On Sale
Save on our superb hand-made teas as we make room for the arrival of the new crop.
Jing Wei Kuo's
formosa red oolong
Biscuit, honeysuckle, honey, cocoa, apricot, and a hint of lychee.
Liu Yi Qian's
da fo long jing
Light bodied with soft chestnut and a lovely floral undertone.
Yu Ting Chen's
ali shan special
A silky cup that tells of its high altitude origin and beautiful tender leaves.
Jin Yi Li's
muzha tie guan yin
Exquisitely aromatic with hints of honey, blossoms and a touch of mineral.
Bao Zhu Fan's
formosa ruby 18 black
Notes of spice, a hint of caramel, and a whisper of toasted vanilla bean.
Yuan Xiao Zhen's
zhang ping shui xian
A flavorful cup of light honey notes, that is floral, layered, and lingering.
Jhapan Thapa's
rohini first flush
Tea of the spring in Darjeeling is famous for its lively bite and fresh flavor.
Zhao Bi Yun's
yun wu
A layered cup with fruity notes and a very light smokiness.
Li Ai Hua's
jun shan yin zhen
Creamy light cup with hints of toast and a soft muscat grape fruitiness.
Jhapan Thapa's
rohini first white
White tea of the spring in Darjeeling is famous for its lively bite and fresh flavor.
Yang Li Hua's
lu an gua pian
Complex and layered with super quiet nut notes.
Huang Jiang Bin's
anxi wulong low fire
Complex with crisp floral notes and a sweet lingering spring greenness.
Su Wen-Song's
wen shan pouchong
A lightly oxidized oolong renowned for its heavenly floral aroma and taste.
Zhang Zi Hua's
bi tan piao xue (snow drop jasmine) strong
Alluring aroma with large plump blossoms.
Guo Yu's
meng ding mao feng
Dry aroma of hops and white grape with sweet, pear-like liquor.
Wang Xiang Feng's
ma liu mi
Gorgeously intricate in profile with lingering, pronounced floral notes.
Ye Hong's
jin guan yin
Floral notes of wild orchid, osmanthus blossoms, and a hint of mineral.
Yang Qing's
gong ting puerh
Silky, smooth, mellow, sweet, hints of anise, mineral, and plum.
Guo Ya Ling's
shi feng long jing
Crisp, delicately nutty body, with a hint of sweet grass and apricot blossoms.
Katahira's
shincha sencha
Light layered cup with nutty umami and delicate apricot notes.
Wang Chun's
bi tan piao xue (snow drop jasmine) delicate
Very fragrant cup with a rosy hue and quite complex finish.
Yu Feng's
yu qian anji bai cha
Silky texture, with notes of delicate almond, macadamia and fresh young pea pod.
Xia Jun's
ancient tree green puerh
Very smooth with hints of honey, apricot, a soft sweet smoke.
Zhang Xiao Han's
bai hao yin zhen
Flavor notes of honeydew, fresh sweet cucumber and a slight hint of mineral.
Wang Li Zhen's
tai lake pi luo chun
Light and crisp floral notes, with hints of sweet pea flowers.
Katahira's
shincha genmaicha
Toast, candied nuts, and light vegetal spring greens.
Oota's
shincha gyokuro
Deeply sweet aroma of freshly buttered greens and seaweed.
Zhao Li Li's
qimen caixia
Light bodied, delicate with layered notes of orchid, honey, and toast.
He Ling's
traditional ti kuan yin
Soft with sweet honey-floral notes and a delicate flinty minerality.
Wang Xiang Feng's
tongmu jin jun mei
A layered blend of sweetness, spice, and cocoa.
Yang Ai Fang's
tie kuan yin black
A floral-fruity sweetness that hints at chocolate and whispers of licorice.
Liang Yu Ming's
tai ping hou kui
Sweetgrass, lily-of-the-valley floral, and whispery apricot notes.
Wang Ling Hui's
yin hao long zhu
Gentle jasmine essence and intricate layers of soft sweetness.