Bai Hao Wulong - Dongfang Meiren
Terpene rich Oolong from Miaoli. Bright notes of elderflower, geranium and lychee and warmer notes of honey, rose and fermented overripe muscat grapes.
2010 Bing Dao Gushu Ripe PuErh
Spectacular 2010 Bing Dao Ripe from ancient trees. Bourbon caramel, chocolate covered prunes, fennel seeds, suede and chocolate milk.
Tiger Huang Zhi Xiang Dan Cong
Exceptional Dan Cong picked in late winter from 120-150 year old trees. Peach melba, pineapple cakes, gardenia, plums and mango with a wood resin and cannabis twang.
Unique Matcha blending Uji Hikari with Ten Miyou. Oat milk, hazelnuts, edamame and white chocolate.
Toyo Mukashi Uji Matcha
Ultra small batch Uji Matcha made by a revered family of Matcha makers. Peanut butter, whipped cream, granola and lemon balm.
Deep and rich Yunnan Dianhong made from more than 100 year old trees. Dark chocolate, honeycomb, oat biscuits, apple skin and lime flower.
Spring 2022 Bang Dong Gushu Sheng
Mengku ancient tree PuErh with a powerful body buzz. Steamed lotus seed dumplings in bamboo baskets, oat cookies, persimmon and young coconut flesh.
Deep steamed and lightly toasted sencha. Borlotti beans, buttered buckwheat bread with syrup, yuzu and toasted nori with a mandarin finish.
Shiga Kabusecha, which has been covered for 10 days before picking. Melon milk, buttered daikon, river pebbles, steamed rice and lotus leaves.
Masterful Matcha from fields overlooking Tenryu river. Shaded for nearly four weeks. Hazelnut syrup, milky coffee, puffed rice treats and sweet basil.
Dezhong Duanni Zisha
Authentic Golden Duanni clay barrel pot from Master Xu with our exclusive 'Connections' engraving. Approx 180ml.
Watch your tea throw beautiful iridescent colours through this textured glass mug with a built-in filter for easy brewing.
Handmade Nxing Qinzhou clay pot with a contoured and rounded silhouette. Approx 160ml.
Fully handmade Chaozhou red clay pot by Master She with a voluptuous and playful shape. 110ml.
Top shelf, hand picked Gyokuro. Shade grown for over three weeks. Mashed taro with cream, white chocolate, pine nuts and perilla leaf.