$ 15.00
We partnered with Ozben Felek of Felek Acupuncture, to create this herbal blend for her clinic. Cozy Belly is a gentle herbal blend that makes a wonderful beverage to sip after a large meal, or any time you need a little extra warmth. The warming and moving mixture of Organic Cinnamon, Licorice Root, Ginger and Fennel helps boost digestion and keeps everything moving along. It doubles as a nice herbal chai option as well.
$ 16.00
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.
Process: Organic
Harvest: 2022
Origin: Taitung, Taiwan
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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.
Process: Organic
Harvest: Summer, 2022
Origin: Luye, Taiwan
$ 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*
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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.
Process: organic
Harvest: 2023
Origin: Fujian, China
$ 15.00
$ 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
$ 28.00
Forget that Lapsang you had at the coffee shop years ago, the one that assaulted your senses with smoke and clung to your mouth for hours after. This is not that tea. Grown in the Wuyi mountains, this Bohea cultivar is expertly crafted. The dry twisted leaves present an alluring aroma of pine smoke without taking over. Steeped, the leaves exude a gorgeous amber liquor and offer aromatic hints of toffee and tobacco. The soft veil of smoke clears with each steep, yielding to deeper notes of sherry and raw cacao within the leaves. Juicy and robust while sipping, the tea finishes slightly dry with just a hint of embers remaining.
Harvest: 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
$ 28.00
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 fresh baked goods 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.
Process: Organic
Harvest: 2023
Origin: Anxi, China
$ 15.00
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 Hojicha is plucked from a single farm that is completely self-contained and bio-dynamic. The tea itself has an incredible union of flavors that rise above the toasty base. The roasted leaves are not burnt, but instead embody wonderful nutty quality that softens to a light nectar-like sweetness which lingers long after you sip. The bouquet of soothing aromas and flavors will leave you relaxed and the relatively low caffeine content makes this an excellent dessert tea.
Process: Organic
Harvest: 2023
Region: Kagoshima, Japan
$ 16.00
In India, Russia, Turkey and a host of other places, chai means tea. In the US, we say “chai” when referring to masala chai, a traditional Indian spiced tea.
Blue Willow Maple Chai comprises a complex blend of premium Estate teas and spices to recreate a classic Indian Masala Chai derived from a Himalayan recipe. The teas create a bold base that flourishes with the addition of spices. Cardamom, whole cloves, ginger root, cinnamon, whole star anise and allspice are freshly milled and blended in small, 60lb. batches at our plant. The exotic flavor combines a smooth taste of tea with invigorating spice. This recipe is lightly sweetened with pure maple powder, which is made by a small family sugar house in Vermont. While the tea in Blue Willow Maple Chai brings caffeine to the blend, the high proportion of spices dramatically lowers the caffeine content so the beverage has a soothing effect that is sure to warm the heart. Chai’s popularity, both iced and hot, has risen quickly and for good reason.
$ 19.00
This is the sister tea to the Tamaryokucha, grown in Ureshino. Both these teas are shade grown and harvested in the spring, when the leaves are still young and approximately 1/2"-3.4" long. The difference lies in the processing. While the Tamaryokucha is steamed, typical of Japanese senchas, the Kamairicha is pan-fired in a large wok, similar to certain Chinese teas. This method was adopted from mainland China in an area just north of Nagasaki, which is known for it's melting pot of international cultures.
The result of processing this robust Japanese tea with traditional Chinese methods is a completely unique experience. The aroma is both sweet and vegetal with notes of hazelnut and soft to. The mouthfeel is smooth and full-bodied has just enough viscosity to linger long past the tea is gone. Steeping to a soft yellow-green, the soup is both bright and grounding. The vegetal depth and umami characteristics balance perfectly with the warming toasty notes the pan-firing imparts.
This tea is made by a third generation tea producer and only a limited quantity is available this year.
Harvest: Spring 2023
Origin: Ureshino, Japan
$ 40.00
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.
Origin: Yunnan, China
Harvest: 2007
$ 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
$ 22.00
This hearty, tippy tea was harvested before the rains to ensure a full-flavored cup. Golden Monkey gets its name from the shape of the leaves, and how they mimic monkey claws. The aroma is rich and chocolatey, and steeps to a gorgeous deep red liquor. Each sip has a progression of flavors that begin with cocoa powder, then take on notes of oak barrel aging with a light citrus finish. Compared to some of our other Chinese red teas, this one has a heavy body and I like to think of it as the main course, if Jinjunmei was dessert.
Process: organic
Harvest: 2022
Origin: Yunnan, China
$ 18.00
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 individually-wrapped tuocha weighs 5g., making it perfect for travel and easy steeping.
Origin: Simao, Yunnan
Harvest: 2021
$ 58.00
This was an experimental tea and only 14kg was produced total. There is no guarantee it will be made again.
This is an incredible tea, high-grown in Shanlinxi and charcoal roasted in Dong Ding. This is a heavily bug-bitten tea, making it extra honeyed in flavor. The roasting was done as an experiment by the master roaster who also makes the Competition Grade Dong Ding. The leaves are mid-oxidized, rolled, oven roasted, then charcoal roasted, resulting in a tea so complex, you will have to taste it to appreciate it. Warm leaves release aromas of toasted almonds, warm stone fruit and a soft floral note. The tea itself is a perfect harmony of flavors; the longan charcoal gives the honeyed flavor a notable depth, while the oxidation level enhances the floral note of the high-mountain elevation without losing any of its freshness. The soup is the color of honey and has an apricot sweetness that lingers after each sip.
Harvest: Summer, 2023
Origin: Nantou, Taiwan