Nice, old and valuable Shu puer. The tea leaves are from a tree of 100 Years old, carefully selected and traditionally stone pressed.
-
The infusion is exceptionally fruity, vibrant, naturally sweet and floral. Delicate and refreshing sheng puerh.
-
The tea’s deep sweetness is shaped by the humid, misty climate at 1,800 meters elevation.
-
This is a high-energy, exceptionally strong tea — best approached when you’re ready to meet its power.
-
Aged sheng with a humid aroma and earthy notes, offering a lasting camphorous and mushroom rhyme.
-
Yame matcha is an artisanal, luxurious matcha experience. Its rarity, smooth umami, and vibrant color make it one of the finest matcha varieties in the world.
-
A powerful sheng puer with invigorating energy, intense body warmth, and a unique aroma, with a hint of smokiness.
-
A strong, aromatic wild tea with a dried fruit character, made from excellent raw material, offering a great experience.
-
A beautiful tea cake with a dense tea liqueur that is both wine-like and jammy, smoky and sandalwood-aroma.
-
Extra sheng from SFTM. Its brew carries the tart-sweet flavors of rosehip and charred oak, while aged aromas are already started to develop.
-
A quick-maturing, loosely pressed sheng, which exudes a primarily camphor, musty, and distinctly forest-floor scent.
-
A liqueur-like, full-bodied, strong, and elegant aged sheng—best suited for those with more experience in tea appreciation.
-
We recommend this aromatic and delicious matcha for latte, but it also provides a delightful experience when prepared traditionally.
-
Jikō is an elegant usucha tea blended to be full and creamy, with less umami and more nutty flavour.
-
Light, almost ethereal usucha teas from a traditional Kyoto teahouse, with a lovely fresh flavour.
-
Easy to whip up, sweet, light, versatile usucha that can be enjoyed anytime, anywhere.
-
A really impressive tea with a unique taste from the 13th grandmaster of the Yabunouchi Tea School.
-
A very delicate tea with a soft, vanilla and apple sweetness.