Longjing, or "dragonwell" is perhaps China's most famous tea style: a green tea created by roasting freshly harvested tea leaves against a hot pan. This direct-contact heat caramelizes sugars in the leaf, producing a distinctly toasted and nutty taste that complements the freshness of the leaves.

Sourced from the same third-generation, family garden that produces Our Finest Dragonwell, our Pre-rain Dragonwell is hand-harvested roughly one month later, during the yuqian or "pre-rain" period in the first half of April. The combination of more mature leaves and a longer roast contributes to a bolder taste and richer nutty finish, for a classic representation of this beloved style.

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A modern Taiwanese classic, Osmanthus Oolong combines fragrant osmanthus flowers with Formosa oolong, adding ripe fruit and tropical aromatics to the tea’s naturally floral, vegetal character. Though tiny, osmanthus blossoms are remarkably fragrant, filling the air with their distinctive perfume from late summer through autumn. Their small size makes them difficult to harvest and process, leading many osmanthus oolongs to rely on added flavoring. Ours is scented naturally with a premium crop of osmanthus flowers from southern China, selected for their rich aroma and true floral flavor.

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Wuyi oolong is China's oldest oolong variety, cultivated in the craggy ravines of Fujian's Wuyi Mountains. Unlike other oolongs, the Wuyi style is crafted with longer oxidation and a much heavier roast.

Our Amber Wuyi is a wonderful introduction to this category, produced from the classic Shui Xian cultivar and roasted in the traditional method over longan fruitwood charcoal. This heritage cultivar and premium craftsmanship produce a mineral-rich flavor, with notes of burnt caramel and whiskey casks.

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Our Three Cultivar Red is a unique blend of three varieties from across Fujian Province. In a world defined by tradition and age-old crafting methods, this tea is a rare innovation. The tea maker who created it is amongst a small group experimenting with new cultivars and crafting styles to create wonderful and delicious teas that buck tradition. Three Cultivar Red combines two aromatic cultivars typically reserved for Wuyi Oolong (Huang Mu Dan and Huang Guan Yin) with a small leaf cultivar typically used to make green tea. After harvest and blending of the three cultivars, the leaves were then withered, oxidized, and roasted to create a wonderfully floral, fruity, and naturally sweet infusion.

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