- 2017 Aged Baimudan Cake by Master Mei Xiang Jin: A special edition Baimudan cake from Master Mei Xiangjing using 2017 Maocha as base. Baimudan has green leaves with silver-white hearts, shaped like flowers. The green leaves hold the tender buds after brewing, just like flower buds' first blooming, thus known as White Peony (Baimudan). It is very popular among new tea lovers given its good price-to-value ratio compared to higher grade white tea such as Silver Needle. Experienced tea drinkers can't resist its freshness and highly floral fragrance either.
Master Mei is the representative inheritor of the national intangible cultural heritage project 'Fuding White Tea Making Skills'. He is the grandson of Mei Bozhen, a famous tea merchant in the late Qing Dynasty.
- Shanlinxi Jinxuan Oolong: Located in the Shānlín Xī tea region in Nántóu County, Taiwan, at an elevation of 1600-1800 meters, this tea offers an elegant blend of floral and tea aromas. The tea soup is clear and pure, with a rich and lingering aftertaste. This limited seasonal hand-picked high-mountain tea embodies the unmatched essence of Taiwan's high mountains. Indulge in the unforgettable experience of its premium fresh tea aroma and lingering sweetness.
This medium-oxidized tea captured our attention with its unique combination of woody and vegetal aromas, and hints of orchid and buttery undertone reminiscent of the captivating essence of Shanlinxi. Its taste left a lasting impression, ensuring it stood out from the rest, leaving a lasting impression that will keep you coming back for more.
- 2015 Bulang Wild Big Tree Shu Pu'er Tea Cake: An elegant Shu Pu'er for the refined tongues. A relative higher percentage of tips are choosen as Maocha for the ingredient, giving the Shu Pu'er a special umami and minty and fruity taste underneath the mellow and thick texture. Made by master Zhuang Jin Li, former Meng Hai Tea Factory Chief Quality Officer. She is one of the few in the industry who have mastered the traditional blending technology and unique fermentation process of Meng Hai Tea Factory, the producers of the infamous TAETEA 大益 tea.
- Osmanthus Oolong: The combination of Osmanthus with Oolong smells like a dream and results from a production process that shows considerable sophistication. Instead of simply putting dried flowers into the Oolong at the end, the fragrance of the flowers is scented onto the leaves already at the earliest stage. The elaborate process facilitates full absorption of the floral scent, thus releasing its essence most effectively.
Enjoy an early bird offering of 15% off for the entire year. Join this unique tea club inspired by the seasons and select only the finest grade teas!
Dispatch begins mid-season every quarter, and shipping is included within the EU.