Camellia Assamica Flowers - Our trees in Autumn Zhang Laoshi this clay enhances the aroma

this clay enhances the aroma and flavour of tea

These ancient tea tree leaves have been withered and dried with a natural and very delicate procedure that causes them to become half black and half white

A great sweetness can be immediately perceived with the first sip

its floral sweetness gently unfolding like a quiet sunrise

the land that sustains our work and inspires every leaf we share

Camellia Assamica Flowers - Our trees in Autumn Zhang Laoshi this clay enhances the aromaFlowers of Camellia Sinensis Assamica picked up in mid October from our forest tea trees in Nannuo mountain. They are the Autumn fruit of our tea forests, that is now resting for the dry season; and they are by far the sweetest and most delicate one. The infusion has a brilliant yellow hue, and the taste has a fully open thousand flower honey aroma that will fill your room with the tea forest fragrances. It stays in the mouth as a sweet, delicate