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High-quality Chinese loose leaf tea samples, individually wrapped, to try at a low price.

Introduction:
This Junshan Yinzhen (Silver Needle) tea is meticulously selected from the spring harvest of 2024. Plucked from high-altitude tea gardens in Yueyang, Hunan Province, at elevations of approximately 500 meters, the exceptional growing conditions impart a refreshing taste and rich, layered flavors. The plucking standard of primarily one bud and one leaf ensures a delicate, mellow taste with a sweet aftertaste, a bright yellow liquor, and a lasting, fresh aroma.

Reasons to Recommend:

• Core Production Area: Sourced from the secondary core production area outside Junshan Island, offering an affordable price while maintaining the authentic flavor profile of Junshan Yinzhen through traditional craftsmanship and tea variety.
• Unique Appearance: Junshan Yinzhen is characterized by its straight, plump buds with golden bodies covered in silvery hairs. When brewed, the tea leaves stand upright in the water, floating up and down before settling vertically at the bottom of the cup. This mesmerizing process is known as the "three rises and three falls."
• Strict Standards: The plucking and production of Junshan Yinzhen follow rigorous standards. It is harvested only once a year during a 7-10 day window around the Qingming Festival, ensuring the finest spring buds are selected.
• A Renowned Chinese Tea: Recognized as one of China's top ten famous teas, Junshan Yinzhen is the most well-known and beloved variety of yellow tea.

Oxidation Level: Low
Roasting Level: None
Tea Garden Soil: Sandy loam
Processing Time: Spring 2024
Best Before Date: 18 months
Tea Variety: Yueyang Group Variety

Size Range:5cm*3.5cm*4.7cm

 Ru Kiln ：Ru Kiln is located in Qingliang Temple, Baofeng County, Henan Province, which was part of Ruzhou during the Song Dynasty, hence the name. It is known as the foremost among the "Five Great Kilns" and has the reputation of being "like jade, not jade, but superior to jade." Belonging to the celadon series, the main glaze colors include sky blue, powder blue, and sky blue, with the sky blue being the most precious. The glaze of Ru Kiln is warm and jade-like, pure and soft, and simple yet elegant.
The body of the porcelain is grayish-white, similar to the gray after incense has burned, commonly known as the "incense ash body." The glaze has fine cracks that interweave in a diagonal pattern, deep and shallow, resembling fish scales or cicada wings. There are very few surviving pieces of Ru Kiln porcelain.

Ge Kiln：Ge Kiln porcelain is famous for its unique crackle glaze, which has a natural and unpretentious pattern, forming a strong contrast with the smooth and moist glaze. The body color comes in various shades including black, dark gray, light gray, and earthy yellow, with the grayish-blue being predominant. The Ge Kiln is mainly known for its celadon color. The surviving pieces of Ge Kiln porcelain are mainly collected in the Palace Museum in Beijing, the National Palace Museum in Taipei, the Shanghai Museum, and some major museums abroad. The Ge Kiln is part of the official kilns from the Song Dynasty.

This Da Hong Pao is a rich and full-bodied Wuyi rock oolong with deep roasted aromas, a smooth texture, and the distinctive mineral character that Wuyi teas are known for. Crafted with a heavier roast, it offers warm roasted notes, layered intensity, and a bold yet comforting finish.

Its strong character makes it especially suitable for those who enjoy darker roasted teas or regularly drink coffee.

This tea comes from the Ban Yan (“half-rock”) area of the Wuyi Mountains. Compared to teas grown in the core rocky region, Ban Yan teas are often smoother, more balanced, and easier to approach, while still retaining the signature roasted and mineral-rich character of Wuyi oolong.

Traditionally, this style of Da Hong Pao is created by blending different Wuyi rock tea cultivars to achieve greater balance, depth, and complexity.

Product Name: Lucky Dragon Quick-Brew Tea Set - Perfect for Gongfu Tea Beginners with Tea Leaf Strainer

Material: Ceramic

Dimensions and Capacity:

• Quick-Brew Tea Set: 8.2cm (W) x 11.2cm (H) / 300ml Capacity
• Teacup: 5.7cm (W) x 4cm (H) / 35ml Capacity
• Storage Pouch: 11.5cm (W) x 8.3cm (D) x 16.3cm (H)

What's Inside:

• 1 Infuser Tea Cup with Separable Tea Leaves (includes strainer and lid)
• 3 Mini Tea Cups
• 1 Portable Storage Pouch for On-the-Go Use

What is a Quick-Brew Tea Set:

The Quick-Brew Tea Set is a streamlined, travel-friendly tea infuser that usually consists of a teapot with a built-in strainer and one or more tea cups. It's ideal for individuals looking to enjoy a quick cup of tea in a fast-paced lifestyle. The design allows for the separation of tea leaves from the water, making it easy to brew a variety of teas, especially types like oolong, black, and white teas that require leaf separation for optimal flavor.

The Northern Fujian region is considered the birthplace of Oolong tea, and the traditional crafting methods of Wuyi Rock Tea have been recognized as part of China’s intangible cultural heritage. This collection brings together iconic oolong varieties from the Song Dynasty (Wuyi Qizhong and Jian'ou Dwarf Oolong) to today (Blended Da Hong Pao, Wuyi Rougui, Aged Tree Shuixian Oolong ), along with emerging cultivars with great future potential (Rui Xiang Oolong). Each tea carries the unique craftsmanship of the region, with its own distinct story and flavor. We hope this collection will allow you to explore the diverse flavors and rich cultural heritage of Northern Fujian (Minnan) Oolong tea.

Rich in honeysuckle-like floral aroma, this Ya Shi Xiang Dancong offers a smooth, full-bodied tea liquor with a naturally sweet and silky texture. Its refreshing finish and uplifting fragrance make it an especially enjoyable floral oolong for daily drinking.

Compared with traditionally heavy-roasted Dancong styles, this version presents a cleaner, fresher, and more aromatic profile while still maintaining satisfying body and depth.

Crafted from autumn-harvest tea leaves grown in Dingyao — one of the core tea-growing areas of Phoenix Mountain, Guangdong — this tea is ideal for drinkers who enjoy highly fragrant oolong teas with a smooth and approachable character. Suitable for both newcomers to Dancong and experienced oolong enthusiasts.

Recommended Purchase:
This authentic Keemun Black Tea from the core production area of Qimen County, Anhui, boasts a refined aroma that lingers, featuring unique notes of apple and orchid. It's best enjoyed plain to savor its natural floral and honey-like sweetness with a silky smooth finish. If you prefer bold flavors and plan to add milk and sugar, this tea might not be the perfect match for your taste.

Product Details:
Origin: Guanghui Village, Likou Town, Qimen County, Huangshan, Anhui Province
Harvest Date: April 15, 2024
Grade: Second Grade (Mao Feng), one bud and two leaves
Tea Cultivar: Qimen Zhuye (Qimen Broad Leaf Variety)
Craftsmanship: Traditional methods by tea master Feng Guochang
Flavor Profile: Distinctive "Keemun aroma" with apple and orchid notes, a refined and long-lasting fragrance, prominent floral and honey tones, and a sweet, smooth finish.
Highlight: An authentic Keemun Black Tea made from local tea trees in the core region, offering a perfect balance of flavor and richness—an excellent choice for everyday enjoyment.

About Keemun Black Tea:
Keemun Black Tea (or Qimen Hong Cha) originates from the Qimen region in Anhui Province, China, and its crafting technique is recognized as a UNESCO Intangible Cultural Heritage. Known as the "Champagne of Black Teas," it captivates tea lovers with its signature floral, fruity, and subtle smoky notes. During Victorian England, Keemun Black Tea was considered a luxury, often gracing royal and aristocratic tea tables. It became a staple in classic English Breakfast and afternoon tea blends. Compared to Ceylon and Assam teas, Keemun is more mellow and smooth, making it a refined choice for pairing with milk or sugar. Over time, it has earned its place as a luxurious favorite among Western black tea enthusiasts.

How to Brew
Water Temp: 203°F(or 95℃)
Tea-to-Water: 1g per 20ml
Steep Time: 20 sec for first 3 steeps, add 5 sec each time after
Teaware: White porcelain gaiwan
Re-Steep: 5-7 times

Mi Lan Xiang Dancong is one of the most highly regarded varieties of Phoenix ( Fenghuang )Dancong oolong, known for its naturally rich honey-orchid aroma. The medium-rolled, dark dry leaves brew into a golden amber liquor. The taste is smooth and full-bodied, with layered floral and fruity sweetness. Its honey-like, silky texture remains lingering and enjoyable even after multiple infusions, leaving a refreshing and lasting sweet aftertaste.
Ideal for those who prefer a smooth, sweet, and mellow cup of tea.

Introduction:
This 2018 Liubao tea is sourced from high-altitude tea gardens in Guilin, Guangxi, and made from high-grade one-bud-three-leaf material. After five years of aging, the tea has undergone sufficient fermentation and transformation, developing a unique flavor profile with a distinctive betel nut aroma, a bright red liquor, and a smooth, mellow taste with a slightly sweet aftertaste.

Reasons to Recommend:

• Core Production Area: Grown in Liubao Town, Wuzhou City, Guangxi, where the average annual temperature is 21.1°C, annual rainfall is 1503.6 mm, and annual sunshine duration is 1915 hours. The abundant rainfall and vast mountainous terrain create an ideal environment for tea cultivation.
• Unique Aroma: The "betel nut aroma" of Liubao tea originates from a faint "pine smoke fragrance" in newly made tea, which transforms into the distinctive "betel nut aroma" after prolonged aging. This aroma creates a lasting "cooling" sensation in the mouth.
• Rich History: Liubao tea flourished during the Tang and Song dynasties and reached its peak during the Ming and Qing dynasties. During the Jiaqing period of the Qing dynasty, it was recognized as one of China's 24 famous teas for its unique betel nut aroma.
• Dual Benefits: Liubao dark tea holds a special place in traditional Chinese medicine. It is both cooling and warming, said to eliminate excess dampness while providing warmth when needed.

Oxidation Level: None
Roasting Level: None
Tea Garden Soil: Yellow soil
Master Blender: Liu Yongqiang
Processing Time: 2018
Best Before Date: Suitable for permanent storage
Tea Variety: Guangxi Group Variety

The coasters and teapot mats are mainly made of cloth, designed to prevent cups and Yixing teapots from bumping against the table. When you place the cup back, it makes little to no sound, creating a softer and quieter tea-drinking atmosphere.
The fabric is absorbent, allowing you to easily wipe off any water or tea stains from the teapot or cup, keeping the table clean and dry. Most coasters and mats also feature elegant patterns or unique shapes, making them lovely decorative pieces for a tea table or tearoom.

Solid Color Teapot Mats (Red, Green, Blue, Coffee): 13 × 13 cm
*All sizes are measured by hand, and a margin of error of ±1 cm may occur.

These bag are specially designed to protect your teaware. Each bag is lined with soft padding that provides full cushioning and protection for teapots and cups, preventing damage from accidental bumps during handling or storage.

These teaware bags are perfect for both home storage and travel, offering reliable protection for your favorite teaware wherever you go.

Sizes:
Blue Persimmon Cup Bag – Tall: 5.5 cm (L) × 5.5 cm (W) × 8 cm (H)
Blue Persimmon Cup Bag – Short: 8.5 cm (L) × 8.5 cm (W) × 6 cm (H)

A Boxed Journey into the Essence of Guangdong Oolong
From the ancient Shiguping oolong crafted by the She ethnic group over 1,500 years ago to today’s highly aromatic Dancong teas, this curated set brings together six signature teas from Chaozhou, Meizhou, and Raoping—the three core regions of Guangdong. A flavorful journey through 500 years of tea-making heritage.

Introduction:
This Jasmine Black Tea is meticulously selected from the spring harvest of 2024. Combining Yunnan black tea from Fengqing, Yunnan, at elevations of approximately 1600 meters, with jasmine flowers from Hengxian, Guangxi, the exceptional growing conditions impart a unique and richly layered flavor to this tea. The plucking standard of one bud and two leaves, paired with fresh jasmine flowers and three scenting processes, ensures a harmonious blend of soft jasmine fragrance and the robust, mellow taste of black tea.

Reasons to Recommend:

• Core Production Area: The black tea is sourced from Fengshan Town, Fengqing County, Yunnan, where the average annual temperature ranges from 18°C to 22°C, with significant daily temperature variations and annual precipitation of 1200-1700 mm. The jasmine flowers are from Hengzhou, Guangxi, which enjoys abundant sunshine, annual rainfall of 1450 mm, and soil rich in organic matter, providing an ideal growing environment.
• Scenting Process: Yunnan black tea serves as the base, while jasmine flowers from Hengzhou, Guangxi, are used for scenting. The traditional scenting process is repeated three times, resulting in a tea where the floral aroma and tea fragrance are perfectly balanced.
• High-Mountain Tea Gardens: Since ancient times, high mountains shrouded in mist have produced premium teas. This tea thrives in such environments, where lush vegetation and organic-rich soil, combined with extreme daily temperature fluctuations, enhance the accumulation of flavorful compounds in the leaves.

Oxidation Level: High
Roasting Level: None
Tea Garden Soil: Red soil
Processing Time: August 2024
Best Before Date: 24 months
Tea Variety: Yunnan Tea No. 10

Scented tea isn’t made only with fresh flowers—aromatic leaves can be used as well. Sticky Rice Aroma Black Tea is a unique specialty from Yunnan, created by scenting Dianhong black tea with sticky rice aroma leaves.
These leaves carry a strong, natural sticky-rice fragrance. In Yunnan, they are often dried and used for tea, seasoning, or traditional remedies. Ethnic groups such as the Dai and Hani use them to clear heat and support digestion. Paired with black tea, which is known for warming the stomach, this blend is especially friendly for those with weak digestion.
This Sticky Rice Aroma Black Tea brings together the sweetness of Dianhong and the comforting sticky-rice fragrance of the leaves. Once brewed, you’ll first notice the rich, natural sticky-rice aroma. The tea tastes smooth, sweet, and full, without bitterness or roughness. The liquor is thick, silky, and a glowing orange-red, offering a warm and soothing feeling—perfect for autumn and winter.

Origin：Fengshan Township, Fengqing County, Yunnan Province
Tea Base / Number of Scenting Rounds：Yunnan Black Tea (Dianhong)/Second scenting
Tea Master：Zhang Guo‘an张国安
Processing Date：June 2025
Shelf Life：24 months

Brewing
Vessel: Porcelain gaiwan / glass cup / mug
Water: Purified,  95-100°C | 203-212°F
Gaiwan / Teapot:
5g per 100ml · 1-3 steeps:10-15 sec , add 5-7 sec after · Up to 7 infusions
Mug Brew:
1g per 100ml · 1st: 40s | 2nd: 60–90s | 3rd: 90–150s

The First Taste of Spring — Steamed Freshness & Umami Depth

Enshi Yulu captures spring in one of the most distinctive ways among Chinese green teas.

Harvested in early April from the mountains of Hubei, its youngest buds are processed using a rare steaming technique — preserving natural chlorophyll and active compounds at their peak.

This method gives the tea its vibrant green color, a gentle seaweed-like aroma, and a fresh, umami-rich taste with a smooth, clean finish.

Unlike pan-fired teas, its freshness feels brighter and more vivid — a true expression of preserved spring vitality.

Only produced once a year, within a short seasonal window.
A uniquely fresh and lively taste of spring.

Ya Shi Xiang is one of the most aromatic Dancong oolong teas from the Phoenix Mountains in Chaozhou, China, known for its naturally rich floral fragrance and remarkable aromatic complexity.

This collection invites you to experience how the same tea changes across different harvest seasons. All three teas come from the same village and are crafted by the same tea master, ensuring that only nature—the season of harvest—creates the difference.

Spring, fall, and winter each reveal a unique expression of the same tea. Spring is soft and floral with gentle sweetness. Fall is smooth and rounded with warm aromatic depth. Winter is crisp and vibrant with a clean, lingering finish.

Rather than a single tea, this set offers a guided tasting experience that lets you explore how season shape aroma, texture, and flavor in real time.

Taste them side by side and discover how one tea can express three completely different seasonal personalities.

This product is a proxy purchase, and we apologize for the Chinese text in the product images.

This is a complete tea set that a customer was looking for. We sourced a few high-quality options for them to choose from, and they ended up selecting this set. This Chinese tea set is part of the Ru Kiln ware collection. It's shipped directly from Dehua, the porcelain capital of China, and is produced by a well-established brand that has been in the industry for twelve years. The brand is quite popular, with 100,000 followers on the Chinese version of TikTok. With regular use and nourishment by tea soup, this set will develop these mysterious golden lines, also known as "crazing" or "bloom." Craazing, also referred to as "bloom," is an irrational reaction during the Ru Kiln firing process, where natural cracks appear on the surface of the porcelain. This is often seen as a unique decorative effect. These cracks form due to the different expansion rates of the body and glaze during firing and are sometimes intentionally created to produce a distinctive beauty.

This tea set includes:
6 tea cups with a capacity of 50ml each
1 Gaiwan with a capacity of 155ml
1 tea strainer set measuring 9.7cm by 3.8cm
1 fairness cup L: 13.6cm W: 9cm H: 5.5cm
1 tea tool holder with tea tools (known as the "Six Gentlemen")
1 tea tray L:36cm, W:24cm, H:3.5cm