'70s Tibetan tea - Jinjian 金尖 tea club and the familiar vegetal taste

and the familiar vegetal taste assures that natural fermentation will further stimulate their complexity in future years

Ideal for meditation

A pure dai clay open-cup

When warm water awakens them

Amber carries its name for the way it reveals fresh orchid’s essence—like resin melting into fragrance

'70s Tibetan tea - Jinjian 金尖 tea club and the familiar vegetal tasteOverview: A rare Tibetan Jinjian from the 1970s, cowhide aged, clear in the cup, soft yet deep, with balsamic, camphor and liquorice notes. A living fragment of the ancient tea road between Sichuan and Tibet. In June '22 we visited one of our favourite places in China: Ya'an, in central Sichuan, the door between the ancient reigns of China and Tibet, the last flourishing valley where high quality tea was produced and prepared for the transportation