Nutty Teas

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... →

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... →

From Zhejiang Province, China, Celadon Pearl is a late Spring harvested green tea that is tightly rolled in the style of a traditional Gunpowder. The long roasting process gives this tea a simple and crisp flavor with a toasted nutty finish. Because of the more mature leaves, it is more... →

So named because a Tang Dynasty scholar on his way to the Imperial examinations made tea from its leaves – and was the only scholar out of two hundred to pass the exam and awarded the imperial scarlet robe. In gratitude, the scholar wrapped the tea plant in those same... →

Until the mid-1980s, Taiwan oolong teas were rolled by hand in small canvas bundles. Hand rolling produced tea clusters that were looser than what is created using modern machine rolling methods. These looser clusters required firing at higher temperatures for optimal preservation, which in turn produced a richer, more robust... →

This is Our Finest Dragonwell. Each leaf was hand-gathered daily in small quantities beginning on March 13th from the first leaf buds of the year. Cultivated 4000 feet (1200m) above sea level at a remote tea garden in Zhejiang Province's Pan'an County, Our Finest Dragonwell is the purest expression of green tea that we... →

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. →

A relatively new Wuyi oolong cultivar developed in the 1990's by the Wuyishan Tea Research Institute, Golden Buddha was created to highlight the sweet, creamy characteristics of Wuyi Oolong. Our Heritage Golden Buddha is thus a marrying of new and old – a fairly new varietal crafted using very traditional methods.... →