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Medium-light roasted entry level Yancha made of Su Xi Lan "Plain Orchid"...

Xue Pian, meaning “Snow Flake,” designates Dancong tea made from the...

Half handmade teapot from Yixing purple “Zi Ni” medium-thick clay in...

Half handmade teapot from Yixing purple “Zi Ni” medium-thick clay in...

Half handmade teapot from Yixing purple “Zi Ni” medium-thick clay in...


Half handmade teapot from Yixing "Zhu Ni” Red clay in traditional old...
Other loose tea leafs 25-1000g.
" Bai Ye " - White leaf - The first winter harvest of medium oxidized and light roasted Dancong tea from older trees / shrubs " lao cong " . Caramel-ish with very subtle notes of the roast pairing well with overall gently bittersweet taste. As every winter tea , this one also comes in limited amount.
The concept without pile fermentation (shu Lubao ). After withering, kill green done on 250C followed by steaming and light re-roasting before further ageing in the basement storage.Fruity aroma of brewed leaves are slightly bitter front taste which turns to sweet aftertaste after around 3rd infusion, reminding Liu An hei cha by it's roasted nuts notes...
Hand-pressed “Dragon Balls” of 6–8g sheng Pu-erh from the Jinggu region. Made from the spring harvest, these are composed primarily of the rare purple tea cultivar Zi Ya. The tightly compressed dark leaves gradually unfurl, with sweet and fruity notes becoming especially noticeable after the fifth infusion, as the ball takes time to fully open. Some...