Loose Leaf Black Tea

Recommended Purchase:
This  Dianhong Golden Bud Black Tea is crafted under the supervision of Zhang Guo'an, a renowned master and inheritor of Dianhong's traditional techniques. Made from tender pre-Qingming buds of the Fengqing large-leaf tea tree variety, it showcases a rich honeyed aroma and a smooth, full-bodied taste. Perfect for tea lovers who prefer a premium, delicate black tea experience when enjoyed plain. However, if you’re looking for a tea to pair with milk or sugar, this might not be the best choice.

Product Details:

Origin: Dayaitian Tea Factory, Fengqing, Yunnan Province
Production Date: April 2025
Grade: Premium
Tea Cultivar: Fengqing Large-Leaf Variety
Craftsmanship: Supervised by Zhang Guo'an, a master and heritage keeper of Dianhong tea-making traditions
Flavor Profile: Honeyed aroma with smooth, full-bodied texture
Highlight: This Dianhong Golden Bud is crafted entirely from tender tea buds using traditional methods, offering a classic and authentic Dianhong flavor with an intense and aromatic character.

About Dianhong Golden Bud Black Tea:
Dianhong Golden Bud represents the pinnacle of Dianhong teas and is considered a premium Chinese black tea. First introduced in 1959, it is made from carefully selected pre-Qingming tea buds of the Yunnan large-leaf variety and processed using traditional techniques. The tea leaves are covered in golden tips, producing a bright, reddish-gold liquor with a long-lasting, high aroma and a fresh, sweet aftertaste. Compared to the Dianhong varieties made from one bud and two leaves, Golden Bud offers a sweeter and more delicate flavor profile, making it an excellent choice for those who enjoy refined and unblended black teas.

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

Buying Guide:
This Yunnan Ancient Tree Black Tea is crafted from trees over a hundred years old in Jingmai Mountain, Yunnan. It is made using the sun-dried black tea method (Shaihong), where the leaves are naturally dried under sunlight rather than baked.

The tea offers a clean, gentle sweetness that doesn’t rush in at the first sip. Instead, a soft sweetness slowly emerges in the mouth a few seconds after drinking, leaving a calm and refreshing finish.

Compared to traditionally baked black teas, its aroma is not caramelized or roasted. Instead, it carries a light floral honey note, subtle and elegant. The overall flavor is delicate and restrained, which may feel unfamiliar to those accustomed to bold, malty black teas.

This is a black tea meant to be enjoyed slowly — quiet, natural, and understated.

Key Details About Ancient Tree Black Tea:
Origin: Jingmai, Pu'er, Yunnan
Harvest Date: April 2024
Leaf Grade: One bud with two leaves
Tea Master: Zhu Yafen

How to Brew
Water Temp: 212°F（or 100℃）
Tea-to-Water: 1g per 25ml
Steep Time: 20 sec for first 3 steeps, add 5 sec each time after
Teaware: White porcelain gaiwan
Re-Steep: 7 times

Storage:
Keep sealed, dry, and away from light or odors. For longer preservation, store in a cool environment. Best enjoyed within two years.

Why Ancient Tree Black Tea Stands Out
Ancient tea trees, often over 100 years old, grow in remote, pristine mountain forests, free from synthetic fertilizers or pesticides. Their deep roots absorb rich minerals and nutrients, resulting in tea with a full-bodied, layered flavor and natural floral or honey notes.

The leaves of ancient tree black tea are thicker and more resilient, with higher levels of polyphenols and aromatic compounds, making the tea exceptionally durable in brewing. Each steep releases consistent flavor and aroma, often lasting for many infusions.

Yunnan, home to over 56 million ancient tea trees, is known as the “kingdom of ancient tea.” With the introduction of the Yunnan Ancient Tea Tree Protection Regulation in 2023, these trees are now safeguarded to ensure their heritage continues. Ancient tree black tea is a unique gem, offering both a pure taste and a connection to centuries of tradition.

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

Traditional Smoked Lapsang Souchong 
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 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 2025
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 20ml
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.

Wild Souchong Black Tea uses wild tea leaves from mountains in Guangxi Province. It uses a special tea-making method of traditional Lapsang Souchong technique. Wild Souchong Black Tea maintains the taste of Lapsang Souchong, while it has a richer flavor. Lapsang Souchong is the earliest black tea and it is called black tea originator. It has a history of 400 years. Lapsang Souchong is baked by pine needles or pine wood. As a result, it has very strong fragrance. Also, due to the bake technique, the color of the tea is grey black and the color of tea soup is dark amber.

Wild Black Tea

Untouched Nature: Grown wild at 900m altitude in the lush Da Ming Mountain range. This tea thrives in a pristine ecosystem without chemical fertilizers or pesticides. To preserve its concentrated energy, we only harvest once a year in spring.

The Craft: Processed using the traditional Lapsang Souchong technique (unsmoked). This method highlights the tea's natural wild character without the distraction of smoke.

Flavor Profile: A brilliant orange-yellow liquor with a prominent "golden ring." It features a rich, unique floral bouquet and a refreshing, honey-like sweetness that lingers on the palate.

Recommended Purchase

This Organic Silver Junmei, produced in 2007 and aged for 18 years in a sealed dry northern warehouse, is crafted from local group varietals harvested in Tongmu Village, a primary tea-growing area in Wuyi Mountain. It is produced by Wuyishan Ruiyan High Mountain Tea Co., Ltd. The tea is made from carefully selected tender buds using the traditional handmade techniques of Lapsang Souchong, ensuring the tea leaves remain intact and well-preserved. This tea is no longer available on the market.
The tea offers a long-lasting floral aroma, a rich, refreshing flavor, and a high sweetness. While it is in a transitional aging phase and may have a slightly tangy note, it remains an excellent choice for drinking and a treasured item for collectors.

Key Details about Organic Silver Junmei black tea

• Origin：Mount Wuyi, Fujian, China 
• Production Date：2007
• Grade: special grade 
• Tea Cultivar：Tongmu Village Local Group Varietals
• Craftsmanship：Silver Junmei is meticulously crafted using one bud and one leaf, following the traditional handmade techniques of Lapsang Souchong. The process includes picking, withering, rolling, fermenting, and drying, with a strong emphasis on precision and care. The tea is then naturally aged in a dry storage environment for 18 years, allowing it to develop its unique character and depth.
• Flavor Highlights：The tea offers a long-lasting floral aroma, a rich, refreshing flavor, and a high sweetness, though it may have a slight tanginess due to its transitional aging phase.

What is Silver Junmei black tea ?

Silver Junmei, born in 2005, is a premium-grade masterpiece among Lapsang Souchong black teas, often referred to alongside Golden Junmei as the "Twin Jewels of Black Tea." Sourced from wild tea trees growing at 1500-1800 meters above sea level in Wuyi Mountain, it is made exclusively from one bud and one leaf plucked before Grain Rain (Guyu). It takes 50,000 tender buds to produce just one pound of tea, making the raw material as rare as gold.
Crafted using traditional handmade techniques without smoking or sifting, the tea leaves are tight, slender, and eyebrow-shaped, with a silvery-gray hue and subtle golden tips. The aroma is elegant and refined, with notes of flowers and fruits. When brewed, the liquor is golden and translucent, offering a fresh, mellow, and sweet flavor with a harmonious blend of honeyed sweetness and longan aroma. The brewed leaves are even and coppery, and the tea remains flavorful even after ten infusions.
Due to its demanding production process and limited yield, Silver Junmei embodies both the wild essence of nature and the precision of masterful craftsmanship.

Brewing and Enjoyment Tips 

This tea embodies the unique transformation brought by time. For the first rinse, use boiling water to quickly wash the tea leaves for no more than 5 seconds, then discard the water. This step helps awaken the tea and remove any storage-related odors. For the best experience, it is recommended to use traditional brewing methods to fully release its aged characteristics.

Recommended Brewing Methods 

Gaiwan Brewing :

• Capacity：110ml Gaiwan
• Water：Mineral Water or Purified Water
• Water Temperature：95-100℃
• Brewing Times：8-10 times
• Tea Water Ratio：Around 1:22（Adjust according to your own taste）
• Brewing Time Once：For the first three infusions, steep the tea for 5-10 seconds and pour out immediately. For each subsequent infusion, increase the steeping time by 5 seconds.

Storage Guidelines

To ensure the best quality of tea, the ideal way to store it is in vacuum-sealed packaging, kept in a cool, dark, and dry place. Avoid exposure to strong odors and air. For sealed storage, using a tin can or a double-lidded metal can is recommended. For even better results, you can store the sealed tea in the refrigerator or a dry storage container.

Weight & Packaging：

Weight : 100g (3.5oz)
Packing Type : Original canned seal