样品组合
入门六大茶类样品组
每种茶类一款，每份15公克，为新手饮用者校正味蕾，从清雅的白茶到醇厚的shou pu-erh，体验全光谱风味。
$95USD · 90 g
从昆明的一张品鉴桌开始，Sandry Law 耗费数月时间，逐一品饮，才拼凑出这个组合。白茶来自福鼎一家家族工坊，茶芽在竹筛上，以过滤后的日光进行萎凋。绿茶则是早春的 Long Jing，通过杭州一间传承数代的合作社取得。至于黄茶，Sandry 联系了 Chen Hui Yi 在湖南的人脉，取得一小批仍保留传统闷黄工序的 Jun Shan Yin Zhen。乌龙茶是凤凰山的 Mí Lán Xiāng 单欉，由 Mei Yang 引介的茶农手工采摘与烘焙，而红茶则出自武夷山一位 Jin Jun Mei 制茶师之手，其茶叶带有标志性的蜜甜香。shou pu-erh 紧压于勐海，是在数十款茶饼的马拉松式杯测后脱颖而出，平衡了土壤气息与滑顺度，毫无杂味。Sandry 的采购哲学 — 小批量采购、直接关系经营，以及严格的感官审查 — 确保了每个茶类都由一个清晰而诚实的范例来代表。最终成果是一组既能满足口欲，又能引导学习的组合，像是初次啜饮茶语的第一口。
The leaf, brewed
dry leaf
A visual feast: downy silver needles, jade-green curls, twisted oolong with hints of roast, wiry black tea, and dark, compressed pu-erh nuggets.
wet leaf
After a rinse, leaves unfurl whole, releasing fresh meadow, roasted grain, and deep earth notes — proof of careful processing and proper storage.
liquor
The collection pours a spectrum: champagne-silver from white, pale jade from green and yellow, golden amber from oolong, coppery red from black, and dark walnut from shou pu-erh.
aroma
A blanket of scents: fresh-cut grass and steamed greens from white/green, honey and orchid from oolong, malt and cocoa from black, wet stone and camphor from pu-erh.
taste
From delicate sweetness to robust earthiness — white tea's cucumber cool, green's nutty vegetal, yellow's mellow cream, dancong's honeyed florals, black's malty fruit, and pu-erh's deep, damp forest floor.
finish
Finishes vary: white leaves a cool, crisp sweetness; oolong carries a lingering floral-aftertaste with *huigan*; pu-erh leaves a long, grounding warmth.
Brewing
先以较低温水冲泡细致茶品；普洱茶洗茶两次。最适合以盖碗或小壶并排比较。
Sourced by
采购总监（中国）