Bestseller
Yunnan · Fujian · Zhejiang
Every leaf remembers its mountain
Aged pu’er, Wuyi rock oolong and rare hong cha, bought directly from the families who grow them.
Where to begin
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In focus · 大红袍
Da Hong Pao
The “Big Red Robe” of the Wuyi cliffs, grown in mineral-rich rock soil and roasted slowly over charcoal. Deep and warming, with the stony finish known as yan yun — rock rhyme — that keeps unfolding cup after cup.
- Dark cherry
- Cocoa
- Mineral
- Origin
- Wuyi Shan, Fujian
- Harvest
- Spring 2024, charcoal roasted
- Water
- 100 °C · 100 ml gaiwan
- Leaf
- 7 g · 8+ infusions
$36.00/ 50 g
Gongfu brewing guideJust landed
New arrivals
New
From the tea mountains
“A good pu’er keeps changing for decades. We buy from people who think in decades too.”
How we source- small farms in Yunnan and Fujian we buy from directly
- 18
- the oldest pu’er resting in our cellar
- 15 yrs
- of teas tasted gongfu-style before they’re listed
- 100%
Gongfu cha · 功夫茶
Brewing with patience, in three steps
Warm the vessels
Pour boiling water over the gaiwan or clay pot and cups, so every infusion stays hot.
Awaken the leaves
A quick rinse, poured straight off, opens tightly rolled oolong and pressed pu’er.
Pour short, pour often
Plenty of leaf, five-second steeps, a little longer each round — good tea gives eight or more.
Tools for gongfu cha
Teaware
Notes from the tea table
The Journal
- Pu’er primer7 min read
Sheng or shou? A first guide to pu’er
- Oolong6 min read
Reading the roast in Wuyi rock oolong
- Teaware5 min read
Seasoning your first Yixing teapot
Letters, not spam
New harvests and rare cakes, first
A short note when spring teas arrive or an aged cake leaves the cellar, with brewing notes and early access for subscribers.