The cool mountain air and slow-growing conditions allow the leaves to develop exceptional sweetness and complexity, resulting in a smooth, creaminess with elegant floral notes and a lingering finish. The leaves are traditionally rolled into tight pearls, gradually unfurling over multiple infusions.
This tea is particularly well suited to gongfu brewing, where its flavour evolves beautifully from infusion to infusion. Brew with near-boiling water to fully reveal its delicate floral aroma, creamy texture, and layered sweetness.
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 98-100°C for 2.5 mins.
Can be infused 3+ times; no milk or sugar needed.
Gongfu style:
10gs of tea leaves per 200ml
Brew with filtered water at around 95-100°C for 1 minute.
Can be infused 6+ times; no milk or sugar needed.
