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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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.
Taiwanese Oolong processed in low oxygen to increase GABA to 200mg per 100g. Summer rain, apricot jam, wet wood and chestnut honey.
The perfect way to store your tea. Stackable tins which have been designed to keep your tea organised easily.
Antique Menghai Raw PuErh picked in the 1990's. Salted butter, brown bread, Chinese herbs, creme de violette, caramelised white chocolate, leather bound books and preserved bayberry.
