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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.
This is a limited time offering that is available one month of the year. We only have 40 canisters available this year!
Translating to "Out of the Pot", Tsubokiri matcha is a special form of matcha harvested in the spring and finished in the fall. Historically, the tencha leaves were stored in clay jars which allowed the flavors to soften a bit from the intensity they have in the spring. In the Autumn, they were removed and stone ground. Now, the leaves are not stored in jars, but are still allowed to breathe under refrigeration and develop a different flavor profile. When the tencha is removed and ground in October, the resulting matcha is incredibly smooth with hardly any tannic notes. The tea is smooth and creamy and has a hint of sweetness and slightly toasty aroma. Suitable for usucha (thin tea) or koicha (thick tea). Don't miss this chance to taste this tea, once it's gone, it's gone until next year.
Currently all of our ceremonial grade matcha offerings are produced and stone-ground by Marukyu Koyamaen, a family tea business that has been growing and producing tea in Uji for over 300 years.
This small leaf shou puerh is made from a blend of ancient tree leaf material across four districts in Lincang County. Fermented in 2007 and carefully aged in Kunming ever since, this tea straddles the balance between soft and bold. The aroma has notes of earth and raw chocolate and steeps a liquor that is rich burgundy with no murkiness. The initial steep is a soft introduction to the tea, with each steep reaching deeper notes. The mouthfeel is smooth washes down your throat, leaving lingering flavors of clean earth and smooth river rocks. The age of the leaves allows the tea to be steeped upwards of 10 times before losing flavor and has an uplifting effect on the psyche.
If you remember when we had this tea years ago, you will be so happy to see it back. We were able to get in touch with contacts in Lincang who have access to the same leaves we had previously, and it has only gotten better with age.
This is a new tea for us, which we are so happy to share with you. Harvested from Bitter Bamboo Mountain in Yunnan, these ancient leaves are sun-dried and pressed for Blue Willow into 100g cakes. The aroma of the warm leaf has notes of dry wood and fruit leather. The leaves steep velvety smooth and fills the whole mouth with flavors mimicking chocolate, kumquat, and cedarwood. The roughly 300-year-old trees have deep roots, channeling minerals to the tips of the leaves which linger from the roof of the mouth to deep in the throat.
These leaves are lightly rolled after withering, increasing the amount of time to oxidize, which makes the tea sweeter. The process of sun-drying instead of baking allows more enzymes to live, altering the flavor of the tea and making it ideal for aging. Over time, the enzymes will continue to create more sugars, making the tea sweeter and sweeter the longer it ages. These leaves were harvested in 2022 and are already full of flavor, so we can't wait to see how the flavors progress.
Process: organic Harvest: 2022 Origin: Yunnan, China
