incl. vat/tax
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Spring Tea Bundle – White, Green & Red
Three origin teas from the early harvests of 2024 and 2025, showcasing different processing styles and elevations across Yunnan. This bundle includes one of each:
White Peony — Spring 2024
A sun-dried white tea made from a Yunnan-grown hybrid varietal. Full, smooth, and quietly complex.
Tastes like: White pear, honeysuckle, fresh hay (top); Almond milk, wildflower honey, soft wood spice (base)
Brewing: 5g / 100ml / 85–90°C / 30–60 sec. Re-steep several times.
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Black Honey — Spring 2025
Golden-red liquor with a thick body and honeyed aroma. Made from old-assamica trees at 1300m in Ning’er. Smooth, vivid, and aromatic.
Tastes like: Honeycomb, dried cherry, orchid blossom (top); Malt chocolate, burnt sugar, soft tobacco (base)
Brewing: 5g / 100ml / 90–95°C / 30–45 sec. Re-steep several times.
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Long Mei — Spring 2024
High-altitude green tea picked during a narrow early-spring window. Light, savoury, and textural with a clean, brothy finish.
Tastes like: Dried apricot, orchid, sugar snap pea (top); Toasted rice, nori broth, sesame paste (base)
Brewing: 5g / 100ml / 80–85°C / 30–45 sec. Re-steep several times.
Size:
35g x 3
How to brew
Our favourite way to brew tea. Use a gaiwan or small teapot and steep the leaves for around 30-45 seconds. Re-steep several times, adjusting the time as you go. Each infusion will bring out something slightly different from the leaves.
For a larger pot or a single longer brew, use around 1g of tea per 100ml of water. Steep for 3-5 minutes, then strain. Increase the leaf or brewing time if you prefer a stronger cup.
The simplest way to brew. Add the leaves directly to your mug, fill with hot water and start drinking once the leaves have opened and begun to settle. When you're around two-thirds of the way through, top up with more hot water and keep going.
