Every leaf comes from deep in the Yunnan mountains, made by hand, in small yearly batches.
The Teas
Five teas, five temperaments — one of them will suit the mood you're in.
Yunnan Green Tea
Slow-fired over charcoal, bright in the cup
Method After pan-firing and rolling, the leaf is dried slowly over a charcoal basket — the old Yunnan way for green tea, giving a tight, even strand.
Taste High, fresh aroma; a yellow-green liquor; clean and brisk on the palate.
Water ~85°C Leaf 3 g Vessel glass or gaiwan
My father says: "Fire the tea gently and steadily. Rush it, and the aroma floats away."
Sun-Dried Maocha
The taste of sunshine — it keeps, and it ages
Method Pan-fired and rolled, then laid out on bamboo racks to dry in the sun — Yunnan's most traditional method, and the raw material of sheng puer.
Taste A "sunshine" flavor; mellow with lasting sweetness, and it matures gracefully over the years.
Autumn tea season runs to early October — this batch just came off the bamboo racks, the drink that fits autumn chill best.
Water 95–100°C Leaf 5 g Vessel gaiwan or yixing pot
My father says: "Sun-drying depends on the sky. On a clear day, the whole family stays busy."
Gongfu Black Tea
Hundred-year trees; honeyed and bright
Method Fresh leaf from ancient tea trees over a century old, made by the old gongfu-black craft: wither, roll, oxidize, dry — no step skipped.
Taste Honey scent wrapped in flower and fruit; a bright red liquor, thick and smooth, with a long sweet finish.
Water 95–100°C Leaf 5 g Vessel gaiwan
My father says: "Ancient trees bud late. Every year you wait — anxiously — and still you won't pick them early."
Wild Mountain Tea
Wild trees, deep in the hills — amber in the cup
Method From wild old tea trees far from any village. One picking trip is a day's climb — small yield, precious leaf.
Taste Near-black dry leaf that opens into amber; a clear wildflower note, with the full breath of the mountain in it.
Water 95–100°C Leaf 5 g Vessel gaiwan
My father says: "This tea has its own temperament. Drinking it feels like standing in the hills."
First-Flush Buds
Spring's first buds — an everyday quiet joy
Method First-flush buds, one bud one leaf; the pan-firing is quick and clean, locking in the freshness of spring.
Taste Fresh and brisk, a clear liquor — the everyday cup on the desk and the dinner table.
Water ~85°C Leaf 3 g Vessel glass
My father says: "Good tea doesn't have to be expensive. The one you can afford to drink every day — that's family tea."
The Craft
No shortcuts — only practiced hands and patience. These are the six steps my father has kept for over fifty years.
Spring buds picked in season, one bud one leaf or one bud two leaves — tender, and picked true.
Pick while the dew is dry; a light hand, an intact bud.
Fresh leaf rests and breathes; moisture leaves slowly, the leaf softens, the aroma wakes.
Withering can't be hurried. A leaf is like a person — let it breathe first.
A hot iron wok stops the oxidation and fixes the green fragrance and the color beneath.
For the heat of the wok, the hand is more accurate than any thermometer.
Rolled while warm, so the leaf juices cling to the strand — tight strands, and flavor that will open.
Too light and there's no taste; too hard and the tea is bruised. It's all in the hands.
Shaiqing goes to the sun; hongqing goes to the charcoal. Watch the sky, make the tea, no rush.
No sunshine — wait. Not enough heat — the batch doesn't come out.
Yellow leaf and dust picked out; the tea boxed batch by batch, each box sealed with a name and a date.
Even the boxing should be clean and proper — like seeing a daughter off.
"The soul of tea isn't in its price. It's in whether the maker is willing to spend the time."
—— my father
Want to Drink?
No flashy promotions — just the honest talk you'd get at our tea table.
Tell us your taste and budget — like sitting at the tea table — and we'll help you pick.
WeChatchayushuxiang88Follow our official account "茶语书香慢生活", open the menu — in-season teas, quantities and prices are all there.
A book paired with a pack of tea and a handwritten brewing note — a fine gift for friends and elders. Tell us a few days ahead.
Ordering from abroad — Start with a chat. Message us on Xiaohongshu (RedNote, 茶语书香) or WeChat (chayushuxiang88); we'll confirm your teas, the shipping method and the postage together before you pay anything. Tea always ships straight from the mountains of Yunnan, and we'll tell you first if mountain roads or rain add a day.
Storage — Keep tea away from light and moisture, sealed. Drink the blacks and greens fresh; the sun-dried shaiqing keeps for years in a dry place and grows gentler with age.