Hand-picked and carefully crafted, it offers a smooth, complex cup with a rich honeyed sweetness, notes of dried fruits and a lingering finish. The cool mountain climate and biodiverse surroundings contribute to the tea's depth, elegance, and nuanced character.
Rolled into tight pearls, Honey Eagle is particularly well suited to gongfu brewing, where the leaves slowly unfurl to reveal new layers of flavour with each infusion. Give the leaves plenty of space and brew with near-boiling water to experience the tea at its best.
50g
100% Camellia Sinensis
About the teamaker
This exceptional high mountain tea is produced by Mr. and Mrs. Wang and their daughter Annie. Grown at 1,600 metres in the misty peaks of Alishan in a garden shaped by dramatic temperature shifts and mountain mists. The Wang family has been making tea here for over 40 years, with Annie now proudly carrying their craft into the third generation.
When we visited their tea fields in spring 2025, an eagle soared low overhead, circling just ten metres above us, a moving moment that captured the wild serenity of the land. Our teas made by the Wang family are named for this moment.
Brewing guide
Western style:
5gs of tea leaves per 200ml
Brew with filtered water at around 98°C for 2.5 mins.
Can be infused 3 or more times; no milk or sugar needed.
Gongfu style:
10gs of tea leaves per 200ml
Brew with filtered water at around 98-100°C for 1 minute.
Can be infused 6+ times; no milk or sugar needed.
