"Heaven works a wonder on the plum's tip; its royal fragrance not yet for the world to know…" (Yang Wanli, Song dynasty, "Wintersweet")
Scented in January 2026 with just-opened wintersweet (la mei, Chimonanthus praecox) blossoms of the prized Sichuan "Su Xin" (pure-heart) variety. Everything is made entirely by hand using the traditional cold-scenting method, and every style contains tea together with dried flowers. Production is very limited because top-quality wintersweet is scarce. The teas reach their best drinking window a month or two after scenting.
Wintersweet vs. white plum blossom: white plum (green-calyx plum) is richer, with a faint bitter-almond note. Yellow wintersweet is sweeter, with a cool, hidden fragrance that turns slightly herbal with age, as in the line "a hidden fragrance drifts in the moonlit dusk."
The base is the 2025 first spring picking of wild-grown local green tea from Anji, Zhejiang.
Dry leaf: fresh, sweet wintersweet.
Liquor (Jan 2026): the very tender first-picking Anji tea pairs beautifully with the subtle sweetness of Su Xin wintersweet. Fresh, mellow and long-lasting, clear and sweet with no bitterness, with a lasting sweetness in the throat and a clean, lively, enduring floral fragrance that carries you somewhere far away.
Brewing: 3g (about 5 dried flowers) in a 150ml gaiwan at about 90°C (194°F), 3–10 seconds per steep. Gradually raise the temperature after the 3rd or 4th infusion.
Packing: 50g box of 17 × 3g sachets. 100g = two boxes; 500g = ten boxes.
The base is a 2025 Mengding Huangya (yellow bud tea) from Sichuan, a first picking of the old Sichuan cultivar.
Dry leaf: quiet, refined wintersweet.
Liquor (Jan 2026): clear wintersweet with a distinctly fresh, tender quality and a light grainy note. Quick salivation, a lasting sweet finish and a warm feeling in the stomach.
Brewing: 3g (about 5 dried flowers) in a 150ml gaiwan at 90–95°C (194–203°F), 3–10 seconds per steep.
Packing: 50g box of 17 × 3g sachets. 100g = two boxes; 500g = ten boxes.
The base is a 2022 wild first-grade White Peony.
Dry leaf: crisp, cool wintersweet mixed with the downy aroma of white tea.
Liquor (Jan 2026): soft and mellow, with fruit notes, rock-sugar sweetness and a light plum note. Subtle wintersweet blends with the downy aroma, gentle and long-lasting. The blend and texture should improve further over two to three months.
Brewing: 5g (about 5 dried flowers) in a 150ml gaiwan at 95°C (203°F), 3–10 seconds per steep.
Packing: 80g tin.
The base is a 2025 Zhengshan Xiaozhong of Da Chi Gan grade from Tongmu Village in the Wuyi Mountains: high-mountain Cai Cha from an old-tree garden with no fertilizer, pruning or pesticides.
Dry leaf: pronounced fresh wintersweet, cool with sweetness; the dried flowers are bright and whole.
Lid aroma: cool, airy wintersweet, old-bush character and a slight herbal note.
Liquor (Jan 2026): clear orange-gold, crisp and refreshing. The first infusion shows clear wintersweet, then flower and tea begin to merge. Subtle wintersweet mixes with the Lapsang's old-bush and mineral character, with a clear cooling sensation. The floral note is even clearer as the tea cools.
Brewing: 5g (about 5 dried flowers) in a 150ml gaiwan at 95–100°C (203–212°F), 3–10 seconds per steep.
Packing: 100g box of 20 × 5g sachets; 500g = five boxes.
The base is 2021 spring old-tree raw pu-erh from Lincang (loose leaf). Scented in January 2022 and aged four years.
Lid aroma: wintersweet in harmony with the old-tree pu-erh.
Liquor (Jan 2026): clear and sweet. The wintersweet and tea are well blended, and the tea is fresh, mellow and substantial. A slight astringency dissolves quickly, with a clear cooling sensation, a lasting sweet finish and many infusions.
Brewing: 5g (5–10 dried flowers) in a 165ml gaiwan at 95°C (203°F), quick infusions.
Packing: 80g tin.
Storage: sealed, in a cool, clean, dry place.
Shipping: Each order is prepared for you after purchase and ships within 1–2 weeks.
"Heaven works a wonder on the plum's tip; its royal fragrance not yet for the world to know…" (Yang Wanli, Song dynasty, "Wintersweet")
Scented in January 2026 with just-opened wintersweet (la mei, Chimonanthus praecox) blossoms of the prized Sichuan "Su Xin" (pure-heart) variety. Everything is made entirely by hand using the traditional cold-scenting method, and every style contains tea together with dried flowers. Production is very limited because top-quality wintersweet is scarce. The teas reach their best drinking window a month or two after scenting.
Wintersweet vs. white plum blossom: white plum (green-calyx plum) is richer, with a faint bitter-almond note. Yellow wintersweet is sweeter, with a cool, hidden fragrance that turns slightly herbal with age, as in the line "a hidden fragrance drifts in the moonlit dusk."
The base is the 2025 first spring picking of wild-grown local green tea from Anji, Zhejiang.
Dry leaf: fresh, sweet wintersweet.
Liquor (Jan 2026): the very tender first-picking Anji tea pairs beautifully with the subtle sweetness of Su Xin wintersweet. Fresh, mellow and long-lasting, clear and sweet with no bitterness, with a lasting sweetness in the throat and a clean, lively, enduring floral fragrance that carries you somewhere far away.
Brewing: 3g (about 5 dried flowers) in a 150ml gaiwan at about 90°C (194°F), 3–10 seconds per steep. Gradually raise the temperature after the 3rd or 4th infusion.
Packing: 50g box of 17 × 3g sachets. 100g = two boxes; 500g = ten boxes.
The base is a 2025 Mengding Huangya (yellow bud tea) from Sichuan, a first picking of the old Sichuan cultivar.
Dry leaf: quiet, refined wintersweet.
Liquor (Jan 2026): clear wintersweet with a distinctly fresh, tender quality and a light grainy note. Quick salivation, a lasting sweet finish and a warm feeling in the stomach.
Brewing: 3g (about 5 dried flowers) in a 150ml gaiwan at 90–95°C (194–203°F), 3–10 seconds per steep.
Packing: 50g box of 17 × 3g sachets. 100g = two boxes; 500g = ten boxes.
The base is a 2022 wild first-grade White Peony.
Dry leaf: crisp, cool wintersweet mixed with the downy aroma of white tea.
Liquor (Jan 2026): soft and mellow, with fruit notes, rock-sugar sweetness and a light plum note. Subtle wintersweet blends with the downy aroma, gentle and long-lasting. The blend and texture should improve further over two to three months.
Brewing: 5g (about 5 dried flowers) in a 150ml gaiwan at 95°C (203°F), 3–10 seconds per steep.
Packing: 80g tin.
The base is a 2025 Zhengshan Xiaozhong of Da Chi Gan grade from Tongmu Village in the Wuyi Mountains: high-mountain Cai Cha from an old-tree garden with no fertilizer, pruning or pesticides.
Dry leaf: pronounced fresh wintersweet, cool with sweetness; the dried flowers are bright and whole.
Lid aroma: cool, airy wintersweet, old-bush character and a slight herbal note.
Liquor (Jan 2026): clear orange-gold, crisp and refreshing. The first infusion shows clear wintersweet, then flower and tea begin to merge. Subtle wintersweet mixes with the Lapsang's old-bush and mineral character, with a clear cooling sensation. The floral note is even clearer as the tea cools.
Brewing: 5g (about 5 dried flowers) in a 150ml gaiwan at 95–100°C (203–212°F), 3–10 seconds per steep.
Packing: 100g box of 20 × 5g sachets; 500g = five boxes.
The base is 2021 spring old-tree raw pu-erh from Lincang (loose leaf). Scented in January 2022 and aged four years.
Lid aroma: wintersweet in harmony with the old-tree pu-erh.
Liquor (Jan 2026): clear and sweet. The wintersweet and tea are well blended, and the tea is fresh, mellow and substantial. A slight astringency dissolves quickly, with a clear cooling sensation, a lasting sweet finish and many infusions.
Brewing: 5g (5–10 dried flowers) in a 165ml gaiwan at 95°C (203°F), quick infusions.
Packing: 80g tin.
Storage: sealed, in a cool, clean, dry place.
Shipping: Each order is prepared for you after purchase and ships within 1–2 weeks.
