Rare in the world of teas, aged oolongs differ from more common aged pu-erh in that they are not fermented, and thus lack the characteristic earthy flavor often associated with aged teas.
Anxi County in southeastern Fujian Province is renowned for the tieguanyin (or Iron Goddess of Mercy) variety of oolong. Traditional crafting calls for medium oxidation and a heavy roast, while modern styles are lightly oxidized to produce floral notes.
Known as hong cha or "red tea" in Chinese, black teas are fully oxidized, resulting in the rich and warm flavors typical of this style. Mainland Chinese black teas offer classic, rich, and earthy flavor profiles, while Taiwanese black teas are renowned for their more delicate, naturally fruity tasting notes.
Young white tea leaves are steamed and tied by hand around a flower blossoms, ready to unfurl in an elegant display when steeped in hot water. Beautiful and easy to brew, with a delicate and sweet natural flavor.
Start brewing high quality whole leaves today with these teaware options. On the go, at your desk, or at the tea table, these basic tools will brew the best cup.
Crafted by nationally-renowned Taiwanese master ceramicist Xu De Jia, and his son Xu Chun Tian, our celadon teapots are defined by their satiny glazes and thick stoneware bodies.
Offering the flavor-neutral qualities of porcelain with the heat retention of Yixing clay, celadon teaware can be used for any tea, and provides a more controlled and luxurious way to enjoy your favorite brew.
Though not traditional in most parts of the world, we love to cold brew our teas when the weather gets warm. This is an easy process, done by simply adding the tea leaves to cold water and leaving them to steep overnight in the fridge. The resulting flavor is always the sweetest, purest version of your chosen tea, with no heat to draw out bitter tannin acids or distract your palate.
While any tea can be brewed in this manner, we've chosen our favorite to brew iced and pre-packed them into easy to use tea bags, each of which will brew two liters of iced tea.
Across the straits from Fujian Province, Taiwan (or Formosa, the "Beautiful Island") is known for light oxidation and high elevation tea gardens, resulting in a green and floral character with a creamy mouthfeel and lingering finish.
The gaiwan is an elegant and versatile alternative to a teapot that uses a lid to strain the leaves from the brewed tea. We recommend these vessels for testing the quality of your tea leaves, or simply to brew a variety of different teas.
Choose from a selection of specially curated gift collections, sweet treats, and gift cards, or reserve a tea tasting experience at our San Francisco tasting room.
Ginseng has been at the core of our business since we opened as a Chinese apothecary in the mid-1980's. Prized in East Asia for its energy- & immune-boosting adaptogenic properties, ginseng is also appreciated for its unique herbal flavor, which turns from bitter to sweet on the palate. Ginseng is delicious brewed in hot water as a tisane, or used as a unique culinary ingredient.
Literally translated as "tea with effort", Gong Fu Cha is one of the most traditional ways to brew Chinese teas. Whole leaves are brewed in a small teapot, and water is added to the same tea leaves several times. In effect, we think of this like brewing an espresso instead of a large pot of coffee - the process requires a bit more time and focus, but produces a more intense flavor.
Try your hand at the traditional method of brewing Chinese teas with these essential pieces. Get started quickly with a complete tea set, or build a custom collection with our classic pieces. Then select one of our tea sampler collections and brew your very own tea tasting flight!
Green tea, by definition, is a tea leaf that has been roasted immediately after harvest and therefore not allowed to oxidize. Because of this minimal processing, harvest season is critical for green teas, with the best crops produced from early spring-harvested leaves.
Naturally non-caffeinated and versatile to brew, these leaves and flowers are not from the Camellia sinensis species, and are not true teas. Still, freshness and quality make a difference in the flavor, and our naturally grown herbs and blends certainly pack a punch.
Vessels with a large infuser basket are our favorite modern tea-brewing gadget. Our infusers are commissioned directly from the producers, and designed to brew a controlled cup of any tea. A fine strainer allows you to remove your tea leaves, stopping the brewing process to avoid bitterness and reserving flavor for multiple infusions of the same tea leaves.
Captivatingly floral, jasmine teas are tea leaves (usually green or white) scented with natural summer jasmine blossoms. The quality of jasmine tea is determined by the harvest date of the tea leaves and the duration of the scenting process.
Nicknamed the "Porcelain Capital", Jingdezhen has been a center of porcelain production for over 1,700 years. Clay and ceramics produced here are famed for their pure white color and translucent thin walls.
With their minimalist design, ultra-fast heating, and fully-adjustable temperatures, our water kettles are a great way to upgrade your brewing experience.
Teapots made in Japan, ideal for brewing all types of tea with glazed interiors and filters to catch small leaf pieces.
Matcha (抹茶 mǒchá in Chinese, meaning "ground tea") originated in China during the Song Dynasty (CE 960-1279), and was later introduced to Japan by buddhist monks, eventually becoming the foundation of the Japanese tea ceremony. Inspired by the original Song Dynasty practice of drinking stone-ground mǒchá, our matcha collection highlights ground teas from China, Taiwan, and Japan, as well as the utensils needed to brew a perfect bowl.
Mi Xiang (or "honey fragrance") teas are a specialty of Taiwan, created when the teamaker allows various insects (most notably Jacobiasca formosana, a.k.a. the tea jasid / small green leafhopper) to attack the tea plants prior to harvest. When bitten by these insects, the tea plants release specific terpenes (volatile aromatic compounds) which repel the bugs, but to the human palate are surprisingly reminiscent of honey. When crafted into tea, the leaves retain this honey fragrance, making for a smooth, aromatic, and naturally sweet infusion.
As a category, oolong tea occupies the entire spectrum between green and black. Produced from tea leaves that have undergone partial enzymatic oxidation, oolongs vary by leaf varietal, style of crafting, and region, creating a broad range of flavor and aroma profiles.
Phoenix Mountain in northern Guangdong Province produces a unique type of oolong harvested from single groves cultivated to emulate specific fruit and flower fragrances. This crafting style results in some of the most captivating and complex flavors in the tea world.
Pu-erh teas are fermented and aged, meaning they only get better with age, improving in flavor and thus increasing in value. Rich, earthy, and always smooth, pu-erhs are one of the most complex tea categories.
Aged, innovative, or just plain weird, these are teas you won't find anywhere else. These rare picks are limited in stock and irreplaceable, so indulge your taste buds today.
Representing the pinnacle of tea craftsmanship, our Red Label Collection includes the finest and rarest teas we source at Red Blossom Tea Company. Each of our Red Label teas is produced in extremely limited amounts, and selected for its balance, complexity, and finish.
Tea leaves infused with natural scents or blended with herbs and spices have delighted tea drinkers for generations. Captivating and straightforward, these naturally scented teas are easy to drink and pack a punch in both aroma and flavor.
Used in traditional Gong Fu Cha to hold brewed tea that has been decanted from the teapot. Fully decanting the liquid stops the brewing process, and allows everyone to be served an even brew.
Often extolled as China's cultural apex, the Song Dynasty (CE 960-1280) was a time of grand innovation and creativity, and a font for countless new art forms; among the most revered contributions of this period were the ceramics produced by the Five Great Imperial Kilns (Ru, Ding, Guan, Ge, & Jun).
Crafted by nationally acclaimed Taiwanese master ceramicist Xu De Jia, and his son Xu Chun Tian, our Song Kiln Collection is inspired by the works of the Five Kilns and pays homage to an era that shaped the course of tea's history forever.
Our boxed tasting collections contain a curated selection of teas, selected to display the spectrum of flavors and styles available. Designed to replicate our in-store tea tastings, these boxes are the perfect way to explore our range of teas, or as gifts for the tea lovers in your life.
Used in traditional Gong Fu Cha, tasting cups are exceptionally small to allow each infusion of the leaves to be tasted separately, and to emphasize a focus on flavor.
These bagged teas and tisanes come from the same sources as our premium loose leaf varieties, and are carefully selected for their forgiving brews. Sealed for freshness in boxes or double-lidded tins, these tea bags are the perfect way to simplify your brewing process, or give a great gift.
Tea bowls are among the simplest brewing vessels - just add tea leaves and water, let steep, and sip. This minimal method lends itself to high quality teas that will not get bitter during this longer steeping process.
Whether you are a connoisseur selecting the perfect cup to enhance the aroma and flavor of your tea, or just looking for a vessel that will convey your tea to your mouth, our selection of tea cups includes a variety of sizes and materials so you can choose the cup that's right for you.
Sets of matching pots and cups, with options designed for traditional gong fu cha as well as western-style brewing.
To maximize the shelf life of your teas, we recommend keeping them away from light, air, and moisture. Though it is tempting to show off beautiful tea leaves in glass jars, exposure to light creates oxidation, and causes the tea to lose flavor. Instead, we recommend our double lidded storage canisters to create an airtight seal and keep your teas as fresh as possible.
Try new teas each month with our subscription boxes containing a curated variety of seasonal samples.
In traditional Gong Fu Cha style brewing, excess water is used to warm and rinse the teaware, and then discarded. Tea trays are designed to collect this excess water and drain it from the brewing space.
The ubiquitous tea brewing vessel. Most popular for Chinese Gong Fu Cha are pots made from yixing clay, dedicated to one style of tea to season with use. However, glass or glazed ceramics are flavor neutral, and perfect for brewing a wide variety of styles.
Crafted in small batches and sourced directly from multi-generational producers in China and Taiwan, we select our teas based on provenance, leaf varietal, harvest season, and crafting style; these factors combine to create an impressive spectrum of natural flavors and aromas.
No matter how you brew your tea, the method can make a world of difference in the flavor. While we always use traditional brewing methods to check the quality of our teas, we realize that there are as many ways to brew as there are tea drinkers, and encourage experimentation in developing your personal tea ritual.
Soft and delicate, white teas are traditionally crafted from a single varietal of the tea plant called Da Bai, or "big white". We source our white teas from Fuding County on Fujian Province's northern coast — the ancestral home of this tea style.
The Wuyi Mountains in northwestern Fujian Province are the birthplace oolong tea, producing rich, heavily-oxidized and charcoal-roasted oolongs with twisted leaves.
Young Taiwanese artisan Xu Chun Tian carries on the traditions of his father's work in hand-thrown stoneware and historical celadon while developing his own style of modern, minimal forms.
Hand crafted in Taiwan by master ceramicist Xu De Jia, these celadon pieces employ a signature glaze inspired by the famed Imperial Ru Kiln of the Song Dynasty.
Popular in China since the Ming Dynasty, these small, unglazed teapots are commonly used in the traditional gong fu cha method of brewing, and dedicated to one style of tea.