Rwanda is home to an emerging group of quality producers. Organically cultivated at very high altitude by a small cooperative, the leaves produce a cup with vegetal notes, reminiscent of leafy greens. This tea is geared towards drinkers who prefer lighter, more subtle flavors.
This exceptionally smooth tea is organically cultivated in the northern extreme of Thailand, near the Golden Triangle. In this region, abundant rainfall and consistently warm temperatures create some of the most verdant tea gardens in the world. Harvested Hong Cha leaves dry in the shade before being hand rolled into twisted strands. The richly-colored cup has a velvety mouthfeel that imparts mild fruit and honey flavors, and shows more restraint compared to the Midnight Pearl Oolong tea.
While Ceylon tea is typically used for breakfast blends, the extraordinary Blackwood Estate Ceylon is best savored in its purest form. The lot is organically cultivated in the Dimbula region of western Sri Lanka at high altitude. The twisted and wiry leaves produce a bright, copper-colored cup with a balanced, lightly spiced bouquet.
This black tea is a rarity from the Himalayan corridor in eastern Nepal. Organically cultivated in very high altitude at a family-run garden, the tea is composed of young leaves that are dried, then roasted for added character. The resulting amber-hued cup is highly aromatic and reveals an earthy character. This is a gorgeous tea from leaf to cup. Available in limited quantities.
This organically cultivated specialty is comprised of one part Japanese Bancha tea leaves and one part toasted rice. The resulting cup carries a roasty, nutty flavor profile that's very easy to drink and earned its place as a cupboard staple in Japanese households. The particular variety features an especially clean finish. Genmaicha's moderate caffeine level makes it suitable for consumption throughout the day.
The best of the best. Translated as "Jewel Dew," this organically cultivated, hand-made tea is regarded as one of the finest in Japan. Gyokuro tea leaves are shaded from the sun for weeks before harvesting. The resulting emerald green tea leaves produce a highly complex, yet pefectly balanced, cup with subtle hints of sweet grass. This particular variety, grown in a garden in the Wakayama district south of Osaka, is the best we've tasted. Note that Gyokuro tea should steep at lower temperatures than typical green teas. Quantities are very limited.
Known for its visual appeal and exceptional fragrance, these Jasmine pearls are organically grown in the mountains of southeast China. The highest quality green tea leaves are mixed half a dozen times with fresh Jasmine flowers before being hand-rolled into its signature spherical shape. Upon infusion, the beads gradually open to unlock the Jasmine aroma. A garden in a cup.
Tamaryokucha is a refined Japanese tea. This particular lot is organically cultivated in small batches in Miyazaki Prefecture, near the southernmost tip of Japan. After flash steaming, the leaves are carefully rolled into its distinctive coiled form. The leaves produce a complex, yet harmonious arc of flavors. A grassy aroma is followed by a subtle, citrus taste and punctuated with a nutty finish. The profile will gradually shift with successive infusions. A moderate caffeine level makes the tea appropriate for drinking throughout the day.
Situated in the emerald hills of Darjeeling, the renowned Singbulli Estate has been crafting world class teas for almost a century. The estate's teas are organically cultivated and fair trade certified. This rare variety is harvested in very limited quantities and made into an oolong of remarkable character. The result is a beautiful light copper cup with an incredibly floral profile that's silky smooth from start to finish.
This organically cultivated tea defies classification. Toasted Kukicha is crafted by roasting the stalks of tea plants. The result is a sweeter flavor profile that's reminiscent of caramel, chocolate, and coffee.
We proudly offer an organically cultivated Darjeeling tea from one of the oldest plantations in the region. The Makhaibari Estate has been tended to by the same family for four generations. This second flush Darjeeling is plucked during the peak harvest period in June and features an abundance of silver tips. It produces a bronze colored cup with a full body, yet mellow taste.
This exceptional tea is grown at high altitude and processed by hand from start to finish. In contrast to traditional white teas, the White Cloud carries a fuller body and has a more pronounced flavor profile. A taste will reveal bright, floral notes with a silky finish. We highly recommend this tea for those looking for a more expressive white tea.
These Golden Tips are organically grown in the spectacular mountain ranges that line Vietnam's sparsely populated northern frontier. Although the craggy topography is unsuited for most forms of agriculture, its altitude and microclimate are ideal for cultivating tea. As its name implies, the tea features premium golden tips and produces a dark bronze colored cup. Its tasting profile is characterized by a medium body that yields flowery notes with a hint of sweetness.