$ 13.50 $ 17.00
Grown at the base of the Huangshan Mountains, this is an authentic Taiping, picked and processed completely by hand in Houkeng. The long leaves of the Shi Da Cha plants are unique in that they can grow to be quite large while still remaining soft and pliable. Once the leaves are plucked and withered they are pressed flat between two layers of canvas and baked into their final form. When steeped, the result is a smooth and clear soup with very little bitterness and notes of fresh cut grass, asparagus and a lingering hint of sweetness. This tea is very forgiving and can be steeped a variety of styles, without the worry of bringing out unfavorable characteristics. My personal favorite way to drink this tea is "grandpa style", leaving the leaves in a tall glass in hot water and drinking it slowly. This way, the tea is soft and delicate at the beginning and gradually develops more body and vegetal undertones. Re-steeping is encouraged.
Region: Huangshan, China
$ 8.75 $ 8.50
This tea provides the perfect marriage of the best qualities of jasmine blossom and green tea. Harvesters pluck the green tea in spring and store it in chests until early fall when night-blooming jasmine is picked and layered with the tea. Overnight the essential oils of the blossoms permeate the tea, after which they are removed. The process of layering is repeated up to five times to achieve a truly harmonious pairing of flavors.
$ 13.25 $ 16.50
These perfectly plucked spring leaves are a delight to drink every time. The rolled tea is striped with beautiful golden velvet hairs which unfurl to reveal two young leaves and a bud. The flavor is well rounded with a warm cedar wood aroma, seamlessly accented with notes of stone fruit, and balanced with a velvety soft encore.
Origin: Yunnan, China
$ 6.50 $ 8.50
In Japan, farms harvest green teas at exact times to produce a range of tastes and flavor balances. Sencha Hanase, a very popular steamed green tea in Japan, is plucked in mid spring for a medium astringency and light taste. The intensely deep green leaves resemble pine needles and produce a fresh flavor with hints of newly mown grass and sea mists.
Try making this as a cold-brew iced tea by steeping the leaves in the fridge for a few hours.
$ 15.75 $ 19.00
This highly unusual tea is plucked from Ai Lao Mountain in Pu-er. The family who tends to these plants operates a small organic farm and grow mostly Taiwanese cultivars. This tea is exclusively from the Ruanzhi (or Soft Branch) bushes, which are native to Taiwan and grown for making oolongs.
The leaves are hand picked in the spring from 30 year old plants growing in rich, mountain soil and processed as a Yunnan green tea. The result is guaranteed to intrigue even the most well-versed tea lover, while remaining accessible to newcomers.
The leaves are sweet with a magnolia blossom aroma, full body and silky mouth feel, notes of buttered asparagus with a lingering toasty finish. Good for many steeps, this tea is quickly growing in popularity.
Origin: Pu'er, Yunnan