Our Teas
A small working range — three Wuyi rock oolongs and two Yunnan whites at the moment. Click through for tasting notes, brewing guidance, and provenance.
oolong
Lao Cong Shui Xian
$55
How We Brew Them
Most of the teas on this page reward a gaiwan and short, repeated infusions. Hot water (95–100°C for the oolongs, 90°C for the whites), a brief rinse, and steeps of around 10–20 seconds extending as the leaves open up across the session.
Western teaware works fine if that's what's at hand — bigger pot, fewer leaves, longer steeps. The notes on each tea page assume a gaiwan but translate without much fuss.
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