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... →

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... →

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... →

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... →

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... →

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. →

Aged oolongs are rare in the world of teas. Unlike pu-erhs that change through microbial activity, oolong leaves age naturally. And whereas pu-erh teas are considered "living teas" that must be exposed to air, aged oolongs are often kept sealed as they age. This tea was sourced in the mid-80's,... →