Our Finest Dragonwell is the earliest harvest in our entire collection and the purest expression of green tea that we offer. This exquisite tea was cultivated at a pristine, remote tea garden in Zhejiang Province's Pan'an County; each leaf was hand-gathered in small quantities beginning on March 12th from the first leaf buds of the year. Harvested prior to China's historical She Ri festival around March 20th, Our Finest Dragonwell is technically considered a sheqian or xueqian ("pre-snow") tea. Xueqian harvests like this are the rarest of all green teas, superior even to highly-revered (and more widely known) mingqian crops. Ultimately, it takes nearly five pounds of fresh tea buds to produce a single pound of finished tea; each pound contains nearly 30,000 individually hand picked leaf buds. This extreme effort pays off in taste: Our Finest Dragonwell is viscous and supremely buttery, with a gorgeously crisp, sweet, and refined finish.

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Like Our Finest Dragonwell, Silver Needle Reserve is our earliest harvested white tea, crafted entirely from the first spring leaf buds of the year. Each leaf was hand-harvested from a grove of Da Bai-variety tea trees in Fuding County, Fujian — the birthplace of white tea. These young buds are covered in a fine layer of protective downy hairs (known as trichomes), which give the tea its classic silvery sheen and name. Once gathered, the buds were scattered on bamboo trays and slowly wilted with constant airflow for 30 hours. This step, called "fading", is essential to white tea crafting. The floral notes, sweetness, and viscosity of white tea come only from the mild enzymatic oxidation that occurs during this period. Processing is kept to a minimum, with a final six minute bake at the end of the fade period. The resulting tea is delicate and nuanced, with an enticingly smooth mouthfeel. Initial notes of sweet marzipan and fresh cream give way to a lingering finish with hints of rose water — a brew that is simultaneously bright, luscious, and deeply satisfying with every sip.

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Harvested in Taiwan's highest-elevation and most revered tea region, Da Yu Lin has a level of complexity, aromatics, and flavor that is simply unrivaled by other Formosa oolongs. True Da Yu Lin like this has a reputation as Taiwan’s most coveted tea. At nearly 9000 feet above sea level, the source garden is close to treeline, receiving snow in the winter and thick fog year-round. This cooler growing environment slows plant metabolism and growth rate, allowing the leaves to develop an extreme concentration of flavor compounds, ultimately giving rise to the tea's fabled taste. As a result, Da Yu Lin offers a luxurious mouthfeel, with a perfectly balanced profile of fresh cream, gardenia, citrus, and sugarcane that evolves with each infusion.

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Harvested in Anxi County, Fujian Province, Dark Roast Tieguanyin is our most traditional Anxi Oolong. In classic fashion, this tea is 30% oxidized, first by bruising the leaves in a bamboo drum and then allowing them to rest and gradually wither. After the carefully monitored oxidation period, Dark Roast Tieguanyin is given a traditional loose roll and an extended, low-temperature roast to complement the leaves' natural taste for a balanced flavor. The result is a smooth mouthfeel and classic flavor profile, with notes of toffee, golden raisin, and flowers.

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Persimmon Blossom (Ya Sai) is our rarest and most elegant Phoenix dancong oolong. The Phoenix Mountain range historically has been isolated from the rest of Guangdong Province due to its remote location and harsh terrain, resulting in the development of distinctly unique tea varieties and crafting styles. In particular, the Persimmon Blossom cultivar (from which this tea is crafted) was so rare and so desirable that farmers took to calling it ya shi xiang (or ya sai in the local dialect, meaning “duck poop fragrance”) to disguise the teas' quality and hoard it for themselves. When tasting this tea, it is easy to see why such measures were taken. With a soft and aromatic quality reminiscent of dried orchard fruit, in recent years the tea has been re-christened as Persimmon Blossom to better reflect its true flavor. Our Persimmon Blossom is grown in Wudong Village (Phoenix Mountain's most revered terroir). Unlike most crops made from this cultivar, ours is crafted in the nong xiang style with extended oxidation and roasting, producing a captivating amber infusion with notes of Asian pear, wildflower honey, and orchard fruit.

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When it comes to impressive pedigree, Heritage Beidou hits all the marks. For starters, this stellar Wuyi Oolong is cultivated near Ma Tou Yan (Horse Head Cliff) in the heart of the Wuyi Mountains' most coveted zhengyan (or "true cliff") district. What's more, this tea is crafted from the Beidou (or "North Star") cultivar, itself descended from cuttings of the four mother plants that produced the historical da hong pao ("grand scarlet robe") imperial tribute tea, originally bringing fame to the region. Finally, unlike most modern, electrically roasted Wuyi Oolongs, our Heritage Beidou is masterfully roasted in the traditional style over dense, longan fruitwood charcoal for a far more balanced and complex taste. The result is a rich, deep, and infinitely nuanced infusion, with notes of toffee, dried fruit, and whiskey casks.

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Described by the teamaker as "a black tea with the spirit of an oolong", Qing Xin Red is our rarest black tea. Specially commissioned for Red Blossom, this innovative harvest combines Taiwan's Qing Xin cultivar (revered for it's elegantly sweet, creamy, and floral taste), with mi xiang crafting and traditional oolong production techniques like rou nian to create one of the most balanced, refined black teas we've tasted. The full oxidation of this insect-bitten crop of Qing Xin leaves deepens their flavor, aroma, and finish, resulting in a tea with notes of citrus, bright florals, rich stone fruit, and a persistent honey-like finish.

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Our Wild Leaf Menghai Sheng Pu-erh was harvested in 2003 from ancient, wild tea trees that have grown for hundreds of years in the mountains of Yunnan Province's Menghai County. This complex and elegant tea is a sheng (or naturally aged) pu-erh, with time as the only catalyst transforming the leaves from their nascent verdancy to their current rich mahogany color and aged taste. Stored in subtropical Guangzhou for three years, the tea initially developed a deep, earthy body that is often mistaken for shou pu-erh; continued aging since 2006 in the more temperate San Francisco climate has tempered the tea's intensity, adding layers of herbaceous camphor and a crisp sweetness to the finish.

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Dragon Pearl Jasmine Supreme is our finest jasmine tea. Harvested in Fuding County, Fujian from Da Bai-variety leaf buds, this is not your typical jasmine green tea; in fact, Dragon Pearl Jasmine Supreme is a jasmine-scented white tea. The young spring leaf buds used for this tea are handpicked, then steamed and individually rolled by hand into pearls. The finished tea is then stored to await the blossoming of late summer jasmine flowers. Once the jasmine begins to bloom, the tea is taken out of storage and baked to remove residual moisture. Fresh jasmine flowers are then layered on top of the dry tea in such a way that the tea absorbs their moisture and aroma. This process of scenting is repeated over the course of ten summer evenings using fresh flowers for each round. The result is a truly intoxicating jasmine aroma, perfectly supported by the soft and naturally sweet taste of young white tea.

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