The Xiangtu Collection


tu or soil, ... evokes locality, homestead, and hearth. This is the nurturing root of one's being. Attachment to it is built on the unexamined foundations of biological life, the intimacies of childhood experience, the warmth of familial communions, local customs and practices, the unique qualities of place


Shoucha, accelerated fermentation Pu'er tea, is produced through a piling process similar to composting. Heat and moisture stimulate microbial activity, breaking down organic matter. As with natural fermentation shengcha - leaf quality, craftsmanship, and storage all have a significant impact on quality.

Our shoucha is lineage specific - sourced and refined into an immaculately curated collection in Yunnan over the course of several decades before being presented here. The result is a well-focused collection expressing clarity, depth and complexity. Beginning with our signature Jingmai Mountain 'Xiangtu' cake, we follow leaf type, fermentation and storage styles back to the beginning of shoucha. A thorough initiation into the art of transformation.

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