MULAN TEA
NOT EVERY TEA
BECOMES MULAN TEA
Time is one of our most important materials.
The value of a tea leaf comes not only from the land — but from waiting, judgment, craftsmanship, and the hours that cannot be rushed.
Home / MULAN CRAFT
The Selection
The Standard
Is Just the Beginning
1 is the standard. 0.5 is our insistence.
Good tea does not rely on the word "premium."
There are premium grades and first grades; different origins and different batches. MULAN does not call every cup its best. We call every cup accurately.
No inflated grades. No loose use of "premium." Write quality exactly as far as it goes.
“1.5” is not an official tea grade. It stands for what MULAN chooses beyond the real product standard — batch, flavor, consistency and the drinking experience.
The Leaf
Begin Where a Tea Leaf
Truly Comes From
We believe tea belongs first to the land.
Soil, altitude, temperature and season together decide how far a leaf can travel.
We start from Tianxin Zhengyan of the Wuyi mountains, understanding the terroir behind every cup.
The Craft
Waiting Is the First
Step of Tea Making
In spring, one day earlier or later can change the flavor entirely.
True selection begins with knowing when not to pick.
Respect the best time nature gives a cup of tea.
Twelve Working Hands
The Process Keeps Things Steady.
Hands Decide the Measure.
Temperature, pressure, timing — some judgments still come from experience. Good craftsmanship is not repeating a motion, but finding balance in every difference.
Fire Gives Tea Character.
Time Makes It Whole.
Pan-firing for Longjing, roasting for Wuyi rock tea, then drying and resting. Every tea has its own way of becoming complete.
- Pan-firing
The qingguo and huiguo stages of Longjing — shaking, pressing, gliding, smoothing. Heat and hand together set the shape.
- Roasting
Wuyi rock tea is roasted gently over low fire in multiple rounds — one pass of fire, one more layer of flavor.
- Drying
Locks in the aroma and lets the flavor settle.
- Resting
Hand the tea to time, and let it slowly become complete.
The Cup
A Cup of Tea
Also Needs the Right Vessel
White porcelain never competes with the tea's color. Glass lets the liquor be seen.
Objects are not decoration — they are part of the tasting experience.
Discover Objects ↗The Taste
Six Aromas. Six Styles.
Six Expressions of Wuyi.
- Floral & Fruity Lapsang Souchong
Floral is the opening; fruit sweetness is the finish.
- Orchid-Fragrance Jin Jun Mei
The orchid fragrance lives in the liquor, not on the lid.
- Baixiuxiang Rou Gui
The flower of Baixiuxiang, the spice of the roast — told in one cup.
- Da Hong Pao
The bone of the mountain, the soul of the flower.
- Fruity Rou Gui
First a sip of spice, then a sip of ripe fruit.
- Floral Shui Xian
When the floral note settles into the water, the tea is steady.
Collections
Six Teas. Nine Gifts.
One Set of Objects.
Real products speak louder than any description.
Batch / Record
One Tea. One Batch.
One Record.
MULAN SELECTED · BATCH REVIEWED
- Origin
Harvest Season
- Batch No.
Tea Maker
- Review Record
Edition No.
- Tasting Notes
Authentication