Where the leaves begin
Six regions, six elevations, one map. Every tea in our collection is named for the mountain it was picked on — click a hill to jump to that tea.
Guangdong | 广东
Phoenix Mountain
MILANXIANG Honey Orchid Oolong
A Dancong (单丛) — meaning the leaves come from a single tea bush. To achieve its unique scent, the tea leaves are carefully oxidised by repeated tossing to bruise its cellular walls, then finished with a charcoal roast to seal its aroma.
Elevation 900m
Fujian | 福建
Fuzhou
JIUXUMOLI Nine-Scented Jasmine Tea
Overnight, jasmine flowers are layered onto the tea leaves, infusing them with natural aromatic oils as they bloom by dawn. The flowers, which taste bitter, are then removed. Scented nine times, this top-grade jasmine tea shows no trace of flowers, yet bursts with jasmine fragrance.
Elevation 800m
Fuding
BAIMUDAN Wild White Peony White Tea
Using a ratio of one bud two leaves, Baimudan is the perfect balance of tender freshness and full bodied flavour. The least processed of all teas, white teas are made simply through gentle withering, and develop character through aging.
Elevation 450m
Yunnan | 云南
Lincang
JINLUO Golden Snail Black Tea
Furry shoots of the Yunnan exclusive large-leaf tea are rolled tightly and left to oxidise fully to a reddish-brown hue. After baking, the resultant tea resembles a tiny snail encased with golden fur, which unfurls into a large leaf when brewed.
Elevation 1200m
熟 Ancient Tree PUER Dark Tea
Fermented in a controlled environment by piling and moistening. This brings out the natural sweet and earthy flavours of Puer, which continue to evolve in smoothness and depth over time.
Elevation 1200m
Xishuangbanna
CHENNIAN SHOUPUER Aged Puer
Harvested from vintage trees in Yunnan, these tea leaves were fermented in a controlled environment by piling and moistening. This brings out the natural sweet and earthy flavours of Puer, which continue to evolve in smoothness and depth over time.
Elevation 1800m
Shaanxi | 陕西
Ankang
CUIFENG Jade Peak Green Tea
Grown on selenium-rich soil. Before Qingming, as snow starts to melt, highly prized tender buds are carefully picked to make Cuifeng. These supple leaves are then lightly roasted to accentuate its natural fresh aroma reminiscent of spring, and lock in its umaminess.
Elevation 1000m