The first tea in our selection is Formosa Red #18, a popular black tea from the hills of Yuchi, Taiwan near Sun Moon Lake. In Chinese, our Formosa Red #18 is known as a mi xiang or "honey fragrance" black tea, a term that references its naturally sweet flavor and unique crafting method. Prior to harvest, insects are allowed to attack the tea plants in this garden — in response, the plants release a class of compounds called terpenes, which naturally repel the insects but taste like flowers, dried fruit, and honey to a human palate. The result is a satisfying, fruity black tea that makes a fantastic (and much healthier) alternative to flavored black teas or sweetened iced tea. Formosa Red #18 is equally delicious brewed hot or cold.

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In a world defined by tradition and age-old crafting methods, this tea is a rare innovation, produced by blending three tea plant varieties from across Fujian Province. Harvested in late spring, Three Cultivar Red combines Huang Guan Yin and Jin Guan Yin (two Wuyi Mountain cultivars typically reserved for oolong production) with a local small-leaf variety normally used to craft green tea. The fresh leaves of all three cultivars are blended together then withered, oxidized, and roasted to create a wonderfully balanced and aromatic black tea. Three Cultivar Red offers bright notes of apple and dried fruit above a robust body: a fantastic replacement for Western-style "breakfast black" teas.

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One of our all-time customer favorites, Golden Monkey First Pick is a captivatingly smooth and rich variety from the Wuyi Mountains — the birthplace of black tea. As its name indicates, Golden Monkey First Pick is crafted in mid-March from the first harvest of spring tea leaves, ensuring a sweet and smooth flavor devoid of bitterness. The combination of provenance, variety, harvest season, and crafting method gives Golden Monkey First Pick an unmistakable flavor profile, with natural sweetness, a buttery texture, and its hallmark finish reminiscent of cacao nibs.

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Harvested in Yunnan Province toward the end of spring, our Yunnan Pearl is crafted from a combination of leaf buds and young leaves. These tea leaves are carefully hand picked, sun withered, rolled to bruise the leaf, and then allowed to fully oxidize before roasting. During oxidation, the leaf buds take on a bright golden hue, while the open leaves turn deep black. The resulting tea is perfect for everyday sipping, offering a rich, deep, and smoky taste with a lovely bittersweet finish.

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