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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.
$ 19.25
One of our most popular teas! The leaves of the Black Honey Oolong are gorgeous, curled, first-flush tips from the Luye township in Southern Taiwan. The aroma of the dry leaves is so sweet and intoxicating, but nothing compared to the steeped honey-like fragrance and flavor. This tea is grown on a single organic farm run by a woman and her son. The region is home to a type of bug called the leaf hopper, which bites the tea plants and sucks the nectar from the leaves, causing the fermentation process to begin while the leaves are still on the plants. When these leaves are plucked and oxidized, the result is a naturally honey-like sweetness within the leaf. Several other growing regions try to replicate this process, but this is where is occurs naturally.
Harvest: Spring 2020
Origin: Luye, Taiwan
$ 8.50
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.
$ 7.75
Pure Ceylon tea is blended with Madagascar bourbon vanilla beans to create this aromatic blend. The sweet smell of vanilla beckons and the bold black leaves create an astringency that is accented by the natural sugars. This tea delivers a brisk pick-up throughout the day with an alluring accent. Especially great iced with fresh lemon. While there is no bourbon whisky in this blend, it makes a great base for a hot toddy!
$ 8.75
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.