Mian Dian Zhuan ChaThough Pu'er most technically and frequently refers to tea produced in the Chinese region of the same name, the plant has an equally long historyand its own subspeciesin neighboring Myanmar, and we're glad to be able to feature a Shu Pu'er style brick tea from the country. After harvesting from Gushu trees, the large tangle of leaves and stems were transported to nearby Menghai for processing and pressing, and have been in storage since. Fresh from

The result is a tea that is shamelessly scrumptious

the tightly rolled leaves unfurl into a golden liquor with a silky texture

transforming powdered leaves into a vibrant

be it in its most classic form or in the extravagant Chaozhou style

at a higher temperature of 120–130°C for 12 hours each

Please note: As they are unique

but also a sense of minerality on the tongue that reminds one of the rocky cliffs these teas are cultivated on

highlighting the natural grain and giving each piece its own quiet character

joined by the taste of dried medicinal herbs to create a nourishing potion

This midnight-black ceramic gaiwan by Zhang Xue combines simplicity with thoughtful design

Despite its smoothness

drip-free pour