$ 10.00
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, 2022
Origin: Guangdong, China
Packaging info:
Retail Canisters:
$ 42.00
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 Sencha is plucked from a single farm that is completely self-sustaining and bio-dynamic. This is one of the most full bodied and balanced senchas I've had the pleasure of cupping. Part of that is because the tea plants are nearly 100 years old with gnarled trunks and roots reaching deep into the earth to pull up all the minerals the volcanic soil holds. The aroma of the leaves is invigorating and fresh and steeps to an amazingly smooth tea. The mouthfeel is silky with a deep umami character and a bright finish. This is an asamushi tea so the leaves are not as broken as the Asatsuyu, creating a softer tea that is often more approachable for people new to Japanese greens.
Process: Organic
Region: Kagoshima, Kyushu
Harvest: 2022
$ 16.00
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 Sencha is plucked from a single farm that is completely self-sustaining and bio-dynamic. This is one of the most full bodied and balanced senchas I've had the pleasure of cupping. Part of that is because the tea plants are nearly 100 years old with gnarled trunks and roots reaching deep into the earth to pull up all the minerals the volcanic soil holds. The aroma of the leaves is invigorating and fresh and steeps to an amazingly smooth tea. The mouthfeel is silky with a deep umami character and a bright finish. This is an asamushi tea so the leaves are not as broken as the Asatsuyu, creating a softer tea that is often more approachable for people new to Japanese greens.
Process: Organic
Region: Kagoshima, Kyushu
Harvest: 2023
Sold Out
This is a limited time offering that is available one month of the year. We only have 40 canisters available this year!
Translating to "Out of the Pot", Tsubokiri matcha is a special form of matcha harvested in the spring and finished in the fall. Historically, the tencha leaves were stored in clay jars which allowed the flavors to soften a bit from the intensity they have in the spring. In the Autumn, they were removed and stone ground. Now, the leaves are not stored in jars, but are still allowed to breathe under refrigeration and develop a different flavor profile. When the tencha is removed and ground in October, the resulting matcha is incredibly smooth with hardly any tannic notes. The tea is smooth and creamy and has a hint of sweetness and slightly toasty aroma. Suitable for usucha (thin tea) or koicha (thick tea). Don't miss this chance to taste this tea, once it's gone, it's gone until next year.
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.