樣品組合
入门六大茶类样品组
每種茶類一款，每份15公克，為新手飲用者校正味蕾，從清雅的白茶到醇厚的shou pu-erh，體驗全光譜風味。
$95USD · 90 g
從昆明的一張品鑑桌開始，Sandry Law 耗費數月時間，逐一品飲，才拼湊出這個組合。白茶來自福鼎一家家族工坊，茶芽在竹篩上，以過濾後的日光進行萎凋。綠茶則是早春的 Long Jing，透過杭州一間傳承數代的合作社取得。至於黃茶，Sandry 聯繫了 Chen Hui Yi 在湖南的人脈，取得一小批仍保留傳統悶黃工序的 Jun Shan Yin Zhen。烏龍茶是鳳凰山的 Mí Lán Xiāng 單欉，由 Mei Yang 引介的茶農手工採摘與烘焙，而紅茶則出自武夷山一位 Jin Jun Mei 製茶師之手，其茶葉帶有標誌性的蜜甜香。shou pu-erh 緊壓於勐海，是在數十款茶餅的馬拉松式杯測後脫穎而出，平衡了土壤氣息與滑順度，毫無雜味。Sandry 的採購哲學 — 小批次採購、直接關係經營，以及嚴格的感官審查 — 確保了每個茶類都由一個清晰而誠實的範例來代表。最終成果是一組既能滿足口慾，又能引導學習的組合，像是初次啜飲茶語的第一口。
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
先以較低溫水沖泡細緻茶品；普洱茶洗茶兩次。最適合以蓋碗或小壺並排比較。
Sourced by
採購總監（中國）