$ 42.00 $ 60.00
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.
Region: Kagoshima, Kyushu
$ 68.00 $ 96.00
Our top grade sencha from Kirishima. This tea is from the Asatsuyu cultivar of tea and has earned the nickname of "Natural Gyokuro" for good reasons. Although it is not shade-grown, it has a vivid green liquor and deep umami characteristic that is typically associated with gyokuros. The farm it is grown on is completely self-contained, bio-dynamic and the oldest tea farm in the region. The aroma of the dry leaves is compelling and rich and only grows as it is steamed. The resulting tea is out of this world and a gift to any sencha-lover.
Harvest: Spring 2022
Origin: Kirishima, Japan
$ 35.00 $ 180.00
If you're a fan of Japanese green teas and haven't tried Tamaryokucha yet, you're missing out. This tea has some of the most robust flavors out there. Grown in Ureshino, it is produced in a way that is a cross between Gyokuro and Sencha. The tea plants are shade grown similar to Tencha (for making Matcha) or Gyokuro. This step increases the chlorophyll and decrease the bitterness. Then the leaves are plucked, but much younger than even a Sencha. The result is an incredible tea with vivid green liquor and an flavor that excites the senses. The aroma is like seaweed and fresh cut grass and the flavor saturates your whole mouth with umami.
To get the most out of this tea steep it lower than usual (around 140°-150°) for 1 minute. When resteeping, pour after 10 seconds. This tea is great for over 4 steeps and the leaves can be eaten afterwards with the addition of a little salt, dashi or soy sauce.
Origin: Ureshino, Japan
$ 20.00 $ 68.00
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
$ 18.00 $ 11.00
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!
Harvest: Spring, 2022
Origin: Guangdong, China