A small house, hidden in the busy street, that makes only private tea.
For years we have travelled into the deep mountains for one purpose — to find the wild-released old-bush Shuixian that lives with wind and cloud. We refuse the flat standard flavour of mass tea. Every batch passes through one master's hands, from first toss to the final charcoal fire.
Few editions
We make small. We do not chase volume. When a picking is finished, the cellar closes until next spring.
Texture first
Body, sweetness, return, mineral pull. We care about how the cup feels — not just the headline aroma.
Quietly given
Most of what we make goes to friends and considered gifts. The shop is a small public window onto a private cellar.
The slow line.
We climb to the wild-released groves once a year, in the narrow window between rains. Only the leaves the tree volunteers.
Through the night, fragrance is drawn out by patient bruising on bamboo trays. No mechanical fingers — the master listens for the right moment.
Moisture is moved through and out of the leaf over hours. This is what gives Wuyi tea its calm, mineral pull.
The defining act. Low charcoal across several rounds, settling the orchid note inside the leaf, never crusted on top.
Each batch sleeps until the roast and the leaf have reconciled. We taste before we release.
A quiet room behind the street.
Our tea room sits in a busy corner of the city, behind an old wooden door. Inside, time slows. We host one-to-one tastings, small private gatherings, and custom gift curation — by appointment only, never more than a few guests at once.
- Private one-to-one tastings
- Custom tea gift curation
- Small private tea gatherings
- Visiting the spring picking (limited)
"Few we pick. Slow we roast. Quietly we share. A cup of mountain belongs to those willing to sit with it."