$ 45.00
The wait is over! We are so excited to finally have these cakes in our hands (and cups). This shou Puerh comes from the Ai Lao Mountains and is delicious by itself, but its real treat is the herbs mixed into the leaves. The leaves of Nuo Mi Xiang (Semnostachya Menglaensis) literally translate to "Sticky Rice Aroma", and for a reason: they give off an aroma uncannily similar to sticky rice. Combined with the Puerh leaves, the combination is deep but uplifting, sweet yet earthen, and steeps over and over again. The liquor is a clean deep red which will keep you going for 8+ gongfu steeps. Each cake has 100g of tea, pressed loosely enough to not require a pick to break it up.
Origin: Simao, Yunnan
Harvest: 2021
*wrapper art by Ali*
$ 16.00
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.
Process: Organic
Region: Kagoshima, Kyushu
Harvest: 2021
Sold Out
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.
$ 65.00
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
Harvest: 2001