British diplomat and statesman Charles, Second Earl of Grey, is said to have received the original recipe for this scented tea in China in the Nineteenth Century. Despite its worldwide popularity, no one can say for certain what was in the original formula, or who the source was of this spectacular combination of black tea with oil of bergamot orange. We do know that the best ingredients produce the best blends. Blue Willow uses only fresh oil of bergamot, derived from the Mediterranean bergamot plant, a variety of citrus. We blend premium Chinese and Indian black teas, applying just the right amount of bergamot oil. Our method creates a perfect balance of the robust citrus aroma of the Mediterranean orange and the warm, oaky, fruity flavors of the tea leaves themselves. Blue Willow’s Earl Grey blend is accented with the addition of blue cornflowers and orange peels, which liven up the appearance of the tea and add an extra floral hint to the flavor. Taken black, with a twist of lemon, or with milk and sugar, Earl Grey has won the favor of many tea drinkers and provides an excellent cup at breakfast, teatime or with dessert.
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.
We are so happy to offer this tea to you. Menghai Factory has been creating shou Puerh blends that are mimicked each year with fresh leaf. This blend, called '7572' was made in 2000, and has been wrapped in bamboo and Kunming stored. The '7572' blend is made to be approachable and smooth. It is light and has an aroma reminiscent of fresh baked biscuits. The flavor is gentle and comforting with a soft, sweet finish. The leaves are loosely pressed, making it easy to break apart by hand, and each serving will be good for 5-7 steeps. We were able to secure a small amount of this tea, and once it's gone, its gone.
Origin: Menghai, Yunnan
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