Teas

Cultivated at over 4,000 feet above sea level in Taiwan's famed Alishan region, Jin Xuan Winter Sprout is a truly elegant representation of Formosa oolong, and one of the most unique Taiwanese teas in our collection. Known as dong pian in Chinese, winter harvests like this offer an exciting chance to discover a new side... →

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. →

Our Lishan Matcha is a fantastic (and entirely unique) alternative to Japanese matcha. Unlike Japanese green tea-based matcha (which is usually grown in low-elevation mass plantations and manually shaded), the high-elevation growing environment of Lishan provides all the requisite factors to create rich flavor naturally. Peaking at 2200 meters above sea level, Lishan is the third... →

Pre-orders are now open for Our Finest Dragonwell, 2025. Orders including this tea will not ship until ALL items are in-stock. Harvesting will begin in the second half of March, with shipments expected to begin by April 15th. Notes from the 2024 vintage: This is Our Finest Dragonwell. Each leaf... →

Wenshan, the range of mountains that surround Taipei in northern Taiwan produces a type of oolong that is twisted rather than rolled. It's a crafting style that hearkens to an earlier time in tea making, and actually predates the rolled oolongs for which Taiwan is known. Called Baozhongs or "Pouchongs",... →

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... →

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... →

In the mid-1980s, at Red Blossom's inception, we imported a rich shou pu-erh that we simply called "Grand Pu-erh." It was the tea upon which we weaned our first wave of pu-erh connoisseurs, who loved its rich flavor and balanced profile. Over time, our Grand Pu-erh developed a passionate following, and with its popularity we... →