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Explore Chinese loose leaf teas and teaware with KongMing. Discover nutty West Lake Longjing, fragrant Tie Guan Yin, roasted Wuyi oolong, jasmine pearls, white tea and Yunnan black tea. Choose a regular pack or a small sample, compare the listed origins and brewing methods, and build your own tea collection.
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Choose a tea below. Each Add to Cart button adds the pack shown next to its price.
Banuo Ancient Tree
A 200 g raw pu erh cake from Ba Nuo in the Mengku region of Yunnan. Spring 2022 leaves were stored loose before stone pressing. The supplier describes a honeyed, floral character and a creamy texture.
Harvest and pack information are listed on the product page. This tea is currently out of stock.
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Chinese Tea Information
Practical guides for preparing loose leaf tea at home.
Measure the Water Your Gaiwan Actually Holds
Turn a kitchen-scale reading into a practical brewing volume, then scale a recipe without treating the vessel's advertised capacity as your pour size.
Read the guide ↗Scale a Tea Recipe Without Mixing Brewing Methods
Compare leaf-to-water ratios, convert them to your own vessel and see why a large-pot recipe and a gongfu recipe need different timing.
Read the guide ↗Make a Tea Tasting You Can Repeat
A small comparison protocol for recording your own observations, changing one brewing variable and deciding what to try next.
Read the guide ↗Chinese Tea & Teaware
Browse green, white, oolong, black and pu erh teas, with pack sizes and product information on each page. A 70 g pack is the standard selection for our loose leaf teas; smaller samples and larger packs can be selected on the product page.
Shipping & Customer Care
Review the available destinations and delivery charges at checkout. Contact our customer-care email for product, delivery or order questions.
Shipping & Returns →Prepare Your Next Cup
Use the listed brewing starting points, then adjust to your vessel and taste. The brewing calculator scales a recipe, and the timer and tea journal help you keep a repeatable record.
Tea brewing tools →




