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There was a rare period of warmth in autumn right before winter. There was a chic tea garden in the southern suburbs of London. The fresh green tea released its last aroma of the year. After that, it would go dormant in winter like most other vegetation and would not grow again until the following spring.

During the spring, the tea pickers would pick the tea before dawn. With the dew at dawn, the autumn teas were even more aromatic and thicker than the spring ones and were often welcomed by those who loved tea the most.

It did not take too long to process the tea leaves. Mo Jiaxin waited for some time until the tea leaves finished processing. After buying the first batch of tea leaves, he took them back to make some improvements so that they could be served as the main product of the shop.