SINGLE HARVEST · 300-YEAR-OLD ANCIENT CLIFF TREES

Liquid mineral jade,
steeped through ten infusions.

Roots anchored deep inside volcanic sandstone gorges. Hand-plucked at dawn, bruised on bamboo trays, and slow-roasted over fragrant lychee wood charcoal embers for an enduring floral orchid finish.

Gaiwan Steeping Infusion Timer Cliff Terroir Matrix ↓

Clay Yixing teapot pouring steaming golden tea into miniature white porcelain tasting cups on bamboo tea tray

ROCK OOLONG ANTHOLOGY

Three Singular Heritage Tea Reserves

WU YI CLIFF RESERVE

Da Hong Pao (Big Red Robe)

The legendary mother tree lineage. Notes of roasted hazelnut, dark honey, brown sugar, and a lingering wet river stone minerality (Yan Yun).

Roast: Heavy CharcoalElevation: 980m

WILD FOREST TREES

Rou Gui (Cassia Bark Orchid)

Dynamic fiery cinnamon spice giving way to blossoming peach orchid petals. Rich oily liquor that coats the palate for thirty minutes.

Roast: Medium FloralElevation: 1,150m

YUNNAN ANCIENT FORESTS

Wild Gushu Raw Pu'er (2012)

Aged twelve years in humid clay jars. Notes of forest camphor, dried apricot, wild mountain herbs, and a deep throat-warming Qi.

Vintage: 2012 SpringTrees: 350+ Years

GONG FU CHA CEREMONY

Gaiwan Water Temp & 10-Steep Infusion Guide

Select steep sequence to view exact spring water temperature, infusion duration, and sensory flavor evolution across the tasting arc.

WATER TEMPERATURE 98°C Spring Water Full rolling boil just off bubble

INFUSION TIME 15 Seconds Pour Decant fully into fair cup

LIQUOR AROMA NOTE Charred Hazelnut & Orchid Coats bottom of porcelain aroma cup