Tea

Three seasonal teas, three directions of flavour

Every tea carries its origin, craft and brewing parameters. Prices are not listed; for retail or trade, please use the contact form.

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High Mountain Oolong

高山乌龙

Hand-picked seasonal leaf made in the traditional rolled oolong style. Clear, honey-green liquor with a fine aroma — for slow hot brewing or as a cold brew base.

Brewing: 95°C, three infusions, extending each steep
Origin: High mountain tea region, China
Flavour: Orchid, a milky finish, a long returning sweetness

Light oxidationHot brewCold brew base

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02 / 03

Osmanthus Black Tea

桂花红茶

Scented with natural osmanthus over a gentle black tea base. The aroma sits at the front of the sip, with a clean sweetness behind — good for afternoons and with food.

Brewing: 90°C, short steeps, never long-soaked
Origin: China
Flavour: Osmanthus honey, ripe fruit, amber liquor

Full oxidationScentedWith food

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03 / 03

Cold Brew Set

冷泡组合

Two teas chosen for cold brewing. Cool extraction leaves bitterness in the leaf and keeps the sweetness and aroma. Made for offices, restaurants and guest rooms.

Brewing: Cold water, about eight hours, refrigerated
Origin: Oolong + osmanthus black tea
Flavour: Cool extraction, light sweetness, a clean finish

Set of twoCold brewGuest rooms

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So the same tea lands close every time

High Mountain Oolong

Warm the vessel, pour at 95°C, pour off quickly for the first three infusions, then extend each steep.

Osmanthus Black Tea

Brew at 90°C and pour off promptly; long soaking brings out astringency.

Cold Brew Set

About one part tea to one hundred parts cold water, refrigerated for eight hours, then remove the bag.

Product information is updated by lot. For current lot notes and parameters, tell us in the contact form.

A steady tea list for hotels, restaurants and tea rooms

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