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Handmade double fired jianshui gaiwan made by our master on special...
Dong Ding "Frozen Peak" dark green, tight rolled leaves of medium-light...
The Taiwanese version of Yunnan's Mi Xiang Jin Ya on steroids - from...
Handmade tea cup from Jianshui white clay "Bai Ni", wood fired in the...
Special grade "tou chun" spring harvest from bushes growing in Yongde....
Traditional Menghai medium-dark fermented top grade of shu pu erh gong...
Year of the Sheep / Goat
Pressed and slowly naturally aged dark tea in the woven bamboo basket. Small top tea leaves release gently bittersweet taste with a typical for Hei Cha sour touch of microbial fermentation folowed by sweet aftertaste. The weight 500g is including the bamboo basket. Sample is difficult to dig out from the basket so please expect some broken bits and leaves.