$ 26.00
Our top grade sencha from Kirishima. This tea is from the Asatsuyu cultivar of tea and has earned the nickname of "Natural Gyokuro" for good reasons. Although it is not shade-grown, it has a vivid green liquor and deep umami characteristic that is typically associated with gyokuros. The farm it is grown on is completely self-contained, bio-dynamic and the oldest tea farm in the region. The aroma of the dry leaves is compelling and rich and only grows as it is steamed. The resulting tea is out of this world and a gift to any sencha-lover.
Process: Organic
Harvest: Spring 2022
Origin: Kirishima, Japan
$ 20.00
Made from a blend of two Taiwanese oolong cultivars, grown in Pu-er and processed as a black tea, this tea has a growing and dedicated cult following.
The family who tends to these plants operates a small organic farm and grow mostly Taiwanese cultivars. Red Dragon comprises leaves hand plucked from Ruanzhi and Jinxuan cultivars, grown at nearly 2000 m elevation.
This tea offers up a complex cup that is both wholesome and seductive. Enticing aromas of juicy lychee and smokey cedar give way to a full-bodied cup with the perfect balance of sweet and tart plum and toasty barley.
We also offer this tea in 7g cakes!
Process: Organic
Harvest: 2022
Origin: Pu'er, Yunnan
$ 35.00
If you're a fan of Japanese green teas and haven't tried Tamaryokucha yet, you're missing out. This tea has some of the most robust flavors out there. Grown in Ureshino, it is produced in a way that is a cross between Gyokuro and Sencha. The tea plants are shade grown similar to Tencha (for making Matcha) or Gyokuro. This step increases the chlorophyll and decrease the bitterness. Then the leaves are plucked, but much younger than even a Sencha. The result is an incredible tea with vivid green liquor and an flavor that excites the senses. The aroma is like seaweed and fresh cut grass and the flavor saturates your whole mouth with umami.
To get the most out of this tea steep it lower than usual (around 140°-150°) for 1 minute. When resteeping, pour after 10 seconds. This tea is great for over 4 steeps and the leaves can be eaten afterwards with the addition of a little salt, dashi or soy sauce.
Origin: Ureshino, Japan
Harvest: 2022
$ 20.00
This highly unusual tea is plucked from Ai Lao Mountain in Pu-er. The family who tends to these plants operates a small organic farm and grow mostly Taiwanese cultivars. This tea is exclusively from the Ruanzhi (or Soft Branch) bushes, which are native to Taiwan and grown for making oolongs.
The leaves are hand picked in the spring from 30 year old plants growing in rich, mountain soil and processed as a Yunnan green tea. The result is guaranteed to intrigue even the most well-versed tea lover, while remaining accessible to newcomers.
The leaves are sweet with a magnolia blossom aroma, full body and silky mouth feel, notes of buttered asparagus with a lingering toasty finish. Good for many steeps, this tea is quickly growing in popularity.
Process: organic
Harvest: 2022
Origin: Pu'er, Yunnan
$ 18.00
Don't worry, it's not what you think. This tea is famous is the oolong world, but can sound a little off-putting if you don't know the history. The leaves are large and soft and go through a multi-step oxidation process to enhance the honey-like aroma. Steamed, the leaves have an irresistibly full, creamy, toasty, floral-sweet aroma. The first steep is buttery smooth and rich with notes of sweet cream and fruit. Each steep opens new notes in the leaf and the tea gets progressively more floral and green as the toasty fire notes recede. This tea will go for many steeps and is best enjoyed with an aroma cup to fully enjoy all the of aromatics it can offer.
Dan Cong oolongs are plucked form Phoenix Mountain in Guangdong, China. The term "Dan Cong" translates to Single Bush, which historically meant that the tea was all plucked from the same tea tree. More commonly it is used to describe teas from Phoenix Mountain which have been plucked from the same cultivar and are allowed to grow into large trees. They are famous for adopting various aromas and this tea is no different.
According to legend, the farmers who made this tea plucked the leaves from tea trees growing in soil that was a yellowish-brown color. The tea was so exceptional, they called it Ya Shi Xiang (Duck Shit Aroma), hoping to prevent people from stealing their tea or taking cuttings from their trees. Think of it like the old Greenland/Iceland switcharoo. It didn't take long before word got out about how good the tea was, though, so here we are!
Process: Organic
Harvest: Spring, 2022
Origin: Guangdong, China
$ 10.00
Grown in Kagoshima, this sencha is perfect for a smooth, everyday cup of tea. The tea is versatile and can be steeped stronger to bring out more seaweed notes, or lighter to catch the sweet, dewy undertones. Excellent hot or made as a cold brew, this tea is an excellent tea for those new to sencha or who just want something easy to steep and drink. If you were a fan of the Sencha Hanase, try this tea; it has more depth and steeps sweeter without astringency.
Harvest: 2022
Origin: Kagoshima, Japan
$ 16.00
Grown in the foggy hills of Kirishima, this tea is made by two brothers who are producing some exceptional quality teas. The moisture of the air and fertile soil from the nearby volcano create a perfect environment for growing complex teas. This Sencha is plucked from a single farm that is completely self-sustaining and bio-dynamic. This is one of the most full bodied and balanced senchas I've had the pleasure of cupping. Part of that is because the tea plants are nearly 100 years old with gnarled trunks and roots reaching deep into the earth to pull up all the minerals the volcanic soil holds. The aroma of the leaves is invigorating and fresh and steeps to an amazingly smooth tea. The mouthfeel is silky with a deep umami character and a bright finish. This is an asamushi tea so the leaves are not as broken as the Asatsuyu, creating a softer tea that is often more approachable for people new to Japanese greens.
Process: Organic
Region: Kagoshima, Kyushu
Harvest: 2021
$ 49.00
This high-grade, pre-rain, pan-fired tea is a delicacy. Each tip is perfectly flattened in the wok by expert hands and the leaf integrity is undamaged as a result. The flavor is sweet, fresh, crisp and soothing. Its silky mouthfeel coats your mouth and throat and has a lingering flavor of asparagus and buttery artichoke. This tea is plucked in the early spring and is available for a limited time. Once we run out, it's gone until next year!
Process: Organic
Harvest: 2022
Region: Zhejiang, China
$ 9.00
Plucked from wild Yunnan Camelia Taliensis, these leaves are quite large and covered on one side by silver downy hairs. The steamed leaf offers aromas of sweet lemon cucumbers and steeps to a cup with a refreshing satin mouthfeel. The flavors are light and cleansing with notes of clover honey and melon seed.
Origin: Pu'er, Yunnan
Harvest: 2022
$ 20.00
These young buds are perfectly plucked and rolled. Each curled pearl is comprised of one tip with one bud and two young leaves. Made in the same style as our Golden Bud Biluochun, this year's tea is made of smaller leaves and has a decidedly juicier flavor. The aroma makes your mouth water with rich with dark chocolate and sweet grapes. Each steep brings our new flavors ranging from cocoa and cured tobacco to malt and tart cherries.
Harvest: 2022
Origin: Fengqing, Yunnan
$ 9.00
Plucked from the southernmost tea garden in Yunnan, just above the Vietnam border, this tea has a unique personality. It is harvested a few days before the Lunar New Year, towards the end of winter. The leaves have been dormant all winter long, soaking up nutrients in the soil as they rest. The air is dry and cold this time of year and the leaves pick up a notes of smoke in the air and a dewy sweetness.
When picked, the leaves exude flavors and aromas that range from savory charcoal-smoked veggies to sweet red bean paste. The long winter hibernation has harbored a stamina that will allow this tea to be steeped at least 10 times, each yielding vibrant new notes. The first few steeps offer warm hints of smoke and charcoal, and as each steep reaches deeper within the leaf, it accesses reserves of nectar. Each cup has a healthy amount of body and brings to mind steamed artichoke hearts and summer squash.
Harvest: 2022
Origin: Yunnan, China
$ 16.00
Grown in Wuyishan, this iconic high mountain oolong is a perfect addition to any tea lovers collection. Yancha, or rock oolong, is unique in flavor for several reasons. The tea buses grow between tall mountainous rocks that block out most of the sunlight, causing the leaves to grow very slowly. This, in combination with the mineral rich soil allow the leaves to soak up more flavor through their roots and develop a depth in flavor that is sought after. This farmer has been crafting Wuyi Yancha for over 60 years, and his skill is easily recognizable.
Rougui translates to cassia (cinnamon), and references the intense aromas of warm wood the tea exudes. The leaves are highly oxidized and roasted, giving them a nutty and toasty aroma offset by a fruit leather sweetness. The tea picks up on different notes with each steep as the water reaches deeper into the leaves. The flavor is full and balanced with a lingering warmth that is comforting and soothing.
Harvest: Spring, 2022
Origin: Fujian, China
$ 17.00
Da Hong Pao is one of the better known Wuyi rock oolongs and we are so happy to have found this unique version. Large, medium oxidized leaves are perfectly roasted without losing any flavor in the process. Each steep brings more color to the leaves, revealing the darker oxidized edges and deep green centers. The aroma is toasty and fruity, like a fresh baked pie, and the flavors center around ripe fruit with warm wood and burnt sugar. Many Da Hong Paos have a deeply roasted finish, but this one is so balanced no one flavor overtakes the rest.
Harvest: Spring, 2022
Origin: Fujian, China
$ 18.00
This unusual cultivar is named Bai Ye Wang, or "King White" because of its incredibly light, yellow leaves. Grown in the Phoenix Mountains, this true Dancong oolong brings many attributes to your cup. The dry leaves steep to a mottled aprearance with amber, yellow and green colors intertwining in each leaf. The aroma is enticing with juicy hints of stewed apricots and olive oil. The flavors progress with each sip exuding a honey, fruity sweetness, coating the mouth with a tingly silkiness. Robust and complex, this tea will steep well over 8 times, with each steep underlining different flavor notes. A limited amount is available for the year, and it won't last long!
Process: Organic
Harvest: Spring, 2023
Origin: Guangdong, China
$ 89.00
These handmade pots are crafted of Yixing clay in the iconic shuiping shape. This iconic form dates back to the Ming Dynasty and has been used throughout history as a test of an artist's skill. The unglazed clay is smooth yet porous and ready to be seasoned with the tea of your choice. Each pot holds 110ml and the tapered spout offers a smooth flow that allows for long, unbroken pours without leaking from the lid.
Each pot comes in it's own fitted box with a certificate of authenticity.
Yixing pots are iconic and are known as being the first teapots in the world. The clay is uniquely porous and will "drink" the tea that is made with it, allowing the consecutive steeps to absorb into the clay and enhance future steeps. For this reason, it is recommended that each pot be dedicated to one type of tea to prevent the crossover of other flavors. Over time, your pot will become more seasoned and make each pot of tea more aromatic and flavorful.
To care for your pot, rinse with how water immediately after each use and allow it to dry completely before applying the lid. Never use soap or abrasives.
It is important to properly care for your pot to ensure it's longevity. When you first bring it home, rinse it with hot water and then cold water. This should wash away the clay smell. It is then important to season the tea before steeping with it. Gently lower the teapot into a clean pot of boiling water. Keep the lid separate and do lot let it touch the bottom, as the bubbles might jiggle it too much. Allow it to sit in the boiling water a few minutes, then remove and let it cool completely. You will need to decide which type of tea you would like to dedicate your pot to. Generally, taller pots are better for darker and fermented teas, and shorter pots are used for lighter and green teas. The thicker the walls of the pot, the more heat it will hold. To season, add tea to the pot and steep. Pour the tea into a small bowl after about 30 seconds and steep the leaved again. Repeat this process until the bowl is full. You can then remove the leaves and soak the pot and lid separately in the brewed tea. Let it soak until it has cooled. Always let the pot and lid dry completely before putting the lid on. Over time, your pot will develop more color and aroma, but it will not be unpleasant. When properly cared for the clay will prevent any bacteria from forming.
$ 78.00
These classic teapots are ideal for any puerh lover. Holding roughly 110ml, their squat, wide shape is perfect for allowing compressed cakes to expand. The thicker sides hold more heat, keeping the steeping conditions as hot as possible for puerh brewing. The size is great for solo or paired tea sessions. Because these pots are used to steep with boiling water, the covered vent hole makes a simple way to hold the lid without covering the slot or burning your finger. These are best for brewing shou cha or aged sheng puerh.
Each pot comes in it's own fitted box with a certificate of authenticity.
Yixing pots are iconic and are known as being the first teapots in the world. The clay is uniquely porous and will "drink" the tea that is made with it, allowing the consecutive steeps to absorb into the clay and enhance future steeps. For this reason, it is recommended that each pot be dedicated to one type of tea to prevent the crossover of other flavors. Over time, your pot will become more seasoned and make each pot of tea more aromatic and flavorful.
To care for your pot, rinse with how water immediately after each use and allow it to dry completely before applying the lid. Never use soap or abrasives.
It is important to properly care for your pot to ensure it's longevity. When you first bring it home, rinse it with hot water and then cold water. This should wash away the clay smell. It is then important to season the tea before steeping with it. Gently lower the teapot into a clean pot of boiling water. Keep the lid separate and do lot let it touch the bottom, as the bubbles might jiggle it too much. Allow it to sit in the boiling water a few minutes, then remove and let it cool completely. You will need to decide which type of tea you would like to dedicate your pot to. Generally, taller pots are better for darker and fermented teas, and shorter pots are used for lighter and green teas. The thicker the walls of the pot, the more heat it will hold. To season, add tea to the pot and steep. Pour the tea into a small bowl after about 30 seconds and steep the leaved again. Repeat this process until the bowl is full. You can then remove the leaves and soak the pot and lid separately in the brewed tea. Let it soak until it has cooled. Always let the pot and lid dry completely before putting the lid on. Over time, your pot will develop more color and aroma, but it will not be unpleasant. When properly cared for the clay will prevent any bacteria from forming.