Question 1 / 4
What do you want from this cup?
Brewing is simple
A gaiwan is optional. Three ways, easiest first.
In a mug
The simplest: spoon it in, pour, wait.
In a thermos
For the road and the office.
In a gaiwan
Short steeps: each one opens the tea differently.
Use soft bottled water — hard water makes every tea taste worse.
Since the last good harvest
We bring real Chinese tea to the USA — not the dusty teabag kind, the kind farmers keep for themselves. Bought at the source, from growers we can name, and tasted by us before it ever reaches you. Honest origins, no mythology, and a voice that doesn't take itself too seriously. The ceremony is optional. The quality isn't.
The tea explorer
Find your leaf by oxidation & caffeine
Every kind of tea comes from the same plant. What changes it is the processing method.
Select a node to read the leaf
Reviews
What people say
Useful links
Community
From the mountain, by hand, to your table
Farm-direct leaf
Bought at the source, from growers we can name. No brokers. No mystery blends.
Made by hand
Pressed, rolled, and roasted by people, not machines. The difference is in every cup.
Pu-erh, aged to order
Sheng and shou cakes laid down for years. Every cake is an investment that matures with you.
Jianshui teapots
Purple clay, hand-carved and burnished. One pot, one tea, for life.
Chaban & trays
Stone, bamboo, lacquer. Built for the ceremony — and for daily use.
Vintage teaware
Cups and pots with a past — rare, imperfect, valuable because of it.
The Journal
History you can read
Brewing guides, origin stories, and thoughts before / after shu puerh. Written to be read, built to be found.