New products

An everyday green tea that blends Japanese sencha leaves with roasted brown rice. Genmaicha was traditionally a tea for the common man in Japan, because the rice acted as a "filler" to stretch meager amounts of tea leaves. Brown rice is added to the tea during its final roasting, giving... →

Moroccans steep green tea with fresh mint leaves and an ample dose of sugar to create their country's signature tea. We've updated the classic with a blend of our uniquely rich Gunpowder green tea and peppermint leaves. Add water, an ample dose of sugar and imagine yourself in Marrakech. Or... →

From Zhejiang, grey-green late harvest green tea leaves are rolled to form gunpowder pellets. Full bodied, exceptionally assertive and pungent tea with a persistent bitterness...definitely for those who prefer their tea stronger. Gunpowder is also the traditional base tea used in mint tea preparations in Morocco. →

An exceptional daily dragonwell, this tea is picked a few days after the Qing Ming holiday in early April, during a two week harvest period that ends on the Guyu Festival. This agricultural holiday welcomes the arrival of spring rains, and teas picked during the preceding two weeks are therefore referred to as “pre-rain”... →

Our Pan'an Dragonwell comes from the same tea garden as Our Finest Dragonwell, hidden away 2000 feet above sea level in the rural heart of Zhejiang Province. Hand-picked in late March during the ming qian (pre-Qing Ming Festival) period, and pan-fired in small batches by a teamaker whose family has been crafting... →

Over fifty white tea buds enclose an inner red clover. Each blossom is then scented over the course of six nights with summer Jasmine. Once steeped in water, the individual buds open to form the petals of an underwater daisy with a red chrysanthemum at its center. Blossoming teas are... →