DIRECT FROM ORIGIN · SMALL BATCH · FUJIAN, CHINA

Tea, the way the mountain intended.

Single-origin Chinese tea, picked by hand and in your cup within weeks of processing.

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Direct from origin
Small-batch, freshly dated
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Loved by 12,000 cups

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Terraced tea gardens in the Wuyi mountains
OUR ORIGIN

Three families, forty years, one mountain.

We buy directly from three family farms in the Wuyi and Fuding mountains. No brokers, no blending across seasons — just tea from a place we know by name, processed the way it has been for generations.

ALTITUDE
800–1,200m
PARTNERS
3 farms
HARVEST TO DOOR
48h
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THE RITUAL

Brewed in three steps, no guesswork.

Every order ships with a brewing card matched to the tea. Temperature, leaf ratio, steep time — already tested, so your first cup is right.

01 HEAT

95°C, off the boil

Rest the kettle two minutes after boiling. Green tea drops to 80°C; rock oolong stays at 95°C.

02 STEEP

45 seconds, then decant

A short first steep wakes the leaves without bitterness. Pour through a fine strainer into a fairness cup.

03 POUR

Three infusions, at least

Good leaves give back. Add fifteen seconds per steep and taste the cup change shape.

A printed brewing card ships with every order — if your first cup misses, we replace it free.

THE CLUB

Never run out of your daily cup.

Pick your teas once. We pack to order and ship on your rhythm — ten percent off, every delivery, forever.

  • Save 10% on every orderApplied automatically, no codes, stackable with seasonal lots.
  • Free shipping, alwaysOn every recurring delivery across the US and EU.
  • Your rhythm, your callEvery 2, 4, 8 or 12 weeks. Skip, swap or cancel anytime.
  • First access to micro-lotsSubscribers taste new harvests weeks before public release.
CUP NOTES

What daily drinkers say

The Longjing arrived three days after picking, still fragrant. I have stopped buying tea anywhere else.
M Margaret W. Longjing Pre-Qingming · Seattle, WA
Rock oolong with actual rock flavor — mineral, dry, long finish. Seven infusions and still going.
D Daniel K. Rou Gui Wuyi Rock Oolong · Brooklyn, NY
Their brewing card fixed my cup. I was boiling the leaves to death at 100°C for ten years.
S Sofia M. Bi Luo Chun · Berlin, DE
AS SEEN IN CUP & LEAF · THE DAILY BREW · TEA ATELIER · KINFOLK TABLE
THE JOURNAL

Notes from the mountainside

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TEA LETTERS

Brewing notes, twice a month.

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