This collection focuses on two main directions: Phoenix Dancong oolongs and teas made from old and ancient trees across China.
The Dancong teas come from Chaozhou and represent classic cultivars such as Old Tree Bai Ye Dancong, Ba Xian Dancong, Ao Fu Hou Dancong, Ya Shi Xiang Dancong, Almond Aroma Dancong, and Pomelo Blossom Dancong. Each one has a clearly defined natural aroma profile, from floral and honey notes to nutty and citrus-like expressions. Grown at 800–1000 meters, they are known for clean taste, mineral depth, and long aftertaste.
Alongside them are teas made from older bushes and ancient trees, including Jingmai Forest Single Tree Sheng Pu-erh (2024), Banzhang Mountain Sheng Pu-erh, High Mountain Old Tree Ripe Pu-erh (2022), and Aged Shuixian White Tea (2015). These teas show more structure, smoother texture, and stable taste across many infusions.
The collection also includes supporting teas such as Golden Buddha Da Hong Pao, Wild Qizhong Oolong Wuyishan, Wild Tongmu Black Tea (2012), and Silver Osmanthus Flowers, which complement the main focus.
Why this collection
This is not a beginner selection.
It is for understanding how tea changes with altitude, cultivar, age, and processing.
If you want to move beyond “taste” and start noticing structure, depth, and persistence — this is where it begins.