Dong Banshan 2012For lovers of eastern plains. To the west of the city of Lincang, in Yunnan, a mountain range splits in two as it wends its way southward, and the little region, Mengku, is a hallowed name in the world of Pu'er, with groves of ancient, spindly branched Gushu. In the shadow of the eastern ridge, the tea trees seem to have absorbed the minerality of the soil and the essence of nearby herbs: the wet leaves steam with the scent of wild spearmint, while

the cups will retain heat well and keep tea toasty

A piece to be used

the tea invites you to notice its complexity through a layered fragrance—ranging from roasted hazelnuts to milk and cinnamon

and the ancient development of the yellowing process made this mountain’s peak harvest a true delicacy

slight variations in the shape and appearance are to be expected

Upon first contact with water

allowing each potter to envision their ideas of beauty onto form

Su Wenzhao is as protective of his family as he is of producing Dong Ding in the traditional way

It's just the tea to slip one into the morning or grace a chilly afternoon with

Lao Cong Shui Xian: Over 60 years old

this brick tea reveals its processing as a heicha in its groundedness and the longevity of its infusions

the infusion washes through the mouth with a sumptuous bouquet