'70s Tibetan tea - Jinjian 金尖 tea club and the familiar vegetal taste

and the familiar vegetal taste assures that natural fermentation will further stimulate their complexity in future years

A pure dai clay open-cup

Amber carries its name for the way it reveals fresh orchid’s essence—like resin melting into fragrance

and the spice of dried ginger and ginseng intertwine

The sweetness of Shoumei white tea from Fuding

'70s Tibetan tea - Jinjian 金尖 tea club and the familiar vegetal tasteOverview: A rare Tibetan Jinjian from the 1970s, cowhide aged, clear in the cup, soft yet deep, with balsamic, camphor and liquorice notes. A living fragment of the ancient tea road between Sichuan and Tibet. In June '22 we visited one of our favourite places in China: Ya'an, in central Sichuan, the door between the ancient reigns of China and Tibet, the last flourishing valley where high quality tea was produced and prepared for the transportation