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$ 30.00
$ 26.00
$ 24.00
The wait is over! We are so excited to finally have these cakes in our hands (and cups). This shou Puerh comes from the Ai Lao Mountains and is delicious by itself, but its real treat is the herbs mixed into the leaves. The leaves of Nuo Mi Xiang (Semnostachya Menglaensis) literally translate to "Sticky Rice Aroma", and for a reason: they give off an aroma uncannily similar to sticky rice. Combined with the Puerh leaves, the combination is deep but uplifting, sweet yet earthen, and steeps over and over again. The liquor is a clean deep red which will keep you going for 8+ gongfu steeps. Each cake has 100g of tea, pressed loosely enough to not require a pick to break it up.
Origin: Simao, Yunnan
Harvest: 2021
*wrapper art by Ali*
$ 30.00
We are so pleased to share this new tea with you. Harvested in the winter on Phoenix Mountain, this black tea is made from Mi Lan Xiang Oolong cultivars. Winter harvested teas grow slower in the limited sunlight, soaking up more minerals from the soil as they grow and often developing sweeter notes. The resulting flavor is unique and intense. The warm leaf offers notes of baked plum pie and a hint of citrus peel. Even with short steeps the tea is full bodied and has a nourishing intensity that settles deep in your throat. When allowed to steep longer, the leaves emanate distinctive chocolate flavors that wash over your senses like velvet.
Process: Organic
Harvest: 2023
Origin: Guangdong, China
$ 14.00
Gorgeous, long single buds plucked from high up in the Ai Lao Mountains. These tea tips are harvested in the spring and stored until the jasmine blooms in the summer. They then go through repetitive overnight layering with fresh blossoms until they have successfully absorbed the succulent floral aroma. This tea is decadent, with lush floral notes accenting the fresh, slightly sweet needle-like leaves. Each sip coats your mouth and glides down your throat like silk, leaving a refreshing aftertaste in its wake
Harvest: 2024
Origin: Yunnan, China
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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
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These Baby Cakes are the perfect option for tea drinkers on the go! Easy to pack and portion, and cute as heck too. Each tong is wrapped and tied in bamboo and contains five individually wrapped 7g cakes (I recommend breaking each cake in half for each pot). Great for gifting, steeping and even flipping for making important life decisions.
Plucked from Taiwanese Ruanzhi oolong cultivars, high-grown in the Ai Lao region of Yunnan, this spectacular tea does not disappoint. The farmer may be Chinese, but has remained true to the Taiwanese methods of crafting this unique Bai Hao tea.
The dry leaf gives off an intensely fruity aroma that steeps to a perfect medley of honey, stone fruit and lychee, all with a warm undertone of roasted wood. The leafhopper bites, extended basket withering and expert craftmanship make this a truly remarkable offering.
We also offer this tea loose leaf.
Process: Organic
Harvest: 2021
Origin: Pu'er, Yunnan
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$ 32.00
$ 22.00
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$ 58.00
The quintessential teapot for any Japanese tea drinker. All over Japan, this style of Tokoname-yaki kyusu is the standard for pouring tea. This particular pot has a deeper orange color that is almost red and an internal stainless mesh to strain the tea leaves. Holding 280ml of tea, is it ideal for sharing tea between 2-3 people. The sturdy design and longer handle make it easy to grip while pouring, and allows for higher heat with it's thicker walls.
Please be mindful of caring for this tea pot. Rinse it well after use and never put it in the dishwasher.
$ 140.00
This unusual style of kyusu was completely handmade in Aichi prefecture, home of the historic Tokoname kilns. The muted olive green is accented by hand-drawn pin stripes, accentuating the tall sides of the pot. The clay is naturally unglazed and develops its green color inside the kiln as layers of ash melt to the teapot, called shizen-yuyaku. The pot is as pleasing to pour as it is to hold, filtering the tea through a handmade clay mesh screen. The lid fits snugly and doesn't leak, and the pour is so smooth it looks like pouring silk. The walls of the pot are relatively thin and slightly porous, so it is recommended to dedicate this pot to cooler temperature teas like senchas.
Please be mindful of caring for this tea pot. Rinse it well after use and never put it in the dishwasher.
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Images of desert sunsets come to mind when looking at this kyusu. Fired in the historic kilns of Tokoname, one of the six ancient kilns of Japan. The pinkish-orange clay is partially glazed and ash fired, creating a freckled appearance that is unique to each pot. Inside, there is a mesh screen to filter out tea leaves. The round body and inner glazing makes this pot acceptable for use for a wide range of Japanese teas. It holds roughly 330ml of tea.
Please be mindful of caring for this tea pot. Rinse it well after use and never put it in the dishwasher.
$ 12.00
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
$ 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
$ 10.00
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: 2024
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This cake is a part of our Elemental Tea Series, a four-tea set of Puerhs that is meant to examine differences in Puerhs while also connecting us to the natural world through tea.
Plucked in spring 2020, this sheng is a combination of leaves and puerh buds. The tea is both light in flavor and in spirit. Its aroma conjures a likeness of a dewy meadow, with damp earth and fresh grass. There is a slight astringency that cools the mouth and internal systems and draws the energy up into the mind.
Plant buds hold the prospect of new growth and within them the ability to create. Energetically, sheng brings energy into the mind, sparking creativity and helping inspire ideas. Much like shining a light in a dark corner, sheng puerh can illuminate dormant ideas and help us realize aspirations. When drinking this tea, allow your mind to wander and see what new ideas start to come into focus.
Cakes can be purchased solo, in a bamboo-wrapped tong, or as a set in our Elemental Tea Series. *Wrapper art by Ali*
$ 18.00
This cake is a part of our Elemental Tea Series, a four-tea set of Puerhs that is meant to examine differences in Puerhs while also connecting us to the natural world through tea.
This tea was harvested in 2020 and pressed for us in 2024. It has relaxed into its pressed state and offers a full body drinking experience. The flavor is both deep and bright, as it is warms the throat while activating the roof of your mouth with an iron-rich tingle. The flavor gets richer with each steep and lingers long after each sip. Aromas of damp bark and rising dough give way to a smooth, deeply satisfying flavor. Each sip can be felt internally as it builds warmth.
Tea plants develops flavor through their connection to the air, water and the soil. Minerals are present in every soil structure and help to nurture tea plants and humans alike. When drinking this tea, notice the increasing depth in flavor that comes with each steep. As the water reaches deeper into the leaf it brings us closer to the heart of the tea through the veins carrying precious minerals. This tea has in innate ability to center us while nourishing us with the plentiful minerals it has absorbed.
*Wrapper art by Ali*
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$ 26.00
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2021 leaf plucked from 2000 meter elevation trees on Ai Lao Mountain. The leaf composition is a perfect blend of expertly plucked tips and larger leaves with very little breakage in the processing. The result is a smooth, well-rounded tea with notes of apricot, sweet hay and melon seed. These cakes can be broken up and enjoyed now, or stock op on a bamboo-wrapped tong and age it!
Plus a bonus: Our dear friend, Amber von Nagel illustrated the wrapper for us!
Harvest: 2021
Origin: Simao, China
$ 20.00
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, 2024
Origin: Guangdong, China
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These Baby Cakes are the perfect option for tea drinkers on the go! Easy to pack and portion, and cute as heck too. Each tong is wrapped and tied in bamboo and contains seven individually wrapped 7g cakes. Great for gifting, steeping and even flipping for making important life decisions.
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 loose leaf.
Process: Organic
Harvest: 2021
Origin: Pu'er, Yunnan
$ 14.00
These Baby Cakes are the perfect option for tea drinkers on the go! Easy to pack and portion, and cute as heck too. Each tong is wrapped and tied in bamboo and contains seven individually wrapped 7g cakes. Great for gifting, steeping and even flipping for making important life decisions.
This spring 2020 shou cha fits perfectly into our Puerh collection. Plucked from 200-400 year old trees, its perfectly balanced flavors of slightly dry raw cacao, damp bark and light minerality sit deep in the throat and belly. It has the ability to steep rich and deep while still maintaining a clear liquor. The small leaf grade is accented with bright red young leaves and is pressed into 100 gram cakes that are able to be broken up without the need for a pick. This tea creates a warmth and calmness that makes it idea in the evening or any time you need to get grounded. We recommend this tea for everyone from Puerh novices looking for an smooth cup, to aficionados needing something flavorful but calming.
We also offer this tea in 100g cakes.
Harvest: 2020
Origin: Yunnan, China
$ 24.00
This spring 2020 shou cha fits perfectly into our Puerh collection. Plucked from 200-400 year old trees, its perfectly balanced flavors of slightly dry raw cacao, damp bark and light minerality sit deep in the throat and belly. It has the ability to steep rich and deep while still maintaining a clear liquor. The small leaf grade is accented with bright red young leaves and is pressed into 100 gram cakes that are able to be broken up without the need for a pick. This tea creates a warmth and calmness that makes it idea in the evening or any time you need to get grounded. We recommend this tea for everyone from Puerh novices looking for an smooth cup, to aficionados needing something flavorful but calming.
We also offer this tea in 7g Baby Cakes!
Harvest: 2020
Origin: Yunnan, China
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Spring is here and what better way to celebrate than tea picnics! This woven bamboo basket has moveable padded sections to keep all your tea wares safe. This is a staple that works both as a way to keep your tea items organized at home and is easy to pick up and take on a trip.
You can either purchase just the basket, or get it outfitted with a whole tea set. Both the porcelain pot and gaiwan hold about 8oz. of water. There is a glass pitcher included as well as a set of bamboo utensils.
$ 18.00
The quintessential tool for anyone who enjoys a good pressed tea. This beautiful knife has a large handle to firmly grasp to help prevent any slips and is nice to look at too. The edges are beveled to a point to separate tea without being sharp enough to slice you. It comes with a nice little cover to help protect the knife (and you!)
$ 8.00
Here's a great 2-in-1 strainer. It's simple and elegant to use with any gongfu setup for straining from pot or gaiwan to pitcher. The mesh is also the perfect fineness for casual matcha sifting. Some meshes are too tight or loose for matcha, but this one is great. You can set it across your chawan and sift right into your preheated and dried bowl.
$ 14.00
For those who like their tea drinking to have a minimal impact on their hoarding tendencies, this is the strainer that checks all the boxes. No need for a pot, no need for different clays, no need for a various sized vessels. This stainless steel mesh is fine enough to hold even small cut leaves and has a lid wide enough to fit nearly any cup or mug. The strainer sits deep and allows maximum space for the tea to move around freely, increasing the quality of your steep. Plus, it will fit into many teapots if you're looking for an easy way to keep the leaves under control. It's easily washable so you can re-use it for any of your teas without imparting flavors from the previous cup.
If you're looking for an all-around simple way to make tea at a beginner-level, or if you just want to downsize, this is a great tool to have.
$ 19.00
This is probably one of the most easy-to-drink and good-for-any-occasion offerings. Soba Cha is exactly what the name translates to - Buckwheat Tea. The buckwheat is roasted to perfection and packed with health benefits, without any caffeine. When steeped, soba is an inviting, aromatic drink that has a fresh baked, nutty, toasty flavor. It is mild and refreshing and can be steeped long without becoming unfavorable. And of course, it's gluten-free!
Buckwheat is full of antioxidants which help with digestion, promote heart health and boost the immune system, among other things. Please note that some people may have allergies to buckwheat.
Try this one iced in the summer or when you need a little extra comfort. It's a tea that makes you feel like you're getting a good hug.
Harvest: 2022
Region: Kagoshima, Japan
$ 15.00
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For those of us who are avid tea drinkers, we know tea is more than just a taste. It is an experience that permeates all of our senses, and the aroma is key.
Black Honey is one of our most popular teas, and the Tea Essence captures its best elements. The aroma is warm and toasty and gets sweeter as it sits. It offers notes of maple sugar, honey and fresh baked pastries. It isn't heavy or overbearing, it just offers a subtle yet intense infusion of absolutely alluring aromatherapy.
For years I have longed to capture that intense smell that clings to the empty vessels and seems to grow sweeter and sweeter as it site. It's one of my favorite parts of drinking tea, and I have always wanted to live in a world that smells like an empty teacup, still warm from the brew.
Well, we've started capturing that sweet, alluring aroma from several of our highest grade teas and condensing the steam into liquid form. With these hydrosol spritzers you can literally surround yourself in tea essence.
The process is 100% natural and the only ingredient is pure tea hydrosol, no additives. You can spray it on your skin to refresh and hydrate during your cleansing routine, spray it around the house, in the car, or just on yourself whenever you need a pick-me-up.
$ 30.00
Simple and sturdy black ceramic tea tray with slotted bamboo top. Whether you prefer wet or dry tea service, this tray can accommodate your tastes, with just enough room for the necessities.
Approximately 8"x8"x1"
$ 30.00
Simple and sturdy black ceramic tea tray with slotted bamboo top. Whether you prefer wet or dry tea service, this tray can accommodate your tastes, with just enough room for the necessities.
Approximately 10"x5"x1"
$ 86.00
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 hot 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 not 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.
To season, add tea to the pot and steep. Pour the tea into a small bowl after about 30 seconds and steep the leaves 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.