Past Themes (2025)

This theme features four distinctive ripe pu-erh teas that highlight its versatility, including a Xiao Qing Gan, Gong Ting, Lao Cha Tou, and a dragonball ripe puerh.

Four exceptional and rare teas from Shaanxi, Province in central China, including two green teas from Ziyang and Hanzhong, a black tea from Ziyang, and a Fu Brick dark tea from Anhua and Jingyang.

Four exceptional rock oolong teas, all sourced directly from the Wuyishan National Park, the core area known as the Zheng Yan ("original rock") region. We’ve selected unique varieties—Su Xin Lan, Qi Zhong, Huang Mei Gui, and Tie Luo Han—that offer a fresh perspective beyond the most well-known Da Hong Pao, Rou Gui, and Shui Xian.

These four teas are all harvested from ancient trees (Gu Shu) over a hundred years old in the lush, ecological mountains of southern Yunnan. They represent a mix of young and aged from all three major pu-erh producing regions.

Our third dedicated exploration of white tea, featuring four exceptional teas aged between 5 to 10 years. For ease of brewing, we have carefully chosen compressed white teas in the shapes of dragon balls, chocolate bars, biscuits, and mini-cakes.

We selected the two most popular Dancong aromas, Mi Lan Xiang (Honey Orchid Aroma) and Ya Shi Xiang (Duck Shit Aroma), and two rarer varieties: Gong Xiang (Tribute Aroma), part of the most prestigious Huang Zhi Xiang (Gardenia Aroma) family, and You Hua Xiang (Pomelo Blossom Aroma), a unique selection outside of the major ten aromas.

A carefully curated selection of green teas from four provinces: Anhui, Zhejiang, Sichuan, and Guizhou. Harvested between March and early April, during the pre-Qingming season, each tea represents the pinnacle of early spring flush.

Tibetan tea, known as 藏茶 (Zang Cha) and formerly called 南路边茶 (Nan Lu Bian Cha), traces its origins back over 1300 years to the Tang Dynasty and holds indispensable significance in Tibetan life and culture.

A collection of four Qimen black teas: a traditional Keemun Gongfu, a Qi Hong Mao Feng, and two delightful variations of Qi Hong featuring the fragrant notes of osmanthus and chloranthus (Zhu Lan) flowers.

A collection of four Winter Oolongs including one dancong tea and three rock teas. These exceptional teas defy expectations, providing a departure from the familiar spring varieties you may have encountered in the past.

4 sheng puerh from the same product series with their difference being the vintage: 2012, 2014, 2018, and 2020. Produced in Bulangs Mountains of Menghai County, they're aged in Chengdu since creation.

After featuring two dark teas and a yellow tea from Hunan, we continued our exploration of renowned Hunan teas, including two green teas and two black teas.

Yellow tea ("Huang Cha" 黄茶), one of China's six major tea types, remains a hidden treasure. Our selection of four yellow teas comes from Sichuan, Hunan, Anhui, and Zhejiang provinces.

Dark tea is a unique category of fermented teas. We selected 4 famous dark teas from Guangxi, Hunan, and Anhui provinces.

We selected four aged white teas that are 7 years or older from Fuding of Fujian province, China's white tea production center.

4 black tea from 3 regions of Yunnan province, each from a different cultivar. There are one Shai Hong and three traditional Dian Hong teas.

5 Zheng Yan (lit. original rock) rock oolong teas from core producing regions within the Wuyishan National Park area.

5 Chinese green teas from five provinces, produced between late February and early April.

4 artisanal Indian teas from Lochan Tea, including a high mountain Darjeeling first flush tea and three hand-crafted organic teas from Doke Tea Estate.

4 Phoenix Dancong teas from Guangdong province, including a Ya Shi Xiang, Mi Lan Xiang, a winter harvest Da Wu Ye, and a red/black tea.

4 white teas from Yunnan province, including a gushu white, yabao white, a Wuliangshan white, and an organic Fo Xiang white.

4 different aged sheng puerh from Menghai, Lincang, and Yiwu, stored at different locations.

4 oolong teas from Anxi county of Fujian province, half of which are from the spring harvest and the other half from the autumn harvest.

5 different shou puerh teas from Menghai and Lincang, including a gushu tea fermented in small-batch.

We featured 5 different types of teas naturally scented with 3 kinds of flowers: osmanthus, gardenia, and jasmine.

We featured 4 teas from Fuding, the origin and center of China's white tea production. Silver needle, white peony, shou mei, and aged shou mei.

We featured 3 teas from Tongmu village, 1 Gongfu black tea, and 2 black teas produced in Sichuan and Guizhou using Fujianese tea cultivars.

After hosting about a dozen virtual tours of Wuyishan with Wuyi Star, we curated a rock oolong sampler featuring 8 premium teas.

Vincent curated 5 Gushu Sheng Puerh from his trip to Yunnan province. All the tea trees where these teas come from are around 200 years or older.

Spring is when the best fresh green teas come out. We featured 7 pre-QingMing green teas from 5 provinces, 2 of which were limited-time gifts.

Black tea production in Sichuan started in mid last century, and since then won numerous international awards in the world of tea.

A type of fermented Dark Tea produced in Ya'an city, Tibetan tea has a continuous history of more than 1300 years and is an indispensable part of Tibetan people's daily lives.

Mt. Mengding is said to have the earliest written record of tea growing and has a history of producing tribute tea for emperors. Mend Ding Gan Lu (Sweet Dew) is often considered one of the top 10 famous Chinese teas.