Lost in Guizhou

Representing the Peaches of Immortality:

Blood Peaches from Celeste Finca (Temecula), Frog Hollow Farm Peaches (Brentwood) 

Mandarin Blend 

Ylang, Jasmine Sambac, Jasmine Grandiflorum

Osmanthus

Bamboo and Moss

Joss Sticks

Masters Green Tea (Considered by Master Lion’s family the “ancestor of all green teas”) 

Winter Masters White Tea 2020 - Leaves foraged from ancient trees that had been left to rest for 2.5 years  

Qing Cha (Often called Oolong but the depth and breadths of Qing Cha have been unknown to most as our taste/ smell associations with Oolong are closer to the Taiwanese oolong, this is Qing Cha that is more reflective of Guizhou terroir)

Melow Yellow- Once savored by the QIan Long Emperor, the traditional craft of Mellow Yellow can be traced back centuries, back to the ancestors of the Yi people, the wisdom of oxidizing technique has been passed down for generations

Teas were sourced from  400-600 year old “Bird King” trees from Pan Yin Mountain, Quran Xi Nan, Guizhou 

Guizhou Cedar and Cypress as well as blonde teakwood.

(I’ve done a special distillation from fallen trees, out of respect for protecting these trees that have such a stunning aroma I do not want to disclose what it is.)

Since I have not been to Guizhou, I consulted with my friend Dr Alex Day (Professor of Chinese History) who has lived in Guizhou and is cited in the Guizhou museum of tea.