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Peaking at 2200 meters above sea level, Lishan is the third highest mountain in the Lishan Range. The garden from which this tea is harvested lies at approximately 2000 meters (6500 feet) above sea level, an elevation that yields temperate weather in the summer and light snow fall in the... →

Hand-gathered in late April at 1600 meters above sea level, our Alishan oolong comes from a garden that has provided us with tea for the past seven years. It’s a garden that for the past few years have won repeated accolades for the quality and character of its tea. Their... →

Jin Xuan, meaning "Golden Lily" in Chinese, is a relatively new Formosa cultivar developed by Taiwan's Tea Research and Extension Station in the early 1980s. This cultivar is the end result of nearly four decades of cross-breeding several Formosa varieties to yield a tea with a naturally milky taste, distinct in character from the traditional cultivars of our... →

Each year, a portion of our winter harvest Tung Ting is set aside to be roasted to a greater degree than most Formosa oolongs. The process darkens the tea to create a rich and sweet tea that is smooth and fragrant. The sweetness of our winter crop Tung Ting from... →

A descendent of oolong varieties taken from Jian'ou in China's Fujian Province, Tung Ting was brought to the eponymous central Taiwan mountain in the mid-1800s. Its name means "frozen summit", in reference to what was, at the time, one of the highest elevation tea gardens in Taiwan. Today, tea is... →

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... →

From Zhejiang, grey-green late harvest green tea leaves are rolled to form gunpowder pellets. Full bodied, exceptionally assertive and pungent tea with a persistent bitterness...definitely for those who prefer their tea stronger. Gunpowder is also the traditional base tea used in mint tea preparations in Morocco. →

Crafted in Fujian Province from a late April harvest, this Spring crop has a lightly savory and vegetal taste.  Each leaf is hand-picked, then roasted with a drum roaster – a more traditional method of green tea crafting that predates the pan firing methods commonly used today. The dry leaves... →