Tea grown by the mountain, not by us.
Sifang Tea is a small private atelier. We pick from wild-released old bushes high in the cloud belt, finish each batch by hand over charcoal, and share what we make in tiny editions — only with people who care to taste slowly.
What is a private tea?
It is small. It is specific. It does not chase the season's noise. We refuse the flattened, factory-finished flavour of mass tea, and travel each spring into the deep mountains to find old bushes left to grow alongside wood and fern.
Picked once a year. Tossed and fired by a single hand. Offered only to friends of the leaf — for the cup at home, for the small gathering, for the considered gift.
Read the atelier story
Two leaves, two mountains.
A pair of private editions from this spring — one a Wuyi rock-tea oolong, one a wild-grown mountain red. Both picked in tiny volume; both finished slowly.
An old-bush Wuyi Shuixian with orchid breath and the slow, mineral pull of the cliffs. Mellow, never sharp — the cleanest welcome into rock tea.
Wild-released bushes left to grow with the forest. A thick, honeyed red tea with the cool air of the ridge inside every cup.
How a private tea is made.
We climb to find the bush. No middlemen, no blending across farms — one mountain, one slope, one cup.
Spring only. One round per year. Old leaves go back to the earth; we take only what the tree offers.
Low charcoal over weeks. We listen to the fire, not the clock — until orchid lifts inside the leaf.
Each batch is tiny. We pour for friends first, gift second, sell what remains. Quietly.
