Our Teas
A small range of Chinese tea, imported from working producers in Fujian and Yunnan. Open a tea for its tasting notes and provenance.
Oolongs
White teas
How we brew them
Most of the teas on this page reward a gaiwan and short, repeated infusions. Hot water (95–100°C for the oolongs, 90°C for the whites), a brief rinse, and steeps of around 10–20 seconds extending as the leaves open up across the session.
Western teaware works fine if that's what's at hand — bigger pot, fewer leaves, longer steeps. The notes on each tea page assume a gaiwan but translate without much fuss.