Origin: Dan Cong from Phoenix mountain, Guangdong province, China
Tasting Note: Orange blossoms, poemlo, yuzu zest
Harvest season: Spring 2026

* The Tasting note is written in Fall 2026

Tags: new arriavals, Dan Cong

Origin: Raw Puerh tea from Bulang Mountain, Yunnan, China.
Tasting Notes: Tabaco, prunes, camphor
Harvest season: Spring 2005

Bulang is one of the famous mountains for the production of puerh tea. The teas from this region usually have a strong character. They are usually slightly bitter at first, yet layers of complexity come through and finish with a sweet aftertaste. 2005 Bulang Raw Puerh has a taste of aging, and the years of aging has made the bitterness a lot smoother. It has complex notes of tobacco and leather, sweetened by a mellow aftertaste of jujubes. The feeling of warmth fills the body very soon after sipping the tea and the sweet aftertaste lingers for long.

Each cake is 357 grams.

Tags: gushu puerh, sheng puerh

Origin: High Mountain oolong from Lishan, Taiwan.

Tasting Notes: Panna cotta, Asian pear, soft wildflower
Harvest season: Spring 2026

A lightly oxidized high mountain oolong tea from Lishan mountain range in Taiwan. Lishan or Pear Mountain boasts some of the tallest peaks in Taiwan and the conditions are ideal for growing tea. The high elevation presents itself in the golden brews of this tea. Incredibly aromatic from the first cup, each infusion is thick, creamy, and robust. Each infusion of this tea is as enjoyable as eating fruits in the peak of their season, layer by layer, savoring the richness as it coats the mouth as the briskness of the high mountains flows through.

Origin: Raw puerh tea from Yunnan, China.

Tags: gushu puerh, sheng puerh

Origin: Green tea from Anji, China
Harvest season: Spring 2026

This tea is harvested in the early spring from the rare Bai Ye cultivar in Anji County, Zhejiang. Its slender leaves, pale jade with tips, unfurl to reveal a delicate fragrance reminiscent of fresh orchids and tender bamboo shoots.

The liquor is crystal-clear, smooth, and refreshing, carrying layers of soft nutty sweetness, gentle florals, and a cooling finish that lingers gracefully on the palate. With its limited harvest window, Premium Anji Bai Cha offers a rare taste of purity and refinement found only in the earliest days of spring.

Origin: Hand-picked Green tea from Boseong, Korea.
Tasting Note: Seaweed, freesia, pine nuts
Harvest season: Spring 2026

Boseong Green Tea is a Korean tea from a sustainable farm hand-picked in early spring. This process of picking only the fine, young leaves early in spring is called, Sejak 세작. It produces delicate but incredibly rich tea. Sweet and oily with notes of pine nuts, freesia, and seaweed, we are proud to offer Boseong as our first Korean green tea.

Tags: new arriavals, korean tea

Origin: Hand-picked Green tea from Boseong, Korea.
Tasting Note: Seaweed, pine nut, alfalfa
Harvest season: Spring 2026

Boseong Green Tea is a Korean tea from a sustainable farm hand-picked in early spring. This process of picking only the fine, small tips very early in spring is called, Woojeon 우전. It produces delicate but incredibly rich tea. Sweet and oily with notes of macadamia nuts, orchids, and sweet green peas, we are proud to offer Boseong as our first Korean green tea.

Tags: new arriavals, korean tea

Origin: Hand-pickedGreen tea from Hadong, South Korea
Tasting Note: Fava been, pine nut, arugula
Harvest season: Spring 2026

Hadong green Tea is one of the Korean green teas (along with Boseong green tea) we brought back freshly for the season. This tea is produced in Hadong, South Korea, and carefully crafted by a monk. The slightly savory nutty aroma was due to the roasting of the green tea. It is rare to see roasted Korean green tea, and it will be a good comparison to the more delicate Boseong green tea.

Tags: new arriavals, roasted tea, korean tea

Origin: Raw Puerh tea from Banpen village, Yunnan, China.
Harvest season: Spring 2026

Sourced from ancient tea trees in Banpen village.

Each cake is 357 grams.

Tags: gushu puerh, sheng puerh