Jade is a treasured possession for all. It is precious; a hidden gem in the grind of everyday life. Respecting each leaf and the individuals crafting our speciality tea. Blending art and wisdom, ritual and modernity. Pursuing the balance of nature and craftsmanship.
From the assiduous tea plucker in Anxi who looks after the soil, to the third generation tea grower in Shizuoka. A lot has changed, but the spirit and wisdom remains, passed down from one generation to the next. Each has a unique role in making our cup of tea memorable.
Being local in China and Japan means sourcing is not just a trip to the origin. Our family roots are in the origin. Over last 30 years, sampling teas in over 120 counties, we have built up a close network of partner farms who share the same passion for tea.
"We don't just have transactional relationships with our partner farms - it goes much deeper than that. Knowing everything that our partners put into a well crafted tea, there is a strong mutual trust and respect built over the years"
-Mungyuen, Jade Tea
Making tea is a true art. Every single batch is different and to create consistently high quality tea requires years of practice and “sense”. We know this because we’ve been involved in tea production firsthand. Complex chemical changes happen inside the leaves during each step of handcrafting process. Prolong or delay a few more seconds and the aroma is lost forever. Our partners’ expertise stretch through generations, and we believe in sharing their stories with you.
Art of tea craft
Temperature, humidity, and wind all affect when the leaves should be plucked from the tea bushes to ensure optimum taste and aroma. Freshly plucked leaves are left outside to wither in the sun, absorbing all the natural goodness of the light rays. Leaves are tenderised by being tossed on a bamboo tray. This lengthy process, overseen by Grand Tea Masters, breaks down the cells to start the oxidation.
Knowing when to stop withering is of paramount importance: a few minutes too late and the whole taste and aroma profile could be irreparably damaged. The application of heat ends the oxidation. No two batches are the same and it takes an experienced eye to adjust temperatures and timings accordingly. Slow roasting the leaves over charcoal gives the tea its robust flavour. Dehydrate it too quickly and the result is a poor tasting product. Patience is required and we know the final tea will be worth every second.
Heritage: past, present and future.
When we talk about tea, it is very much a personal thing. Tea is nothing but a mixing of water with tea leaves. Yet this deceptively simple, natural drink has captivated our attention for the past three decades.
Mindful of our heritage as one of world's finest tea growing regions, we are committed to presenting artisan teas that can change your perception of tea.
[Top Left: Tea growers on their way to work in 1870. Top Right: Tea gardens near photographed location, today. Below Left: Teas were carried to local port - Foochow and shipped abroad, 1911. Below Right: Wuyi mountains, renowned terroir for Oolong teas, today. Photo credit: Fuzhou archive library]
Our journey started out from a remote rural village in 1980s. Since then, we slowly built up our knowhow in tea production and processing. Listening, understanding and sharing knowledge with local tea growers across different counties, regions, and countries.
Over the years, we brokered partnerships with local tea masters, whom we believe are the top producers in their respective fields. Each and every day is a new discovery for us, and such are the mystery and beauty of craft teas that draw us to this day.