The Wuliang Beauty is made in the style of traditional Oriental Beauty but without the colonial-era wording.
Plucked from Taiwanese Ruanzhi oolong cultivars, high-grown in the Ai Lao region of Yunnan, this spectacular tea does not disappoint. The farmer may be Chinese, but has remained true to the Taiwanese methods of crafting this unique Bai Hao tea.
The dry leaf gives off an intensely fruity aroma that steeps to a perfect medley of honey, stone fruit and lychee, all with a warm undertone of roasted wood. The leafhopper bites, extended basket withering and expert craftmanship make this a truly remarkable offering which is available for a limited time only.
Origin: Yunnan, China
We have a limited amount of these bars to share with you for Valentines Day. The Black Rose Tea has been pressed into easy-break bars and wrapped like chocolate! Large leaf, old growth leaves from Ai Lao Mountain are accented with whole wild roses to create a gorgeous and delicious tea. The resulting infusion balances hearty flavors of warm cedarwood with a floral touch and lush, malty finish. It can be prepared in a gaiwan with short, repeated steeps to bring out a progression of deepened flavors, or steeped longer for a rich, decadent cup that can stand up to the addition of milk and sugar.
Origin: Yunnan, China
Gorgeous, long single buds plucked from high up in the Ai Lao Mountains. These tea tips are harvested in the spring and stored until the jasmine blooms in the summer. They then go through repetitive overnight layering with fresh blossoms until they have successfully absorbed the succulent floral aroma. This tea is decadent, with lush floral notes accenting the fresh, slightly sweet needle-like leaves. Each sip coats your mouth and glides down your throat like silk, leaving a refreshing aftertaste in its wake
Origin: Fujian, China
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
*wrapper art by Ali*
From the family who makes everyone's favorite Charcoal Roasted Tieguanyin, here is a new tea we are so happy to offer. This unroasted oolong is crafted from old growth Tieguanyin varietals and is a lovely example of a lesser-made style of this tea. Allowing the leaves to lightly oxidize and leaving them unroasted brings out flavors that can get covered up in the roasting process. The aroma has a thick floral body without being perfumy. The leaves unfurl and steep with a multitude of progressing flavors, each one leaving the palate with a soft, cleansed sensation.
Harvest: Spring, 2022
Origin: Anxi, China