We only have a very small quantity of this tea on hand, so will not be selling bags larger than 8 oz.
Forget that Lapsang you had at the coffee shop years ago, the one that assaulted your senses with smoke and clung to your mouth for hours after. This is not that tea. Grown in the Wuyi mountains, this Bohea cultivar is expertly crafted. The dry twisted leaves present an alluring aroma of pine smoke without taking over. Steeped, the leaves exude a gorgeous amber liquor and offer aromatic hints of toffee and tobacco. The soft veil of smoke clears with each steep, yielding to deeper notes of sherry and raw cacao within the leaves. Juicy and robust while sipping, the tea finishes slightly dry with just a hint of embers remaining.
Origin: Fujian, China
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
One of our favorite teas! These tiny leaves have so much going on. Plucked in Fujian in the early spring, the tips are fully oxidized and lightly smoked. The dry leaf smells like plums and burnt caramel and just the steam is intoxicating. The tea itself is bold and sweet with a perfect balance of hardy oak smoke and chocolate and delicate fruity overtones.
Origin: Fujian, China
This summer plucked Darjeeling brings a lot to the table. Softer and sweeter than the Autumnal flush, this tea steeps a well rounded cup. The aroma offers warm notes of cured tobacco and baked clay. The liquor is full and complex, with sweet muscat grapes at the tip of the tongue with an underlying base of dark cacao. The flavors complement each other perfectly and reveal a slight citrus hint that lingers long after each sip.
Plucked right before the summer monsoons in June, the sweetness of the tea is dependent upon the arrival of thrips, small flies that bite the leaves. The result is similar to that of bug-bitten teas in Taiwan and China, and increases the nectar-like flavors in the leaf.
This tea comes from the Makiabari Estate, the world's first certified biodynamic, organic and fair-traded tea estate. The business model of the estate centers on the involvement and input of everyone who works there, and each worker owns a small percentage of the operation. Their innovative and progressive practices have made the estate a model for others to increase sustainability across all platforms.