4th century
Mian Pu'er 酸普洱
Jingmai Shan, Yunnan · harvest 2026
Held to be the first tea in history, created by the Bulang people, pioneers of tea culture. Fermented anaerobically and lightly tart, a bright, tangy cup unlike any other in the flight.
6th century
Pu'er Blanc 白普洱
Baoshan, Yunnan · harvest 2021
Young tree shoots, some reaching fifteen metres, pressed and harvested together in the Baoshan region of Yunnan. A deep golden liquor of remarkable natural freshness: clean, bright, invigorating.
9th century
Tieguanyin 鐵觀音
Muzha, Taiwan · harvest 2012
Born in the WuYi mountains of China and preserved in Taiwan after the Cultural Revolution. Oxidised to 50% and heavily roasted, a favourite of the Kangxi Emperor. An ample liquor of fruit and smoke with a long, warm finish.
18th century
Dongding, charcoal-roasted 凍頂炭焙
Dongding, Taiwan · harvest 2021
From WuYi cultivars grown at higher altitude in Taiwan, roasted the traditional way over charcoal by a regularly award-winning producer. A round, smoky liquor of toasted, deep notes.
1970s
High-Mountain Oolong 高山烏龍
Tianchi, Taiwan · 2,500 m · harvest 2026
Today the gardens climb to the highest peaks. Barely oxidised and only lightly roasted, this tea prizes subtlety and sweetness. Grown at 2,500 metres, it offers an aerial, floral liquor of great finesse.
1970s
Aged Gaoshan Oolong 老高山烏龍
Li Shan, Taiwan · 1,700 m · harvest 1991
In the 1980s, Taiwanese growers planted ever higher and gradually abandoned roasting in pursuit of pure terroir. After 35 years of maturation, the tea develops rare phenolic oils, intensely aromatic, with a singular, powerful effect.
1990s
Luguanyin 綠觀音
Muzha, Taiwan · harvest 1990
After the Cultural Revolution, Taiwanese tea masters were invited to China to pass on forgotten craft; their unroasted approach gave birth to this tea. After more than 36 years of maturation it reveals a rare complexity and great aromatic depth.