A Thousand Years of Heritage

Awaken Your Spirit With Sacred Chinese Teas

From misty cliffs of Wuyi to century-old wild tea arbors in Yunnan. Immerse yourself in the authentic journey of pure leaf alchemy and mindful contemplation.

Explore The Harvests

The Six Great Classes of Tea

Crafted through centuries of artisanal oxidation and firing traditions

Green Tea • Non-Oxidized

West Lake Longjing (Dragon Well)

Hand-pan-fired in iron woks near Hangzhou. Delicate sword-like emerald leaves yield a sweet aroma reminiscent of toasted chestnuts and spring meadows.

Tasting Notes: Sweet orchid, fresh chestnut, buttery finish.
Rock Oolong • Semi-Oxidized

Da Hong Pao (Big Red Robe)

Grown in the mineral-rich gorges of Mount Wuyi. Famous for its legendary "Yan Yun" (rock bone charm), with charcoal roasting that lingers across dozens of steepings.

Tasting Notes: Roasted cocoa, dried stone fruit, mineral sweetness.
Black Tea • Fully Oxidized

Keemun Gongfu (Qimen Hong Cha)

Hailed as the Queen of Black Teas from Anhui. Renowned for its subtle natural wine-like notes, delicate honey overtone, and exquisite amber liquor.

Tasting Notes: Wild honey, dried rose petals, apple peel, mellow malt.
Post-Fermented • Aged Vintage

Yunnan Aged Shou Pu-erh

Pressed cakes sculpted from high-mountain large-leaf varietals, slowly aged under optimal humidity. Deep mahogany liquor with a profoundly grounding presence.

Tasting Notes: Rich forest earth, aged oak, sweet jujube, velvet mouthfeel.
White Tea • Sun-Withered

Silver Needle (Bai Hao Yin Zhen)

Composed purely of plump early-spring silvery buds from Fuding. Gently dried in mountain breezes without bruising or heating, preserving pure vitality.

Tasting Notes: Wild wildflower honey, cucumber dew, sweet melon rind.
Floral Oolong • Light Roast

Tieguanyin (Iron Goddess of Mercy)

Hand-rolled into compact jade spheres in Anxi. Unfolds into lush floral bouquets with natural intoxicating notes of fresh lilac and mountain spring water.

Tasting Notes: Fresh orchid blossom, buttery cream, enduring sweetness.

The Gongfu Cha Artistry

Mastering time, heat, and mindful awareness

01. Vessel Awakening

Warm your purple clay Yixing pot or porcelain Gaiwan with boiling mountain spring water to awaken the clay pores and maintain heat retention.

02. The Awakening Rinse

Splash hot water over dry leaves and discard immediately. This awakens dormant aromas without stripping delicate tea liquor.

03. Swift Infusions

Steep for mere seconds (5-15s), pouring every drop into the pitcher of fairness (Cha Hai) so every teacup receives uniform flavor.

04. Appreciation

Observe the liquor clarity, breathe the fragrance coating the empty cup, and savor the soothing throat return (Hui Gan).