Our tea has a long shelf life when stored properly. Generally, loose-leaf tea can stay fresh for 12 to 24 months. To maintain the best flavor and quality, store your tea in an airtight container in a cool, dry place, away from direct sunlight, moisture, and strong odors

For a classic Gongfu brew, use 5–7 g of leaves—rinse them with 95–100 °C water, discard that first wash, then steep for 10–20 s, adding a few seconds with each subsequent infusion; or, if you prefer a simpler, coffee‑style method, steep 2 g of leaves in 150 ml of 80–90 °C water for 2–3 minutes to achieve even extraction; you can even drop tea leaves straight into a mug of warm water and drink once it reaches your desired strength. Tea is a living crop—don’t limit your imagination.

China, as tea’s 5,000 year cradle, perfected diverse cultivars and artisanal craft. Among these, Anji tea harvested from misty high mountain slopes, yields early‑spring shoots exceptionally rich in theanine and polyphenols, ensure it stands out even among China’s vast array of premium teas.

Because Anji is a largely untouched, nature‑rich county with minimal infrastructure, local courier networks run infrequently and must cover long, winding routes. We continually collaborate with our partners to improve transit schedules, but in the meantime we appreciate your patience as your tea journeys from our pristine mountains to your doorstep.

It really comes down to what you’re looking for. Tea offers a gentler lift—lower caffeine paired with L‑theanine promotes calm alertness—along with a rich array of antioxidants that support overall health. But whether you choose tea or coffee really comes down to personal taste—much like picking orange juice over watermelon juice.