{"title":"shop tea by type","description":"\u003cp\u003ePu'er, white, red and wulong tea from Yunnan, Fujian, Guangdong and Taiwan. Every source, garden and tea maker here is verified pesticide-free in the lab before its first tea enters our catalog. We work with them directly, with no middlemen, and pack and ship every order ourselves from Xiamen.\u003c\/p\u003e","products":[{"product_id":"mingjian-shake-white-mi-xiang-wulong-white","title":"Mingjian Mi Xiang \"Shake White\": Taiwan Wulong White Tea","description":"\u003cp dir=\"ltr\"\u003eWulong white (oolong white tea) picked in January 2025, this is a winter batch of purely organic Sijichun (four seasons 四季春), a bug-bitten, pesticide-free tea. It is a second-year experiment we have worked on with the farmer, requesting different kinds of mild wulong techniques to be added into the process. The 2024 batch was shaken (yaoqing 搖青), but this year we put light rolling into the mix, which resulted in a more aromatic and pronounced mi xiang 蜜香 (honey aroma) profile, similar to dong fang mei ren 東方美人 but in the more thin, delicate frame of Sijichun white.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe Mingjian terroir in south Nantou county is well suited to the rare winter pick thanks to its hot, dry and stable weather. The garden itself runs fully organic: peanut husks are the only fertilizer, and no pesticides are used at all. That cleanliness is not a side note here, it is the mechanism, since the mi xiang character depends on leafhoppers biting the leaves, and leafhoppers only thrive in a garden free of spraying. After picking, the leaves withered under the sun for 4 hours, then dried indoors from night until the next day. The last percentage of moisture was removed at low heat in a dian pei 電焙 (electric baking) oven.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe farmer is a friend of Master Chen, our mentor in \u003ca href=\"https:\/\/hyt.hk\/pages\/mingjian\"\u003eMingjian\u003c\/a\u003e, and part of his circle of growers.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eA reserved batch we are very content with, continuing last year's successful batch with a new twist. An experimental tea all members of the autumn 2025 Taiwan tour fell in love with.\u003c\/p\u003e","brand":"hyt","offers":[{"title":"Default Title","offer_id":46868305608858,"sku":"ESW25-25","price":150.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/5133\/9418\/files\/EI9A9122.jpg?v=1793333646"},{"product_id":"da-hei-shan-2026-sheng-puer","title":"Yibang Dahei Shan 2026 - Wild Sheng Pu'er (Raw)","description":"\u003cp\u003eWild Yibang Dahei Shan is a small, lesser-known tea area in Mengla county, Xishuangbanna, where only a handful of families continue producing this wild, heirloom tea managed as Ye Fang Cha \u003cspan\u003e野放茶 without any human interference throughout the year, left completely wild\u003c\/span\u003e. Accessing material like this took us years of building relationships with tea producers in Yunnan. Such material almost never reaches the open market. Harvested in early April, the tea grows at 1,600–1,900 meters in a mountain environment receiving around 12 hours of daylight during the growing season. The slightly acidic, mineral-rich soils, naturally containing elements such as iron and zinc, create the conditions for slow, steady leaf development and give this small area its own distinct expression.\u003c\/p\u003e\n\u003cp\u003eThe garden grows in weathered rocky soil, where broken stone and earth provide excellent drainage and airflow. The raw material comes from Yibang's local heirloom zhongxiao ye zhong 中小葉種 (medium-to-small-leaf tea population), a wild native population well adapted to these conditions. Rather than being known for a famous name, this tea quietly reflects the character of its origin.\u003c\/p\u003e\n\u003cp\u003eThe mouthfeel is sticky and high-toned, gradually becoming silky through the session. Early infusions show a delicate salty note with a light minty freshness before giving way to lifted yet restrained aromatics, more sweetness than sourness, and a long huigan 回甘 (sweet aftertaste). We prefer brewing it with short gongfu infusions to appreciate how it develops from one brew to the next.\u003cbr\u003e\u003c\/p\u003e","brand":"hyt","offers":[{"title":"Default Title","offer_id":48638635999386,"sku":"DHS26-40","price":390.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/5133\/9418\/files\/8743.jpg?v=1785388717"},{"product_id":"yibang-mansong-2026-sheng-puer","title":"Yibang Mansong 2026 – Sheng Pu'er (Raw)","description":"\u003cp\u003eMansong is the most famous tea area in Yibang, one of the Six Ancient Tea Mountains, and historical records note that Mansong tea from Yibang \u003cspan\u003ewas designated as tribute tea for the Qing court.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAfter sampling several well-aged Mansong vintages in early 2026, we decided to make Yibang our highest priority during our Spring 2026 Yunnan sourcing journey, and came back with two nano-terroir batches from two different mountains within the core area of Mansong: Wangzi Shan 王子山 (\"Prince Mountain\") and Beiyin Shan \u003cspan\u003e背陰山\u003c\/span\u003e (\"Shady Mountain\").\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eEvery spring, these decisions have to be made well in advance. Nature follows its own schedule, and we can't be in multiple tea regions at the same time. Instead, we choose a handful of areas to focus on, follow the changing weather, and stay flexible enough to arrive before picking begins. That's when we can spend time with the farmers, experience the environment firsthand, and better understand each terroir beyond the finished tea. We joined local farmers to better understand the nano-terroirs of Mansong and to search for what we call micro-batches: tiny harvests of just a few kilograms, sometimes from a single picking day or even a danzhu \u003cspan\u003e單株\u003c\/span\u003e (single tree). After several days in the mountains, we had both.\u003c\/p\u003e\n\u003cp\u003eOur farmer considers both teas as xiao gaogan 小高\u003cspan\u003e桿\u003c\/span\u003e, meaning \"small tall-trunk\" trees, which refers to tea trees that show a high, upright trunk form like gaogan 高\u003cspan\u003e桿\u003c\/span\u003e trees, but are smaller or less extreme than the classic very tall, old forest \"high-trunk\" trees. Unlike many famous pu'er regions, Mansong is not particularly known for ancient gushu trees. Most of its character comes from zhong-xiao shu (medium and small trees), many of them less than 100 years old. We believe this is one of the reasons Mansong attracts more experienced drinkers, who no longer chase the numbers behind a tea, but focus on what ends up in the cup.\u003c\/p\u003e\n\u003cp\u003eMansong’s soil is weathered rock, most typically purple-red, which locals describe as 遇水成泥，遇風成石 (it turns to mud with water and to stone in the wind). The trees root deep into the rock, which is how Mansong’s 岩骨甜 (rock-bone sweetness), mineral sweetness and 松韻 (pine character) are usually explained. The forest adds to it: frequent cloud, diffused light and a wide day-night temperature swing favor sweetness over bitterness. Water from the forest springs keeps the cup clean, but the sweetness comes mainly from the trees, the soil and the light, not the water alone.\u003c\/p\u003e","brand":"hyt","offers":[{"title":"Wangzi Shan (40g)","offer_id":49162712940698,"sku":"WZMS26-50","price":435.0,"currency_code":"HKD","in_stock":true},{"title":"Beiyin Shan (40g)","offer_id":49162893328538,"sku":"BYMS26-50","price":395.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/5133\/9418\/files\/EI9A7676JEPGJEPG.jpg?v=1792668530"},{"product_id":"yongde-da-xue-shan-yesheng-white","title":"Yongde Da Xue Shan Yesheng Bai Cha - Wild White Tea","description":"\u003cp\u003eWe began searching for this material in 2022, before China reopened post COVID, knowing it existed but also how difficult it would be to access. After years of research and local relationships in Yongde, the first successful batch became one of the most unusual white teas we had ever sourced. It immediately caught our attention for its expressive aroma and unmistakably wild character. It reminded us of a white tea we drank in Yunnan a few years ago, made from a 2,700-year-old tea tree, because of the unique character of the material itself. Even at a young age, it already showed remarkable complexity, and over time it continued to evolve rather than fade. We found ourselves drinking it throughout the year, watching it become softer, more stable, and more mature. When we returned to Yongde in spring 2026, we asked Jenny, the producer, to make another batch for us. Today, we offer both the 2024 and 2026 harvests, allowing two different stages in the evolution of the same tea to be experienced side by side.\u003c\/p\u003e\n\u003cp\u003eBoth batches come from the same mountain. They are made from native heirloom Camellia taliensis material (Da Li Zhong 大理種) growing naturally in the forest and managed according to the yesheng 野生 approach. The trees are believed to be well over a century old, although their age is difficult to determine because they grow scattered across remote forest areas rather than in cultivated gardens. Because these heirloom trees grow completely wild, there is no strict picking standard. Shoots may include up to seven or eight leaves, with tenderness taking priority over size, and even Yabao buds occasionally appear among the leaves.\u003c\/p\u003e\n\u003cp\u003eBoth harvests are highly aromatic, vivid, and energetic, with lingering sweetness and a long huigan 回甘 (sweet aftertaste). The dry leaves have a distinctive glossy green and dark blue appearance when young, gradually becoming darker with age, and only about 2–3 grams are needed for a session because the material is exceptionally potent. Their profile reminds us of Yabao, although with considerably more complexity and depth. The 2024 has a deeper body and a more settled expression, with subtle mineral-sour notes, hints of wild berries, dragon fruit, kiwi, and almost no astringency. The 2026 is fresher, grassier, and more floral, with the rugged character typical of forest-grown tea. Both harvests remain remarkably clean, without harshness or disturbing astringency. Together, they offer two different stages in the evolution of the same tea.\u003cbr\u003e\u003c\/p\u003e","brand":"hyt","offers":[{"title":"Spring 2024 (60g)","offer_id":48872319221914,"sku":"DXSW24-60","price":180.0,"currency_code":"HKD","in_stock":true},{"title":"Spring 2026 (45g)","offer_id":48872319254682,"sku":"DXSW26-45","price":155.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/5133\/9418\/files\/0102_91313a39-3efc-4dd3-b7cf-efe71b741b11.jpg?v=1785435986"},{"product_id":"fengqing-gao-shan-white-tea","title":"Fengqing Gao Shan Bai Cha 2026 - Yunnan White Tea","description":"\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cmeta charset=\"utf-8\"\u003eWe came to this tea through a third-generation Bai minority (白族) family in Fengqing who have been making tea on their own mountains for decades. From cultivation to processing, they keep every step of craftsmanship and production within the family. The family manages extensive forest land with hundreds of wild, uncultivated tea trees, although this tea itself comes from cultivated ancient trees. Better known for reds like Dian Hong and Shai Hong, they only began making bai cha 白茶 (white tea) from their highest-altitude ancient tea trees a few years ago. We call this tea Gao Shan 高山 (high mountain), a term borrowed from Taiwanese wulong, because these trees grow at around 2,300 meters above sea level.\u003c\/p\u003e\n\u003cp\u003eWe reserved this 2026 batch a year in advance. It grows in Fengqing district in Lincang from cultivated gushu 古樹 (ancient trees), many of them over 300 years old. Picked in late March, it is simply shade-dried after harvest. This entire harvest is normally pressed into white tea cakes. That's why we asked the family to reserve part of it for us as loose leaves.\u003c\/p\u003e\n\u003cp\u003eUnlike many Yunnan white teas, this one opens with a refined floral aroma that reminds us of an early first flush Darjeeling, while still keeping the sweetness and inner depth we expect from a Yunnan white. The compressed version has become Pink's parents' everyday morning tea, accompanying them daily to their dim sum restaurant in Hong Kong. We recommend this tea to drinkers who want to experience another side of Yunnan bai cha. Actually, we recommend it to everyone. This is a truly affordable gem.\u003c\/p\u003e","brand":"hyt","offers":[{"title":"Default Title","offer_id":48713587523738,"sku":"FQGSW26-50","price":140.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/5133\/9418\/files\/eda573d9d6e3bfac8ebd6dde2f3f5ca3.jpg?v=1785504940"},{"product_id":"yiwu-gua-feng-zhai-cha-wang-di-2026-sheng-puer","title":"Yiwu Gua Feng Zhai Cha Wang Di 2026 - Sheng Pu'er (Raw)","description":"\u003cp dir=\"ltr\"\u003eThis is a 2026 harvest sheng pu'er from Cha Wang Shu 茶王樹 (\"tea king tree\"), known to buyers outside Yunnan as Cha Wang Di 茶王地, a named area inside Gua Feng Zhai, a village deep in the Yiwu tea area of eastern Xishuangbanna. Cha Wang Shu lies within the state-owned forest (guo you lin 國有林), and the leaves come from old, large-leaf tea trees native to Yunnan, growing in and around the forest rather than on a plantation.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWithin Gua Feng Zhai, tea gardens are traditionally identified by individual land parts (di kuai 地塊) rather than by the village alone. Well-known micro-origins include You Jia Bian Cha (有家邊茶), Baishahe (白沙河), Lan Shi Di (爛石地), Cha Wang Shu (茶王樹), and Hei Shui Liangzi (黑水梁子). Each parcel has its own terrain, ecology, and growing conditions, resulting in subtle differences in character.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAmong them, Cha Wang Shu is one of the most recognized and sought-after origins. Its older tea trees grow in a well-preserved woodland ecosystem. The land here is unusual even by Yiwu standards. Locals call it \"red stony soil\" - a mix of red earth and stone that drains well and breathes easily. The humus layer is thick, the organic matter is high, and the ground carries a wide range of minerals. Days here run close to twelve hours of light, and the trees grow slowly through it.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe tea itself starts off sweet. The first note that arrives is a salty-sweet note that sits on the tip of the tongue - a specific sensation we warmly remember from our beloved \u003c\/span\u003e\u003ca href=\"https:\/\/hyt.hk\/products\/teng-tiao-liang-guo-shui-2026-sheng-puer\" title=\"Teng Tiao Laing Guo Shui Sheng Pu'er\" rel=\"noopener\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" target=\"_blank\"\u003eLiang Guo Shui\u003c\/a\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e. It is elegant, soft, and smooth in the mouth, without pushing itself forward. The second and third infusions continue on the same line, without dramatic shifts. Kougan 口感 (mouthfeel) is very good, and the huigan 回甘 (returning sweetness) is long and steady. Among the Yiwu teas we tasted this harvest, this is the one that stands out as a tea ready to drink now, without waiting.\u003c\/span\u003e\u003c\/p\u003e","brand":"hyt","offers":[{"title":"Default Title","offer_id":48726759473306,"sku":"GFZ26-40","price":270.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/5133\/9418\/files\/9053.jpg?v=1793334347"},{"product_id":"yongde-liang-guo-shui-teng-tiao-gushu-sheng-puer","title":"Yongde Liang Guo Shui Teng Tiao Gushu - Sheng Pu'er (Raw)","description":"\u003cp dir=\"ltr\"\u003eLiang Guo Shui 兩溝水 is a small village in Yongde 永德, western Yunnan, and this teng tiao 藤條 gushu sheng pu'er comes from its rocky mountainside, offered as maocha in two harvests, 2025 and 2026. Liang Guo Shui sits around 3 hours by mountain road from Yongde town and far out towards the border with Myanmar. It is a rocky area where the trees and stones seem to have grown together over many years. The ground is full of minerals, and the roots run deep into and around the rocks. That relationship between tree and stone was the first thing we noticed the first time we visited the place, and it is the first thing that makes this tea feel distinct. \u003cmeta charset=\"utf-8\"\u003eHardly anyone sources tea from this hidden gem; only the locals drink it, and us. Of all the terroirs we work with in Yongde, this was always our favorite.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eMaster Jenny, and How We Found Liang Guo Shui Village\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eOur relationship with Liang Guo Shui began in 2019 through Jenny, one of the first tea farmers we ever worked with and one of the longest relationships we have with any producer. The first tea she brought us from here wasn't even a spring harvest, it was an autumn sheng pu'er. Even so, its remarkable smoothness and refreshing mouthfeel immediately caught our attention, and we have been sourcing from this village ever since.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eThe Teng Tiao Method\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eWe offer two harvests of this tea: 2025 and 2026. Both come from the same garden at 1,800-1,990 meters, made from Yunnan large-leaf gushu 古樹 (ancient trees) estimated at over 100 years old and standing anywhere between 3 and 8 meters tall. The trees grow wild on the mountainside. No pesticides or fertilizers are used, and the garden is visited only once a year; teng tiao is the only maintenance it receives. The term \"teng tiao\" 藤條 refers to the growing and picking method developed by tea farmers here over many years. It involves pruning away excess old leaves and side branches, leaving only the leaves that grow straight to the top, which are the most potent and full of nutrients. With conventional harvesting a tea plant can be picked two or three times in one spring; with teng tiao, the leaves have already spent all their nutrients and energy in the first budding, resulting in more leaves but often only one harvest.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBoth harvests begin smooth, with a salty impression in the first brews and a clear mineral line underneath. The 2025 feels softer and more settled, and it suggests good aging potential. The 2026 is more dynamic and elegant, without roughness, with stronger mineral lift by the fourth brew and good sheng jin 生津 (\u003cmeta charset=\"utf-8\"\u003emouthwatering effect). Together, they show two stages in the expression of the same material. In spring 2026 we also selected a single tree from this garden and processed it on its own; you can find it \u003ca href=\"https:\/\/hyt.hk\/products\/yongde-liang-guo-shui-danzhu-2026-sheng-puer\" target=\"_blank\" title=\"Yongde liang guo shui dan zhu sheng pu'er danzhu raw pu'erh tea single tree\" rel=\"noopener\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e","brand":"hyt","offers":[{"title":"2025 (40g)","offer_id":49179701936282,"sku":"LGS25-40","price":150.0,"currency_code":"HKD","in_stock":true},{"title":"2026 (40g)","offer_id":49179701969050,"sku":"LGS26-40","price":120.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/5133\/9418\/files\/EI9A8497.jpg?v=1789107425"},{"product_id":"fuan-lao-cong-gong-fu-red-tea","title":"Fu’an Lao Cong 2025 Tan Yang Gong Fu Red Tea","description":"\u003cp\u003eFu'an sits in northeastern Fujian – the province that later became known as China's \"white tea capital\" following the white tea boom of the early 2000s. \u003cmeta charset=\"utf-8\"\u003eHowever, before white tea dominated the region, red tea was the main production. The majority of these old seed-grown bushes are no longer cultivated today, having been replaced by the local Da Bai 大白 and Da Hao 大毫 cultivars for white tea production. Some, however, were abandoned or simply left to grow naturally. Few tea makers still preserve the traditional craftsmanship needed to turn this material into authentic Tanyang gongfu red tea. Master Chen is one of them.\u003c\/p\u003e\n\u003cp\u003eWithin the Fu'an tea industry, this tea stands out not only for its traditional craftsmanship, but also because it comes from completely pesticide-free old bushes. Unfortunately, tea cultivation in Fu'an remains lightly regulated, with heavy pesticide use still widespread. We voluntarily tested this batch in Taiwan for 556 pesticide residues before release, giving us confidence that the tea is truly Yefang Cha, \u003cmeta charset=\"utf-8\"\u003eabandoned trees with no actual maintenance.\u003c\/p\u003e\n\u003cp\u003eThe tea is produced by Master Chen from Tanyang village, recognized by the Chinese government as a National-level Representative Inheritor of Intangible Cultural Heritage. His family's tea comes from the same old seed-grown population, with bushes over 70 years old that qualify as genuine laocong 老樅 (old bushes). Their naturally smaller leaves clearly distinguish this material from the larger leaves more commonly seen on old-arbor teas in the region. To preserve the traditional Tanyang gongfu craftsmanship, Master Chen completes the final stages in small batches, allowing exceptional precision during sorting and low-heat firing.\u003c\/p\u003e\n\u003cp\u003eTanyang village is the original place where this style of red tea began. In the 1850s, a local merchant named Hu Fusi 胡福四 adapted the Wuyi methods of making red tea and applied them to the local seed-grown population (quntizhong 群體種). The result came to be known as Tanyang gongfu 坦洋工夫. According to Lin Hong 林鸿, a provincial-level inheritor of the Tanyang gongfu tea craftsmanship: “The process is elaborate and time-consuming, which is why it is called gongfu 工夫, and every step has its own secrets.” During the first half of the twentieth century, Tanyang gongfu became highly popular in the West, but declined after the Second World War. Its revival began in 2006 and culminated in 2022, when its craftsmanship was inscribed by UNESCO on the Representative List of the Intangible Cultural Heritage of Humanity.\u003c\/p\u003e\n\u003cp\u003eThe resulting tea has a medium body and a soft, smooth texture. With almost no astringency, the mouthfeel remains consistent throughout the infusions. The aroma combines ripe fruit with the old-bush character known in Fujian as congwei 樅味, reminiscent of well-aged laocong Shui Xian yancha. The first infusion shows notes of dried red dates, followed by caramel, honey, gentle woodiness, sweet potato, and a clean floral edge. The huigan 回甘 (returning sweetness) is steady rather than sharp. It even recalls a well-crafted Dian Hong from Yunnan, despite being made from completely different material on the opposite side of the country. Despite the rarity of the material and craftsmanship, it remains remarkably approachable.\u003c\/p\u003e\n\u003cp\u003eWe first introduced this tea in \u003ca href=\"https:\/\/hyt.hk\/products\/blind-tasting-club\" title=\"blind tasting tea subscription\" target=\"_blank\"\u003eBlind Tasting Club\u003c\/a\u003e #11, where it shared the Favorite Tea Award after a tie in the final voting. You can read more about that edition \u003ca href=\"https:\/\/hyt.hk\/blogs\/news\/blind-tasting-club-11\" title=\"11 edition of hyt blind tasting club\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e","brand":"hyt","offers":[{"title":"Default Title","offer_id":48942136295578,"sku":"FALC25-50","price":165.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/5133\/9418\/files\/01-12.jpg?v=1792668384"},{"product_id":"yongde-liang-guo-shui-danzhu-2026-sheng-puer","title":"Yongde Liang Guo Shui Danzhu 2026 - Sheng Pu'er (Raw)","description":"\u003cp dir=\"ltr\"\u003eIn spring 2026 we selected three individual trees at Liang Guo Shui 兩溝水, a remote village in Yongde 永德 we have been sourcing from since 2019, and processed each one separately as danzhu 單株 (single-tree) sheng pu'er. This page is the tree that stood out among them.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThat spring we visited Liang Guo Shui ourselves, together with master Jenny. Reaching the village takes around 3 hours by mountain road from Yongde town. The remote landscape remains largely untouched, and just by standing there many of the tea's characteristics suddenly made sense. Large dark rocks lie throughout the mountainside, both above and beneath the soil, contributing to the tea's distinctive mineral texture, while the high elevation at 1,800-1,990m, creates a cool mountain climate that helps shape its exceptionally smooth character. \u003cmeta charset=\"utf-8\"\u003eThe texture is silky smooth, with strong sheng jin 生津 (mouthwatering effect). The taste sits on the sweet side, and the clarity is very high.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eRather than selecting a finished batch of maocha, we came all the way to choose the trees ourselves. Together with Jenny, we selected three individual teng tiao 藤條 tea trees from the same garden as our \u003ca href=\"https:\/\/hyt.hk\/products\/yongde-liang-guo-shui-teng-tiao-gushu-sheng-puer\" target=\"_blank\" title=\"Yongde liang guo shui teng tiao gushu sheng pu'er raw pu'erh tea\" rel=\"noopener\"\u003eLiang Guo Shui 2025 and 2026\u003c\/a\u003e. That garden is wild-grown and receives teng tiao pruning once a year and nothing else; the full method is described on the Liang Guo Shui page. This one stands about 5 meters tall. The best part of this batch: we picked it ourselves, together with the local aunties of the village, who came up to help after a single phone call. After picking, we drove the fresh leaves back to Jenny's family workshop and spent the entire night producing the tea together. The tree gave 12.25 kg of fresh leaves, which became 3.35 kg of maocha, and we hold the entire batch.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eOnce the processing was complete, we compared all three single-tree batches side by side. We had chosen the trees by size, overall health, and their position relative to the sun and to the trees around them, and it was only through this process of choosing and then comparing that we understood how many tiny factors separate one tree from the next. Even before the leaves were fully dried, the first thing that came to Nadi's mind was: the wet leaves smell like Bingdao 冰島. It may sound like a joke, but something in material this sweet, smooth and clear does recall it, and we stand behind the comparison. Among the three, this specific tree stood out immediately. It preserved everything we had admired about Liang Guo Shui since that first autumn tea in 2019, its refreshing character, remarkable smoothness, and clean expression, while offering the fullest texture and the most complete cup of the three. It is the finest Liang Guo Shui we have sourced to date, from a place almost nobody else sources from.\u003c\/p\u003e","brand":"hyt","offers":[{"title":"Default Title","offer_id":49179759804570,"sku":"LGSDZ26-40","price":170.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/5133\/9418\/files\/EI9A8641.jpg?v=1792668594"}],"url":"https:\/\/hyt.hk\/collections\/tea-by-type.oembed","provider":"ho yum tea","version":"1.0","type":"link"}