關於
小份量的中國茶，快速送達
tea.taxi 是一個市集，而非單一倉庫 — 一個由獨立茶師與快遞員輪替組成的團隊，各自負責目錄中的專屬一角。來自易武的生普洱、鳳凰山的單叢、福建福鼎的 *Bái Háo Yín Zhēn* 白毫銀針。在俄羅斯主要城市，一到兩小時送達，由親身品飲茶葉的人親手包裝。
The team
The people behind the catalogue
Max Mihal
Runs the courier logistics and the one-to-two-hour delivery windows across cities.
Hinson Tse
Selects the catalogue — every 100g portion is cupped and signed off by him.
Mei Yang
Sources the dancong line from Phoenix Mountain and the hong cha portions.
Amgalan Chin
Curates the sheng and shu pu'er portions, including aged stock from Yiwu and Menghai.
Chen Hui Yi
Looks after the white and yellow tea selection, including the *yín zhēn* line.
Fang Ting
Runs the oolong rotation and the Henan greens — chosen to survive the courier bag.
Zhou Xiang
Handles the Hunan green and yellow portions and trains the consultation team.
Sandry Law
Sources from Kunming — the procurement chain that keeps every portion traceable to a mountain and a season.
Oleg Kiktenko
Builds the city partnerships — couriers, packing hubs, and same-day routes.
Around the constellation