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The Huai Flower of the Scholar’s Tree grows wild on the slopes of Laoshan and has been valued in Chinese medicine for its anti-inflammatory properties for centuries. The He Family, long-time foragers and brewers of Huai Hua, now apply traditional tea-making techniques—such as withering, heat fixing, curling, and drying—to these delicate flowers. Light oxidation during processing enhances their complexity, resulting in a floral infusion with a lingering sweet aftertaste.
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