CRAFTFOLIO 大師作
Why we create this series?
Tea is well loved in the US, but the craft behind it often stays unseen.
In truth, a truly exceptional tea is never just a product, it is an artwork shaped by a lifetime of devotion. When our founder returned to his hometown’s tea mountains, he began searching for China’s heritage masters, the highest recognition a tea maker can receive. Fewer than 40 people in the entire country hold this honor.
We came with ambition and honesty:
We want to bring the best tea in America — the kind of tea only masters can make.
Masters like these do not simply agree. It took years of shared meals, long conversations, and quiet trust for us to earn the privilege of carrying their teas beyond China. From their fingertips to your cup, each tea holds the imprint of a life. Tea reflects its maker, their character, their philosophy, their story. Today, we want to give the spotlight back to the craftspeople. Let them tell you why they’ve spent a lifetime perfecting the tea you now hold.
From our founder – Joey Zhou
Over the years, I’ve met quite a few well-known jasmine tea masters, but honestly, none of them left the same impression on me as Master Ni did. What really convinced me was his sincerity, the way he talks about his wife, the way he speaks about jasmine as something he’s lived with his whole life, and the way he believes good tea should respect both nature and the people who make it.
Jasmine tea isn’t an easy or profitable tea to make, doing it properly takes a huge amount of time, patience, and attention to detail, far more than most producers today are willing to put in. Yet jasmine is the only tea Master Ni has made in his entire life. He never chased trends or switched to teas that were easier to sell; he stayed with jasmine simply because he loves it. That sincerity stayed with me, and it’s the same value we try to hold onto at Chafolio. Now, we hope you can experience that through this tea as well.
From our founder — Joey Zhou
When we created the Craftfolio series, we knew Da Hong Pao belonged among these stories. It represents the highest expression of Wuyi Rock Tea, crafted from exceptional leaves and shaped through a process where every decision influences its final character. Sharing this level of mastery with the world has always been one of our intentions.
We traveled to Wuyi Mountain in search of a nationally recognized inheritor of Rock Tea. Many of the masters we met were older and firmly established, content to remain within their own traditions. Then, through a close friend, we were introduced to Master Huang, the youngest inheritor in Wuyi. From the beginning, his ambition felt different. He was grounded yet forward-looking, deeply committed to bringing his hometown’s tea to a wider stage, and willing to devote himself to the long work required to do so.
As we learned more about him, we saw how his dedication extended beyond his own craft. He brought his family into the work, shared his techniques with local farmers, and helped restore confidence in a tea once thought to have no future. His Da Hong Pao for Craftfolio reflects not only technical excellence, but also a belief that tea can uplift a community and carry a hometown’s story beyond its mountains. We hope that when you taste it, you feel the strength of that devotion.
From our founder — Joey Zhou
I first heard about Master Chen from one of my closest friends, who studied tea science with him at Fujian Agriculture and Forestry University. They were classmates who chose to stay in a field that demands patience, discipline and a lifetime of quiet dedication. What touched me most was not only Chen’s devotion to Tan Yang Gong Fu black tea, but also the deep respect he still holds for his master. Today, Master Chen is a leading force in developing new planting techniques in his region, yet he continues to return to his teacher for guidance, carrying the same humility he had as a young apprentice.
There is a saying in China: “A teacher for one day is a father for life.” In Master Chen’s story, I truly felt this wisdom. What passes from teacher to student is not just skill. It is a way of honoring the tea, honoring the land, and striving toward perfection even when an easier path is always available.