Gift for Connoisseurs

Find the perfect gift to impress the passionate tea enthusiast.

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Celadon Cup from Mr Yan TY8

This true masterpiece in celadon Feng Qing omes to us directly from the workshops Mr Yan Wei En located in the city of Longquan, China.

Ceramic Tea Boat | Littoral

Besides being a serving tray and contributing to the aesthetics of the tea ritual, this tea boat is a ceramic container to catch the water. Depending on the infusion technique used, you can dispose of the water used to heat your equipment as well as your rinse water. The water is drained by pouring through the hole on the top corner of the tea boat.

Gyokuro Tamahomare

Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.

Huiming Hong Cha Organic

This black tea, a recent innovation of Mr He, is composed of long curly leaves decorated with golden buds. In infusion, rich chocolate and gourmet notes (peanut oil) stimulate our senses. Its coppery and smooth liquor unfolds on the palate with an amazing complexity, combining tart, sweet and even umami (oyster) with its nuances of root vegetables (parsnips) and spices. A silky tea from beginning to end.  To learn more about this product, see this blog article.

Kyusu de Gyokko Kaisou

At the venerable age of 80, Japanese ceramist Gyokko is still an active artist whose energy do not seem to fade. He manages to keep in artistic vision: offering teapots that are both affordable, artisanal and complex.

Kyusu from Gyokko | Shudei Mogusa

At the venerable age of 80, Japanese ceramist Gyokko is still an active artist whose energy do not seem to fade. He manages to keep in artistic vision: offering teapots that are both affordable, artisanal and complex.

Kyusu from Gyokko | Suyaki

At the venerable age of 80, Japanese ceramist Gyokko is still an active artist whose energy do not seem to fade. He manages to keep in artistic vision: offering teapots that are both affordable, artisanal and complex.

Kyusu from Murata | M10

Yoshiki Murata is an extremely dynamic potter, still very driven by his exploration of firing, clays and minerals, even after more than 30 years of work.

Kyusu from Murata | M9

This teapot was created by the Japanese ceramist Yoshiki Murata. The workshop of this potter is located in the coastal town of Tokoname in Aichi Prefecture. Turned by hand, this object is made with local clay. The patterns on the sides are created by applying seaweed to the clay at the moment of firing.

Each handcrafted piece is unique and has been catalogued separately to ensure that the piece you see is the piece you get.

This collector's item comes with a wooden box signed by the artist. Look after it. The ensemble could well appreciate in value over the years.

To learn more about …

Pu Er Sheng 1992 Menghai Hou Gen

This loose tea composed of whole leaves and delicate golden buds was dry aged in Hong Kong by Mr Chan. The infusion promises warm notes of leather and undergrowth. Its soft and mineral liquor is adorned with vegetal (lichen) and fruity fragrances typical of old pu er sheng. Its finish is simply sublime with the length and depth of its minty accents evocative of wintergreen.

Pu Er Sheng 1994 7542 Da Kou Zhong

Marked by the famous 7542 seal, this Sheng Pu Er cake sourced from Taiwan where it has been patiently preserved. After one or two rinses, it will release a few darker leaves as well as scents of humid wood, fresh spices (fennel) and leather. Its dark-red liquor is silky with a slight edge of pepper and has a mineral and earthy body reminiscent of lichee and beets. This Pu Er which holds the humid storage seal will surely please any fan of milder, earthy teas.

Pu Er Sheng 1996 Menghai

Here is a loose leaf Pu Er from the Menghai region which has since aged under dry storage in Hong Kong. The infusion of the large leaves, in multiple shades of dark khaki, fills the air with the fragrance of damp undergrowth and camphor. Its liquor is full and mineral, having a vegetal character (lichen) nuanced with accents of burnt wood and acid fruits. Its slightly spicy finish (cinnamon) is marked by a generous persistence of tannins.

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