Harvests from wild or old tea trees have an unmistakably singular character.

They are gathered from indigenous trees that grow deep in the forest, on mountain slopes, often far from cultivated gardens. These tea trees are neither pruned nor shaped; they grow at their own rhythm, guided by climate, seasons, and terrain.

Some of these trees are true living monuments — centuries old, sometimes several centuries old, occasionally even millennia old. Their roots dive deep into the earth, absorbing mineral richness and a vegetal memory that later reveals itself in the cup.

Teas from these harvests are rare, sought after for their aromatic complexity, their energy, and their depth. More than a simple product, they feel like tasting a fragment of landscape — a piece of forest, of mountain, and of the long stretch of time that shaped them.