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Are you a fan of buttered popcorn?

We’ve got the tea for you! Royal Milk Oolong is your new favorite milk oolong. It has all of the flavor and health benefits without guilt. Plus, it tastes like buttered popcorn! If that doesn’t get your attention, we don’t know what will.

Milk oolong is a guiltless pleasure. It has the creamy and sweet flavor that makes this tea an easy drink. This oolong tastes like milk or cream even though there isn't any in it!

This tea can be reused at least 4 to 6 times before throwing away. For people who are lactose-tolerant, this is a perfect choice because there's no milk or cream in the recipe. You can drink this tea every day and feel good about yourself because it won't add any calories or fat to your diet.

So go ahead and treat yourself to this delicious milk oolong today! You deserve it.

Notes: Butter, Sweet Cream, Popcorn

Origin: Nantou, Taiwan

This is our version of ceremonial-grade Matcha. Very smooth, with no bitter after taste. Slightly vegetal with a hint of nuttiness. This Matcha is especially high in antioxidants and amino acids. This Matcha is perfect to have straight without needing to add any sugar or cream. 

Origin: Mie, Japan

Notes: Sweet, Buttery, Nutty, Spinach, Seaweed

Grade: Royal Ceremonial

If your morning routine involves protein shakes, cappuccinos, or other iced blended drinks, then you want to use this particular Matcha. Adding a teaspoon of Matcha to your drinks will give you a lot of positive energy and less feeling guilty about the sugar intake of your sweet drink. Very high in amino acid and L-theanine which can help your mind to focus more and get more tasks done. 

Origin: Yame, Japan

Cultivar: Hybrid of Okumidori and Yabukita

Harvest: 1st and 2nd harvest

Notes: Umami, Spinach, Seaweed

One of China's most famous green tea. Bi Luo Chun usually tightly rolled into a spiral, like a snail's shell. If the spiral shape rolled is not tight and consistent, then you know it's not a high-quality Bi Luo Chun. Bi Luo Chun is very tender and covered with white tips. This green tea is also one of the very few teas that only available at our shop right around after springtime picking.  

This Bi Luo Chun is a high mountain tea from Zhenghe Province, more commonly known for its white tea. It consists of only the finest silver tips of the tea leaves picked around the end of the month of April.

This year Bi Luo Chun arrive much earlier than usual. Usually, the harvesting time is around April, but the weather got warmer sooner this year. The sooner pick resulting in a much sweeter aftertaste. This is the one green tea you don't want to miss this year!

Recommended brewing temperature:

Gongfu method: 190 Fahrenheit (88 Celcius) for 3-5 seconds. 

Western method: 190 Fahrenheit (88 Celcius) for 2 minutes. 

Alternate Name: Xia Sha Ren Xiang or Green Nail Spring 

Origin: Zhenghe County, Fujian, China

Harvest: March 11th, spring 2021 picking date

Notes:  Creamy, sweet, lychee, refreshing spring aftertaste

Whether you're looking to be a little quirky in your life, or you know someone that needs something new and original but still can't resist good tea, this duckshit oolong is just the thing for you. But we warn you - it might just tempt some of your more fashionable friends on a shopping spree with its funky name!

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.

This is not your ordinary oolong tea. It's nutty and addicting like a toasted peanut. Its floral notes are just the perfect amount - you'll want to relax after drinking it, forget about all of life's problems! A rare gem in the world of teas - this duckshit oolong will surely become an instant favorite!

Gongfu Brewing Instructions:

Use 4g for 100ml gaiwan. Rinse the tea real quick. Steep for 45 seconds on the first two infusions after the rinse. Steep for one minute for the third infusions.   

Alternate Name: Ya Shi Xiang; Silver Flower; Yin Hua Xiang

Chinese Character: 鸭屎香；银花香 

Harvest: Spring 2021 

Elevation: 1200m

Origin: Chaozhou City, Guangdong Province

Notes: Vanilla, Toasted Peanuts, Almonds, Orchid

Tea Drunk Level: High

Our new version of Royal Jasmine Pearls is scented six times with only the highest quality spring-picked jasmine flowers. Compared to our standard Royal Jasmine, this one has a softer flavor and aftertaste that's perfect for cold brewing—and it tastes so good you'll want to drink it all day long!

The creation of Jasmine Pearls is both attractive and time-consuming. The delicate leaves are plucked from the spring bloom and wound into pearls before being covered in jasmine flowers at night. As the petals open, the green tea absorbs the lovely floral fragrance of jasmines. This is done up to six times, with fresh flowers replacing the jasmine flower on each cycle.

One of my favorite things about this tea is how it's nearly impossible to make bitter. Even when I'm boiling water and steeping the tea for three times longer than usual, there are no issues with bitterness at all! It's so nice being able to drink a cup without worrying that it'll go from great tasting to gross in just one second.

The jasmine flavor is natural, soft, and lingers delicately on your tongue - instead of overpowering you like some other teas can do. You also get an incredible scent as well; sweet with a fine fragrance that will fill up any room you're sitting in before long (I was actually surprised by how strong the smell could be!). This has become our absolute favorite jasmine tea. 

Cold Brew Instructions:

Use 5g of jasmine tea with 16 oz (480ml) of room temperature water. Put the cup in the fridge for at least twelve hours. Remove tea leaves after. 

The creation of Jin Jun Mei in 2005 was both a close alternative and an introduction to the pine-wood smoked version of Lapsang Souchong for those who couldn't appreciate its robust smokey flavor and aroma.

Jin Jun Mei and unsmoked Lapsang Souchong debuted in the same year, yet they are different. Jin Jun Mei is made with buds exclusively while unsmoked Lapsang uses two leaves to one bud.

The English translation of this tea may be a bit confusing - "Golden Steed Eyebrow" - but there's nothing confusing about the taste! Deep chocolate notes lead to a full-bodied tea that almost tastes thick and sweet, leaving behind an aftertaste.

Gongfu Brewing Instructions:

To maximize the flavor of this wonderful black tea, steep 4g of tea leaves in a 100ml teapot/gaiwan for 40 seconds on the first infusion with boiling water. Drop to 20 seconds on the second infusion until it's time to enjoy your third around at 60 seconds.

Origin: Wuyi Mountain, China

Harvest: 2021 Spring

Notes: Honey, Fresh Baked Cookies, Vanilla, Milk Chocolate

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.

This 2021 harvest is 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 tea masters, 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 2021

Notes: creamy, buttery, sweet

This Oolong is also called Ginseng Oolong. This Taiwanese Dong Ding Oolong is pressed tightly into a little ball, then coated in a blend of ginseng and licorice powders. Natural sweetness with a hint of tingling sensation from the licorice. Very refreshing and unique flavors that you could never describe. Easy to brew and definitely a crowd-pleaser tea! 

Origin: Nantou, Taiwan

Notes: Honey, Ginseng, Licorice

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

This GABA (Gamma-Aminobutyric Acid) Oolong is from Nantou, Taiwan, invented by the Japanese in 1984. Flushed with nitrogen during the oxidation process. GABA Oolong is very popular because of its benefits such as relieving anxiety, improving mood, reducing symptoms of premenstrual syndrome (PMS), and treating attention deficit-hyperactivity disorder (ADHD).

ORIGIN: Nantou, Taiwan

Notes: Sweet roasted corn

If you're looking for a cup of Assam black tea, this one is the best. It's a dark roast with sweet flavors of cherries and prunes that will have your mouth watering as soon as it hits your lips!

This is easily our most fruity Assam black teas, perfect for making your own chai at home! Imagine Its incredibly unique flavor ranks one the best we've ever tried- add cream? You won't be able to stop guzzling this delicious brew...

Notes: Dark Cherry, Prunes, Woody

Certifications: USDA Organic

Harvest: 2nd Flush, 2020

Starting off as a "poor man" tea, Genmaicha has now become one of the most popular Japanese green tea. 

You can easily make Genmaicha yourself by roasting brown rice in a pan over medium-high heat and mix them with your favorite green tea. It is surprising that no other country has done the same thing with their leftover green tea.

Each year, our tea farmers take their time to mix organic green tea from multiple harvests to blend in with organic popped brown rice. As a result, you get one of the most complex green tea. Toasty and nutty from the rice, sweet and umami from the earlier harvest, body and fulfilling after taste from the later harvest. 

Notes: Savory, Sweet, Nutty, Roasty

Origin: Shizuoka, Kagoshima, Japan

The most popular of our entire black tea collection. This is not the typical, pinewood-smoked Lapsang Souchong that enjoys such popularity. You can brew this tea at a lower temperature and get a nice, clean, and fruity black tea. Or you can brew this tea stronger and get such a rich flavor that it's almost like biting into 80% dark chocolate. Great iced or hot, with or without milk. Mild in flavor, compared to most black teas from India. 

Origin: Wu Yi Mountain, Fujian, China

Notes: Cocoa, Malt, Honey

One of the best introductory shou puerh that we have in the shop. Slightly earthy tones underline with a nice cooling finish.  

ORIGIN: Lancang, Yunnan, China

The leaves for this cake were picked and processed in Spring 2006, with a two-year pile fermentation process before pressing into cakes.

These cakes have been stored in special warehouses for fermentation purposes. This time of aging gives you a prominent aged scent and clear bright red liquid when brewing and drinking this tea.

If you like earthy flavors that linger on your tongue, this tea is for you. The slightly nutty and earthy flavor will make it hard to stop drinking the puerh as its rich taste begs to be savored again and again!

ORIGIN: Bu Lang Mountain, Yunnan, China

This Sencha is deep-steamed resulting in more consistent flavors. A Shizuoka blend of summer and spring harvests. This Sencha is our favorite everyday green tea to have in the morning. Fresh, vegetal, and well-balanced flavors. 

Brew this tea around 170º Fahrenheit to achieve the best sweetness of the green tea.  

What makes Bai Mudan unique is the balance between its delicate flavors and its fuller flavors. Compared to Bai Hao Yin Zhen (Silver Needle White), premium Bai Mudan usually consists of one bud and two open leaves.

Since most white teas like Bai Mudan are normally mild in flavor, you tend to want to steep them longer or using higher temperatures. The problem with this is that most of the Bai Mudan on the market usually gets really tart and bitter when steep them too long, which no one likes. That's why Bai Mudan has such a bad rep in the market. Trying to find a white tea that doesn't become bitter is an almost impossible task. As a consequence, Bai Mudan is always treated as a low-quality tea. But that's not the case with our new Bai Mudan.

Qing Xiang means "refreshing aroma." That's what makes this white tea uniquely delicious. This white tea may be the first white tea we have found that doesn't get bitter even after steeping it three times longer than normal. In fact, I might even recommend you intentionally oversteep this tea once just to understand what I mean. It doesn't get bitter at all. On the contrary––it actually gets sweeter! The flavor is very smooth and super refreshing with its hint of a citrus note. The delicate mouthfeel lingers in your mouth with a subtle honey aftertaste, and the energy is very calm and yet awakening at the same time. You can drink this tea all day long and through all seasons without getting bored with the flavor. This Qing Xiang white tea is truly one of the best teas we have in our collection.  

Use high-temperature water (205º-212º Fahrenheit) to bring the flavor out of this white tea.  Don't worry, it won't get bitter like other Bai Mudan. This white tea is very easy to make. There is almost no wrong way of making this tea. When using gongfu style brewing, you can easily re-steep this tea for at least 10 times.

Alternate Name: White Peony

Notes: Honey, Citrus, Refreshing, Mild Floral Aroma

Origin: Fuding, China

When you think of a good, everyday black tea from China nothing beats this Golden Monkey. Each leaf is hand-picked during the early spring season and carefully picked only one bud; giving it hints of spice notes with smooth creamy sweet cocoa flavors that are rich like malt balls in your mouth! They’re so soft too – as if they were coated softly by warm chocolate sauce? This delicate brew has just enough kick to make sure we know where our caffeine comes from without tasting bitter.

This black tea is mild and smooth, with a deep chocolate sweetness that builds up from the depth of each sip. If you’re a black tea drinker this is one black tea that is sure to become your next favorite black tea.

Origin: Fujian, China

Notes: Cocoa, Malt, Roasted Apple