The Cheng Family's Qimen Maofeng is picked in the mountains above Guixi Village, in the famous Huangshan region. The buds are delicate and downy, giving the tea a creamy almost fluffy texture thanks to Maofeng style finishing, setting this apart from the Cheng Family's classic Qimen Black. The twisting step gives their Maofeng a unique texture and a balanced flavor that is a classic, genre-defining combination of hot chocolate, marshmallow and cinnamon. The Yuqian harvest season is still very early in the colder mistier climate of Guixi where tea grows slowly, making this the perfect harmony of early spring texture and the later spring aftertaste and aroma.

The iconic Houkui style, inspired by Taiping Houkui, these leaves are picked from a more remote, pristine and perfect terroir than their famous namesake. This flat pressed style is all about the beauty of the leaves unfolding and the drama of presenting the tea before brewing. Houkui green tea has always been a famous tribute tea, even in modern business gifting or new year gifting since its value is so stunningly apparent even before the first sip.  The finishing style yields a rich brew that almost leans towards the sweet green flavor of a fine Japanese Gyokuro, but with the restraint and minerality that can only come from hand picking in the rocky mountain soil above Guixi.

Di Shui Xiang is a uses early, downy, and delicate spring buds, normally reserved for the famous Maofeng style, but coaxes these buds into tight curls like Biluochun. The biluochun finishing adds creaminess and depth to the texture, bringing out intense dessert-like notes and the kind of complexity that can only come from one of China's most famous growing regions, Qimen and the misty mountains of Huangshan.