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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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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Keemun (named after its place of origin in Qimen County, Anhui Province) is one of China's most classic black teas, and one of the first Chinese black teas ever introduced to the West. With its global cachet and wonderfully robust taste, Keemun was historically used as a component in several popular black tea blends, including English Breakfast. The "maofeng" (translated as "fur peak") in our Keemun Maofeng is a Chinese term used to refer to teas that only use the youngest leaves and leaf buds; indeed, our Keemun Maofeng is an early harvest version of this classic tea, ensuring all the robust flavor we expect but without the bitterness or astringency found in later harvest crops. This makes Keemun Maofeng delicious on its own without the need for blending or adding milk and sugar.

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