Tea Collection

Legendary cultivar with very high amino acids. Pale jade leaves brew sweet, silky liquor with notes of bamboo, orchid and fresh cream.

Only 10 left

The crown jewel of white teas. Only the single downy bud — plucked before it opens. Silver-white hairs shimmer in the light. Pale gold liquor: melon, bamboo dew, mountain air. Imperial tea.

Tiny curled leaves grown among fruit trees. So aromatic it was once called "Astounding Fragrance" — apricot, spring flowers, fruity honey.

The king of Wuyi rock oolongs. Grown on mineral-rich UNESCO cliffs. Powerful, roasted — caramel, stone fruit, and a deep mineral "rock taste" (yan yun) that defines great Chinese tea.

The finest Yunnan black tea. Twisted golden-tipped leaves produce rich amber liquor: cocoa, malt, dried roses, and a peppery Yunnan finish. Smooth enough without milk, complex enough to reward.

The birthplace of white tea. Cool mountain mists and mineral soil create extraordinary delicacy: hay, fresh cucumber, lingering sweetness. The most honest tea in the world.

Historic yellow tea from Huoshan. Fine spear-like buds undergo gentle 'yellowing', yielding silky liquor: steamed corn, chestnut, orchid sweetness.

Only 6 left

Tightly curled golden-orange buds spiralling like tiny shells. Rich, creamy — cocoa butter, caramel, lingering floral sweetness.

Pure golden buds only, picked at dawn. The most delicate red tea — naturally sweet, honeyed, no sugar needed. A meditation in a cup.

From the ancient Jingmai tea forests — a UNESCO World Heritage site — produced from 800-year-old wild tea trees. Complex, refined, and utterly unique. Every sip is a thousand-year story.

Only 9 left

A rich and earthy Shu Pu-erh from the legendary Lao Ban gardens of Yunnan. Aged through traditional wet-pile fermentation, this tea offers deep notes of dark earth, dried fruits, and a smooth, lingering sweetness. Perfect for cold evenings and meditation.

China's most celebrated green tea. Harvested before Qingming (April 5th) — the rarest picking of the year. Flat jade-green leaves yield sweet vegetal notes of toasted sesame, fresh peas, and a long orchid finish. The Emperor's tea.

From 300-year-old single-trunk trees on Phoenix Mountain. Huang Zhi Xiang (Yellow Branch Fragrance): osmanthus flowers, tropical fruit, and honey sweetness that dances on the tongue.

Named after the Buddhist Goddess of Mercy. Tightly rolled jade pellets bloom into luminous golden-green. Floral, creamy, with a signature orchid aftertaste that lingers for minutes.

Dried under moonlight — one side dark, the other silver. This duality creates complex flavour: sweet, earthy, dark fruit, mysterious floral depth. Unlike any other white tea.

Balanced and approachable — the perfect bridge between beginner and enthusiast for the world of raw Pu-erh.

A young and vibrant raw Pu-erh with bright, evolving character. Fresh florals and a cooling camphor finish — the choice of connoisseurs who age their own teas.