We designed this collection because many of our Tea friends wanted to explore Chinese tea but didn’t know where to begin. China’s tea world is far more than just Longjing or Tieguanyin—it spans seven major categories, each with unique flavors, histories, and craftsmanship. For newcomers, buying tea one by one is costly, confusing, and often overwhelming.

So we created the “China's 10 Most Famous Tea Collection”—a curated set that brings together the most representative teas from each category. From Longjing and Tieguanyin to Pu’er, Jasmine, and the rare Junshan Yinzhen, this box offers a complete taste of China’s tea landscape in one experience.

To make learning easier, every set includes a beautifully designed Beginner’s Guide to Chinese Tea, covering tea culture, the six major tea types, why Chinese people use a gaiwan, simple brewing steps, and essential tea etiquette.

And because many beginners don’t have proper teaware, we also created a Gift Edition featuring a premium Chaozhou bone-china gaiwan set—lightweight, quick-cooling, and perfect for first-time users.

This product isn’t just a sampler.
It’s an accessible, thoughtful entry into the world of Chinese tea—a way for us to share its flavor, culture, and beauty with tea lovers everywhere.

Create Your Own Holiday Tea Gift Box
Choose 20 Tea Samplers from 42 Unique Flavors
Scroll down to select teas and create your own tea gift style.👇

Suitable For

• Anyone looking for a thoughtful, personalized gift
• Tea beginners or those curious to explore many flavors
• Perfect for colleagues, family members, teachers, or clients
• Ideal for people who prefer healthy, natural, additive-free gifts

A selection of ten traditional Chinese flower-scented teas — from jasmine and osmanthus to rose, pomelo blossom, and bitter orange flower.
Each tea is crafted with the ancient art of natural scenting, where blossoms and tea leaves merge in harmony.
Free from artificial flavors or additives, every blend reflects the patience of artisans and the gift of nature.
May this gentle fragrance bring you moments of calm and joy.

This collection brings together six varieties of jasmine tea,  crafted from five carefully selected tea bases — white, green, oolong, dark, and black tea — and refined through three to seven rounds of traditional fresh-flower scenting. The result is an elegant aromatic journey, unfolding from light and graceful to deep and mellow. Perfect for every season, always accompanied by the gentle fragrance of jasmine.

Fenghuang Dancong 10 Aromas Collection – A Perfect Holiday Tea Gift

Discover the essence of Chinese Gongfu tea culture with this unique Fenghuang Dancong oolong tea set, featuring 10 distinct natural aromas like Jasmine, Gardenia, Honey Orchid, and more. Known as the "perfume of tea," this collection showcases the diverse flavors created by different tea bush varieties from Fenghuang Town, the heart of Dancong tea production.

Whether you’re a fan of fragrant teas, a Gongfu tea enthusiast, or simply curious about the rich aromas and flavors of oolong tea, this set offers a sensory journey you won’t forget. Beautifully curated, it’s an ideal gift for tea lovers who appreciate authentic, aromatic, and high-quality teas.

What is Fenghuang Dancong tea?
Fenghuang Dancong tea is a type of oolong tea, which is selected and bred from the Fenghuang Shuixian group. Each individual plant has its own unique shape and variety, forming its own product line, hence the name "Dancong," which means "single bush" or "single strain." This tea is mainly characterized by its ability to withstand multiple infusions, its strong aftertaste, and its high, lingering aroma. It's known as the most fragrant oolong tea due to its distinctive fragrance. Based on different aromatic types, Fenghuang Dancong is divided into various scented categories.

The product includes:
Fenghuang Dancong Oolong Tea（Huang Zhi Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Orchid Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Honey Orchid Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Magnolia Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Ginger Flower Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Osmanthus Aroma）2*5g
Fenghuang Dancong Oolong Tea（Cinnamon Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Almond Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Night-scented Stock）2*5g
Fenghuang  Dancong Oolong Tea（Jasmine Fragrance）2*5g

Origin: 

Fenghuang Town, Chaozhou City, Guangdong Province.

Introduction to the Top 10 Fragrance Types of Fenghuang Dancong Tea
Fenghuang Dancong（Huang Zhi Fragrance）:A high-quality single bush tea with a natural gardenia fragrance.
Fenghuang Dancong (Orchid Fragrance）:Features the aroma of orchids, fresh and subtle.
Fenghuang Dancong （Honey Orchid Fragrance）:The most popular type, known for its strong honey flavor combined with orchid fragrance, hence the name Milan.
Fenghuang Dancong（Magnolia Fragrance）: Fresh and elegant, with the aroma of magnolia flowers.
Fenghuang Dancong（Ginger Flower Fragrance）:Also known as 'Penetrating Heaven Fragrance', named for the uplifting ginger flower scent when the tea is brewed.
Fenghuang Dancong （Osmanthus aroma）: Reminiscent of osmanthus flowers, sweet and lingering.
Fenghuang Dancong （Cinnamon Fragrance）: Named for the tea's flavor that resembles the taste of cinnamon, a traditional Chinese medicine.
Fenghuang Dancong （Almond Fragrance）:Also known as 'Sawtooth', named for the serrated edges of the leaves, with a distinct almond aroma.
Fenghuang Dancong （Night-scented Stock）: Night-scented Stock Dancong is famous for its unique evening fragrance and flavor. It's mainly produced in Fengxi Dan Lake, Fenghuang Town, and is quite rare.
Fenghuang Dancong （Jasmine Fragrance）: A unique fragrance type with the scent of jasmine flowers, refreshing and delightful.

Brewing Tips
Recommended Method: Traditional Gongfu style.
Best Teaware: White porcelain gaiwan or Yixing clay teapot.
Tea-to-Water Ratio: Use 5g of tea for 100ml of water.
Water Temperature: 212℉ (100℃).
Steeping Times:

First rinse: Quick pour, discard the rinse.
2nd–5th infusions: Steep for 6–8 seconds.
6th–10th infusions: Steep for 10–15 seconds.
Brewing Durability: Authentic Dancong from Chaozhou's Fenghuang region can be steeped 12–15 times.
Technique: Pour water along the edge of the gaiwan in a steady stream. Tilt the lid slightly to leave a small gap to prevent over-steaming.

Dong Pian (Winter Flake), also known as “Xue Pian,” is a seasonal tea produced in Guangdong. Because winters in this region are mild, tea plants continue to grow slowly from Lidong (Start of Winter) to Xiaoxue (Light Snow)—roughly early to late November. Tea made during this period is called Dong Pian.

At this time of year, temperatures are lower and the day–night temperature difference is larger. The slower growth allows the tea plants to accumulate more internal compounds—especially aromatic substances, amino acids, and natural sugars. These give Dong Pian its intensely fragrant, uplifting aroma and a sweet, refreshing taste with remarkable clarity.

This Duck Shit Aroma Winter Dong Pian is harvested from tea gardens at 500–700 meters on Xiyanshan in Guangdong. Compared with Winter Sprout from Phoenix Town, the higher elevation here produces a tea with stronger, cooler high notes, a clean and sweet flavor, and very low bitterness, like a gentle cold breeze in early winter. The dry leaves carry a unique creamy fragrance.
A seasonal limited-release oolong with impressive value, this tea captures the brisk beauty of early winter in every cup.

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

Elevation: 500–700m 

Roast Level: Light Roast

Tea Master: 魏鸿西 Wei Hongxi

Processing Date: November 2025

Shelf Life: 36 months

Brewing Method:

① 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

② Western Brewing:

2g per 200ml
Steep for 1-3 minutes at 95-100°C
Re-steep up to 3 times

Pearl Orchid, also known as Zhenzhulan or Cha Lan, gets its name from the way its tiny golden blossoms cluster along the stem like strands of pearls. In She County of Anhui, the flower was originally grown for ornamental purposes, but over time it became treasured for scenting tea. The region’s warm, humid climate and fertile soil provide ideal conditions for cultivating Pearl Orchid. Large-scale production of Pearl Orchid–scented tea began during the Xianfeng period of the Qing Dynasty, and by around 1890, it had already become one of China’s major scented tea varieties, especially loved in northern China and among scholars and literati.

There is an old Chinese saying about seasonal tea drinking: “In winter drink black tea, in summer drink green tea, and in the second and eighth lunar months, drink Pearl Orchid tea.” These months mark the shift between warmer and cooler seasons, when humidity is higher. Pearl Orchid tea was believed to help dispel dampness and support the body during seasonal transitions.

This tea comes from She County in Anhui, using spring-picked Huangshan Maofeng green tea as the base. The addition of Pearl Orchid blossoms gives the tea a cleaner, brighter character. The liquor is smooth and sweet, without the bitterness sometimes found in green tea.

Its aroma is elegant and serene, with a soft, cooling sweetness—reminiscent of orchids blooming in a quiet valley. Compared with the lively, expressive fragrance of jasmine tea, Pearl Orchid tea is more subtle and deep, yet wonderfully long-lasting.

Origin: Baohuan Village, Huicheng Town, She County, Huangshan City, Anhui Province.
Tea Base / Number of Scenting Rounds: Huangshan Maofeng/Second scenting 
Tea Master: Mr Yu.
Processing Date: June 2025
Shelf Life: 18 months
Brewing Method:

Water: Purified, 80 °C | 176 °F
Gaiwan: 2g per 100ml · 10–15 sec · add 5–7 sec each steep · up to 7 infusions
Glass cup: 1g per 100ml · 1st: 40s | 2nd: 60–90s | 3rd: 90–150s

Gardenia, also known as huang zhizi or mountain gardenia, is an evergreen shrub and one of China’s traditional fragrant flowers. It has long been used in the art of scenting tea.
This Gardenia Black Tea is made by scenting freshly picked gardenia blossoms with spring-harvested Yunnan black tea, using a three-round traditional scenting process.

When June gardenias meet black tea, the flower’s bold, heady fragrance softens into a gentle, elegant aroma. The warmth and richness of the black tea lift the gardenia’s cool, refreshing scent, creating a perfectly balanced harmony.
The first sip brings a clear and delicate gardenia aroma—like walking into a garden in full bloom, instantly awakening the senses. The liquor is smooth and full-bodied, with the gardenia’s natural sweetness melding beautifully with the tea’s mellow depth. A lingering, sweet finish remains long after each sip.

This tea is not only an expression of traditional scenting craftsmanship, but also a soothing gift from nature. In traditional Chinese medicine, gardenia is believed to help clear heat and relieve symptoms such as dry mouth, sore throat, and irritability.
The cooling character of the flower combines with the comforting warmth of black tea, creating a brew that is both rich and refreshing. It’s enjoyable in all seasons, and especially uplifting in summer when you want something cooling, cleansing, and effortlessly calming.

Origin: Fengshan Township, Fengqing County, Yunnan Province

Tea Base / Number of Scenting Rounds:  Yunnan Black Tea (Dianhong)/ Triple scenting

Tea Master: Zhang Guoan张国安

Processing Date: June 2025

Shelf Life: 24 months

Brewing Method:

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

This fairness cup (gong dao bei) is fully handcrafted in Jingdezhen, China’s famed “porcelain capital.”
Its surface is decorated with traditional Chinese floral motifs, painted using the famille rose (fencai) enamel technique.

A fairness cup is used to control consistency when serving tea.
After pouring from a teapot or gaiwan, the liquor is gathered and mixed in the cup before being served to each guest.
This ensures that everyone enjoys tea with the same strength, flavor, and temperature.
The name “fairness cup” carries the idea of equality and respect—every guest is treated the same.

Material: Porcelain
Capacity: 200 mL
Dimensions: Height 7.7 cm; Max diameter at top: 9 cm

What is Tuanhua?

Tuanhua, also known as “ball-flower patterns,” doesn’t refer to any specific flower.
Instead, it’s a decorative style where flowers, fruits, and geometric elements are arranged within a circular outline, forming a compact “ball-like” motif.
The earliest versions date back to the Shang dynasty, appearing on bronze and white pottery.
By the Yongzheng period of the Qing dynasty, tuanhua became widely used in imperial porcelain—especially in famille-rose ware—and later spread to folk kilns, becoming a beloved decorative style.

Tuanhua designs are known for their lively, free layouts.
Circles of different sizes are arranged in seemingly casual yet harmonious compositions—sometimes single, sometimes overlapping in pairs or groups of three.
Often paired with colors like white, black, and celadon white, they create a light, balanced visual effect.
These motifs are commonly used on porcelain, clothing, and furniture, symbolizing reunion, prosperity, and completeness, carrying blessings of good fortune.

This lid rest is handcrafted in Jingdezhen, China’s renowned “porcelain capital.”
Each piece features traditional Chinese floral motifs painted using the famille rose (fencai) enamel technique.

A lid rest is used to hold the lid of a teapot or gaiwan during brewing, keeping it off the table.
It helps maintain cleanliness, prevents accidental bumps or heat damage to the surface, and reflects the brewer’s care and respect for tea preparation and teaware.

Material: Porcelain
Size: Height 3.3 cm, Diameter 3.3 cm

What is Tuanhua?

Tuanhua, also known as “ball-flower patterns,” doesn’t refer to any specific flower. Instead, it’s a decorative style where flowers, fruits, and geometric elements are arranged within a circular outline, forming a compact “ball-like” motif.
The earliest versions date back to the Shang dynasty, appearing on bronze and white pottery. By the Yongzheng period of the Qing dynasty, tuanhua became widely used in imperial porcelain—especially in famille-rose ware—and later spread to folk kilns, becoming a beloved decorative style.

Tuanhua designs are known for their lively, free layouts. Circles of different sizes are arranged in seemingly casual yet harmonious compositions—sometimes single, sometimes overlapping in pairs or groups of three.
Often paired with colors like white, black, and celadon white, they create a light, balanced visual effect. These motifs are commonly used on porcelain, clothing, and furniture, symbolizing reunion, prosperity, and completeness, carrying blessings of good fortune.

This ceramic master cup is made in Dehua, China, using raw mineral clay fired at high temperatures. It features a classic blue-and-white glaze paired with colorful tuanhua (round floral motifs). The overall look is vibrant yet refined, showcasing an elegant traditional Chinese aesthetic. Suitable for personal use or as a thoughtful gift.

Material: Ceramic
Capacity: 70 mL
Size: 8 cm (width), 4.3 cm (height)

What is Tuanhua (团花)?

Tuanhua, also known as “ball-flower patterns,” doesn’t refer to any specific flower. Instead, it’s a decorative style where flowers, fruits, and geometric elements are arranged within a circular outline, forming a compact “ball-like” motif. The earliest versions date back to the Shang dynasty, appearing on bronze and white pottery. By the Yongzheng period of the Qing dynasty, tuanhua became widely used in imperial porcelain—especially in famille-rose ware—and later spread to folk kilns, becoming a beloved decorative style.

Tuanhua designs are known for their lively, free layouts. Circles of different sizes are arranged in seemingly casual yet harmonious compositions—sometimes single, sometimes overlapping in pairs or groups of three. Often paired with colors like white, black, and celadon white, they create a light, balanced visual effect. These motifs are commonly used on porcelain, clothing, and furniture, symbolizing reunion, prosperity, and completeness, carrying blessings of good fortune.

This tea canister comes from Dehua, China, known as the “World Capital of Ceramics.” It features a soft celadon-white glaze and is fired at high temperatures, giving the surface a smooth and refined texture. The lid and body are decorated with hand-painted tuanhua (Chinese roundel motifs), arranged in a natural and harmonious layout.

The base is polished multiple times for a smooth finish, and the rim is fitted with a metal band to improve the seal. The overall design is elegant, compact, and easy to store, pairing beautifully with any tea setup.

Material: Ceramic
Capacity: 250 mL, holds roughly 150 g of tea
Size: Height 9.7 cm, Width 7.2 cm

What is Tuanhua (团花)?

Tuanhua, also known as “ball-flower patterns,” doesn’t refer to any specific flower. Instead, it’s a decorative style where flowers, fruits, and geometric elements are arranged within a circular outline, forming a compact “ball-like” motif. The earliest versions date back to the Shang dynasty, appearing on bronze and white pottery. By the Yongzheng period of the Qing dynasty, tuanhua became widely used in imperial porcelain—especially in famille-rose ware—and later spread to folk kilns, becoming a beloved decorative style.

Tuanhua designs are known for their lively, free layouts. Circles of different sizes are arranged in seemingly casual yet harmonious compositions—sometimes single, sometimes overlapping in pairs or groups of three. Often paired with colors like white, black, and celadon white, they create a light, balanced visual effect. These motifs are commonly used on porcelain, clothing, and furniture, symbolizing reunion, prosperity, and completeness, carrying blessings of good fortune.

This tea mat features Chinese traditional tuanhua (round floral motifs). The pattern is elegant, with subtle flower-shaped embossing on the surface. The fabric feels soft and comfortable, and the edges are smooth, neat, and durable. Both sides can be used. The material is treated to be water-repellent, so spills do not seep in; a quick wipe leaves no tea stains. It fits easily into any setting and adds a touch of vintage luxury to the space.

Size: 65 cm (L) × 34 cm (W)

What is Tuanhua (团花)?

Tuanhua, also known as “ball-flower patterns,” doesn’t refer to any specific flower. Instead, it’s a decorative style where flowers, fruits, and geometric elements are arranged within a circular outline, forming a compact “ball-like” motif. The earliest versions date back to the Shang dynasty, appearing on bronze and white pottery. By the Yongzheng period of the Qing dynasty, tuanhua became widely used in imperial porcelain—especially in famille-rose ware—and later spread to folk kilns, becoming a beloved decorative style.

Tuanhua designs are known for their lively, free layouts. Circles of different sizes are arranged in seemingly casual yet harmonious compositions—sometimes single, sometimes overlapping in pairs or groups of three. Often paired with colors like white, black, and celadon white, they create a light, balanced visual effect. These motifs are commonly used on porcelain, clothing, and furniture, symbolizing reunion, prosperity, and completeness, carrying blessings of good fortune.

This teapot is crafted in Dehua, China, using natural mineral clay and fired at high temperatures. It features a vintage blue-and-white glaze decorated with various traditional tuanhua (Chinese medallion floral motifs), arranged in a lively and balanced way. The design is applied using an in-glaze decal technique.

Inside the pot is a built-in multi-hole filter ball that helps catch tea leaves and ensures a smooth pour. The teapot feels fine and delicate in hand, with a compact and elegant form, making it suitable both as a gift and for personal use.

Material: Ceramic
Capacity: 140 mL
Size: Length 11.8 cm; Body width 7.2 cm; Height 8.5 cm

What is Tuanhua (团花)?

Tuanhua, also known as “ball-flower patterns,” doesn’t refer to any specific flower. Instead, it’s a decorative style where flowers, fruits, and geometric elements are arranged within a circular outline, forming a compact “ball-like” motif. The earliest versions date back to the Shang dynasty, appearing on bronze and white pottery. By the Yongzheng period of the Qing dynasty, tuanhua became widely used in imperial porcelain—especially in famille-rose ware—and later spread to folk kilns, becoming a beloved decorative style.

Tuanhua designs are known for their lively, free layouts. Circles of different sizes are arranged in seemingly casual yet harmonious compositions—sometimes single, sometimes overlapping in pairs or groups of three. Often paired with colors like white, black, and celadon white, they create a light, balanced visual effect. These motifs are commonly used on porcelain, clothing, and furniture, symbolizing reunion, prosperity, and completeness, carrying blessings of good fortune.

This set includes five cups made in Dehua, China. Each cup is hand-painted with a different motif: landscape, lotus, bamboo, mountain, and persimmon. The brushwork is smooth and expressive, bringing each design to life. All five cups use underglaze painting and feature the classic “douli” (conical hat) shape. They are fired at high temperatures, giving them a dense body and a smooth, delicate glaze that feels warm to the touch. The overall look is elegant and refined.

The cups show the typical characteristics of Ge ware, with a network of natural crackles across the surface. These patterns, known as “golden threads and iron lines,” become more distinct as they are nourished by tea over time.

The glaze is a soft gray-green color. The rim is slightly thickened to enhance the drinking experience.

Cup Size: 6.5 cm diameter, 4.8 cm height
Capacity: approx. 50 mL
Quantity: 5 cups total
All measurements are taken by hand and may have small variations.

The coasters 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.
Sizes:
Handcrafted Lotus Coaster (Blue, Linen Color): Irregular shape, max diameter 15 cm
Hand-embroidered Coaster – Fish: 9.5 × 9.5 cm
Solid Color Coasters (Red, Green, Blue, Coffee): 9 × 9 cm

*All sizes are measured by hand, and a margin of error of ±1 cm may occur.

This Zhuni Teapot was handcrafted by Cai Songkai, a renowned Zhuni teapot master from Chaozhou. Made primarily from Zhuni clay, the teapot features an egg-shaped body, hence the name “Dragon Egg Teapot.”
In traditional Chinese culture, the egg symbolizes the origin of life and the primordial state of the universe — representing vitality and endless possibility. The dragon, on the other hand, is a symbol of good fortune and auspicious power. Together, the concept of the “Dragon Egg” conveys a blessing for prosperity, renewal, and good luck.
The artist’s name is engraved inside the lid and on the handle. 
This teapot shape is ideal for high-aroma teas, especially Oolong teas such as Phoenix Dancong, Tieguanyin, and Dong Ding Oolong.

Capacity: 110 mL

What is a Zhuni Teapot?

Zhuni is a type of zisha clay, belonging to the “red clay” family, and is regarded as the finest and most delicate among them — often considered the “noble” or “gem” of zisha clay.
It has a low sand content and a fragile texture, making it prone to deformation or cracking during firing. Because of this, the yield rate is very low, and teapots made from it are known as Zhuni teapots.

Chaozhou Zhuni Master — Cai Songkai

Cai Songkai is a senior arts and crafts artist of Guangdong Province, a Chaozhou arts and crafts master, and a renowned folk ceramic artist.
With years of dedication to Zhuni pottery, he has developed a distinctive style that combines precise structure, smooth lines, and refined craftsmanship. His teapots are widely admired by collectors both in China and abroad, earning him a strong reputation in the field of Zhuni teapot making. His works have won multiple gold awards in major competitions.

This Zhuni Teapot was handcrafted by Chaozhou master potter Cai Songkai, using Zhuni clay as the primary material. The teapot’s shape resembles an eggplant, inspired by the fruits and vegetables of the countryside — hence its name, Qiegua Hu (“Eggplant Teapot”). The artist’s surname or signature is engraved on the inside of the lid and the handle.
This teapot shape is ideal for brewing high-aroma teas, especially Oolong teas such as Phoenix Dancong, Tieguanyin, and Dong Ding Oolong.
Capacity: 80 mL

What is a Zhuni Teapot?

Zhuni is a type of zisha clay, belonging to the “red clay” family, and is regarded as the finest and most delicate among them — often considered the “noble” or “gem” of zisha clay.
It has a low sand content and a fragile texture, making it prone to deformation or cracking during firing. Because of this, the yield rate is very low, and teapots made from it are known as Zhuni teapots.

Chaozhou Zhuni Master — Cai Songkai

Cai Songkai is a senior arts and crafts artist of Guangdong Province, a Chaozhou arts and crafts master, and a renowned folk ceramic artist.
With years of dedication to Zhuni pottery, he has developed a distinctive style that combines precise structure, smooth lines, and refined craftsmanship. His teapots are widely admired by collectors both in China and abroad, earning him a strong reputation in the field of Zhuni teapot making. His works have won multiple gold awards in major competitions.

This Zhuni Teapot was handcrafted by Cai Songkai, a renowned Zhuni teapot master from Chaozhou.
The design follows the “Shuiping” (Level) teapot concept, first created by Ming dynasty artisans. The idea centers on perfect balance — a rounded, full body with a stable center of gravity, allowing the teapot to remain level whether it floats or sinks when filled with water. This reflects the Eastern philosophy of harmony and balance — “peace through equilibrium, virtue through harmony.”
Structurally, the spout, lid rim, and handle top all align on the same horizontal plane, with the spout, lid, and handle forming a straight line. This precise geometry prevents external water from entering the teapot and ensures stability when placed in a bowl — hence the name “Shuiping Teapot.”
The artist’s surname or signature is engraved on the inside of the lid and the handle.
This teapot shape is particularly suitable for high-aroma teas, especially Oolong teas such as Phoenix Dancong, Tieguanyin, and Dong Ding Oolong.

Capacity: 80 mL

What is a Zhuni Teapot?

Zhuni is a type of zisha clay, belonging to the “red clay” family, and is regarded as the finest and most delicate among them — often considered the “noble” or “gem” of zisha clay.
It has a low sand content and a fragile texture, making it prone to deformation or cracking during firing. Because of this, the yield rate is very low, and teapots made from it are known as Zhuni teapots.

Chaozhou Zhuni Master — Cai Songkai

Cai Songkai is a senior arts and crafts artist of Guangdong Province, a Chaozhou arts and crafts master, and a renowned folk ceramic artist.
With years of dedication to Zhuni pottery, he has developed a distinctive style that combines precise structure, smooth lines, and refined craftsmanship. His teapots are widely admired by collectors both in China and abroad, earning him a strong reputation in the field of Zhuni teapot making. His works have won multiple gold awards in major competitions.

This gaiwan comes from Jingdezhen, the porcelain capital of China, and is fully handcrafted. Its surface is decorated with various traditional Chinese tuanhua motifs (Tuanhua) using the famille-rose (falangcai) enamel technique. The gaiwan itself is shaped like a traditional ingot, and the wide-rimmed design makes it comfortable to hold without burning your fingers. The overall look is refined and graceful, showcasing the beauty of Chinese porcelain craftsmanship.

Material: Ceramic
Capacity: 150 mL
Size: Height 9 cm, Width 9 cm

What is Tuanhua (团花)?

Tuanhua, also known as “ball-flower patterns,” doesn’t refer to any specific flower. Instead, it’s a decorative style where flowers, fruits, and geometric elements are arranged within a circular outline, forming a compact “ball-like” motif. The earliest versions date back to the Shang dynasty, appearing on bronze and white pottery. By the Yongzheng period of the Qing dynasty, tuanhua became widely used in imperial porcelain—especially in famille-rose ware—and later spread to folk kilns, becoming a beloved decorative style.

Tuanhua designs are known for their lively, free layouts. Circles of different sizes are arranged in seemingly casual yet harmonious compositions—sometimes single, sometimes overlapping in pairs or groups of three. Often paired with colors like white, black, and celadon white, they create a light, balanced visual effect. These motifs are commonly used on porcelain, clothing, and furniture, symbolizing reunion, prosperity, and completeness, carrying blessings of good fortune.

The Piao Yi Cup (Tea Infuser Cup) consists of three parts — the lid, inner infuser, and body. It’s easy to take apart and clean, combining brewing and filtering in one. With a single press, you can quickly separate the tea leaves from the water.
The body is made of high-borosilicate glass, resistant to temperatures from -20°C to 150°C. It’s thickened for extra durability — sturdy and not easily broken. The lid and infuser are made from food-grade PC material.
The spout features an eagle-beak design for a steady, precise pour with no dripping. The infuser includes a 304 stainless steel fine mesh filter for clean filtration and easy cleaning.
You can also remove the infuser and place it on the lid, using the glass body as a fairness cup (gong dao bei).

Materials: High-borosilicate glass, 304 stainless steel filter,  PC lid and infuser
Size:  8 (W) × 11.8 cm (H)
Capacity: 350 mL

This jasmine tea is made with fresh Hengxian jasmine flowers from September 2025, scented three times with Guangxi Lingyun Baihao autumn tea. This specially selected autumn tea base is high in fragrance and low in bitterness, offering a natural aroma with no additives. The floral fragrance is pure, long-lasting, and the taste is refreshing. It's suitable for all seasons, whether hot or cold.

This Pu-erh tea comes from Bulang Mountain, the core production area of Pu-erh tea. The region enjoys abundant rainfall and ample sunlight, creating ideal natural conditions for tea growth. Bulang Mountain is home to several renowned tea-producing villages, such as Lao Banzhang, Lao Man’e, and Xin Banzhang. Teas from these areas are famous for their powerful “cha qi” (tea energy), long-lasting sweetness, and strong wild mountain character, making them true classics among Pu-erh teas.
This raw Pu-erh tea was produced in the year 2000, made from a blend of leaves harvested from old tea trees and pressed into a column shape. It has been carefully stored in a dry warehouse for 25 years, allowing for slow and natural aging. The resulting tea liquor reveals distinct smoky and aged aromas, with a rich, mellow body and a lingering sweet aftertaste.

Origin: Bulang Mountain, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province

Production Date: 2000

Tea Cultivar: Yunnan Large-Leaf Tea 

“Lao Cha Po” specifically refers to old leaves (not tender buds) harvested one week before and after Shuangjiang (one of China’s 24 solar terms, around October 23, marking the start of colder weather). These are mostly coarse leaves from the current year or 2–3-year-old growth. “Cha Po” is the Liubao people’s respectful name for old leaves. In the past, farmers sold tender buds as high-quality tea, while coarse old leaves were kept as everyday tea. The name reflects the farmers’ wisdom of “making full use of what you have.”

Around Shuangjiang, large temperature differences and reduced rainfall make the old leaves thicker and richer in sugars and nutrients, giving the tea a natural cane sugar sweetness. Tea harvested at this time has less astringency and a smoother, naturally sweet taste.

This Lao Cha Po tea was brewed at the tea bar during the 15th Northwest Tea Festival and loved by everyone, receiving high praise.

This tea is made using the traditional Liubao “picking and cleaning old leaves” method: fresh leaves are briefly blanched in hot water, then sun-dried or air-dried. Blanching reduces bitterness, while the drying process, similar to white tea, preserves most of the tea’s natural compounds.

This batch of Lao Cha Po comes from wild, aged tea trees in Shizhai Town, Wuzhou City, with tree ages of 30–50 years, making the raw material rare. Because it uses old trees, even with only 20 years of aging, the tea exhibits flavor comparable to 30+ years aged tea. The tea has a distinct medicinal aroma and carries the forest-like character unique to old trees, offering a rich and unique flavor.

The best oolong tea collection for beginners — featuring 10 of the most iconic and popular Chinese oolong teas, with 2 mini tea cakes of each variety (20 pieces total).

Each tea is crafted from carefully selected loose leaves and pressed into convenient 5g mini cakes — just drop into hot water, no teaware needed.

This curated set showcases a broad spectrum of natural oolong flavors, from the fresh floral notes of Tie Guan Yin to the deep roasted richness of Da Hong Pao.

Absolutely no added sugar, artificial flavors, or colors — just 100% natural tea.

It’s the perfect way to explore authentic Chinese oolong tea and discover your personal favorites — a low-risk, high-value journey into real tea without the overwhelm.

Please note: Because the mini cakes are made from full loose leaves that are softened and compressed, some small leaf fragments may appear when steeped—this is completely normal and part of the natural tea experience.

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.

Wuyi Shui Xian (High Mountain, Old Bush) 

Wuyi Shui Xian is one of the signature cultivars of Wuyi rock oolong.  it combines rich floral aroma with a thick, velvety liquor. Originating in the Qing dynasty, Shui Xian is the only semi-arbor cultivar among Wuyi teas. Old bush (lao cong) trees—typically 50+ years—produce deeper, smoother infusions with forest-like clarity, woodsy depth, and signature “cong” flavor. Compared to newer bushes, old trees yield higher amino acids and lower bitterness, making them more enduring in brews and suitable for medium charcoal roast.

This tea is sourced from Baizhang Village in Xiaoqiao Town, just outside the Wuyishan core scenic area. With a 1,000-year legacy of tea production and imperial tribute history, Baizhang sits at 730m elevation in the southeast Wuyi Mountains. The terroir—constant mist, gravelly soil, and rich minerals—creates optimal conditions for deep, layered teas at a more accessible price point.

We compared several Shui Xian teas from within the Wuyi core and selected this high-mountain, old-bush version for its mature flavor, authentic craftsmanship, and outstanding value. With a taste profile reminiscent of 40–50-year-style Shui Xian, this tea is not only beginner-friendly but also worthy of daily storage and long-term appreciation by seasoned drinkers.

Origin: Baizhang Village, Xiaoqiao Town, Jian ou City, Fujian, China | Elevation: 730m
Roasting: Traditional charcoal roasting 
Tea Maker: Zheng Xiongqing, veteran tea artisan from a multi-generation tea family
Cultivar: Shui Xian (approx. 30-50 year-old bushes)
Harvest: Spring 2025
Oxidation: Medium (40–50%)
Roast: Medium (charcoal roasted)
Suitable for: Daily drinking, mellow-flavor lovers, aged bush oolong enthusiasts

Shelf Life & Storage

Shelf Life: 5+ years (aging possible but not required)
Storage: Store in an airtight container in a cool, dry, odor-free place. No refrigeration needed. For longer-term storage, avoid frequent air exposure.

Brewing Guidelines

• Vessel: Porcelain gaiwan or clay teapot

• Water: 5g tea : 100ml spring or filtered water | 100°C / 212°F

• Steeping:

  • Infusions 1–3: 10–15 seconds

  • Add 5–7 seconds per infusion thereafter

  • Yields 8–10 infusions

Flavor Profile

• Aroma: Toasted wood, orchid, subtle aged sweetness

• Taste: Smooth and clean, with soft florals, wood, and a gentle roasted finish

• Mouthfeel: Round and mellow, light astringency

• Aftertaste: Light and lasting, with a comforting warmth; “rock rhyme” (Yan Yun) is subtle

Best Enjoyed When...

• You prefer a softer, more approachable Wuyi oolong

• You want a daily tea with the depth of older bushes

• You’re exploring non-Zhengyan teas with high value and honest craftsmanship