MONTHLY TEA SUBSCRIPTION BOX
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FRESH TEAS
Our latest delicious imports! There’s no guarantee that we’ll be able to get our hands on these again, so get them while they’re here.
Sencha: Asamushi
GREEN TEA
Tasting Notes:
orange peel • spinach • bean sprout
This Asamushi or 'light steamed sencha' is bright and crisp. The golden green liquor has notes of citrus and fresh bean sprouts with a green vegetal finish reminiscent of steamed spinach. A great everyday Japanese tea.
Infusion: For an 8 oz serving, steep 1 level teaspoon of leaf in 175°F water for 1 minute. Enjoy!
Ingredients: Camellia sinensis leaves.
Caffeinated
Origin: Shizuoka, Japan
Silver Needles: Yin Zhen
WHITE TEA
Tasting Notes:
green apple • pear • lilac
Fruity, floral and sweet, this carefully produced white tea from Fujian is comprised of tender young tea buds. The soft creamy liquor is fragrant, with flavors of tart green apple, sweet pear and a lingering finish of pink lilacs.
Infusion: For an 8 oz serving, steep 2 heaping teaspoons of leaf in 175°F water for 4 minutes. Enjoy!
Ingredients: Camellia sinensis leaves.
Caffeinated
Origin: Fujian, China
Darjeeling Autumnal Flush: Gopaldhara Estate
BLACK TEA
Tasting Notes:
cedar • pear • jasmine
Sitting in the clouds, 5,500 feet above sea level, the Gopaldhara Tea Estate has been producing quality teas for over 50 years, like this bright, crisp, and floral picking of leaves. With all the characteristics of a spring tea, this Autumnal Flush has a beautiful silken liquor that tastes of cedar and asian pear, with a lingering fragrant jasmine finish.
Infusion: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 195°F water for 3 minutes. Enjoy!
Ingredients: Camellia sinensis leaves.
Caffeinated
Origin: Darjeeling, India
Darjeeling Autumnal Flush: Seeyok Estate
BLACK TEA
Tasting Notes:
caramel • date • pecan
Short autumn days at the 159-year-old Seeyok Estate, where the tea grows on steep misty mountainsides, produce this rich and complex Autumnal Flush. The thick and creamy infusion tastes of dates and pecans - it’s sweet, nutty, and round. A stunning cup of tea, as to be expected.
Infusion: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 195°F water for 3 minutes. Enjoy!
Ingredients: Camellia sinensis leaves.
Caffeinated
Origin: Darjeeling, India
Honeysuckle Oolong
OOLONG TEA
Tasting Notes:
honeycomb • violet • plum
A delicious oolong with a beautiful golden liquor that has a sweet and floral infusion, as its name would imply, that provides a palate-pleasing mouthful of soft fruitiness reminiscent of ripe plums with notes of honeycomb and violets - we would expect nothing less for a tea grown and processed by the experts in Anxi, a region known for Tieguanyin a.k.a. Iron Goddess.
Infusion: For an 8 oz serving, steep 1 level teaspoon of leaf in 195°F water for 1-4 minutes. Enjoy!
Ingredients: Camellia sinensis leaves.
Caffeinated
Origin: Fujian, China
Darjeeling 2nd Flush: Jungpana Estate
BLACK TEA
Tasting Notes:
apricot • lily • muscatel
A lightly astringent second flush, this Darjeeling from the 125-year-old Jungpana Tea Estate has a beautiful amber liquor that is full and fragrant. Each delicious, well-rounded sip tastes of fresh apricots and white lilies, finishing on a juicy, lingering muscatel note - an exquisite example of what second flushes have to offer.
Infusion: For an 8 oz serving, steep 1 level teaspoon of leaf in 195°F water for 3 minutes. Enjoy!
Ingredients: Camellia sinensis leaves.
Caffeinated
Origin: Darjeeling, India
Darjeeling 2nd Flush: Selimbong Estate
BLACK TEA
Tasting Notes:
orange rind • vanilla • oak
Six thousand feet up the side of a mountain in India, the Selimbong Tea Estate rests in the perfect weather conditions to produce a sweet, fragrant, and creamy second-flush Darjeeling tea. These carefully plucked leaves create a beautiful infusion that fills the cup with the aroma of wood and spice, which then tastes of citrus peel, vanilla, and oak.
Infusion: For an 8 oz serving, steep 1 level teaspoon of leaf in 195°F water for 3 minutes. Enjoy!
Ingredients: Camellia sinensis leaves.
Caffeinated
Origin: Darjeeling, India
Sheng Pu-Erh Bingcha 2016
PU-ERH
Tasting Notes:
honeycomb • autumn leaves • linden
This “raw” or “sheng” Pu-Erh cake is soft, sweet and easy drinking. These bingchas are produced from old trees in the Bu Lang Mourntians of Menghai county. The aromatics are of sweet hay and forest floor with sweet, floral notes of honeycomb and linden flower. Perfect for beginners and seasoned Pu-erh drinkers alike.
Infusion: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 195°F water for 1 minute. Great for multiple infusions; try short steep times and gradually increase times with each consecutive steep. Enjoy!
Ingredients: Camellia sinensis leaves.
Caffeinated
Origin: Yunnan, China
100g/bingcha
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TEAWARE & ACCESSORIES
FOR EVERY PERSONALITY
Whether you’re constantly on the go, ever-hustling, productive in pajamas, or totally zen we’ve got something that will suit your lifestyle. We offer a diverse spread of teaware from traditional to unorthodox so no matter what your style, you can find a way to steep that keeps you happy, healthy, and energized. Teapots (western and gong fu), sharing pitchers, teacups, and more. Small, large, and medium. Ceramic and porcelain and glass. Have your friends over and show off your new collection. Buy your partner that teapot they’ve been swooning over but won’t buy for themselves. Treat yourself to something cute and amazing. -