Burning fingers is a rite of passage! Learn how to become a pro with the Gaiwan.
Whenever someone first brews with a Gaiwan they tend to find it a little awkward and too hot to hold properly. Using a Gaiwan is like picking up any musical instrument, it feels alien but after practice it becomes second nature.
Once you have found the knack for brewing with a Gaiwan I am sure that it will be a much loved and often used piece of teaware.
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Taiwanese Oolong processed in low oxygen to increase GABA to 200mg per 100g. Summer rain, apricot jam, wet wood and chestnut honey.
The legendary Jade Star ship has arrived with our 9th Edition. Exclusive blend of 2008 Fuding White tea. Apricot danish pastry, ice wine, rum soaked raisins, summer forests, hot pavements and macerated strawberries.
Shui Xian perfection made from 60-year-old bushes growing high up in Wu San Di village. Butterscotch, roasted almonds, incense, moss, libraries, redcurrants and heritage apples
Crafted blend of aged Gushu Sheng from Yibang and Bulang with distinctly different storage styles. Russet apples, camphor, honey, dried cherries, leather, clay and autumn leaves.
