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Specialty Chinese tea is a beverage whose complexity and depth rival those of fine wines. Just as in the wine world, the true taste of tea is defined by terroir (climate, soil, altitude) and the expertise of tea masters passed down through generations. Our assortment features only carefully selected, whole-leaf teas from the finest regions of China. This is not a mass-produced product, but an authentic harmony that invites you to slow down and immerse yourself in a meditative discovery of flavors and aromas.
Different types of Chinese tea originate from the exact same plant (Camellia sinensis), but their final character is determined by the processing methods and the degree of oxidation (fermentation) of the leaves. Each type of tea offers a completely different experience, suited for various times of the day or moods.
To unlock the full potential of specialty tea, we highly recommend the traditional Chinese brewing method known as Gongfu Cha (the art of tea). The essence of this method involves using a higher ratio of tea leaves to a smaller volume of water, with very short steeping times (10–30 seconds). This allows the same leaves to be infused 5, 8, or even 10 times, with each steep revealing new and evolving flavor nuances.
Temperature is critical: use cooler water (75–80 °C) for green and white teas to prevent the leaves from becoming bitter. Oolong opens up beautifully at 85–95 °C, while aged Pu-erh and black teas require hotter water, around 95–100 °C (just off the boil).
Tea leaves are highly sensitive to their environment. Store them in an airtight container, protected from direct sunlight, moisture, and strong odors (such as kitchen spices or coffee). This will ensure the tea retains its peak aroma for as long as possible.
