**This is a limited offering, made in small quantities. Once it is gone we can't get more until the next year's harvest.**
Picked and processed by hand in the small village of Xi Ping in Anxi, this expertly-crafted Tieguanyin is a perfect representation of the depth and complexity this tea can offer. Plucked in the spring and roasted over hot charcoal in bamboo baskets the dried leaf gives off hints of toasted biscuits and soft magnolia blossoms. Once steeped, it exudes enticing aromas of sweet cream and sponge cake while preserving the underlying freshness of the green leaf. The mouthfeel is full bodied and silky and the flavor is crisp, sweet and warming with an herbaceous note reminiscent of squash blossoms. The warming sensation stays in your mouth and throat urges you to take another sip.
The leaf itself is medium-oxidized and plucked from old Tieguanyin plants that have been in the family for generations. The soil it grows in is rich with minerals which add to the depth and roundness of the flavor. Only a small quantity is available.
Origin: Anxi, China
**We are currently only making small amounts of this tea available while we wait for our main shipment to arrive from Taiwan. It is expected towards the end of August and we will make larger quantities available then**
One of our most popular teas! The leaves of the Black Honey Oolong are gorgeous, curled, first-flush tips from the Luye township in Southern Taiwan. The aroma of the dry leaves is so sweet and intoxicating, but nothing compared to the steeped honey-like fragrance and flavor. This tea is grown on a single organic farm run by a woman and her son. The region is home to a type of bug called the leaf hopper, which bites the tea plants and sucks the nectar from the leaves, causing the fermentation process to begin while the leaves are still on the plants. When these leaves are plucked and oxidized, the result is a naturally honey-like sweetness within the leaf. Several other growing regions try to replicate this process, but this is where is occurs naturally.
Harvest: Spring 2020
Origin: Luye, Taiwan
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.
Harvest: Spring 2020
Note: Due to closures of international shipping avenues during the COVID-19 crisis, we had to use alternative shipping methods this year. Unfortunately this has resulted in a substantial cost increase for us and we have had to increase our prices accordingly.
Grown at the base of the Luye mountains in Southern Taiwan, this highly oxidized oolong is produced by a mother and son team who grown exceptional teas on their organic farm. The tightly rolled leaves unfurl to beautiful deep, black red and impart an aroma of sweet maple. The tea itself has notes of tangy red wine with an equalizing undertone of toasty cedar. Pro-tip: Don't miss out on the aroma of the pot when you pour the tea out, it intensifies as the ceramic cools.
This is a truly lovely oolong, high-grown in Taiwan, and very lightly oxidized. The bright green leaves unfurl, showing the slightest outline of amber around the edges and radiate an incredibly sweet jasmine-like aroma. The leaves are not scented or flavored, but are masterfully crafted to bring out the natrual floral element within the leaves themselves. The flavor is fresh and uplifting with no astringency and a lingering embrace of sweet nectar.