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Longjing, or Dragon Well tea, is more than a beverage – it is a cultural icon. Grown in the misty hills around Hangzhou’s West Lake, this green tea has been prized by emperors and connoisseurs for…

In the world of Pu’er, Ban Zhang is the undisputed king. Hailing from the mountainous region of Menghai in Yunnan, this tea is known for its bold, full-bodied character and incredible aging potential. Our 2005 Ban…

Green tea is the most ancient and widely consumed tea in China. Its defining characteristic is the kill-green process, which halts oxidation and preserves the fresh, vibrant character of the leaves. This simple yet precise technique has remained…

Oolong tea occupies a beautiful middle ground between green and black tea. Its hallmark is partial oxidation, which can range from 10% to 80%, giving rise to an extraordinary diversity of flavours – from floral and creamy…

In China, black tea is known as “red tea” (hóng chá), named for its rich, ruby-red liquor. It is fully oxidised, which gives it a bold, robust flavour that is both comforting and invigorating. Crafting Process…

Dark tea, known as hēi chá, is a post-fermented tea that improves with age. This category includes the legendary Pu’er teas from Yunnan, as well as aged teas like Liubao from Guangxi. The defining feature of…