Yunnan, in south-west China, is home to some of the oldest tea trees in the world. Our first selection has three teas, each from a single family of producers. Tea is our first chapter; others will follow, chosen by the same standard.
Hongcha, as China calls black tea, from the leaves of old tea trees, dried slowly in the sun rather than over heat.
Baicha, or white tea, from old trees. The simplest of all teas to make: the leaf is only withered, then dried in the sun.
Hongcha made only from the buds, picked before they open. Their fine down turns gold as the tea is made.
Every tea comes loose, or pressed to order as small coins or 200–300 g cakes. Aged teas, two to ten years old, on request.
Where we are, samples and tastings come by hand, complimentary for hotels, restaurants and companies. Everywhere else, we send a sample set, its cost credited against your first order.
