Dear café owner,

This is the part of the year when the hillside smells of bruised leaves. The spring picking is finished, the oolong is resting in the roasting room, and for the first time in weeks we have the evenings free to write to the people who brew our tea for everyone else.

We finish five teas, on our own terraces and with neighbouring farms we have bought from for a long time: a rolled Tieguanyin oolong, a charcoal-roasted Wuyi rock tea, Silver Needle white tea, a pine-smoked Lapsang souchong and hand-rolled jasmine pearls. We sell them by the kilo to cafés, tea bars and restaurants that care what goes into the pot.

If you run a café, you probably don’t need another catalogue. You need the tea to taste the same in March as it did in October, to arrive when we said it would, and for someone to answer when you write. That is what our wholesale side is built around.

The honest way to find out is to taste it. Tell us a little about your shop at the bottom of this letter and we will post you a tasting box: all five teas, with our brewing notes for each.

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With warm regards from the hillside,