Sobre
Pequeñas porciones de té chino, movidas con rapidez
tea.taxi es un mercado, no un único almacén — un panel rotativo de maestros del té y mensajeros independientes, cada uno responsable de su propio rincón del catálogo. Sheng pu'er de Yiwu, dancong de Phoenix Mountain, *Bái Háo Yín Zhēn* aguja de plata de Fúdǐng en Fujian. De una a dos horas en las principales ciudades rusas, empaquetado por personas que beben la hoja ellos mismos.
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