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Handmade Dai Pottery gaiwan with hand...

In general, this is a blend of Bulang ( Zhang Jia San Dui, Mang Ba Zhai,...


Spring harvest of leaves, handpicked from a very small organic Taiwanese...

Spring harvest of premium tea leaves handpicked from a small organic...


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...
This shu pu-erh collection showcases blends of ripe tea leaves sourced from diverse regions, renowned tea mountains, and traditional tea-producing villages, carefully fermented by skilled masters or reputable tea factories to ensure exceptional quality. Each tea may feature a thoughtfully balanced mix of differently fermented shu pu-erh or compl...
This shu pu-erh collection showcases blends of ripe tea leaves sourced from diverse regions, renowned tea mountains, and traditional tea-producing villages, carefully fermented by skilled masters or reputable tea factories to ensure exceptional quality. Each tea may feature a thoughtfully balanced mix of differently fermented shu pu-erh or complementary tea types, creating an unconventional brew with a distinctive and refined flavor profile. The final cakes are expertly pressed and presented by Yunnan Craft Tea Company.
Small private batch fermentation of Bulang Shan mao cha made by our master in Menghai. The pressed 6g of shu blended with approx. 0.8g of aged "chen pi si" - dried tangerine threads , guarantees very balanced taste and not overwhelming sour orange tea like those Shu in Tangerine. The aged skin also have more subtle taste which doesn't release sharp...
Blend of Yunnan shu puerh with Wuzhou shu liu bao tea , pressed into the 6g mini brick will, as the name suggests, releases a pitch black , soy sauce like liqour after around 3rd infusion when leaves loosen up. Very strong , earthy and bitter tea has noticeable basement notes originating from the aged Liubao in combination with creamy and thick...
Traditional Menghai medium-dark fermented top grade of shu pu erh gong ting pressed in small cake. Daily drinker for morning strong shu addicts who need earthy, yet sweet taste combined with dry walnut notes and sweet after taste. Medium hard pressing allows cake to be chipped off simply by hand from the edge. Small sample or full tong are available for a...