Full catalogue
01
Green tea绿茶
No oxidation·5 teas·morning
Longjing appears at three levels here — standard, Qiantang and West Lake — and the price differs fortyfold. That is not a premium for the name: the higher the grade, the finer the leaf, the shorter the picking window and the longer the sweet finish.
Floral, lightly sweet. Lifts gently, without any edge.
Roasted chestnut, a bean-like note. Everyday, clear-headed.
Denser than the standard grade, nutty sweetness, clean finish. Clarity without agitation.
Fine, buttery, with a very long sweet finish. The head feels light and gathered. limited
Fresh greens and asparagus, almost broth-like body. Refreshes and settles at once.
02
White tea · Fuding福鼎白茶
Withered, lightly oxidised·9 teas·day · evening
Five harvests of silver needle, from this year's picking back to an aged 2013. White tea is the only one in this list that changes on the shelf by itself: year by year the freshness leaves and date, honey and camphor arrive in its place.
Cucumber and blossom, cool, almost weightless. Puts no load on the body.
Honey and apricot, silken texture. Even warmth through the chest.
Honey, dried melon, velvet. Settles deeply and slowly.
Dry herbs and date, soft depth. Even warmth without drowsiness.
Hay-like, simple, faintly sweet. An everyday tea that forgives any water.
Dried date and camphor, thick liquor. Deeply settling, good before sleep.
Resin and medicinal herbs, very dense. Heavy warmth, deep sleep. limited
03
Jasmine tea茉莉花茶
Scented with fresh flower·5 teas·morning · day
A green base layered repeatedly with fresh jasmine — the flowers are added and removed several times over until the leaf takes the scent. The finer the base and the more layerings, the cleaner the flower and the less perfumed the result.
Dense jasmine over a white bud base, creamy texture. The top of the category.
Bright flower, fresh, with a clear scent left in the empty cup.
Everyday. For when tea should be background rather than an event.
04
Taiwanese oolong台湾乌龙
15-70% oxidation·3 teas·day · evening
Two ends of the island side by side: the heavily oxidised Oriental Beauty, close to a red tea in character, and a lightly roasted milk oolong — soft and creamy.
Honey, ripe peach, muscat. Warm and rounded, almost a dessert.
05
Anxi oolong安溪乌龙
20-40% oxidation·2 teas·morning · day
Tieguanyin and Guanyin Wang are oolongs from Anxi county in Fujian. In the earlier price list they sat by oversight under green tea; here they are in their own section.
Dense orchid, cream, long returning sweetness. A tea for conversation.
Orchid and fresh greens, light clarity. The everyday version of the same flavour.
06
Guangdong oolong · Dan Cong凤凰单丛
40-60% oxidation·3 teas·day
“Single bush of the phoenix” — tea from individual trees on Phoenix Mountain, each with its own aroma. Dan Cong does not forgive a long steep: keep the infusion short or bitterness will cover the flower.
Thick honey, resin, minerality. Deep focus and noticeable warmth. limited
Honeyed orchid, fine bitterness, a very long finish.
Apricot, light bitterness, a floral tail. A good introduction to the type.
07
Wuyi rock oolong · Da Hong Pao武夷岩茶
50-70% oxidation, roasted·10 teas·day
The largest section of the list — rock oolongs from the Wuyi mountains, mostly Rou Gui. The spread of prices here is geography: the closer the plot lies to the heart of the Zheng Yan reserve, the stronger the rock note and the smaller the harvest.
Wet rock, orchid, cinnamon. A plot in the heart of Zheng Yan — hence the 25 g pack. limited
Dense cinnamon, dark honey, mineral depth. A tea for an occasion.
Moss, sandalwood, old timber. Deeply grounding — the best evening oolong here.
Cinnamon and roast over sweet rock. Warms and gathers attention.
Sharp cinnamon, pronounced rock note. Bright and direct.
Dried fruit, soft roast, warm minerality. Gathers attention when it scatters.
Roast and nut, warm and legible. The most affordable way into rock oolong.
08
Red tea红茶
Fully oxidised·9 teas·morning · day
Two poles in one section: Yunnan Dian Hong at twenty yuan per hundred grams, and Tongmu lapsang sold as a single serving. Guadun and Tongmu are neighbouring villages in Wuyi, where red tea was invented in the first place.
Dense caramel sweetness, almost no tannin. Soft and enveloping.
Resin, dark honey, a wild bitterness. Full-bodied, noticeably warming.
Honeyed bud with a floral top note. Finer than the classic.
Honey, sweet potato, velvet with no astringency. The most legible red tea here.
Dried fruit and woody depth, pressed leaf. Ages well.
Even, malty, faintly nutty. Takes milk and a large pot.
Tongmu without the smoke: plum, resin, minerality. The original of all red teas.
Pine smoke, bonfire, dried fruit underneath. Divides people at the first sip.
09
Sheng puerh生普洱
Natural ageing·3 teas·morning · day
Three 200 g cakes, all from the Yiwu area. Sheng is the one tea people also buy for the future: it keeps changing for decades.
Thick, resinous, with a strong bodily qi. For a long session, not for a mug. limited
Floral and alive, a light bitterness with a fast sweet return.
Soft, honeyed, without any edge. The best first sheng in the list.
10
Shou puerh熟普洱
Wet fermentation·14 teas·evening
The largest and most nocturnal section: loose leaf, lao cha tou, cakes and a brick. Shou carries little caffeine and a great deal of warmth — this is tea that ends a day rather than starting one.
Honey and cocoa, silken texture, not a trace of earthiness. limited
Dark sugar and wood, velvet. Very soft, long-lasting warmth.
Caramel, thick and very soft liquor. Warmth in the belly, no stimulation.
Aged, chocolatey, smooth. A cake of fine bud material.
Soft and earthy. One pearl per pot — convenient when travelling.
Soft, mildly sweet, without pronounced earthiness.
Dense, earthy, strong. For those who like their shou full.
An even dark shou. The lowest price per gram in the whole list.