A quick-maturing, loosely pressed sheng, which exudes a primarily camphor, musty, and distinctly forest-floor scent.
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LianZi, lotus seed shape, completely handmade, old style yixing pot by a National Assistant Artist Di Hong Fang.
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A thick-walled, very charming teapot, best suited for thick, less delicate tea leaves, like riped puerh or Yunnan Golden Leaves. -
A sweet-scented and caramel-flavoured, very lightly oxidised and medium roasted oolong from the original growing area.
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Sale!
Old-growth wild tea from the high, rocky region of Lincang. Koff+++, Advanced
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A really impressive tea with a unique taste from the 13th grandmaster of the Yabunouchi Tea School.
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Easy to whip up, sweet, light, versatile usucha that can be enjoyed anytime, anywhere.
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Jikō is an elegant usucha tea blended to be full and creamy, with less umami and more nutty flavour.
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Be more thoughtful in what you drink, and be richer in how you experience it! -
Light, almost ethereal usucha teas from a traditional Kyoto teahouse, with a lovely fresh flavour.
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A beautiful, unique handmade teacup from Yang Qing Qing Lao Shi, Taiwan.
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The first pre-Qing Ming harvest of Sichuan's highest grade tea! 2025
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Extra sheng from SFTM. Its brew carries the tart-sweet flavors of rosehip and charred oak, while aged aromas are already started to develop.
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A tightly pressed shu brick with a deep burgundy-black infusion, sweet, nutty, and earthy aroma. -
Tightly pressed, exhilarating, tasty, beautiful and delicious, the dessert of shu puerhs. Caffeine+++, Beginner -
A very delicate tea with a soft, vanilla and apple sweetness.
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This is a high-energy, exceptionally strong tea — best approached when you’re ready to meet its power.
