We focus mostly on farm tea from Yunnan, China, a region with some of the oldest tea trees in the world, diverse landscapes, and a long history of tea cultivation that still feels closely connected to the land.

The teas we work with come from single origins and small batches. Nothing is blended or flavoured. We want to show what tea can be when it’s picked from one place, in one season, and handled with care.

Each tea is shaped by where and how it’s grown. Some are calming and round. Others feel cleaner, sharper, more focused. Each one brings a different kind of mood. That variation is what keeps us coming back to it.

Tea is an ongoing process. The more time we spend with it, the more we notice — and the more we realise how much is still unknown.

That’s part of what keeps us interested, and we hope you’ll find the same joy in trying, brewing, and returning to the teas that land well with you.

Yunnan is where tea began. Some of the trees here are hundreds of years old, still growing in semi-wild mountain areas surrounded by forest. The elevation, climate, and slower growth of these larger-leaf varietals give the teas a certain depth and weight that’s difficult to replicate elsewhere.

Harvests are typically done once a year, in spring. The picking is done by hand, often in small quantities, with minimal intervention after the leaves are brought in. This is part of what gives Yunnan teas their structure — the quality of the leaf is left to speak for itself.

We focus mostly on red, white, and aged teas from the region. All come from small lots, made in a way that reflects the pace of the place they come from.

All tea comes from the same plant. What makes one tea soft and mellow and another sharp and floral is how it’s handled — how it’s picked, oxidised, dried, or roasted.

Some styles are left to change slowly with air and time. Others are shaped more directly, through heat or pressure. This means even within a single region, teas can be dramatically different — sometimes even from the same garden, or the same day’s harvest.

We’re interested in the details that make those differences visible. Not to explain them away, but to notice what they do to the brew — how a shift in process changes the weight, the mood, the clarity.

We also spend time with teaware. It’s functional, but there’s a lot to enjoy in how it’s made and what it’s made from.

Unglazed clay pots, especially Yixing, absorb the tea over time and begin to shape the brew in return. Some are used daily without thinking. Others are set aside for certain types of tea, where the shape, size, or clay suits the leaf.

There’s no need to go deep, but the possibility is always there. The more time you spend with the same pot, the more it changes — slowly, quietly, like the tea itself.