Panoramic views of lush forest and a wood rich interior impart a sense of serenity. The century-old tea farm started practising organic cultivation about 30 years ago and opened a dining room serving creative tea-infused dishes. The husband is in charge of the kitchen while his wife runs the front-of-house. Their signature braised Dongpo pork belly with iron buddha tea delivers deep complex flavours; it is best enjoyed with steamed Pouchong tea buns.