$ 15.00
$ 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
$ 14.00
$ 12.00
The go-to gaiwan for steeping almost any tea. This 150ml gaiwan is crafted from Jingdezhen porcelain and is perfect for solo sessions or tea dates. The sides are not too thin, so it doesn't get too hot to handle, plus the wide rim keeps the edges cool so you won't burn your fingers. The lid fits snug and doesn't slip when pouring, making it an all-around perfect pouring experience.
Each cup holds 75ml of tea, so two cups perfectly fit the gaiwan's volume. You can always get extra cups if you like to host tea parties.
Gaiwans can be either purchased on their own, or as a set with the cups included.
$ 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!)
$ 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*
$ 18.00
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.
$ 26.00
$ 58.00
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
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$ 32.00
$ 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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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
$ 28.00
Whether you're an avid traveler, or just looking for an afternoon picnic, it's always important to protect your teaware on the way. These padded bags have a large inner space perfect for a pot or gaiwan, with 2 padded smaller sections on the sides for cradling your teacups.
$ 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.
$ 20.00
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