Longjing, or "dragonwell" is perhaps China's most famous tea style: a green tea created by roasting freshly harvested tea leaves against a hot pan. This direct-contact heat caramelizes sugars in the leaf, producing a distinctly toasted and nutty taste that complements the freshness of the leaves.

Sourced from the same third-generation, family garden that produces Our Finest Dragonwell, our Pre-rain Dragonwell is hand-harvested roughly one month later, during the yuqian or "pre-rain" period in the first half of April. The combination of more mature leaves and a longer roast contributes to a bolder taste and richer nutty finish, for a classic representation of this beloved style.

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Regarded as Taiwan's most famous tea variety, Alishan Spring is an archetypal example of Formosa oolong, distilling everything we love about this popular category. Named for the mountain range in south-central Taiwan where it grows, this tea benefits from its high altitude growing environment, which provides lower temperatures, thick fog, and well-draining soils. These factors result in slower plant growth, allowing the tea leaves to produce a more concentrated flavor. As a result, Alishan Spring offers a rich vegetal body, creamy texture, and sweet finish not found in lower elevation crops.

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Wuyi oolong is China's oldest oolong variety, cultivated in the craggy ravines of Fujian's Wuyi Mountains. Unlike other oolongs, the Wuyi style is crafted with longer oxidation and a much heavier roast.

Our Amber Wuyi is a wonderful introduction to this category, produced from the classic Shui Xian cultivar and roasted in the traditional method over longan fruitwood charcoal. This heritage cultivar and premium craftsmanship produce a mineral-rich flavor, with notes of burnt caramel and whiskey casks.

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Our Three Cultivar Red is a unique blend of three varieties from across Fujian Province. In a world defined by tradition and age-old crafting methods, this tea is a rare innovation. The tea maker who created it is amongst a small group experimenting with new cultivars and crafting styles to create wonderful and delicious teas that buck tradition. Three Cultivar Red combines two aromatic cultivars typically reserved for Wuyi Oolong (Huang Mu Dan and Huang Guan Yin) with a small leaf cultivar typically used to make green tea. After harvest and blending of the three cultivars, the leaves were then withered, oxidized, and roasted to create a wonderfully floral, fruity, and naturally sweet infusion.

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