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There is incredible diversity in the ethnic tribes of Guizhou, south-west China. Each tribe has its own rich tea culture and traditions, and each region has its own speciality tea. Every spring, we trek the Guizhou mountains in search of the very best regional produce.
Tai tea trees, native to the east of the province, have grown wild and remained almost inaccessible for millenia. They're bold in colour, taste and nutrients thanks to the area's mineral-rich soil and unique natural spring irrigation. A typical brew of Tai tea has an infusion extract of 46% (a good quality whole leaf infusion is around 32%). Tai teas are packed with much more nutrients than other teas – including vitamins, anthocyanin (a natural anti-oxidant) and minerals such as Ka, Zinc and Selenium.
2 Year Wild White
Foraged from 400 year-old wild tea trees and prepared by the Buyi tribe in 2015, the sweet peach flavour of this well-aged fluffy “white peony” transforms to gently toasted hazelnuts after the second or third re-brew.
Wild Green Tai
Made by the Gelao tribe from 500 year old wild native Tai trees, this bold green tea has higher nutritional content and green stimulants, giving you an instant kick. Experience the citrusy aroma and refreshing alpine taste slowly turn to roasted barley over multiple re-brews.
Ancient Red Tai
Foraged by the Gelao tribe from 500-800 year old native Tai trees, and crafted by the Deng Brothers over 18 days. This full-bodied red tea is a perfect alternative to English Breakfast.
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