
Shui Xian Lao Cong
Water Spirit
Harvested from mature tea plants with roots deeply embedded in the terroir of the Wuyi Mountains in China, this roasted black wulong offers rich woody and fruity aromas enhanced by its generous presence.
Certainly one of the most recognizable of the Yan Cha (the Wuyi Mountains “rock teas”), its rich caramelized aromas and mineral depth have made it a clear favourite of the region.
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
Our tea advisors also recommend
Gaiwan from Ms. Zhang | Summit
With its light blue shading, asymmetrical saucer and fancy lid, this porcelain gaiwan is like no other. A true work of art with a futuristic feel that will make you want to use it daily.
Cup from Mr. Chen | Lotus
One of the few cups made from Yixing clay, perfect for completing a set or for a gentle introduction to the pleasure of this material. Note its stable base and versatile format.
Mucha Tie Guan Yin (roasted)
Planted in around 1875 in the Mucha region, this Wulong tea is unique to the Taiwanese archipelago. M. Gao presents his marvellous version of the Iron Goddess of Mercy (Tie Guan Yin).
Qi Lan Wuyi
This Chinese Wulong from the Wuyi Mountains (Fujian) was cultivated and harvested by the very skilled Ms. Huang in stunning her high-altitude garden. Her meticulous work is obvious at every stages of the process all the way to your cup.
Our blog



