Green Tea · Spring Mountain
Longjing · Maojian · Anji Baicha
001
One Bud, One Leaf
West Lake Longjing · Green Tea
"The best tea has already won before leaving the branch."
The contour lines of Longjing tea terraces are poetry written by the earth. 8mm ridges descend layer by layer to 0mm valleys — every arc holds a winter's worth of accumulated strength.
003
Needle-Straight
Xinyang Maojian · Green Tea
"The North has its own Jiangnan — in this cup of chestnut fragrance."
Nestled between north and south, Maojian carries both southern freshness and northern backbone. Parallel needle lines like new pine shoots in early spring.
004
Jade White, Emerald Vein
Anji Baicha · Green Tea
"It was never meant to be a white tea. Just an accident of genetics."
Below 23°C, the chloroplasts whiten, tripling amino acid content. A single large leaf arches from 8mm center to 0mm edge — nature's own specimen pressed in pulp.
Black Tea · Warm Sun
Lapsang Souchong · Keemun
005
Pine Smoke & Longan
Lapsang Souchong · Black Tea
"A careless mistake invented the world's first black tea."
In late Ming dynasty, Tongmu Pass tea farmers piled green leaves over pine fires. The leaves blackened — but the brew had a sweetness never tasted before. Pine needles radiate like fireworks; chance illuminates destiny.
007
The Keemun Aroma
Keemun · Black Tea
"The British tasted roses. The Chinese call it gongfu."
Keemun is one of the world's three most fragrant black teas. A single pressed petal — not a blooming rose, but fragrance compacted by time. Fragrance is light; gongfu is heavy.
White Tea · Pure Simplicity
Silver Needle · White Peony · Shoumei · Gongmei
009
Silver Wrapped in White
Baihao Yinzhen · White Tea
"The people of Fuding call it Green Snow Bud."
Silver Needle undergoes only withering and drying. While other teas are fired and rolled, it lies still, letting sunlight and wind do the work. The least human intervention, the most natural flavor.
010
One Bud, Two Leaves
Bai Mudan · White Tea
"It doesn't look like a peony. It's just a bud with two leaves unfolding."
White Peony spreads like a flower — but it never wanted to be one. It just wants to be a good leaf. Diagonal expansion from 8mm center; precisely right is the highest form.
011
Aged Grace
Shoumei · White Tea
"The coarsest leaves endure time the longest."
Shoumei uses the roughest leaves and stems, dismissed as too coarse when young. After three years, jujube fragrance emerges; after five, herbal depth settles. Tree-bark rings from 8mm to 0mm — pulp's rawness is Shoumei's texture.
012
Heirloom Cluster
Gongmei · White Tea
"Landrace means every single plant is different."
Gongmei uses Jianyang Xiaobai landrace tea — not cloned seedlings. Three leaves of different shapes side by side, veins each unique. In the industrial age, uniformity rules; white tea says: difference is precious.
Oolong Tea · Rock Spirit
Dahongpao · Tieguanyin · Rougui · Shuixian
013
Rock Bone, Flower Fragrance
Dahongpao · Oolong Tea
"Six mother trees fed the entire Wuyi Mountain."
Three centuries of rain carved the cliffs; six mother trees turned years into roots. Moss wraps rock bones, mist steeps floral fragrance — one sip drinks in the solitude of the whole mountain range.
014
Guanyin Rhythm
Tieguanyin · Oolong Tea
"Seven infusions and still fragrant — that's Tieguanyin's dignity."
Tieguanyin's orchid fragrance persists from the first steep to the seventh. Two thick arcs spiral outward from 8mm center, never locking — Guanyin is merciful; fragrance doesn't dominate, it simply stays.
015
Cinnamon Spice
Rougui · Oolong Tea
"It's called Cinnamon — but has nothing to do with cinnamon. The aroma just fools everyone."
Wuyi Rougui dominates rock tea with its spicy punch. Deep bark-crack texture, 8mm grooves — rough, porous, powerful. Dominant, but not brutal.
016
Orchid Depth
Shuixian · Oolong Tea
"Shuixian is a tree. Others are shrubs. It's a tree."
Century-old Shuixian trees can reach six meters, roots driven deep into bedrock. A single thick root snakes from 8mm to 0mm — as deep as the tree is tall. Orchid fragrance grows from stone.
Pu'er Tea · Time Settled
Raw · Ripe · Ancient Tree · Old Tea Head
017
Wild Mountain Spirit
Raw Pu'er · Pu'er Tea
"The first sip of raw Pu'er is bitter — but that's exactly what old tea drinkers wait for."
Yunnan's ancient tea mountains have no neat terraces. Tea trees scatter through primeval forest, living with wildflowers and moss. Mountain topography from 8mm ridge to 0mm valley — untamed terrain.
018
Wet-Pile Aging
Ripe Pu'er · Pu'er Tea
"In 1973, humanity learned to cheat time."
Ripe Pu'er wet-pile fermentation compresses decades of aging into weeks. Fermentation layer cross-section at 5mm intervals — time's relay team. Few can wait for raw Pu'er; that's why ripe Pu'er exists.
019
A Century of Solitude
Ancient Tree Pu'er · Pu'er Tea
"When this tree first sprouted, Emperor Qianlong still sat on the throne."
Yunnan's ancient tea gardens hold trees 300-800 years old. 150+ rings from 8mm to 0mm — each ring a spring. Drinking ancient tree Pu'er isn't drinking tea; it's drinking the body of time.
020
River-Worn Stone
Old Tea Head · Pu'er Tea
"Natural clumps in the fermentation pile — time taking a detour."
Old Tea Head was once considered defective, yet proved richer and more enduring. Pebble form from 8mm to 0mm, round and mellow. Time wears down all edges; what remains is only softness.