All services
15 sessions on offer
Every session is built around Chinese tea — single-origin, named producer, run by a trained master from the team.
Connoisseur · 1-3 guests
Aged sheng pu'er flight
A 90-minute vertical through three to four aged sheng cakes — 5-year, 12-year, 20-year, sometimes earlier — drawn from a continental cellar in Buryatia. The session includes wet-leaf evaluation and a single-cake takeaway sample, a quiet deep dive for those who already love raw pu’er.
Private events · weddings
Bridal tea ceremony — traditional and modern
A traditional Chinese bridal tea ceremony adapted for cross-cultural weddings — keeping the family-honour core, modernising the format. Includes consultation, equipment, two masters on the day.
Workplace · 6–30 guests
Corporate tea ritual programme
A quarterly tea ritual designed for offices. Replace the noisy coffee break with a deliberate pause — a visiting tea master guides your team through a seasonal ceremony, builds a remote brewing rhythm, and leaves behind a curated tea kit to last the quarter. No screens, just leaf and water.
Specialist workshop
Phoenix dancong masterclass
A two-hour immersion in the dancong tradition of Phoenix Mountain — single-trunk cultivars, the fragrance language of *mì lán xiāng*, *huáng zhī xiāng*, *yù lán xiāng*, and the charcoal-roast effect across five to seven teas.
Private events
Tea ceremony — host hire for events
A trained tea master attends your private gathering — gallery openings, corporate receptions, weddings — and runs a quiet gongfu station, serving two or three Chinese teas for the duration. All equipment and leaf included. Calm presence, no intrusion, pure tea.
Three-session workshop
Gongfu fundamentals — three-session workshop
Three two-hour evenings covering gaiwan handling, water temperature, leaf-to-water ratios, and infusion timing. By the end, students can brew any of the six tea categories without supervision.
Remote tasting
Online tasting with shipped sample kit
We ship a curated tea kit to you — six teas, a small gaiwan, brewing notes — and then meet over video for a guided 90‑minute exploration of Chinese tea traditions, wherever you are.
Private · 1–4 guests
Private gongfu cha session
A 90-minute personal session — usually one Chinese tea explored across 8–12 infusions, gaiwan-led, with the master narrating what's happening between brews.
Workshop · up to 6 guests
Six-tea comparative tasting
Six categories — green, white, yellow, oolong, black, dark — brewed side by side in identical vessels, identical water, identical time. Two hours of structured calibration with two senior tasters.
Trade · for working sommeliers
Sommelier day — restaurant pairing training
A full-day intensive for working restaurant sommeliers: twelve Chinese teas paired against three plate trials, a service-temperature workshop, and a practical costing exercise. Designed to bring a Michelin-track programme closer to chá dào fluency.
Travel · 4–8 guests
Tea garden fieldtrip — Yiwu spring
Walk the ancient tea trails of Yiwu mountain in Xishuangbanna during the spring harvest. Meet the farmer families, observe <em>máo chá</em> processing, and return with your own witnessed lot of <em>shēng pǔ'ěr</em> — a two‑week immersion into the living terroir of China’s most storied tea forest.
Connoisseur · pre-purchase
Vintage cake evaluation — buy-side service
Bring a pressed sheng pu'er cake you're considering buying. Over two hours we guide you through wet-leaf evaluation, storage assessment, broken-vs-pressed integrity, and water-extract reading — then deliver a written report so you can purchase with clarity.
Comparative tasting · 1–4 guests
White tea flight — fresh and aged
A ninety-minute vertical through three Fuding whites — fresh *Bái Háo Yín Zhēn*, five-year *Shòu Méi*, and a twelve-year *Lǎo Bái Chá* brick. Taste the quiet architecture of aging in China’s most delicate tea category.
Specialist workshop
Wuyi rock-tea masterclass
Two hours devoted to the roasted oolongs of Wuyi Shan — Shuǐ Xiān, Ròu Guì, Dà Hóng Páo, Tiě Luó Hàn — tasting through four celebrated cultivars and the broader zhengyan tradition. Charcoal-roast effect, mineral terroir, and the elusive yán yùn.
Specialist session
Yixing pot session — choosing and seasoning
A hands-on immersion in *Yíxīng zǐshā* (宜兴紫砂) clay — from identifying authentic *zhū ní*, *zǐ ní*, and *duàn ní* families to matching a pot’s shape and porosity with a tea’s character. You leave with a starter pot, its first seasoning complete, and the clarity to build a pot collection that actually serves the tea.