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Light body with floral layers, a hint of fruity notes, and a crisp clean finish.

Notes of spice, a hint of caramel, and a whisper of toasted vanilla bean.

Tea of the spring in Darjeeling is famous for its lively bite and fresh flavor.

Creamy light cup with hints of toast and a soft muscat grape fruitiness.

White tea of the spring in Darjeeling is famous for its lively bite and fresh flavor.

Complex and layered with super quiet nut notes.

Light bodied with soft chestnut and a lovely floral undertone.

Complex with crisp floral notes and a sweet lingering spring greenness.

Very smooth with hints of honey, apricot, a soft sweet smoke.

A flavorful cup of light honey notes, that is floral, layered, and lingering.

A silky cup that tells of its high altitude origin and beautiful tender leaves.

Dry aroma of hops and white grape with sweet, pear-like liquor.

Gorgeously intricate in profile with lingering, pronounced floral notes.

Floral notes of wild orchid, osmanthus blossoms, and a hint of mineral.

A lightly oxidized oolong renowned for its heavenly floral aroma and taste.

Silky, smooth, mellow, sweet, hints of anise, mineral, and plum.

Crisp, delicately nutty body, with a hint of sweet grass and apricot blossoms.

Light layered cup with nutty umami and delicate apricot notes.

Very fragrant cup with a rosy hue and quite complex finish.

Silky texture, with notes of delicate almond, macadamia and fresh young pea pod.

Toast, candied nuts, and light vegetal spring greens.

Light bodied, delicate with layered notes of orchid, honey, and toast.

A layered cup with fruity notes and a very light smokiness.

A layered blend of sweetness, spice, and cocoa.

A floral-fruity sweetness that hints at chocolate and whispers of licorice.

Sweetgrass, lily-of-the-valley floral, and whispery apricot notes.

Gentle jasmine essence and intricate layers of soft sweetness.

Alluring aroma with large plump blossoms.