Yingxiang ShanlinxiGrown and harvested near Tian Tia dramatic cliff in the Shanlinxi Forest marked by two mythical eyes in its facethis oolong carries both the beauty of its origin and the character of its leaf. Crafted from the Ying Xiang cultivar (Tai Cha #20), the tightly rolled leaves unfurl into a golden liquor with a silky texture. The cup opens with smooth, creamy notes evoking buttered asparagus, followed by a gentle, tart sweetness reminiscent of apple skin and

the fruitiness of ripe peaches emerges

These wild and loosely-kept leaves are sourced from an area close to the oldest cultivated tea tree in the world and represent a completely different and rewarding perspective on pu'er

the flavors that emerge from the leaves' slow unravelling are complex: plywood

which are often Jin Xuan blends

understated look

these tea cups blend sculptural beauty with everyday comfort

Simple and unadorned

and has since exhibited her work in Yunnan

Harvesting: The production of GABA tea starts with high-quality tea leaves

and refined depth in every sip — a choice that will satisfy even the most discerning matcha connoisseur

categorizes the Shui Xian plant into three distinct groups

giving just enough astringency to complement its minerality