There is nothing more incredible to us than the diversity of aroma and flavour which comes from the pure leaf which is why pure tea dominates our offerings. Dive in and discover how one plant can express itself in so many ways!
Antique and heirloom tea produced during the first decades of ripe PuErh production. Generous in depth and clarity. Meringues and hazelnut nougat with clay, jujube and quince.
2016 Bulang Laoshu Shu PuErh
Masterfully fermented ripe PuErh made from 100 year old Bulang tea tree pickings. Fudge, dulce de leche, frangelico and burnt paper.
Alishan Jin Xuan
A rich and luxurious tea made from the naturally milky Jin Xuan cultivar. Malted milkshake, high mountain grass, alpine rhododendrons and cream.
Jiao Gu Lan - Gynostemma pentaphyllum
A powerful immune boosting adaptogenic herb with a vast variety of reported health benefits. Licorice sweet and grassy.
Organic Oolong processed in nitrogen to increase GABA to 200mg per 100g. Summer rain, apricot jam, wet wood and chestnut honey.
Huo Shan Huang Ya
Smooth and elegant tea made in small batches. Morning dew, fresh cut grass, green beans with a light and warming pear sweetness.
Dark and smooth GABA tea. Deep roasted nuts, tarmac and coffee. Fleeting spices like black cardamom, antique wood and black liquorice.
Yesheng Kuding - Ligustrum robustum
A light and dancing flavour from fresh to slightly bitter then moving to floral sweetness. Traditionally used to calm, cool and relax.
Nong Xiang Xiping Huang Dan
Tie Guan Yin style Oolong made from the Huang Dan cultivar and roasted for 9 hours over Longan wood charcoal. Vanilla fudge, baked panna cotta and oxidised pear.
Da Ye Kuding - Ilex kaushue
Very strong calming herb with a smoky aroma and powerful medicinal bitterness moving to sweetness.
Da Wu Ye Dancong
Tropical, juicy fruit laden Oolong with a quenching dry finish. Boiled cherry sweets, yellow roses, banana, mangosteen and wood resins.
Fengqing Shu Tuo 1996
Ripe PuErh aged since 1998 in Yunnan. Wet cave, new leather, medicinal bark and the slightest earthy apple sweetness. Excellent digestif.
Experimental batch of Taiwan and London roast Oolong. Coffee crema, baked cream flan and oatmeal cookies moving to nori and wild strawberries.
Bulang Hong Cha
Sun-dried black tea made by the PuErh producing people of Bulang in Yunnan. Figs, dried jujube, hay, wet rocks and a herbal, honeyed sweetness.
300 Year Old Gushu Raw PuErh Nan Nuo Spring 2019
Potent and physical raw PuErh made from over 300 year old tea trees in Nan Nuo forests. Half baked cookie dough, banana and starfruits moving to orange and grapefruit zests.
Ceremonial grade matcha sourced from Uji in Japan. Fresh spring fields and kombu umami leading to a brief bitter hit followed by vibrant, juicy sweetness.
Warming and soothing tisane with a gentle floral sweetness with a slight fenugreek spice.
Huang Ju Hua - Chrysanthemum morifolium
Cooling and calming tisane to drink by itself or blend with dark teas like PuErh. Sherbet sweets and floral meadow air.
Pu Gong Ying - Taraxacum officinale
Known to increase the elimination of toxins through the liver and kidneys. Liquorice, mint and drying hay with a gentle herbal bitters.
Fragrant Yellow tea which is highly prized in China. Mountain snow, guava and starfruits with the warmth of pumpkin seeds and vanilla pods.
200-300 Year Old Gushu Huangpian Raw PuErh Yiwu Spring 2018
Huangpian cake from Gushu Yiwu pickings. Light, sweet and easy drinking. The perfect way to drink Raw Gushu PuErh every day without breaking the bank!
200-300 Year Old Gushu Raw PuErh He Beng & Guo Gan Spring 2019
A blend of Raw Gushu PuErh from China and Myanmar to make a uniquely soft and luxurious tea. Alpine flowers, light chocolate milk, wet mountain rocks, apple and black pepper.
Ya Shi Dan Cong
Masterful Dan Cong Oolong made from the Ya Shi Cultivar. Buttery on the nose with baked almonds accented with a sour cherry fruitiness.
Bai Hao Wulong - Dongfang Meiren
Terpene rich leafhopper bitten Oolong. Bright notes of elderflower, geranium and lychee and warmer notes of honey, rose and fermented overripe muscat grapes.
Ba Xian Dan Cong
Famed but lesser produced cultivar of Dancong Oolong. Medium roasted over charcoal. Magnolia, fresh apricots and almond milk.
Ye Sheng Ya Bao
The precious lateral buds of wild PuErh trees picked in late winter. Fresh cut wood, dried apricots and marzipan with a ginger spiciness.
Da Hong Pao Qi Dan (Big Red Robe)
Dark roasted Wuyi Yan Cha (rock oolong). Charcoal caramel leading to cranberry juice soaked wood. Vanilla whisky, fresh tobacco and ripe apricots.
Gong Ting Shu 2008
Ripe PuErh made from buds and baby leaves and aged since 2008. Wet caves, fresh paper, vanilla wood, whisky barrels and leather.
Dong Ding Wulong
Special grade heavily roasted Dong Ding with a long finish. Flavours shift on the tongue from buttery, dark baked biscuits to spiced poached pears.
Deep steamed sencha for a smoother and richer flavour. Artichokes, cherry shortbread, oat porridge and yuzu.
Gong Ting Zi Juan Ripe PuErh Bulang 2013
Totally unique ripe PuErh made from the purple Zi Juan variety. Burnt brownies and chestnut puree warmth and a jujube and sour cranberries freshness.
Yin Xing Ye
Renowned Chinese herb for improved circulation, memory and cognitive protection. Hints of marine water with medicinal herbs and a lingering sweetness.
Jin Jun Mei
Highest grade Wuyi tea picked only a few days per year. Turkish delight notes of rose and cocoa, lychee fruitiness and roasted prune. Ultra soft and juicy.
Fengqing Black tea made with a predominance of buds for a lighter tea. Dark toffee, black pepper and blackcurrants with a malty and minty fresh finish
Huang Dan Tie Guan Yin
Unroasted, modern style Anxi Tie Guan Yin made from the Huang Dan cultivar. Strawberry jam and butter cream biscuits with magnolia, sour cream and persimmon.
Shui Jin Gui
Highly sought after Rock Oolong cultivar from the protected area of Wuyi mountains with potent Yan Yun (rock rhyme). Vanilla, blood oranges, leather, charred wood and almond caramel.
Organic, high mountain tisane with cleansing, digestif qualities. The flavours of Mediterranean mountains. Oregano, thyme, orange zest and frankincense.
Suzhou Bi Luo Chun / Green Snail Spring
The highest grade of this much sought after Green tea from Jiangsu province. Super fine picking. Buttered spinach and scallops with a hint of elderflower.
Bai Hao Yin Zhen
First flush, sun withered Silver Needle from the idyllic Guangxi province. Papaya, orange blossom cream and white chrysanthemum.
Chuan Tong Bai Hao Yin Zhen
Immaculate Yin Zhen crafted with strict traditional methods. Sun withered and charcoal baked in tiny batches. Soft and sticky with cooked soya milk, nougat and green grapes.
Dark sangria red flowers rich in anthocyanins for a healthy cardiovascular system. Sour berries and a fresh earthy foundation. Sweeten to taste.
Jin Yin Hua - Lonicera japonica
A very popular flower used in Chinese Medicine for its anti-bacterial and anti-inflammatory properties. Taste of custard powder, buttercups and fresh reams of paper.
A roasted blend of three pickings of Bancha Green tea. Caramel soya sauce, hay and poached pears.
Long Jing - Dragonwell
Pre Qing Ming harvest of one of China’s most famous teas. Deep, rich and aromatic with roasted borlotti beans, sweet limoncello and strawberry jam aromatics.
Tie Luo Han - Iron Arhat
Burnt chocolate, brandy soaked cherries, slight menthol freshness and antique wood. Tingling minerality moving from dry to juicy sweet.
2004 Fuding Bai Mu Dan & Shou Mei
Sticky and syrupy 2004 aged White tea blend from Fuding. Plum wine, honeydew melons, marzipan and mastic resin.
Anji Bai Cha
Top shelf grade. Pre Qing Ming picked Anji Green. Freshly mowed grass, asparagus umami, starfruit and green pumpkin seeds.
Anji Bai Cha
Pinnacle grade Anji Green tea with very young, bud heavy pickings. Light and sweet with dried raspberries, white chocolate and orchid aromatics.
Cleansing, uplifting and calming tisane. Sweet lemons, thyme and fresh grass.
Tong Mu Zhengshan Xiaozhong
Unsmoked Lapsang from the famed Tong Mu village. Floral and fruity with muscatel grapes, lychees, rose, lilac and fresh cut wet oak.
An immersive tasting experience flight box showcasing three different cultivars of Long Jing Dragonwell Green tea.
Smoked Tong Mu Zhengshan Xiaozhong
Longan wood smoked Lapsang made in Tong Mu village. Dried pears, milk chocolate, allspice and smoked banana.
Bei Dou Yi Hao - North Star
Cultivar developed from cuttings of the original Da Hong Pao mother plants. Medium roasted dark fudge aroma. Brandy, hazelnut, butterscotch and cooked apple.
Toyo Mukashi Uji Matcha
Ultra small batch Uji Matcha made by a revered family of Matcha makers. Creamed spinach, grated courgettes, bready umami and violet sweetness.
Organic Sencha from the southern tip of Japan with a distinct sea air quality. Porridge oats, dashi, cannabis and arugula.
Lu An Gua Pian
Unique Anhui province Green tea using a bigger leaf picking combined with flash roasting to bring out warmth and sweetness. Dark baked potato skin and watercress moving to strawberry cheesecake.
Nong Xiang Jin Xuan
Naturally creamy Jin Xuan cultivar dark roasted over charcoal. Crème brulee and pandan leaves. Malt milkshake, pecans and dried mulberries.
Taiping Hou Kui - Monkey King
A special fully handmade batch of Taiping Hou Kui Green tea. Young coconut water, pumpkin seed milk and orchids.
Yue Guang Bai
Enigmatic White tea made from old Camellia Taliensis trees in Yunnan. Syrupy with sweet cantaloupe melon, dried spices and a minty coolness.
Heritage cultivar Green tea from the high elevations of Zhejiang. Roasted sweetcorn and galia melons.
Top drawer Green needle tea from Kaihua in Zhejiang. The epitome of spring with starfruit, fresh linen and green bamboo.
200-300 Year Old Raw Gushu PuErh Yiwu Spring 2018
Small batch and family made Raw Gushu from Yiwu. Super smooth and easy drinking. Wildflower honey, cookie dough ice cream, honeysuckle and oxidised apples.
Sweet and herbaceous tisane with a multitude of benefits. Especially, shown to be effective at reducing rheumatic and arthritis pain.
500-800 Year Old Gushu Raw PuErh Bing Dao 2018
Powerhouse Gushu made from est 500-800 year old tea trees in Bing Dao. This is a potent tea with a powerful body sensation. Burnt banana and light, fresh apricot sweetness. Edamame nuttiness moving to a pink grapefruit aroma. Very high minerality and rich mouthfeel.
100 Year Old Tea Tree Raw PuErh He Kai Spring 2018
Raw old tree PuErh from the He Kai mountain region with signature creamy notes of brown bread ice cream, sultana and lemon curd fruitiness and a hot laundry aroma.
Top shelf, hand picked Gyokuro. Shade grown for over three weeks. Sweet taro, parsley stalks, peppery nettles and a rich creamy umami broth.
2002 Bulang Gushu Sheng & 2017 Nannuo Gushu Sheng
An ultra special blend of Gushu PuErh. Combining top grade material from 2002 and 2017 to create a dynamic mix of aged and young PuErh. Dark forest honey, oxidised plums, candied beetroot moving to orange fruit pastilles.
Sweet and cooling with a slight toffee warmth. An uplifting tisane by itself or to add a little brightness to any other brew.
Lao Man E 500 Year Old Gushu Raw Spring 2017
Potent Gushu raw PuErh from Lao Man E village in Bulang. Exclusive batch, house roasted by Mei Leaf in London. Quince, blow torched rice and pears. Sweet Limoncello bitters.
Ye Sheng Zi Ya
Made from buds of the Purple trees in Yunnan. Peach, elderflower and balsa wood with a vanilla sweetness.
Bright and refreshing tisane traditionally used by women after 32 weeks of pregnancy to strengthen uterine muscles for an easier birth.
Soft, rich and warming with much of the satisfaction of black tea. Cherry, vanilla and honey with eucalyptus freshness.
Mei Gui Hua - Rosa chinensis
Delicate, light and zesty floral tisane to drink by itself or blend with tea. Sweet rose and grapefruits with a soft and clean finish.
Mi Lan Xiang Dan Cong - Honey Orchid Oolong
Known as a doppelganger tea for its ability to imitate surrounding plants. Forest honey, sweet potato and orchid. Ripe pear with a rocky mineral finish and teasing acidity.
Sun Moon Lake Black Tea - Ruby 18
Captivating Black tea unlike any other tea available. Camphor, lilacs and menthol with cinnamon sweetness leading to a quenching minerality.
Specially processed Oolong for high Gaba (over 250mg per 100g). Roasted coconut and burnt pine depth with a rosehip acidity and lingering eucalyptus sweetness.
Chuan Tong Tie Guan Yin
A micro-batch of Tie Guan Yin crafted in the traditional way with longer oxidation. Vanilla shortbread and pumpkin seed milk moving to guava and apricot jam
Tong Mu Zhengshan Xiaozhong
An unsmoked Lapsang that shows the true depth of flavour of this famous tea. Dark cocoa, charred bourbon casks and rambutan.
Xiao Suan Tie Guan Yin
Unique style Tie Guan Yin. The leaves are held for 2 days to accentuate sour fruits. Salted brown butter cinnamon apples, yogurt, green mango and watermelon rind freshness.
Hu Xiao Qi Lan
Uniquely light Wuyi Oolong cultivar. Summery mix of hay, asian pear, mangosteen and meadow flowers with a charcoal warmth.
2011 Fuding Shou Mei
Deep and ambrosial White tea made from a blend of two 2011 Fuding Shou Mei batches. Aged loose and then pressed in 2019.
Zheng Wei Tie Guan Yin
Pinnacle quality Xiping Tie Guan Yin made in a Qing Xiang Zheng Wei style. Asian pear, custard apples, sago and coconut milk.
Qimen Hao Ya
Top shelf, hand-rolled Keemun Black. Malted milk, caramel, fermented apricots, cedar wood and rose.
Ben Shan Tie Guan Yin
Secretive small batch of TGY produced in Xiping in a unique way to bring out a tropical mix of flavours. Coconut water, sorrel, mango and sago pudding with a pomelo finish.
Yiwu 200 Year Old Tea Trees Raw Spring 2017
A very small batch raw PuErh from the famous Yiwu region of Yunnan. Orange zest, cream and botanicals with a sweet, mineral aftertaste. The aperitif cocktail of raw PuErh.
Relaxing tonic good for calming nerves and stimulating liver function. Herbal bitters like tonic water and genepi.
Fuding Bai Mu Dan
Very fine picked, partially sun-dried Bai Mu Dan from Fuding. Marzipan, cantaloupe, wintergreen and nut milk.
Bai Mu Dan
Fuding Bai Mu Dan picked with standard protocol of bud and up to three leaves. Jasmine, green apple skin and wintergreen.
Bai Mu Dan
Educate your palate in White Peony origins and picking styles. Includes three specially sourced teas (over 100 brews) and guided tasting notes.
Jing Mai 400 Year Old Gushu PuErh Spring 2018
Delicate pickings of mineral rich Gushu from estimated 400 year old tea trees in Jing Mai. Deep baked bananas, dried apricots, raw pie dough and zesty limes.
Ancient tea tree Raw PuErh from Baka in Yunnan. Butterscotch, pear compote and fennel seed sweetness moving to jasmine and orange.
Rich Black tea made from the Yunnan Da Ye Zhong cultivar. Maple syrup, carob and barley malt with violet flowers and fig.
We think you’ll love:
Our perfect Ru Yao porcelain tea cup which reveals a beautiful cracked glaze as you drink.