Products

From a garden at 900m in Qixing'an village. A strong aroma of wild raspberry and ginger flower, with a returning aroma that lasts.

From old trees 70 years old at 800m in Nankeng village. A vivid aroma suggesting strawberry, wild raspberry, narcissus and ginger flower, with a concentrated aftertaste.

A rare single-tree tea made from one mother tree of 250 years at 1,200m in Guizhuhu village. A gentle aroma suggesting tulip, banana and apricot.

A seed-grown old tree 150 years old at 1,200m in Guizhuhu village, Wudong. The bright aroma of the Yin Hua Xiang type, with a long finish and a deep, concentrated body.

From Guizhuhu village, Wudong, at 1,200m, trees 70 years old. A sweet floral aroma of black locust and honeysuckle with berry notes, dense and long-finishing as high altitude gives.

From the Wudong range, Dingdongjiao village, 700 to 800m, trees 60 years old. Finished with a fourth firing, giving a concentrated aroma suggesting canelé, dried prune and whisky.

Charcoal-roasted three times for a matured aroma. The flavor is floral, like magnolia, honeysuckle, and narcissus, with rich cherry and dried prune on top.

From trees 50 years old at 700m in Guizhuhu village, Wudong. The lychee character of the Xiangdong cultivar layered with strawberry jam and nectar, in the dark-aroma style.

A Mi Lan Xiang a class above, from trees 60 to 70 years old at 950m in Da'an village. A bright lychee-like aroma with a sweet finish.

Nong Xiang is a finishing style that is very popular in China. As the name suggests, it is characterized by an intense aroma.

A Phoenix Dan Cong with an intensely fruity flavor reminiscent of peach and ripe mango. Its name is said to be a nickname farmers gave it so others would not take their good tea trees.

From Pingkengtou village at around 1,000m. A tropical aroma suggesting mango, with a soft mouthfeel and a long finish to enjoy.

A Huang Zhi Xiang aged over ten years in Malaysia without oxygen. A concentrated sweet aroma of fig, pear and raisin.

A Xiong Di Zi with a sweet, gentle aroma of strawberry, mulberry and wild raspberry. The cultivar takes its name from a mother tree that divided into two trunks.

A hand-made raw pu-erh by an ethnic-minority community. A faint toastiness and smoke meet the sweet dried-fruit aroma of ageing in a distinctive harmony.

An Anxi oolong given a medium roast. A bright osmanthus-like floral aroma with a toasty, dried-fruit character.

An original jasmine tea based on naturally grown ripe pu-erh. Unlike the usual green-tea base, it takes milk extremely well and goes with sweets.

Excellent cold-brewed and as a milk tea.