Ever wish you could hop into a time machine and savor green tea from its long-lost golden age? Not so far back that you'd find yourself sipping on a bitter, primal brew, but back to the days when tea artisans finally mastered the balance of flavor, color, and texture—a time when “low and slow” hand-finishing was the secret to a tea that got better, not just with each sip, but each year it was aged. Yes, there are still a few rare places in China keeping these ancient traditions alive, and you can now discover three of their finest: one aged over 10 years, another the top-quality pick of this year's harvest, and a strong daily drinker also from this year.
The 10-year-aged tea is an experience in itself. Imagine Tie Guan Yin leaves expertly waved by Phoenix Mountain growers, roasted to perfection by a master of rock Oolongs, and then patiently aged under ideal conditions in Jing Hong in southern Yunnan Province. If that sounds complicated, don’t worry--the first sip will unveil it all, revealing a taste journey that’s as deep and complex as the history it holds. Lasts for a full 10 infusions at 90C.
This year’s finest offers an intriguing experience, blending the depth of a slow-roasted green tea with the high fragrance of Phoenix Mountain’s Honey Orchid. Imagine a rich balance of toasty warmth and floral brightness coming together in perfect harmony. This tea unveils its layers sip by sip, offering a full 8 brews at 90°C.
This year’s top daily drinker is a full throttle green tea that doesn’t hold back, delivering refreshing clarity with extra depth from additional hand roasting. Smooth and satisfying, it’s entirely free of any off putting raw or grassy notes and can take you through 6 robust infusions at 90°C.