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
Spring is here and what better way to celebrate than tea picnics! This woven bamboo basket has moveable padded sections to keep all your tea wares safe. This is a staple that works both as a way to keep your tea items organized at home and is easy to pick up and take on a trip.
You can either purchase just the basket, or get it outfitted with a whole tea set. Both the porcelain pot and gaiwan hold about 8oz. of water. There is a glass pitcher included as well as a set of bamboo utensils.
Handmade and fired in the Tokoname kilns, this teapot is the perfect mix of form and function. The round handle is easy to hold and the perforated clay strainer is fine enough to strain out even the smallest fukamushi leaves. Etched into the black glaze are simple sakura blossoms which have kept the deep orange tone of the clay. The outer sides have a pleasing texture and the inside is perfectly smooth. The pot holds roughly 250ml of tea and has a perfect fitting lid, preventing spills. Tokoname was one of the six ancient kilns of Japan and the local clay is known for it's reddish color.
Please be mindful of caring for this tea pot. Rinse it well after use and never put it in the dishwasher.
Each time I use this teaware it elevates my tea experience to a higher level of beauty and mindfulness. Having such thoughtfully crafted pieces forces me to focus a bit more and in paying more attention brings a deeper more conscious intention to my tea ritual.
Each piece is one-of-a-kind and meticulously painted with beautiful waves. The firing brings out some of the minerals in the clay, creating a small freckles in the glaze. The gaiwan holds 150ml and feels so natural being handled and poured. The gaiwan is showcased beautifully on the matching plate which centers the eye and offers a practical and visually pleasing way to prepare and present the tea. Each cup holds 50ml so the set comes with a glass pitcher.
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