Pu'erh –
the origins of tea.

Wild ancient trees · 2021

BaoShan Yi, Yunnan

A deep golden brew, naturally sweet, with a clear cup. From the ancient wild trees of the Yi people, easily brewed twenty times over.

Classic fermented

Bing Dao, Yunnan · pressed

A classic fermented pu’erh, pressed for a decade of aging, golden in both texture and taste. Silky on the tongue, sweet and earthy in the belly. The most approachable cup in the flight.

Traditionally fermented underground

BuLang Underground, Yunnan

Collected from ancient trees by climbing, then buried underground to ferment by the chief himself. The sourness is intensely pleasant, vivid and bright, with a saline edge that lingers long after the cup.

Hand-harvested vine

Parasite of ancient tea trees

A parasitic vine that grows only on the oldest tea trees, its twig-like “crab legs” harvested by hand. The brew is exceptionally clean and mineral, faintly sweet, a rarity treasured across Yunnan.

Made by caterpillars

Delicacy of JingMai

A natural delicacy: a caterpillar native to the JingMai forest eats the pu’erh leaves and excretes little balls of a strangely satisfying shape. The brew is smooth, clean and remarkably gentle in the cup, the leaves arrive pre-metabolised.

Alpine flower

Kunlun Mountains · steep or blend

Grown only at high altitude in the Kunlun Mountains, snow chrysanthemum brews a deep amber-red cup with a honeyed, gently herbal sweetness, lovely alone or blended into aged pu'erh.