Made entirely from first flush of spring material from the wild growing tea bushes with about 40 years age growing in Luo Shui Dong village near Yi Wu town in the Yi Wu Mountainous area of Mengla county (Xishuangbanna)
A premium Feng Qing black tea made entirely from first flush spring 2016 tea. Small leaf/bud sets were hand-picked and expertly processed into this classic style of Dian Hong first mastered by the Feng Qing tea factory in 1958.
Processed with very light oxidization and roasting this Feng Qing area tea has a strong taste with some astringency and a long floral sweet after-taste. This tea will continue to age and develop over the years.
This Yunnan varietal of Black tea is created from highest grade small bud Feng Qing spring season tea. This tea is picked when the buds are still young, the tea is then rolled, briefly fermented and then wok-dried by hand. The flavor is among the smoothest of any Black tea I have ever tasted.
A classic recipe from Menghai, the first production of 2006 (601). This is an average blend of 5th grade material that was fermented in 2005. Aged for 11 years in Kunming. An excellent ripe tea with just enough age to make it perfectly enjoyable!
Made from the first flush of Spring 2017 White Pekoe (Camellia Taliensis) growing in Yang Ta village in Jing Gu county. Just the bud is picked but then instead of processing like white tea it's sun-dried (like Pu-erh).
A lovely spring harvested tea from Yang Ta village in Jinggu county. Camellia Taliensis varietal tea leaves picked from 40 to 60 year old plantation bushes, and processed into this lovely and unique black tea.
A traditional process one leaf / one bud ratio black tea from the high mountains of Zhenyuan in Simao prefecture. Lightly wilted the leaves still have a slight greenish color amongst the vivid brown-red color.
A unique varietal of white tea grown in the high altitude mountains of Ai Lao range in the eastern part of Jing Dong County (Simao Prefecture). The tea processing is something in-between white and green tea. It has a strong thick aroma and hints of sugarcane and wheatgrass.
This lovely tea is grown in Mengku County of Lincang in a village called "Dofu Zhai" (aka Tofu Village). It's a local varietal, a hybrid of pure Assamica and Change Ye Bai Hao. The tea was picked and processed between March 8th and 11th.
Our Jingmai Wild Arbor tea is made from a naturally occurring Jingmai assamica varietal that is naturally hybridized and smaller in scale than pure assamica. The tea brews up a chocolate and floral sweetness much like a Zheng Shan Xiao Zhong, but with it's own unique character.
"Yi Mei Ren" (彝美人) means literally Yi (Minority) Beauty. This tea is named "Yi Mei Ren" as its made from Wu Liang Mountain material, an area inhabited primarily by Yi Minority people and bears similarity to both and oolong and a black tea in its fragrance and taste.
Picked in early March in and then expertly processed by a small Ning'er area village cooperative this burly black tea features thick stems, with leaves and buds covered with downy hairs. The withering process has given the buds a deep copper-gold color and the leaves a brown black color.
Pure Silver .999 Cups inset into Jingdezhen Porcelain. Perfect for Gong Fu Tea Brewing. Expertly crafted in Yunnan this pure silver and porcelain tea cup combines function and beauty with an elegant flair. Crafted by Yunnan's most skilled silversmiths in Qujing county (a place with more than 1500 years history in smithing fine silver objects)