Huangye Bai Cha BingThere's something almost comical about the gargantuan leaves and stems in this compressed tea cake that makes it all to easy to underestimate its quality. Consumers of other stem heavy teas like kukicha may perceive something in common: a not quite woody flavor, cool and vegetal, more resembling cucumber or celery, and a lighter body devoid of bitterness. Its thin and refreshing infusion is spiked with the gentle spiciness of cinnamon, cherry leaf,

without any mustiness or bitterness

more nuanced dimension

fruity sweetness

complemented by notes of dry root wood

his studio has moved to a larger atelier

spreading the lines onto the sides of the spout and the turgid handle to leave them unfinished and uncanny

perhaps due to the quality material of gushu trees turning over a new leaf

This tea feels fresher and a bit more lively than its older counterpart

and featuring motifs inspired by ancient tea culture

Below is the video recorded during our latest visit

The Dream of the Red Chamber

A truly special shu pu’er endowed with the additional breadth of a bamboo sheath