The collection
Our Teas
In Yunnan, we work with those tending to the tea forests directly. In Taiwan, we work with producers, roasters and warehouse owners. Many of our teas are made available for the first time here.
Jingmai Shan, Yunnan · BuLang indigenous · buried ferment
Sour Pu'erh
Ancient trees, sealed clay jars, 3 months
Traditionally picked from 300-year-old ancient trees, then sealed in small clay jars by a revered chief of the BuLang people. A bright, slightly saline sourness found in no other tea, with a long finish. Supply is very limited.
Jingmai Shan, Yunnan · found & sifted · not farmed
Caterpillar Tea
Caterpillar-processed, ancient forest
A natural delicacy: a caterpillar native to the tea forest eats pu'erh leaves and excretes tiny, perfectly smooth pellets. The resulting brew is unexpectedly clean and easy, likely because the leaves have been pre-metabolised.
Bao Shan, Yunnan · Yi ethnic · 2021 harvest
Wild White Pu'erh
Ancient wild trees, 300–1000 years old
A deep golden brew from wild trees untouched by modern cultivation. Naturally sweet, with a clear golden cup. Brewed 20+ times from a single session. Our producer's family name is "Pu", the Pu of Pu'erh, ancestral to all tea.
Bao Shan, Yunnan · Yi ethnic · 2021 harvest
Wild Ancient Sheng
wild ancient trees, raw-pressed
A deep golden brew from wild ancient trees, remarkably sweet and clean, with a bright, uplifting energy. Raw-pressed and aged, it opens up over many infusions.
Bao Shan, Yunnan · Yi ethnic · 2021 harvest
Wild Red
Wild ancient-tree leaf, fully oxidised
Wild leaf oxidised into a ruby-red brew, the taste and the effect are, well… wild. Low-temperature dried, from the same Yi producer in Bao Shan.
Bao Shan, Yunnan · Yi ethnic · 2025 harvest
Ancestor Red
Domesticated ancient trees, two harvests
From more domesticated ancient trees, slightly tamer than the Wild Red, but still with a serious punch. Low-temperature dried, 2025 harvest.
Menghai, Yunnan · 2015 · loose form
BingDao Golden Brick
Decade-aged, 1st quality leaves
The perfect introduction to fermented pu'erh, from the classic home of shou pu'erh, Menghai county. Smooth and warming, with the clean earthiness of slow natural fermentation.
Ba Da, Yunnan · 2019 · ancient tree heads
Ba Da Head Ferment
Ancient tree, fermentation heads
During fermentation, some leaves bind into natural bundles, the "heads". Rich in pectin, it brews a round, smooth cup that holds up over many infusions.
Yi Wu, Yunnan · 2010 · custom-made
Yi Wu Aged Shou
15 years aged, selected by a TCM physician
A custom-commissioned fermented pu'erh cake with 15 years of dry storage, selected by a Chinese Buddhist acupuncturist and TCM doctor. Deep and smooth, dark chocolate, dried dates, old wood.
JingMai Shan, Yunnan · 2025 · hand-rolled
Hand Roll Autumn Sour Pu'erh Balls
Artisan hand-rolled, autumn flush
Each ball is formed by hand from a single session's autumn sheng pu'erh leaves, pressed tightly into a compact sphere. The autumn harvest lends a light, pleasant sourness, clean and aromatic. One ball (~13g) per brew.
Jingmai Shan, Yunnan · 2020 · ancient tree heads
2020 JingMai Laochatou
Ancient forest, naturally formed heads
During wet-pile fermentation, leaves from Jingmai Shan's ancient trees bind into dense, naturally compressed clusters, the laochatou (老茶头), prized as the finest portion of any batch. Rich in pectin, they brew a thick, warming cup with a silky mouthfeel and persistent sweetness.
Menghai, Yunnan · 2015 · imperial-grade shou
2015 Menghai Gong Ting
Tribute grade, the finest, smallest buds
Gong Ting (宫廷), "tribute grade," is the highest grade of ripe pu'erh, made only from the smallest buds. This 2015 Menghai pressing brews dark, smooth and earthy-sweet.
Yunnan · parasite of ancient tea trees · hand-picked
Crab Leg
Xie Jiao, wild vine of the oldest trees
A parasitic vine that grows only on the most ancient tea trees, its twig-like "crab legs" harvested by hand. The brew is exceptionally clean and mineral, faintly sweet. It has been among Yunnan's most sought-after rarities for centuries.
Jingmai Shan, Yunnan · ancient tree · first-flush buds
Ming Qian Que She
Jing Mai Ming Tian Gu Shu Que She
"Sparrow's tongue", only the single smallest bud of the year's very first growth, plucked from ancient Jingmai trees. A picker gathers barely 75g in a full day, which is why so little exists. Downy silver needles brew a clear, lightly honeyed cup.
Not sure where to start?
Surprise Pu'erh Pack, 4 aged fermented pu'erhs, 25g each
Tianchi, Taiwan · Spring 2026
Tian Chi
2580m, high above the clouds
From one of Taiwan's highest gardens, perched near the alpine lake of Tianchi. The season here is so short and cold that the flavour concentrates, milky and clean, with a sweet mineral finish.
Fu Shou Mountain, Taiwan · Spring 2026
Shui Yuan Tou
Fu Shou Shan, top elevation
The top of the Fu Shou Mountain line. Jasmine blossom, white peach, and a cool mineral clarity that deepens across 6 to 10 infusions. One small bag lasts a full day of brewing.
Muzha, Taiwan · 1990
Luguanyin
36 years aged, unroasted, rare complexity
After the Cultural Revolution, Taiwanese masters returned forgotten craft to China; their unroasted approach gave birth to this tea. After 36 years of maturation it has rare, layered complexity.
Muzha, Taiwan · 2012
Tieguanyin
50% oxidised, heavily roasted
Born in the WuYi mountains of China and preserved in Taiwan after the Cultural Revolution, a favourite of the Kangxi Emperor. An ample liquor of fruit and smoke with a long, mineral finish.
Li Shan, Taiwan · 1991 · 1700m
Aged Gaoshan Oolong
35 years aged, rare phenolic oils
In the 1980s, Taiwanese growers planted ever higher and abandoned roasting for pure terroir. After 35 years of maturation, strongly aromatic, with unusual depth.
Dongding, Taiwan · 2021
Competition Dongding, charcoal-roasted
Highest grade, traditional charcoal roast
The highest grade of Dong Ding, from WuYi cultivars grown at higher altitude in Taiwan and roasted the traditional way over charcoal by a regularly award-winning producer. A round, smoky liquor of toasted grain and ripe fruit.
Hsinchu, Taiwan · 2011 · bug-bitten · 15-year anaerobic ferment
Aged Oriental Beauty
Dongfang Meiren, 15 years sealed-fermented
Oriental Beauty begins with leaves nibbled by leafhoppers, which trigger the plant's honeyed defence compounds and a deep natural oxidation, no roasting needed. This lot was then sealed for fifteen years of slow anaerobic fermentation, mellowing its bright fruit into something rounder and darker, with a long honeyed finish.
Dayuling, Taiwan · 1990 · 2600m · never baked
1990 Dayuling, Unbaked
35 years of stillness · the rarest origin
One of the highest, rarest gardens in Taiwan, sealed away in 1990 and never re-roasted, aged the slow way, by quiet oxidation alone. It pours clear and yellow, a young tea's colour on an old tea's body, with ripe fruit and a texture so smooth it feels almost oily. The best aged oolong we have tasted. We hold 260 grams, full stop.
Hakka highlands, Taiwan · aged citrus
Suan Gan Cha
Whole citrus stuffed with tea, aged black
A Hakka winter tradition turned rare treasure. A hard mountain citrus is hollowed, packed with wulong, then steamed and sun-dried again and again over years until the whole fruit turns black and hard as wood. Broken into chunks and brewed long, it gives a deep, wintry cup, dried tangerine peel, dark honey and a clean bittersweet finish.
Wild-harvested · dried whole bloom
Blue Lotus
Nymphaea caerulea, whole dried flower
In ancient Egypt, Blue Lotus was held in sacred reverence and used daily by the priestly caste. Known as a dream herb for vivid, sometimes lucid dreaming, its compounds bring a warm, heart-opening feeling, long prized as aphrodisiac and ceremonial. Ours is organic, from Sri Lanka.
China · Dried · seasonal harvest
Snow Chrysanthemum
Whole bloom, golden-petalled
Snow chrysanthemum opens in hot water into an amber-golden cup with a warm, slightly sweet, lightly herbal quality. Beautiful brewed alone or layered with aged pu'erh. The image shows exactly what you get in your cup, a full bloom.
Amazon & Siberian highlands · wild botanicals
Guayusa Sagan Dali
Guayusa & White Wings, a transcontinental blend
A transcontinental blend of South American guayusa and Siberian-Mongol White Wings (Sagan Dale). Guayusa is a superfood powerhouse — caffeine, l-theanine and theobromine, the warming compound of cacao — and a renowned lucid-dreaming herb. White Wings adds adaptogenic, antimicrobial power, gentled by the kind guayusa.
Yunnan · aged fermented · curated
Surprise Pu’erh Pack
Four aged fermented pu’erhs, 25g each
Not sure where to start? A curated set of four aged fermented pu’erhs from across our cellar, the easiest way into the category, with enough leaf for many sessions of each.
Taiwan · Sample pack · for the curious
Specialty Taiwanese Pack
Four wulongs · 7–10g each
A guided taste across our Taiwan range, 7–10g each of 1990 Tieguanyin, 1990 Luguanyin, 2026 High-Mountain Oolong, and 1991 Aged Mountain Oolong.
Yunnan & Taiwan · curated
Yunnan & Taiwan Combo
Four pu'erhs + four wulongs
Both packs in one: four aged pu'erhs from Yunnan and four high-mountain Taiwanese wulongs. Enough of each for many sessions.