1,600 m · single-origin

Grown in mist —high-mountain oolong

Cold fog, mountain light and time leave a clean sweetness in the leaf. Small-batch, hand-picked, seasonal.

Reserve spring harvestThe terroir
Descend into the mist
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Terroir

Climb the mist

The higher you go, the colder it gets, the slower it grows. Drag elevation — watch the mist and the flavour shift with it.

Elevation
1,600m
Mist hours / yr
2,200h
Day–night range
14.0°C

Mist-line Garden

This season
Cultivar
Qingxin oolong
Oxidation
18%
Harvest
Grain-rain (Gǔyǔ)
Flavour
Sweet, lingering hui-gan, mountain air
Reserve Mist-line · spring

1,600 m, hand-picked this season. Waitlist when sold out.

Craft

One bud, two leaves —
picked by hand, in time.

Picked at dawn, withered the same day. Slow work for a clean, sweet mountain finish.

  1. Hand-picking05:30

    Before the dew dries — one bud and two leaves, nothing else.

  2. Sun withering40 min

    Spread on bamboo trays to lose a first layer of water.

  3. Indoor withering8 h

    Resting and tossing by turns. The aroma is made here.

  4. Kill-green5 min

    High heat — oxidation stops at this minute.

  5. Rolling20 min

    Break the leaf so its juice coats the surface.

  6. Cloth-ball rolling6 h

    Wrapped and rolled, opened and re-wrapped thirty times over, until it holds the shape.

  7. Drying2 h

    Down below 4% moisture — the flavour is fixed.

  8. Roasting3 h

    Low and slow, to complete the mountain note rather than cover it.

Mountain to tinabout 36 hours

Reserve spring harvest