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Our Bai Mu Dan comes from Fuding County, Fujian Province. Its two leaf and a bud combination comes from the Da Bai tea tree, picked in mid-April after the individual tea buds that make up Silver Needle have been gathered. Once picked, the leaves undergo a gradual "fade", during which... →

Our Golden Monkey, First Pick comes from a tea garden on Jiulong Hill, in the eastern part of the Wuyi Mountain range. The area sees abundant rainfall, the climate is moist, the environment pure and the resulting tea leaves and its craftsmanship, exquisite. Picked in mid-March, it is the first... →

One of four Formosa Reds from a tea garden located just outside Yu-chih Village, in the hills surrounding Sun Moon Lake, Nantou County, Taiwan. This is a pure-stock Assam, brought to Taiwan in the first half of the 20th century by the colonial Japanese in an effort to develop a... →

One of our more popular herbals, Peppermint Rose is a very simple blend of peppermint leaves and rose petals. The inspiration came from mint teas from Morocco that are sometimes served with a few drops of rose water. →

Harvested in Anxi County, Fujian Province in the springtime, the leaf is 30% oxidized, first by bruising the leaves in a bamboo drum and then allowing them to rest and gradually wither. The rest time enables the conversion of catechins into bioflavonoids while enriching the color of the liquor. We... →

Lapsang Souchong originated during the tumult of the Taiping Rebellion, a civil war that raged through southern China from 1850 to 1864. While in the Wuyi Mountains, Taiping soldiers used bags of maocha, or unfinished tea, as resting cushions. Their weight crushed and damaged the leaves, encouraging the oxidation that transformed the... →

Lychees are a tropical fruit found in abundance throughout Southern China and Southeast Asia, and serve as the inspiration for this aromatic lychee-flavored black tea. The infusion is bold and uplifting, and equally delicious served hot or as a cold brew. →

An everyday green tea that blends Japanese sencha leaves with roasted brown rice. Genmaicha was traditionally a tea for the common man in Japan, because the rice acted as a "filler" to stretch meager amounts of tea leaves. Brown rice is added to the tea during its final roasting, giving... →