One of our favorite teas! These tiny leaves have so much going on. Plucked in Fujian in the early spring, the tips are fully oxidized and lightly smoked. The dry leaf smells like plums and burnt caramel and just the steam is intoxicating. The tea itself is bold and sweet with a perfect balance of hardy oak smoke and chocolate and delicate fruity overtones.
Origin: Fujian, China
This tea is available for one month at the beginning of spring.
Translating to "Spring Cloud", Harukasumi matcha is a perfect representation of spring time. Suitable for usucha (thin tea) or koicha (thick tea), this tea is smooth and clean with a creamy mouthfeel, flowery high notes and a lingering cooling note that mimics a light breeze. The intensity of the flavors can be adjusted by how much water you use, but it always yields an invigorating and refreshing cup with the perfect balance of bright overtones accenting its soothing, full bodied foundation.
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.
**We have a very limited quantity of this tea available. Once it is gone, we won't be able to get more until next year**
Large, rolled winter harvested leaves from Xi Lai Mountain in Taiwan. The Hao family are third generation tea farmers, caring for tea gardens around 6000' elevation. The aroma of the warm leaves is unique and visceral, soaking deep into the senses. Steeped, the leaves unfurl into large, intact tea tips. The flavor fills the entirety of your mouth, leaving a buttery smoothness towards the back of the throat. Notes of soft, warm bread centers lathered in butter dominate the palate, with a slight undertone of asparagus lingering at the finish. The warming sensation and flavors remain at the roof of your mouth long after each sip, inviting steep after steep. These leaves will keep steeping time after time and we have often found savory notes well into the 12th infusion. Beyond the enjoyable drinking experience, this tea has a soothing effect on both the mind and body, which can be felt long afterwards.
If you've never had GABA tea before, this is a great place to start. We've spent years searching for one that we loved and finally found it. Instead of going through the oxidation process most oolongs have, these leaves are exposed to nitrogen instead. This causes the tea to develop gamma-aminobutyric acid. These amino acids work to inhibit neurotransmissions within the primary nervous system, increasing relaxation. The after-effects are calming and long-lasting.
Harvest: Winter, 2023
Origin: Ren'ai, Taiwan
We are so happy to have a small amount of this spectacular tea to share with you. Hand-crafted by Yong Hao, who has been producing award-winning tea on Chi Lai Mountain for many years. This Qing Xin cultivar is expertly roasted over charcoal and rolled several times to achieve its shape. The aroma offers notes of baked yams and burnt sugar, with essences of warm cedar. Steeped, the tea is soft but complex. The toasty notes of the firing are at the forefront and give way to a sweetly satisfying cup with honeysuckle hints. Over time, the roast flavor will settle and reveal more flavors, which we are so excited to witness. This tea is grown with organic fertilizers and tested to assure cleanliness.
Harvest: Spring, 2023
Origin: Nantou, Taiwan
These tiny Yunwu tea tips curl into perfect little spirals, resembling floating clouds. The aroma is soft, sweet and fresh like morning dew. Steeped, the leaf buds unfurl to reveal mild vegetal notes accented with a buttery smoothness and slightly dry finish. Plucked in the early spring, these Pre-Ming harvested leaves are forgiving and easy to steep. They can handle short, rich gongfu steeps or longer, western-style infusions without becoming astringent.
Origin: Jiangxi, China
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!
Region: Zhejiang, China
$ 18.00 $ 11.00
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!
Harvest: Spring, 2023
Origin: Guangdong, China
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.
Origin: Yunnan, China