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Handmade Huaning tea cup with blue sky glaze inside slightly "kai pian"...

Custom order of thirteen handmade, one-of-a-kind Yuan Bao style gaiwans...

The 1st harvest of the An Ji varietal grown in Dehong, crafted in an...

Wood fired pottery made from local clay with embossed pattern. Yuxi is...

Very convenient wood fired gaiwan for beginners and dark teas enthusiast...

Autumn harvest from Pasha tea trees processed by very experienced master...

In general, this is a blend of Bulang ( Zhang Jia San Dui, Mang Ba Zhai,...
Spring harvest from arbor trees of Pasha mountain, this tea was carefully processed as white tea by a skilled master, not merely sun-dried by the farmer. Experienced white tea drinkers will notice it from the first sip. The 6–7g dragon balls need a few infusions to open, but already offer a sweet, fruity liquor with floral aromas.
Handmade Huaning tea cup with blue sky glaze inside slightly "kai pian" - ice cracking pattern. It's a pretty dense clay so it feels heavier in hand than it looks. Eleven pieces were made on special order.
Custom order of thirteen handmade, one-of-a-kind Yuan Bao style gaiwans featuring a Kai Pian (ice-crackle) glaze pattern. The lid is fired separately so the glaze also covers the inside of the gaiwan; as a result, slight imperfections, such as small gaps between the lid and body, should be expected. Select your preferred piece from the drop-down menu.
The 1st harvest of the An Ji varietal grown in Dehong, crafted in an exclusive 10 kg batch made to our special order. Made by “ti xiang / gao xian” technique—an aroma-enhancing roast—immediately evident in the fragrance of the warmed leaves after the first pour. The cup reveals rich dark chocolate notes layered with a gentle touch of nuts, unfolding into...
Wood fired pottery made from local clay with embossed pattern. Yuxi is generally known for the Qing Hua Ci ( blue white porcelain ) but some masters from old, many years closed factory , making their own pottery , like this one. As it's common with wood fired pottery , some imperfections are tolerated. Like the lid doesn't sit perfectly ( small gap ) as...
Very convenient wood fired gaiwan for beginners and dark teas enthusiast who acuaqure extensive brewing times causing burning hot edges of conventional designs of the gaiwan. The holding pads on sides are remaining in comfortable temperature, the glaze inside helps to have minimum impact on tea taste from clay and strainer is the aditional convenience...
Autumn harvest from Pasha tea trees processed by very experienced master and not by the tea farmer. Precise timing on withering , rolling , oxidation / fermentation and drying under the sun till it reaches desired moisture content to keep the fruity notes and maximum sweetness which the fall leaves can offer, yet as typically for Shai Hongs , they are on...
In general, this is a blend of Bulang ( Zhang Jia San Dui, Mang Ba Zhai, Man Nuo, Xin Nan Dong etc. ) and Yiwu area ( San He Lao Zhai , Ma Hei, Zhong shan, Meng Song, and some villages in Yibang ). In spring sourcing trip we collected bunch of samples from places we visited. Although we blended thoughtfully , can't guarantee each cake would taste same....
Unconventional processing of a Taiwanese varietal grown in a high-elevation tea plantation in Yunnan. Da Hong Pao-style processing, offering rich chocolate and cocoa notes without any harsh or overwhelming roasted background — flavors that persist through multiple infusions. A spring harvest from an organic tea garden, crafted by Taiwanese master, this...
Spring harvest of leaves, handpicked from a very small organic Taiwanese bush varietal plantation at 2200m in Yunnan. Light oxidation and very light roast preserve vibrant flowery notes, with subtle roasted nuts in early infusions—sweet and floral across many steeps. Crafted by a Taiwanese master, it stands apart from local oolongs. Please don't hesitate...
Spring harvest of premium tea leaves handpicked from a small organic Taiwanese bush varietal tea plantation located at around 2200m alt. in Yunnan. Medium-light oxidation delivers irresistible fruity dominance, floral bouquet, and sweet finish. This tea, crafted by a Taiwanese master, differs markedly from other local oolong producers. Sample it and tell...
Dark roasted " zu huo" entry level Yancha made of Rou Gui varietal. Fruity aroma from hot brewed leaves is rather subtle in taste it self as it's covered by dominating charcoal notes. Very strong and bit bitter, yet with sweet touch so we recommend to brew it at least 140ml or split it into two session to enjoy balanced tea. Use drop down window for...