchi Lishan garden at 2,600m. Something you meet only once in ten or twenty years, with a tropical fruit aroma layered with citrus and a note suggesting matsutake.

Tianchi Lishan tea roasted carefully at a low temperature, holding a floral aroma and a sweet note like barley candy together. Good with sweets.

One of China's ten great teas. Each leaf is shaped by hand, much like making a pressed flower. Distinguished by an orchid-like aroma.

Made from leaves grown in a high-altitude garden. An orchid-like aroma, a long finish and a soft body.

This matcha is made from hand-plucked first-flush spring tea grown in Kyoto. The tencha is roasted over charcoal, a traditional technique that heightens its aroma. Its defining feature is a very sweet aroma and a smooth mouthfeel.

A hojicha made by sand-roasting a sencha from the first flush of a naturally grown garden at 600m. A long finish and a clear aroma that overturn what hojicha is assumed to be.

A sencha from naturally grown native bushes on Mount Juppousan in Wazuka, Kyoto. Left unfired, so the sweet, fresh aroma of freshly made aracha reaches you as it is.

Genuine Junshan Yinzhen made on Junshan Island, which floats in Dongting Lake, Hunan Province. Only one producer operates on the island, making this an extremely rare tea. It is characterized by a full body derived from the alkaline minerals in the soil.