The culture of Huangshan green teas is all about showing off the most beautiful leaves and buds in the cup, and this Jing Xian Lan Xiang Green is no exception. The tiny slender buds unfurl with a delicately evocative and cloud-like orchid fragrance. Made from the rare Lanxiang No. 1 varietal, this tea is full of complex notes of daffodil, fenel, and chervil.

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The famous Huangshan Maofeng is all about beautiful, perfect buds that dance in the teapot like silver needle white tea or Dragonwell. The Cheng Family picks their early spring buds on their high elevation mountain plot near Qimen and Huangshan entirely by hand to preserve their perfect shape, and works to quickly finish the buds with minimal heat and withering time, locking in fresh flavor and deep minerality that shows off the textural complexity of one of the finest green teas in the world.

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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.

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The Cheng Family's pristine, high elevation plot near the famous Huangshan yields nuanced, complex, mineral-driven teas. The Cheng family picks the tender buds for this Ding Gu Da Fang green tea at just the right moment of early spring and instead of giving them a traditional Mao Feng style finish, they carefully press the leaves flat in a wok over low heat. This Dragonwell-style brings out more crisp texture and rocky minerality compared to Mao Feng style, letting this tea come to life with unique notes of peony and cherry blossom florals, juicy lychee, delicate green chervil, and complex sarsaparilla root.

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Huoshan Huang Ya is one of Anhui’s most famous teas, first appearing in the Han Dynasty and listed as an official imperial tribute tea in the Tang Dynasty. This special delicate reserve level tea is made by covering the leaves before they are fully dry but after they are heat fixed to trigger enzymatic changes that bring out deep, rich flavor and texture in the finished buds. The Cheng family’s high elevation harvest from their biodiverse pristine mountain plot is packed with notes of cucumber and watermelon, daffodil, steamed bun and toasted fennel.

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Huangshan, the home of Qimen Black Tea, is almost as famous for its scenting craft, specifically with jasmine-scented Huangshan Maofeng. It is no surprise that the Cheng Family would tap into this scenting tradition to give an even deeper more honeyed complexity to their reserve-level Qimen Black using golden osmanthus blossoms. The blossoms are spread through the black tea as it dries so that they fresh leaves can absorb all the natural aromatics of the osmanthus.

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Qimen is famous specifically for it's tiny buddy black teas like this one. It takes an incredible amount of labor to pick enough buds for even one pound of Reserve Qimen, but the results are so exquisite that Master Cheng shares it as his pride and joy every year. The buddy quality gives this tea a very thick feeling on the palate and potent, powerful flavor and aroma.

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Huangshan, the home of Qimen Black Tea, is almost as famous for its scenting craft, specifically with jasmine-scented Huangshan Maofeng. It is no surprise that the Cheng Family would tap into this scenting tradition to give an even deeper more honeyed complexity to their reserve-level Qimen Black using golden osmanthus blossoms. The blossoms are spread through the black tea as it dries so that they fresh leaves can absorb all the natural aromatics of the osmanthus.

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