Tea and Whisk

If you ever want buttered popcorn without the guilt, this is the tea for you! Many other milk oolongs use a smaller leaf; our milk oolong or milky oolong is a larger leaf which means you can brew this multiple times without much astringency creeping in.

Notes: Butter, Sweet Cream, Popcorn

Origin: Nantou, Taiwan

There's an often-told story behind the unappetizing name. They say a famous and successful tea farmer got so fed up with everyone asking about the secret to his masterpiece oolong that he started to make a joke, telling everyone that the secret to his tea was the duck droppings he used as fertilizer for his plants.

This Oolong is baked using charcoal twice. The tea is first baked using an oven with a lower temperature (90c) for about 8 hours to remove the water content in the tea leaves. Rest for 3 weeks, and then baked using charcoal for 18 hours with 120c temperature. This tea will taste better when it has been aged for at least 4 to 6 months.

It's nutty and addicting like a toasted peanut. It's floral, but not overwhelmingly floral, just the perfect amount of floral notes. It's comforting and makes you want to just relax and forget about all the problems going on in the world.

Alternate Name: Ya Shi Xiang

Harvest: Spring 2020 

Elevation: 1200m

Origin: Chaozhou City, Guangdong Province

Notes: Floral, Toasted Peanuts, Comforting, 

 One of Leo's favorite teas, and one of the most popular teas in the store!

If you're looking for an excellent example of high mountain tea that is more than just a famous name, this is the tea for you.

We chose this 2020 harvest because it's one of the teamaker's most favorite batches in recent years. It's a myth that high mountain oolong can't be aged over time. If made well, they can age just as well as any pu-erh or dark oolong. 

This tea is all about texture. Super rich, buttery, and almost luxurious, a hallmark of a good high mountain tea. The flavor is sweet and fresh, without being overly floral or green. The aftertaste is even sweeter.

Alishan is one of the most iconic high mountain regions in Taiwan, but not all Alishan oolongs are created equal. Because Alishan is so famous, there's a big range of quality on the market.

Our Alishan is made by one of the region's most famous teamasters, with leaves picked in a natural garden. She has been working with the same leaves for more than 20 years, and knows how to bring out the best in every harvest. No pesticides or chemical fertilizers are used for the tea which really captures the essence of the high mountain environment. We're big fans! 

Origin: Alishan, Taiwan

Harvest: Spring 2020

Notes: creamy, buttery, sweet

We don't normally think of Iron Goddess Oolong comes from Indonesia. Since Indonesia has a lot of active volcanoes, the soil around the area where this tea is grown has a lot of minerals. The Taiwanese origin tea maker, bake this mineral-rich tea leaf by using charcoal to give a deep, bold dark chocolate aroma. Brew this tea with high temperature (205 Fahrenheit) to bring out the intensity of peppery and smokey cinnamon.

The really cool thing about this tea, no matter how long you brew this tea, this tea will never get bitter. In fact, if you brew this tea for 10 minutes, the strong flavor is reminiscent of a bold and smooth tasting coffee. Add a dash of cream and ice, you can easily fool anyone that you are drinking an iced coffee!

Origin: Sumatra, Indonesia

Notes: Bold, Caramel, Chocolate, Coffee