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From Alishan's misty peaks, where the Lin family has farmed for 40 years.
Lin Liang-Chih and his wife Guo Chun-mei founded their tea garden in 1985, high in Taiwan's Alishan mountains. At 1,000 to 1,600 meters, their Shizhuo estate sits in the clouds — cool summers, misty mornings, and the temperature swings that give high-mountain tea its sweetness. The family handles everything: farming, harvesting, refining, baking. No pesticides. No middlemen. Just three decades of craft in every cup.
We personally visit every farm we source from - like here in Taiwan's Alishan Mountains
Our teas come from smallholder farmers, often families preserving generations of craft
Every batch is cupped and tasted with the farmer before it ever reaches you.
Tools to help you brew better
From the mist-covered slopes at 1500m elevation
Grown in
Alishan's misty peaks at 2,200m create slow-growing tea with a signature buttery sweetness and floral lift.
Tea terraces at 1,400 meters in Taiwan's Alishan range — where cool mist and slow growth produce some of the world's finest oolongs.
Lin Liang-Chih and Guo Chun-mei have farmed their Shizhuo estate since 1985. No pesticides, no middlemen — just three decades of craft.
Each batch is hand-rolled and lightly oxidized to preserve its delicate floral character, then cupped before it leaves the mountain.
