this gaiwan is of surprising refinement. the tactile sensation almost brings back to the softness when you have it in your hands, you are one with the ceramic when you pour the liqueur, with the heat that dispersing warms the hands and the soul. the painting is natural, alive in its realistic brilliance, a pictorial reference to the peach season.

This TGY not only delivers on the promise of the predominant flavours of a light roast, but with each infusion it releases honeyed notes that remain vibrant even when the leaf is exhausted. Very good indeed!

this Fucha is a wonderful tea, already raw it is possible to see the numerous jinhua that are released in infusion in a warm, enveloping liqueur, where balsamic hints, medicinal herbs, ripe fruits and notes of undergrowth appear. the wet leaves are reminiscent of spices, light tobacco note, forest views and wild berries. a liquid postcard from Hunan.

This is by no means a light and dainty cup, but it is sturdy and beautiful and a wonderful addition to any session. I love the semi-matte finish.

I found that this Dianhong tea is especially suitable for a meditative tea session, since it provides you with calm, relaxed, centered status of mind, with its precious nuances of forest and breeze and honey and its warmth.
I highly recommend this tea.

Amazing jasmine tea, and the shape of this tea is so unique! Wonderful to brew for guests in a glass tea vessel. A real treat for the mouth and the eye. Love it.

It’s so wonderful to have the possibility to taste some flowers like these. This is so unique. When you drink and smell those flowers, you travel to the forest and you are in the middle of fresh white blossoms, red fruits, litchi… I also recommend it to explore the Ziya variety ! I would like to know if they are traditionnally used for some medical properties, or just for their interesting taste… Anyway I never saw anything like this in any tes shop in France, so I am so happy to taste new products.

This tea is like nature going backwards: from ripen fruits to blooming flowers and finally to fresh leaves and young buds. Each infusion really speaks for the terroir and the ancient camellias. Sweet and complex, the perfect companion to many and more sessions.

I finally have time to give my review of the Chazi course I followed between September/October 2021.
In 5 lessons, this course provides you with a first broad introduction to the world of tea and teaware, with a focus on how to brew tea with a Gong Fu Cha style. I loved the way the lectures were structured. Vivian was very kind and always ready to answer your questions and curiosities. Alice's translations into Italian were always very clear, highlighting the more important concepts. Besides the more formal learning experience, Vivian and Alice will always have time for questions during the weeks of the course, confirming their true passion for the world of tea. Finally, needless to say, the teas you will taste will be amazing (it's also a great opportunity to drink different types of tea and choose which ones are your favorite!). Highly raccomanded if you are looking for a solid start to deepen your knowledge about tea.

Orderd this tea some time ago and was going back and forward between this one and some of the other yancha's i already owned and need to say this tea is one of the better once. Its has the classic rocky/mineral taste but isn't as potent and overruling in taste like the most of them. This makes this tea a perfect morning tea or to be parred with safter tasting foods (like fish or other less spiced foods.
Will order it again as soon as my suply runs out

These camellia flowers are just the best flowers I've ever tasted as infusion. So delicious flavours of honey, it's like my "Madeleine de Proust", I feel again like a child when I was looking for honey pastries. In addition, they are so beautiful in the teapot, it's not something that you can find easily in that standard of quality. Highly recommended !

Hello, I try to write in English even if I'm not so good in it.
It was an amazing experience; this is my first gaiwan and Nathalie was very patience and clear in explanation. In the last days I tried to practice and it is true what they say that when you try a gaiwan you cannot do without it any more. Thank you for your passion and knowledge.

The Tea Horse Road 2006 is a jewel between all the shu (cooked) puerh teas.
It displays an unique flavour profile, with notes of sweet prunes, aged wood libraries, antique leather, milk biscuits. At every sip, this tea brings you to the ancient tea road together with horses and men that made it legendary. I absolutely recommend getting this tea as a precious treasure for you.

I’ve loved every single infusion of this Sheng Pu’Er. It smells like a forest after the rain, it has the taste of walnuts and earth, with a hint of ripe tropical fruits.

I have spent 5 great Saturday mornings learning from Vivian. Loved it! It was so informative, I learned a lot about Chinese teaware and Chinese tea. And besides that, I would say it was what I could best describe with the Dutch word 'gezellig'. Would recommend it to every Chinese tealover who wants to dig a little deeper.