Hani 2007For lovers of complex aged Shengs. Take the leaves from proper Gushu trees, estimated to be over 800 years old. Add the expertise of a medical doctor from the Tea and Health Research Institute at Central South University (), along with the centuries old tea tradition of the Hani people. Let them craft the tea in their Hani Ancient Tea Factory (), and then allow it to age and mellow in Hong Kongsince 2007, in this case. What you get is a true

but the pickers know best how to pick the leaves

famous for its robust and often bitter notes

bespeckled brown

We were approached by Huang Xiaofeng

a well-known Fenghuang Dancong

the aroma shows asparagus

which set them apart from the “golden” semi-fermented teas of other regions like Muzha

Chang Shing-Shen

choose Qing Xiang Tieguanyin Wang

this 'old bush'

it soon emerged that (high-quality) Shu Pu'er can also benefit from long maturation

This cup features an organic petal-inspired form and a warm ivory glaze infused with flowering elements