Sanliangshan · Dancong

Autumn limited edition · Single bush · Cold brew

Autumn · 2026 · Single bush · Cold brew

Dancong Cold Brew Autumn

One bush, harvested once a year, chilled before it dries. The air of the mountain it grew on is what this cup tastes like.

Order the autumn run Read the three layers
  • Harvested in late September
  • Chilled before it dries
  • One bottle, one bush
01

The leaf, first

Freshly plucked in late September, the leaves are chilled before they dry. That cold is what keeps the grassy first note from turning into a bitter finish.

First note, grass and green

Fresh tea leaves unfurling in a shallow ceramic bowl, lit from the left
02

The water, then

Chilled water is poured over the leaves for six hours, and the brew is never heated afterwards. The amber is the colour of the mountain, not the colour of sugar.

Second note, amber and stone

A clear glass of pale amber cold tea on a pale stone surface with leaves suspended in it
03

The air, last

The last thing the drink keeps is the air of the mountain it grew on: a long slow finish that reads like a valley at first light, with nothing to push it off.

Third note, valley air

Steam rising in slow loops above a small enamel cup of tea on a linen cloth

One bush. One harvest.

Three notes, brewed in the order the mountain gives them.

Nothing is added after the brew. The leaf, the water, the air. That is the whole recipe.

Terraced mountain ridge in early morning mist with tea hedges along the ridge line

Field note. Where it grows

A ridge that never gets too hot.

The bush grows on a north facing ridge, where the air stays cool in September and the morning mist settles between the terraces for most of the day. That is the air the drink keeps.

It is picked by hand in one window a year. After the last pick of the season the leaves are chilled and dried, and the batch is bottled the same week.

  • Chilled before it dries. The first note stays green.
  • Dried on the mountain. No kiln, no outside air.
  • Bottled in September. One run a year.

Sourcing. How it is made

Three steps, no shortcuts.

  1. 01

    Picked by hand

    One window a year, two people, no machines. Leaves are plucked from the ridge in late September and carried up to the drying bench.

  2. 02

    Chilled before it dries

    The leaves go into cold water and are dried on the mountain, never in a kiln. That is the difference between the grassy note and the flat one.

  3. 03

    Brewed cold, bottled warm

    Six hours of cold water over the leaves, then sealed. The bottle goes on the shelf the same week, so the air of the mountain is still in it.

The drink. Spec

Cold brewed the way it was meant to be drunk.

Temperature

Chilled to 4 °C, served straight from the bottle

Ratio

Two grams of leaf per 250 ml of water

Brew

Six hours of cold water, never heated after

Finish

Long and slow, no sweetness to push it off

It is meant to be sipped in one glass at a time. The first note is grass, the middle is stone and amber, the last is the air of the valley.

38 EUR per 330 ml bottle · Autumn run, limited

Autumn. One run

The air of the mountain,
in one glass.

The autumn run of Sanliangshan Dancong is the only batch brewed this year. One bottle, one bush, chilled before it dries.

Order the autumn run

Ships in September · One bottle · No added sugar