Follow the seasonal journey of our wild honey, matsutake, red snow tea, and soy sauce—from spring blossoms to winter harvest.
In the highlands where we live, the year does not begin in January—it begins when the first buds appear on the trees. Spring brings blossoms for the Chinese bees, who spend months weaving nectar into honey. By summer, the pine forests are alive with matsutake, pushing up through moss and needles after the rains. Late autumn belongs to the wildflower known as Yebazi, whose herbal scent infuses our honey before the first frost. And in the quiet of winter, we brew soy sauce and sort tea leaves, preparing for the year ahead.
Each season offers its own gift, and none can be rushed. Nature sets the schedule, and we follow. That is why our products taste the way they do—layered, nuanced, tied to the time and place they came from.
When you welcome our wild honey, matsutake, red snow tea, or soy sauce into your home, you’re not just buying food. You’re inviting the seasons onto your table, one flavor at a time.
