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Everyone has their own way of making their Matcha drinks, but generally, you use either a shaker or a blender to satisfy your Matcha cravings. But if you are trying to make a nice, warm and frothy Matcha latte, especially without adding any cream or milk, using a proper Matcha whisk is the only way to do it right.

This whisk has one hundred prongs and is 100% handmade from natural materials. The more prongs, the easier to achieve the divine creaminess you find at traditional Matcha houses in Japan.

Who is this tea for? Well, if you like aged white tea and aged puerh, this is the tea for you. It has the sweetness of a white tea and has the funkiness you can get from a shou puerh. Because of how old this tea is, you must rinse it with boiling water twice. There's not much flavor on the front part of your tongue, but you'll taste a pleasant sweetness on the back of your palate. The sweetness is almost like that you'll get from licorice root, but without the spice aftertaste.

This is not the kind of tea you would drink every day. But if you want to get to know what an aged tea tastes like, then this tea is for you.

Origin: Fuding, China

Notes: Sweet Licorice Root, Earthy

Tea nuggets or commonly known as tea lumps is the discarded tea during the process of making a ripe pu-erh tea. Small lumps of this ripe pu-erh tea are naturally created during the fermentation processed and separated by hands one by one.

The aroma of the tea is sweet and calming. The flavor of the tea is unlike any other shou pu-erh, almost like biting into glutinous rice. Slightly earthy and very easy to drin, perfect for beginners or even advanced tea drinkers.

The tea flavor will be kind of light in the beginning, but get more robust over multiple brews. You can brew this tea for at least 20 times before completely discarding the tea.

Origin: Menghai County, Yunnan, China

Notes: Sticky Rice, Creamy, Soy Milk, Earthy

One of our most popular teas! Shou pu-erh (fermented tea) compressed into a tiny, conveniently-sized brick. Classic shou pu-erh flavor with earthy character.

These mini bricks are convenient and easy to store, and are good for one tea session. To brew, pour water on the brick to loosen up the leaves. Wait until the brick looks softened, then discard the rinse. Brew as normal, infusing up to 8-10 times. 

Each mini brick weighs 7g and can be aged for many more years given the proper storage. 1 oz contains 4 mini bricks of tea.

We recommend storing many bricks together inside the original pouch to maintain flavor and aroma. The more bricks stored together, the better the storage potential over time.

Origin: Menghai, Yunnan Province, China

Harvest: 2006

Notes: earthy, deep, balanced

Raw pu-erh is a naturally fermented tea that needs some time to develop its flavor. This particular pu-erh is stored in a specially designed warehouse to cultivate its characteristically woody aroma. After ten years of fermentation, the tea is pressed into a 250g brick for easy storage and transportation.

The first few brews will be a little more bitter than your other teas. This is a pretty normal thing for a raw pu-erh. But after a few brews, the flavor will grow smoother and more refreshing with a long-lasting aftertaste. Try steeping it at a lower temperature––around 190º Fahrenheit (88º Celcius)––to reduce some of the initial bitterness. You should easily get around 15 brews with this tea using a gongfu-style brewing method.

This pu-erh is from a large-leaf variety grown in the Fengqing area, northwest of Lincang, which is well known as the historical birthplace of all tea. The venerable tea trees here average around one hundred years old, and some of the trees can stand as tall as seven feet.

Origin: Fengqing, Yunnan, China

Notes: Woody, Earthy, Apple, Tangy

Harvest: 2006

Very deep, intense and bold puerh. The slightly nutty and earthy flavor will make you want to drink this particular puerh more and more.

ORIGIN: Bu Lang Mountain, Yunnan, China

Deep, earthy and smooth finish is what makes this Pu-erh a store's favorite. Most tea from this Bu Lang mountain has a very strong after-taste but not bitter. Definitely a great introduction tea to someone who wants to start drinking a strong Shou Pu-erh. 

Picked 2009. Pressed 2006

Origin: Bu Lang, Yunnan, China

White tea is naturally oxidized. Because of the nature of how white tea is oxidized, white tea can be stored for multiple years and will taste smoother and sweeter. Brewing this white tea is very easy. It's almost impossible to brew this tea wrong. You can brew with high temperature or low temperature. You can brew short time or long time. Regardless, how you brew your tea, you will discover a new flavor every single time. With the proper brewing, this tea can be rebrewed over and over again for at least 20 times.  

Origin: Fuding, China

This is the kind of tea that you drink all day because it literally lasts the entire day. You can brew this tea over and over and over again until you can't handle the goodness anymore. And it's a very easy tea to drink.

You should only use boiling water if you want to bring the most flavor out of it. Don't worry too much about steeping the tea for too long. This tea is not very sensitive to oversteeping. It won't easily get bitter like most black or green tea. You can also keep on resteeping the tea over and over again until you've lost count.

You need to try this tea because it's very different from other aged white teas. 

Alternate Name: White Peony

Origin: Zhenghe County, Fujian, China

Press: 2016

Notes: Sweet Cinnamon Bark, Tangy

A classic heicha with a fruity, tart profile with the slightest hint of toasty peanuts. Tasty and comfortable! 

We love this heicha for its abundant golden flowers, or jin hua -- a romantic way to talk about the friendly yeast that grows on the tea leaves over time, almost like cheese. It is believed to have anti-bacterial and anti-viral properties, as well as to aid in digestion. Note that this tea may not be ideal if you are sensitive to gluten, penicillin, or other yeast-based foods.

This tea was pressed into 800g bricks for long-term storage, as is common practice for heicha in Hunan. Compared to Yunnan Province and its pu'erh teas, Hunan heichas tend to be pressed and stored in larger quantities. 

From the same tea factory as our Gentle Giant, Sunveil, and Lotus Blossom heichas.

Origin: Anhua, Hunan Province, China

Harvest: 2012 

Notes: fruity, earthy, tart, toasted peanut

A particularly clean and relaxing heicha, perfect for winding down in the late afternoon or evening. 

This tea was loosely packed in 900g increments into handwoven bamboo baskets to age in the long-term. It's common practice for Hunan heicha to be pressed and stored in larger quantities.  

From the same tea factory as our Alchemy, Sunveil, and Lotus Blossom heichas.

Origin: Anhua, Hunan Province, China

Harvest: 2012 

Notes: fruity, earthy, tart, full-bodied

Tastes like pure sunshine! A friendly heicha with a bright, clean flavor and a gorgeous collection of jin hua, or "golden flowers", the golden-colored yeast found only on certain teas from Hunan Province.

Many heichas can have a ton of fermentation aroma and taste, making them taste more wet and dark. This one is much more on the dry side of heicha, with a very clean and approachable flavor. A great introduction to high-end heicha from one of Hunan Province's best tea factories.

We recommend storing this tea in larger quantities on its own or with other Hunan heicha, to promote the development of the jin hua on the leaves. Jin hua yeasts are a living organism and will change and develop over time together with the tea.

Qianliang heicha is made by packing tea into large bamboo baskets that can fit dozens of kilos of tea. The tea is then compressed into one large log meant for aging. These tea logs are then sliced into smaller, much more manageable increments for daily drinking. 

A particularly clean and relaxing heicha, perfect for winding down in the late afternoon or evening. 

This tea was loosely packed in 900g increments into handwoven bamboo baskets to age in the long-term. It's common practice for Hunan heicha to be pressed and stored in larger quantities.  

From the same tea factory as our Alchemy, Gentle Giant, and Lotus Blossom heichas.

Origin: Anhua, Hunan Province, China

Harvest: 2012 

Notes: bright, crisp, clean, woody, sun-dried hay

ATTENTION: MULTIPLE ORDERS BY THE SAME CUSTOMER WILL BE CANCELLED

From time to time there is a tea that changes everyone's perspective of what good tea should be. Sometimes it's because it came from a famous mountain, sometimes because of the reputable farmer, and sometimes because the tea has been aged for a certain period of time. This tea is almost an accidental discovery for us.  We always know that Shuixian is a very special tea, famous for its incredible tea energy (Cha Qi).  What we didn't know is how this tea develops amazing texture and sweetness when it was aged. The texture is heavy and thick. The flavor is earthy with a touch of sweetness.

Another amazing discovery we found while brewing this tea is that this tea can be brew so many times. Much more than the younger Shuixian. The taste becoming sweeter as the later brew goes. And because this tea has been aged, you'll get a feeling of "tea drunk" fairly easily.  

Since this tea is pretty mild, you can use more tea when brewing gongfu style. We recommend using boiling water with about 6-7 grams of loose leaf for around 120ml teapot, with a quick rinse on the first steep. After the initial rinse, steep about 5 seconds on the second steep. Add additional 5 seconds for each additional brew. You'll expect the tea tasting like an aged white tea after the fourth or fifth steep, which is kind of unique. This is definitely the tea for the ages!

Origin: Wu Yi, China

Notes: Sweet Cinnamon, Sugarcane, Crumb Donuts

From time to time there is a tea that changes everyone's perspective of what good tea should be. Sometimes it's because it came from a famous mountain, sometimes because of the reputable farmer, and sometimes because the tea has been aged for a certain period of time. This tea is almost an accidental discovery for us.  We always know that Shuixian is a very special tea, famous for its incredible tea energy (Cha Qi).  What we didn't know is how this tea develops amazing texture and sweetness when it was aged. The texture is heavy and thick. The flavor is earthy with a touch of sweetness.

Another amazing discovery we found while brewing this tea is that this tea can be brew so many times. Much more than the younger Shuixian. The taste becoming sweeter as the later brew goes. And because this tea has been aged, you'll get a feeling of "tea drunk" fairly easily.  

Since this tea is pretty mild, you can use more tea when brewing gongfu style. We recommend using boiling water with about 6-7 grams of loose leaf for around 120ml teapot, with a quick rinse on the first steep. After the initial rinse, steep about 5 seconds on the second steep. Add additional 5 seconds for each additional brew. You'll expect the tea tasting like an aged white tea after the fourth or fifth steep, which is kind of unique. This is definitely the tea for the ages!

Origin: Wu Yi, China

Notes: Sweet Cinnamon, Sugarcane, Crumb Donuts

Just like green tea can be scented with jasmine blossoms, heicha can also be scented, in this case with lotus flowers!

The combination of the dark, fermented tea and exotic aromas of lotus make for a fascinating flavor profile, and the tea brings a sense of calm and peace of mind. A rare and unique tea, on the palate and beyond.

The base tea is a 2012 production from Hunan Province, China. It was pressed into 1-kilo bricks for long-term storage, as is common practice for heicha in Hunan. Compared to Yunnan Province and its pu'erh teas, Hunan heichas tend to be pressed and stored in larger quantities.

From the same tea factory as our Alchemy, Gentle Giant, and Sunveil heicha.

Origin: Anhua, Hunan Province, China

Harvest: 2012 

Notes: Lotus, Dried Date 

These tea leaves are picked from an old tree, approximately 100-200 years in Lincang, Yunnan, China. Leave from an old tree will make the tea taste sweeter and fruitier. Notes of honey when brewing with a lower temperature around 190º F. Can be brewed 8 times up to 12 times.

ORIGIN: Lincang, Yunnan, China

It's not every day we get a good quality oolong that has been aged. If you have had aged oolong in the past, you know how special it can be. And wow, does this tea hit hard.  

An aged oolong like this really makes a lot of people feel peculiarly relaxed. Not everyone will be so affected by the tea––but most people enjoy the dreamy sensation you get from it.

So who would enjoy this tea? 

If you love a smooth, roasty oolong with a hint of spices like nutmeg and cloves, then this tea is for you. There is also a cinnamon-like sweetness from the aftertaste. As you sip, expect to find yourself entering a daydreamy state, almost like a very mildly drunken, buzzed feeling. 

Try using boiling water to bring out the complexity of this tea. If you are doing gongfu-style brewing, use about 4 grams of tea and steep for around 15 to 20 seconds for the perfect balance between sweetness and roastiness.

You should expect a good 5–6 brews with the gongfu brewing method.

On the first steep, you can expect a smooth, creamy, and thick texture. A sweet cinnamon spice bread lingers, with hints of star anise.

This tea is best to have in the evening time. Even though there is a little bit of caffeine, this tea is also high in L-theanine which helps you relax and relieve stress.

Origin: Wuyi Mountain, Fujian, China

Notes: Sweet Cinnamon Bread, Cloves, Nutmeg, Anise

An excellent introduction to the world of aged white tea! This 2013 Shou Mei cake now has a good amount of age on it, developing that deep, fruity, and fermented aroma that can only be found in aged white teas.

Fresh white teas are grassy and soft, but this flavor profile is transformed dramatically by aging. Here you'll find a surprisingly deep and mature flavor that gives a lot to think about. A fantastic tea for both everyday sipping and deep pondering. 

In China, aged white teas are said to have potent health benefits, particularly for immunity. The greater the age of the tea, the more potent the flavor and benefits.

The base material was harvested in Spring 2013.

Origin: Fujian Province, China

Harvest: 2013

Notes: raisin, honey

Once upon a time, there was a man named Shou Xing. He is the symbol of immortality and longevity. If you've seen his eyebrow, you'll see he has a really long one. The leaves of this naturally-oxidized white tea look like Shou Xing's long eyebrow. That's how this white tea gets its name from. 

This tea gets better the more you brew. It never really gets bitter. Sweet honey apricot-like. You can steep this tea longer and you'll get a little bit more tart, but not bitter. If you steep this tea a shorter time, then you'll get a refreshing, and mild flavor of currant and raisin. This is the perfect tea to have all day long, even at night! Low caffeine, and also will give you a very calming and relaxing feeling. 

Origin: Fuding, China

Notes: Smooth, Honey, Apricot

Whenever we have someone who is new in tea, asking for white tea recommendations, this is the tea we always recommend first. This white tea might not as famous as a Silver Needle White Tea, but for a fraction of its price, the flavor and value of this tea often surpass the former.

It's true that Silver Needle White Tea might be the most popular white tea among tea drinkers, but Silver Needle tends to taste a little too mild for most people. This white tea is like drinking a refreshing sweet plum juice. The stronger you brew the tea, the better the flavor becomes. It never gets bitter or astringent. 

Origin: Fuding, China

Notes: Honey, Malt, Plum, Raisin

Meng Song Shou Pu-erh is one of the most friendly teas in our 2017 series from Yiwu, with a floral and fruity quality underlined with a deep sweetness. This Puerh is derived from an old tree around 200-300 years old. It took 3 weeks for the tea picker to get to the area where these tea leaves are grown. 

Origin: Yiwu Province, China

Harvest: 2017

Notes: Earthy, Fruity, Smooth

Origin: Bulang Mountain, Yunnan, China

Notes: TBA

This tea has been aged with proper room temperature since 2019. A good quality White Peony tastes better when the tea has been aged for at least a year. The flavor, body, and aftertaste come out more distinctly than when it is freshly picked.

This tea is made of two types of young tea leaves and unopened tea buds. A long time ago, White Peony tea, or "Bai Mu Dan," was made for lower-class consumers who couldn't afford the top-quality Silver Needle white tea.

Many young white teas are considered milder in flavor. White peony matches better in the west where they prefer a much stronger flavor, like black tea. White peony has a balance of natural sweet dew flavors from the unopened buds mingled with the fresh, woody aroma of the young leaves.

This tea can be brewed using the gongfu style up to 15 times with a medium temperature of 190° Fahrenheit, or you can brew this tea at a higher temperature of 205° Fahrenheit for a more robust and complex flavor.

Alternate Name: Bai Mu Dan

Origin: Fuding, China

Notes: Fresh, Full-bodied, Honey Dew, Woody

This hand-picked oriental beauty is special because its processed of oxidation relies a lot on the green leafhopper. These tea green leafhoppers love to bite into the leaf. The tiny bites don't necessarily cause bite holes. Instead, the plant actually releases a natural sweetness enzyme to attract predators of the leafhopper. 

As a result of the higher oxidation, this oolong tastes between an oolong and a black tea. You'll get the floral and nutty flavor, and also a rounder, honey after-taste similar to a black tea. Overall a nice relaxing tea to have after meals. 

Origin: Nantou, Taiwan

Notes: Floral, Malty, Honey

Limited-time drink!

This drink is made using the new spring picked Bi Luo Chun. The freshest taste you can get from a green tea. A very refreshing and satisfying tea to have all day.