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Tie Luo Han is one of the four famous Wuyi Rock Tea cultivars. Its origin is said to be either Guidong or Zhuke, both located in the core Zhengyan areas of the Wuyi Mountains. In Southeast Asia, many experienced tea lovers highly esteem Tie Luo Han, sometimes even above Da Hong Pao.

This Tie Luo Han is crafted using traditional Wuyi Rock Tea techniques. The liquor opens with a rich floral aroma, followed by a subtle herbal note in the finish. The flavor is full-bodied and mellow, with a smooth, rice-like texture. Its rock character is pronounced, offering distinct mineral notes and a unique warmth. Ideal for tea enthusiasts looking to explore the depth and variety of Wuyi Rock Teas.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Ban Yan (mid-mountain, 400–600 m)
Soil: Gravel soil
Variety: Tie Luo Han
Producer: Chen Hui
Harvest Time: November 2024
Shelf Life: 36 months

Wuyi Rougui is one of the most famous varieties of Wuyi Rock Tea, named for its sharp, cinnamon-like aroma.

This Wuyi Rougui is medium charcoal-roasted. While its aroma and complexity are slightly less pronounced than core Zhengyan Rougui, the cinnamon fragrance is sharp and direct, filling the nose with the first infusion. The flavor is rich and full-bodied, with a slightly stimulating character and a touch of bitterness in the liquor. The sweet aftertaste and mouthwatering effect appear quickly, accompanied by a noticeable mineral character.
Compared to core Zhengyan Rougui, this Wuyi Rougui is an excellent choice for beginners exploring Rock Tea. It offers high value while retaining the distinctive features of Wuyi Rock Tea.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Ban Yan (mid-mountain)
Soil: Gravel soil
Variety: Wuyi Rou Gui
Producer: Chen Hui
Harvest Time: November 2024
Shelf Life: 36 months

Wuyi Shui Xian is one of the most famous varieties of Wuyi Rock Tea. Alongside Rougui, it is famed for the saying: “No tea more mellow than Shui Xian, no tea more fragrant than Rougui.” It combines the classic rock character with rock rhyme and a rich, full-bodied liquor. Originally introduced from Jianyang during the Qing Dynasty, Wuyi Shui Xian places great emphasis on tree age: as the trees grow older, the tea becomes more mellow, with reduced bitterness and increasingly complex layers of flavor.

This Wuyi Shui Xian is made from fresh leaves of tea trees aged 30–50 years and roasted using traditional Wuyi charcoal methods. The liquor is rich and full-bodied, moderately intense with a slight astringency, a clear and lasting sweet aftertaste, and a subtle woody fragrance. The texture is smooth and refined, offering depth and complexity that invites slow, mindful tasting.

Origin: Daan Village, Yangzhuang Township, Wuyishan City, Fujian Province, China
Tree Age: 30–50 years
Type: Ban Yan (Half-Rock)

Tea Variety: Wuyi Shui Xian
Producer: Chen Hui
Harvest: May 2024
Aging: 36 months

Brewing Guide:

• Water Temperature: 100°C (212°F)

• Brewing Vessel: Gaiwan or Yixing Clay Teapot

• Tea-to-Water Ratio: 5–7g per 100ml

• Infusions:

  1–3 infusions: 8–15 sec

  Later infusions: +5–10 sec per infusion

Que She (“Sparrow’s Tongue”) was selected in the early 1980s from the sexually reproduced offspring of the No.1 Mother Tree of Da Hong Pao at Jiulongke, Wuyi Mountain. It is considered a second-generation cultivar of Da Hong Pao. Propagated through asexual reproduction, Que She retains part of the genetic traits of Da Hong Pao, yet it is not a “pure-bred Da Hong Pao” in the traditional sense. Instead, it has developed into a distinguished Wuyi cultivar with its own unique flavor profile. Its name comes from its slender and delicate leaves, resembling the tongue of a sparrow.

This tea belongs to the Ban Yan (mid-mountain) category. Its aroma is dominated by floral and fruity notes, with prominent hints of gardenia and water chestnut sweetness. The fragrance is rich and long-lasting, with a particularly elegant “cold aroma.” The liquor is smooth and mellow, sweet and full-bodied, with a clear Yan Yun (the signature mineral “rock rhyme” of Wuyi tea). It offers quick returning sweetness (hui gan) and excellent re-steeping endurance.

Que She is a treasured variety among Wuyi Rock Teas, combining the charm of Da Hong Pao with its own distinctive floral-fruity fragrance—perfect for tea connoisseurs seeking a refined tasting experience.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Altitude: 400–600 m (Ban Yan, mid-mountain)
Soil: Gravel soil
Variety: Que She (Da Hong Pao Lineage)
Producer: Chen Hui
Harvest Time: November 2024
Storage Life: 36 months

Wuyi Qizhong, locally called "Cai Cha," refer to the indigenous tea tree varieties naturally growing in Wuyi Mountain. They are a sexually propagated group of plants and among the most ancient varieties in Wuyi. Famous Wuyi oolong teas such as Bai Jiguan and Tie Luo Han were selected from these rare varieties, making them the "gene pool" and a "living fossil" of Wuyi Rock Tea.

Due to the significant individual differences among these plants, the brewed tea presents diverse aromas, ranging from floral notes (orchid), fruity notes (honey peach, snow pear), woody notes, to creamy notes; older bushes may even carry a wild character.

This tea belongs to the Ban Yan (Half-Rock) category. It opens with a floral fragrance, develops fruity aromas, and carries a unique mineral character known as "Yan Yun" (rock rhyme). The taste is rich and full-bodied, with a smooth, lingering sweetness, pronounced throat finish, and strong durability for multiple infusions.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China

Tea Region: Ban Yan (半岩)

Elevation: 400–600 m

Soil Type: Yellow Soil

Tea Variety: Wuyi Mountain indigenous group varieties

Tea Master: Chen Hui

Harvest Season: November 2024

Shelf Life: 36 months

Brewing Guidelines 

Water Temp: 100°C (212°F)
Brewware: Gaiwan, Yixing Clay Teapot
Tea-to-Water Ratio: 5-7g per 100ml
1–3 infusions: 8-15 sec
Later infusions: Add 5–10 sec
Total brews: 7-8 times

Xi Yan Oolong | The Wild Backbone of Guangdong Oolong

A bold, floral, and mineral-rich oolong from the rocky slopes of Meizhou—combining Dancong fragrance with Wuyi-style strength.

Xi Yan Oolong is one of the most powerful and characterful oolongs in the Guangdong tea family. Grown in the remote mountain village of Xiyan in Meizhou, this tea delivers the floral lift of Phoenix Dancong along with the grounded body and minerality of Wuyi rock tea.

If Dancong is the perfume, and Lingtou is the dessert—Xi Yan is the mountain.

Tea Details

• Cultivars: Local group varietals (mainly Shui Xian, Mei Zhan)

• Harvest: Spring 2025

• Origin: Xiyan Village, Fenglang Township, Meizhou, Guangdong, China

• Elevation: 500–700m

• Tree Age: 50+ years

• Roasting: Heavy charcoal roasting (charcoal briquetting)

A Tea with Deep Roots in History

The Xiyan region has been cultivating tea since the Tang dynasty, and rose to fame in the Qing dynasty, when monks from the local Xizhu Temple cultivated high-mountain teas that were shipped across Southeast Asia as tribute tea.

Modern Xi Yan Oolong is made mostly from old group-varietal bushes (such as Shui Xian and Mei Zhan), many over 50 years old, growing between 500–700m. Since the 1960s, these high-altitude gardens have been known for a distinct “rock rhyme”—a deep, slightly spicy minerality that sets it apart from the sweeter, lighter oolongs of Chaozhou.

Processing: Heavier Roast, Deeper Flavor

• Heavy withering + strong leaf shaking (yao qing)

• Thick stems preserved for body and sweetness

• Deep charcoal roasting (heaviest in Guangdong)

Compared to other Guangdong oolongs:

• Xi Yan: rich, roasted, and structured (suitable for aging)

• Phoenix Dancong: high fragrance, lighter body

• Lingtou Dancong: soft, sweet, everyday drinker

“Rocky on the outside, floral at the core.”

Flavor Profile: Earth, Fruit, and Florals

• Aroma: deep floral notes with subtle stone fruit

• Taste: thick and warming, with hints of baked plum, roasted almond, and a cooling mineral aftertaste

• Body: full and grounded, with a subtle honey edge

This is a tea that speaks slowly and confidently. It's not about quick aromas—it’s about structure, patience, and wild depth.

Who Should Try This Tea?

• Fans of Wuyi rock tea (Yancha) looking to explore Guangdong’s version of “rock energy”

• Dancong lovers wanting something darker, deeper, and more aging-friendly

• Tea drinkers who value mineral-rich, grounding flavors

• Those looking for a “serious” daily tea with excellent re-steeping value

Brewing Recommendations

Gongfu Style (recommended):

• 5g per 100 gaiwan

• 95–100°C (203–212°F) water

• Rinse quickly, then infuse 6–8+ times

• Start with 10–15 seconds, increase gradually

Western Brewing:

• 2g per 200ml

• Steep for 1-3 minutes at 95-100°C

• Re-steep up to 3 times

Xinyang Maojian is a standout Chinese green tea from the heart of its production area in Xinyang, Henan Province. Sourced from the beautiful Yangjiashan Gaoludian Ecological Tea Garden in the Dabie Mountains, this tea is grown at an altitude of 900 meters, away from pollution and surrounded by stunning scenery.

This high-quality tea consists mainly of one bud and one leaf, with each leaf covered in fine white down—an indicator of its premium quality. We work with Master Yang, a trusted tea farmer with over 20 years of experience in growing and crafting this tea.

Harvested on April 20, 2024, this spring tea brings vibrant flavors and aromas that tea lovers adore. Each sip captures the pure essence of nature, blending quality with tradition. Made from local Xinyang tea plants, it’s richer in nutrients and offers a more complex taste compared to other varieties.

Why choose Xinyang Maojian?

Authentic Craftsmanship: This tea is a true reflection of China's deep tea culture, crafted by skilled artisans who stick to traditional methods. It's perfect for anyone who has a taste for genuine flavors.

Great Value: We've handpicked a mid-range Xinyang Maojian that delivers premium quality without the premium price tag. It's an excellent choice for those who want top-notch tea without breaking the bank.

Delicious Flavor: Xinyang Maojian offers an elegant aroma and a taste that's refreshingly delightful, striking a balance between subtle sweetness and a clean finish.

Natural Purity: Grown in a clean, natural environment, this tea captures the essence of its surroundings, ensuring a flavor that's pure and untainted.

High-Altitude Tea Garden: Our Xinyang Maojian comes from tea gardens at an altitude of 900 meters, where the fresh air and superior soil give the tea a unique flavor and aroma, ensuring every sip is packed with nature's essence.

One Bud and One Leaf Tenderness: We only select the highest-grade tea leaves, primarily one bud and one leaf, ensuring the tenderness and quality of the tea. This picking standard means each leaf is covered in fine white down, a sign of its superior quality.

Harvested Before Grain Rain: This tea is picked at the optimal time before Grain Rain, when the spring tea is at its most tender and the aroma and taste are at their peak. Picking at this time preserves the natural flavor and vitality of the tea leaves.

Collaboration with Professional Tea Farmers: We collaborate with Master Yang, a tea farmer with over 20 years of experience in tea cultivation and production, ensuring that each batch of tea meets high-quality standards.

Xinyang Maojian is the ideal choice for those who pursue a high-quality lifestyle and a refined tea culture experience.

Who might not enjoy it?

If you prefer bold, roasted green teas, Xinyang Maojian’s fresh and delicate profile might not be for you.

Those who like heavily flavored teas may find this one a bit too subtle.

Whether you’re interested in its rich history, great taste, or exceptional value, Xinyang Maojian is a perfect choice for anyone looking for a superior green tea experience.

Ya Shi Xiang (Duck Shit) Dan cong Oolong | The Icon of Guangdong Tea

The most famous Dancong oolong from Phoenix Mountain—misleading name, unforgettable taste.

Ya Shi Xiang, literally “Duck Shit Aroma,” is arguably the most well-known Phoenix Dancong oolong internationally. Despite its name, this tea is anything but unpleasant. In fact, it’s often referred to as the “calling card” of Guangdong oolongs, thanks to its bold floral fragrance, silky mouthfeel, and memorable backstory.

Tea Details

• Cultivar: Ya Shi Xiang (Duck Shit )

• Harvest: Spring 2025

• Origin: Dingdongjiao Village, Fenghuang Town, Chaozhou, Guangdong, China

• Elevation: 1000m

• Roasting: Traditional charcoal roast

A Legendary Tea with a Mysterious Name

This cultivar got its odd name from the mineral-rich yellow soil where it was originally planted—called “duck shit soil” (鸭屎土) by locals to discourage theft due to the tree’s extraordinary fragrance. Others say the name also comes from the leaf shape, which resembles the leaves of a local tree known as “duck foot wood.”

The original mother tree, now over 300 years old, grows at Pingkengtou Village (坪坑头) at 900m elevation in Phoenix Mountain, Chaozhou. Today, Pingtou is considered the most prestigious origin of Ya Shi Xiang.

Our selection comes from Dingdongjiao, a nearby village sharing the same terroir, altitude, and tree lineage—but with more accessible pricing.

Flavor Profile: Golden Honeysuckle, Orchid, and Ripe Peach

Officially categorized as “Yin Hua Xiang” (Honeysuckle Aroma), Ya Shi Xiang carries a fragrant bouquet of:

• Orchid and honeysuckle (dominant)

• Peach nectar or creamy vanilla (in higher grades)

• Light bitterness on entry that melts into a long, sweet aftertaste

Its flavor is bright, floral, and juicy, making it one of the most beginner-friendly teas in the Dancong family—especially for those who love high-aroma oolongs.

“A tea with a silly name, but serious elegance.”

Brewing Recommendations

Gongfu Style (Recommended):

• Teaware: Gaiwan or small teapot (100–150ml)

• Tea Amount: 5g

• Water Temp: 95-100℃/203-212℉

• Infusion Time: Start at 10–15 seconds; can go 7+ infusions

Western-style Brewing:

• 2g per 100ml

• 1-3 minutes,95-100℃/203-212℉

• Re-steep 2–3 times

Yongchun Fo Shou 

Yongchun Fo Shou is a rare oolong from the high mountains of Yongchun County, Fujian. Its name comes from the leaf shape—resembling the Buddha’s hand citrus—and its bright, fruity aroma.

Legend says Buddhist monks in the 17th century grafted a tea tree onto a citron plant, creating this uniquely fragrant cultivar. Grown between 600–900 meters in Wuxi village near the protected origin region, this tea reflects both rich history and high mountain character.

It’s known for its distinctive citrus and pear notes, rounded out by a creamy, slightly floral finish. The taste is smooth and layered, with a lingering sweetness often described as the “Fo Shou charm.” Whether brewed hot or cold, this tea is a peaceful, full-bodied choice for those who enjoy fruity, elegant oolongs.

• Origin: Wuxi Village, Wufeng Town, Yongchun County, Quanzhou, Fujian, China

• Tea Maker: Xu Yongyuan

• Harvest: 2025

• Shelf Life: 36 months

• Cultivar: Yongchun Fo Shou

• Elevation: 500 meters

Introduction:
This Zhangping Shuixian square-shaped oolong is meticulously selected from the spring harvest of 2023 and crafted by a top tea master using unique traditional techniques. Plucked from high-altitude tea gardens in Zhangping, Fujian, at elevations of approximately 600 meters, the exceptional growing conditions impart a rich and mellow flavor to this tea. The plucking standard of primarily one bud and two leaves ensures a high orchid fragrance, a smooth and refreshing taste, and a bright golden liquor.

Reasons to Recommend:

• Core Production Area: Grown in Zhangping, Fujian, where the climate is warm, humid, and abundant in rainfall, with mild winters and cool summers. The average annual temperature ranges from 16.9°C to 20.7°C, with annual precipitation of 1450-2100 mm, a frost-free period of 251-317 days, and an average annual sunshine duration of 1853 hours, providing ideal natural conditions for tea production.
• Unique Shape: Zhangping Shuixian tea cakes combine the production methods of Minbei Shuixian and Minnan Tieguanyin. Pressed into square-shaped cakes using wooden molds, it is the only compressed tea in the oolong category, offering a unique style and rich traditional flavor.
• Traditional Handcrafted Process: This Zhangping Shuixian is a masterpiece of traditional handcrafted tea-making. The master insists on using manual techniques and traditional charcoal roasting for drying, preserving the authentic craftsmanship of Zhangping Shuixian tea.

Oxidation Level: Light to medium oxidation (25%-30%)
Roasting Level: Light roast (70-80°C)
Tea Garden Soil: Yellow-red soil
Master Blender: He Meiqing
Processing Time: June 2024
Best Before Date: 24 months
Tea Variety: Minnan Shuixian

Introduction:

This Qidan Da Hong Pao is meticulously selected from the spring harvest of 2023. Sourced from the purest Wuyi rock tea in Wuyi Mountain, Fujian (the most authentic origin), the exceptional growing conditions and specific cultivar impart a truly authentic flavor profile. Crafted by master tea maker Chen Hai, who has decades of experience, this tea guarantees a rich, sweet aftertaste with a subtle osmanthus fragrance.

Reasons to Recommend:

• Core Production Area: Grown in the heart of Wuyi Mountain, Fujian, where the average annual temperature ranges from 16°C to 25°C, the frost-free period lasts 253-272 days, and annual rainfall is around 2000 mm. The relative humidity is 78%-84%, and the acidic red soil, rich in organic matter and minerals, contributes to the unique flavor of Da Hong Pao tea trees.
• Pure Cultivar: The mother trees of Da Hong Pao grow on the steep cliffs of Jiulongke in the Wuyi Mountain Nature Reserve. Due to their limited yield and exceptional quality, the purebred Da Hong Pao is propagated asexually from cuttings of these mother trees and processed separately.
• High-Altitude Tea Gardens: This tea is cultivated in high-altitude gardens in Wuyi Mountain, where the superior climate enhances the tea's richness, delivering a fuller, sweeter aftertaste and a more intense, lingering aroma with a pronounced "rock essence."
• Unique Roasting Process: Premium tea leaves are slowly roasted under gentle heat, developing a sweet fragrance with a subtle smoky undertone.

Oxidation Level: 45%-55%
Roasting Level: Light to medium roast
Tea Garden Soil: Sandy gravel soil
Master Blender: Chen Hai
Processing Time: Initial processing in May 2024, refined in September 2024
Best Before Date: 36 months
Tea Variety: Qidan

Introduction:
This Ripe Puer Tea is meticulously selected from the autumn harvest of 2020. Plucked from high-altitude tea gardens in Mengku Town, Lincang City, Yunnan Province, at elevations of over 1200 meters, this tea is made from high-quality one-bud-three-leaf material. After three years of aging, it exudes a rich, aged aroma with notes of wood, earth, and smokiness. Its balanced, mellow flavor leaves a lingering sweetness on the palate, accompanied by subtle fruity and floral undertones.

Reasons to Recommend:

• Special Processing Technique: The "wet piling" (wo dui) process is a crucial fermentation step in crafting ripe Puer tea. It involves piling sun-dried tea leaves to a certain height, sprinkling them with water, and covering them with burlap to ferment under warm and humid conditions for about 24 hours. Once the leaves reach the desired level of transformation, they are spread out to dry.
• Three Years of Aging: The aging of Puer tea is a natural process of oxidation and microbial fermentation. During this time, polyphenols, amino acids, and other chemical compounds in the tea gradually transform, developing new aromas and flavors. Ripe Puer tea further develops complex aromas and a smoother texture through aging.
• High-Mountain Tea Gardens: Grown in high-altitude tea gardens at around 1200 meters, this tea thrives in an environment where lush vegetation, organic-rich soil, and extreme daily temperature fluctuations enhance the accumulation of flavorful compounds in the leaves.

Oxidation Level: Fully fermented
Roasting Level: None
Processing Time: Spring 2020
Best Before Date: Suitable for long-term storage
Tea Variety: Yunnan Big Leaf

Introduction:
This Rose 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 locally sourced red roses from Yunnan, 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 red roses and three scenting processes, ensures a delicate rose fragrance perfectly blended with the robust, mellow taste of black tea.

Reasons to Recommend:

• Core Production Area: Grown in 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 region is characterized by its climate, where "morning and evening mists blanket the land on clear days, and clouds shroud the mountains on rainy days."
• Scenting Process: Yunnan black tea serves as the base, while locally sourced red roses from Yunnan 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

Recommended Purchase:
This 2014 aged Shou Mei White Tea is made from Fuding Da Bai and Da Hao tea cultivars grown in Fujian, China. Crafted with traditional sun-drying methods, it delivers a unique blend of "aged aroma" and "herbal fragrance." With a rich, sweet aftertaste and long-lasting brews, this tea is ideal for those who appreciate the complexity of aged teas. However, it’s best enjoyed through simmering or long steeps, making it less suited for Gongfu-style brewing. If you prefer fresh, light, or floral white teas, this option may not align with your taste.

Key Details about 2014 Aged Shou Mei:
Origin: Fuding City, Fujian Province, China
Production Date: August 16, 2014
Grade: First Grade, Autumn Harvest Shou Mei
Tea Cultivar: Fuding Da Bai, Da Hao
Craftsmanship: Traditional sun-drying, overseen by tea master Li Shengyuan
Flavor Highlights: Deep "aged aroma" and "herbal fragrance," with exceptional durability in steeping.
Special Note: This 10-year-aged Shou Mei embodies the character and charm of time-aged white tea.

What is Shou Mei White Tea?
Shou Mei is a type of Chinese white tea primarily grown in Fuding, Zhenghe, and Songxi in Fujian Province. Its name, "Longevity Eyebrow," refers to the tea's leaf shape, which resembles the eyebrows of an elderly person. According to the latest national standards, Shou Mei is crafted from young shoots or leaves of tea plants such as Da Bai, Shui Xian, or local varietals through withering, drying, and sorting processes. While often considered less delicate than other white teas, its robust and complex flavor makes it a great choice for tea beginners.

Brewing and Enjoyment Tips for Shou Mei White Tea:
Shou Mei is not typically consumed fresh; it is better appreciated after aging for at least three years. With time, the tea develops deeper, more layered flavors. After 10 years, aged Shou Mei offers a smoother, sweeter taste, a richer, darker tea liquor, and distinctive "aged" and "herbal" aromas. These qualities make aged Shou Mei highly valued among white tea enthusiasts. It’s best enjoyed when simmered or steeped for extended periods.

Storage Guidelines for Shou Mei White Tea:
To preserve its quality, store the tea in a dry environment with moisture content below 8.5%, temperature around 25°C (77°F), and humidity under 45%. Keep it away from light, odors, and air exposure by sealing it tightly. After three years of proper storage, the tea can be classified as “aged white tea.”

How to Brew Shou Mei White Tea: 
Shou Mei Thermos Brewing
1g tea per 100ml (3.4oz) water.
Boiling water (212°F).
Steeping Time: 1-2 hours.
Recommended Tool: Insulated thermos.

Boiling Method:
Add 1g of tea per 100ml (3.4oz) water.
Boil for 1-2 minutes, then let it sit for 2-3 minutes.
For each rebrew, boil 3 minutes longer.
Use a glass or ceramic teapot.
Enjoy up to 3 brews.

The 2024 Silver Needle White Tea is a must-have for white tea enthusiasts and collectors. Crafted in Fuding, the birthplace of white tea, this premium tea is made from tender Fuding Da Bai buds using traditional sun-drying methods. Its delicate floral aroma, honey-like sweetness, and refreshing smoothness make it perfect for those seeking a refined and natural tea experience. Ideal for immediate enjoyment or aging, it’s a great choice for wellness-focused tea drinkers and collectors. However, if you prefer bold teas or add milk and sugar, this delicate tea may not suit your taste.

Silver Needle White Tea Product Details 
Origin: Fuding City, Fujian Province, China
Harvest Date: March 23, 2024
Grade: Premium Silver Needle (First Grade)
Tea Variety: Fuding Da Bai (Big White Tea Bush)
Tea Master: Li Shengyuan, Senior Tea Artisan with over 10 years of experience
Flavor Notes: Delicate floral aroma, honey-like sweetness, and refreshing smoothness
What Makes It Special: Crafted in Fuding, the birthplace of white tea, using traditional sun-drying methods. This tea is made exclusively from tender tea buds, making it perfect for tea lovers and collectors alike.

What Is Silver Needle White Tea?
Silver Needle is the highest grade of Chinese white tea. Officially, it’s defined as a white tea made from the single buds of Fuding Da Bai or Shui Xian tea bushes through specific steps like withering, drying, and sorting. Harvested every spring, the picking season typically starts in mid to late March and ends around early April.

What sets Silver Needle apart is its exceptional freshness and smooth flavor, thanks to its high levels of amino acids, which give it its signature refreshing taste.

Perfect for enjoying now or aging for years to come!

How to brew

Water Temp: 194–203°F (or 90-95℃)
Tea-to-Water: 1g per 25ml
Steep Time: 30 sec first steep, add 5 sec each time
Teaware: White porcelain gaiwan
Re-Steep: 5-7 times
Pour Tip: Pour along the gaiwan’s side, not directly on leaves

How to Store Silver Needle White Tea
While white tea can be aged and stored for long periods, Silver Needle is best enjoyed fresh, similar to green tea, to appreciate its delicate and vibrant flavor.

Short-Term Storage: For small amounts, use kraft paper bags or aluminum pouches. Squeeze out excess air, seal tightly, and place the bags in a small cardboard box or tin can for safekeeping.

Long-Term Storage: If you’re storing a larger quantity, use a triple-layer method:

Wrap the tea in an aluminum pouch.
Seal the pouch in a plastic bag.
Place everything inside a sturdy cardboard box.
Keep the tea in a cool, dry place where the temperature stays below 77°F (25°C) and the humidity is under 50%.

 Following these tips will help preserve its quality for years to come!

Traditional Smoked Lapsang Souchong (2024)
Recommended for:
If you’re a fan of traditional black tea with a bold pine smoke aroma and a rich, sweet flavor, this tea is for you. Produced in 2024 in Masu Village, Tongmuguan, Wuyishan, and crafted by tea master Zhang Song, it’s made using classic smoking techniques for the most authentic Lapsang Souchong experience. This tea is best enjoyed plain to fully appreciate its smoky and robust character. If you prefer lighter black teas or dislike smoky flavors, this may not be the best fit, and it’s not recommended for milk or sugar.

Product Details:

Origin: Masu Village, Tongmuguan, Wuyishan
Harvest Date: May 2024
Grade: First Grade
Tea Cultivar: Tongmuguan Xiaocai Tea
Craftsmanship: Supervised by Zhang Song, a second-generation tea master from Masu. He began learning the basics of Lapsang Souchong production as a teenager and is known for his expertise in traditional tea-making methods.
Flavor Profile: Distinct pine smoke aroma, rich sweetness, and full-bodied taste
Highlight: A must-try for anyone seeking an authentic smoked Lapsang Souchong, directly from the original region with time-honored techniques.

How to brew:

Water Temp: 212°F（or 100℃）
Tea-to-Water: 1g per 50ml
Steep Time: 20 sec for first 3 steeps, add 5 sec each time after
Teaware: White porcelain gaiwan
Re-Steep: 5-7 times

Tongmuguan Zhengshan Xiaozhong: The Original Smoky Chinese Black Tea

Zhengshan Xiaozhong, known as the world’s first black tea, originates from Tongmuguan in the Wuyi Mountains of China. This region, at an altitude of up to 1500 meters, is now a protected nature reserve, providing an ideal, untouched environment for tea cultivation. Zhengshan Xiaozhong tea from Tongmuguan is unique, not only for its specific local tea varieties and pristine mountain setting but also for its rich, 400-year-old heritage of traditional tea-making.

What truly sets this tea apart is the smoking process that gives it its signature taste. Skilled tea masters meticulously select local pine wood, particularly the resin-rich heartwood and roots, to smoke the leaves. This special wood is believed to impart a rich, natural pine resin fragrance, balanced with a subtle honey-like sweetness, creating a truly layered, unforgettable taste. Locals say that only Zhengshan Xiaozhong produced in Tongmuguan with traditional techniques captures this distinctive “pine smoke aroma with longan fruit notes.”

Outside of Tongmuguan, black teas made in the wider Wuyi Mountain area are known as "Xiaozhong black teas" but lack the same signature smoky aroma. Black teas made even farther away are simply called "Kung Fu black teas" and have a more familiar profile to Western black teas. But for those looking to experience an authentic, complex tea with deep roots in Chinese culture, Zhengshan Xiaozhong from Tongmuguan is truly one-of-a-kind.

Smooth & Bold: Rich Cold Brew Teas | 7 teas perfect for cold brewing.
Zero sugar, zero calories, no additives, low caffeine. Bold and full-bodied flavor, smooth and layered with lasting aroma.

Brewing Tip
For pressed tea discs like  Oriental Beauty and Lingtou Dancong, we recommend a quick rinse with hot water to open the leaves before cold brewing. This helps the tea release its flavor more quickly and evenly.