Using small-leaf yellow tea as the tea base, fresh orchids are blended multiple times during processing and then dried after sieving the flowers. The yellow tea originates from the high mountains of Ya'an, Sichuan, made from native Sichuan tea leaves that are processed through multiple stages of fermentation and roasting, resulting in a warm tea with yellow leaves.

Unlike traditional green tea, tea blend free from bitterness, with a soothing character to body. Tea crafted over than twenty days, it undergoes four rounds of scenting with mixture of orchids, Jianlan and Huilan. Each round uses a generous flower-to-tea ratio of 2:1, allowing fragrance to permeate deeply. The tea is warm, sweet with strong orchid aroma.

Tea Master Garden often organises Tea Plantation Study Tour regularly to main tea producing regions in Mainland. Escape from the hustle with a tea ceremony experience in Wuyi, learning traditional Chinese tea sets and tea making skills.

蘭花黃茶

蘭花黃茶以黃小茶為茶坯，新鮮蘭花多道拌和，後篩花烘乾製成。黃茶是源自四川雅安的高山老川茶，經多次悶黃、複炒。茶性溫、湯黃且葉底嫩黃。相較綠茶，翠綠、鮮爽度雖不及，但無苦澀收斂感，對人體的刺激性更低，茶性更溫和。以多種蘭花共同窨茶，建蘭、蕙蘭為主，共窨4次花，歷時二十多天，每次下花量足，茶花比約1：2。蘭香入骨，暖甜而蘭香清絕。

園地茶人經常地舉辦茶山研學 - 茶山遊。武夷山作為烏龍茶和紅茶的發源地，深入茶葉原產地，學習泡茶技巧、製茶體驗與體驗武夷茶宴(非遺茶膳體驗)