Tongchang Sheng (2000)
Tea: Sheng Pu'er (2000)
Type: Pu'er
Region: Yiwu, Yunnan, China
Flavor profile: Full-bodied, smooth, earthy, nutty, umami
Brewing recommendation: 6g/100ml, quick rinse, 90°C for 20 seconds, 8-10 brews
Yiwu, in the Xishuangbanna production area of Yunnan, is famous for high quality sheng pu'er teas. This pu'er is made from large leaf ancient arbor tea, coming from wild & mature trees rather than pruned plantation bushes. With this in mind, the terroir contributes to a wonderful brewing experience and expressive flavor. Produced in 2000, this sheng pu'er will continue to develop beautiful flavors as it ages.
Alishan High Mountain
Tea: Alishan High Mountain (Spring 2026)
Type: Oolong
Region: Shizhuo, Taiwan
Flavor profile: Smooth, sweet, lightly floral,
Brewing recommendation: 5g/100ml, 95°C for 30 seconds, 3-4 brews
The Alishan Mountain Range is a well known and beautiful area of Taiwan. Cultivated on an Ali Mountain plantation at an altitude of 1300 meters, this oolong derives a wonderful taste from its particular microclimate and terroir. After it is hand picked, this tea undergoes a partial oxidation process, light roasting, and is then rolled into a ball shape.
Dianhong (2005)
Tea: Dianhong (2005)
Type: Red
Region: Yunnan, China
Flavor profile: Sweet, rich, chocolatey, fruity
Brewing recommendation: 5g/100ml, quick rinse, 90°C for 30 seconds, 4-5 brews
From the Yunnan region of China, this tea is made from the young tea buds covered in fine hairs. During its processing steps it undergoes a full oxidation leading to its beautiful golden color and sweet aroma. Once brewed, the tea presents a brilliant red color alongside fruity, and chocolatey notes with a deep aftertaste.
Biluochun
Tea: Biluochun
Type: Green
Region: Sanxia, Taiwan
Flavor profile: Vegetal, floral, leafy greens, light
Brewing recommendation: 5g/100ml, 85°C for 25 seconds, 3-4 brews
A competition grade Biluochun from a 6th generation tea farmer in the Sanxia region of Taiwan. Its delicate floral and vegetal taste reflects the meaning of its name which translates to "green snail spring" in English. The pekoe (small fuzzy white hairs) on the curled and twisted leaves indicate a quality young tea.