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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

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.  

Iron Goddess Oolong is famous for having an orchid aroma and flavor to it. This unroasted version is unique because of its nice sweet fruity notes. The flavor is very clean, smooth, and slightly creamy. There is a hint of nuttiness as a result of the 40% oxidation, which makes this one of our most complex Iron Goddess teas. It has a honey and vegetal aftertaste that lingers for a few minutes.

Overall it's a remarkable oolong to have for such an affordable price!

Alternate Name: GuoXiang Tie Guan Yin

Notes: Honey Mango, Orchid

 Origin: Nantou, Taiwan

Origin: Wuyi Mountain, China

Notes: Roasted Apple, Spicy Cinnamon, Minerals

Umami is the keyword here. If a Japanese Sencha is only judged by its umami, no green tea we had in the past beats this tea. Does that make this tea the best Japanese Sencha we have? We definitely put this tea up there in our top tea tier. Is it for everyone? Probably not. 

One way you know for sure this tea is amazing is the fact that you can use boiling water to steep the tea and still taste amazing. It won't get bitter nor non-drinkable like most Senchas, it actually tastes incredible.

We do realize using a porcelain teapot to make this particular tea has a much better flavor than a clay teapot (Kyusu). The clay teapot we tested in the past seems to hide the umami flavor in the tea instead of highlighting it. This tea is also very unique because of how much it changes depending on how you make it. So do a little experiment with this tea, use lower temperature or boiling water and see how much it changes the flavor. Use porcelain or clay and see if you see the significant difference in its flavor as we did. 

Origin: Miyazaki, Japan

Cultivar: Oku Midori

Harvest: 2021 Spring

Notes: Umami, asparagus, spinach, seaweed, miso, mushrooms, parmesan cheese

There are many things that make this white tea special. This shou mei white requires almost no steeping skill at all! You can brew this with high- or low-temperature water and for varying lengths of time. It's very difficult to mess up the brewing process when brewing this white tea; basically, anything goes! 

If you brew the tea using the gongfu method, it can be brewed over and over again at least 20 times. Different infusions of tea will bring out different flavors. Lower temperature brings out the sweetness and higher temperature provides more complex flavor profiles.

To ensure that you are drinking a tasty cup of tea, make sure to rinse your leaves with water first. This will help wash away all the dust and other sorts of things collected during its time in storage as well as moisten it so flavors can be released more easily.

One way to make this tea flavorful is by using the gongfu method. With this tea, you can safely use boiling temperature water and steep for one minute and a half on the first infusion. Then, with every subsequent steeping it only takes about 20-30 seconds to bring out all of its wonderful flavors. 

This tea will keep you going for a while! You can steep the tea longer as it gets weaker. You should be able to get around 20-30 infusions with this tea no problem!

Origin: Fuding, China

Harvest: 2009

Notes: Oaky, Dark Cherry

One of China's most famous green tea. This green tea is covered with soft white hairs. When brewed, the liquor of the tea has very bright and vibrant green. Each tea leaf is hand-picked and very labor-intensive. 

Xinyang Maojian has a unique rounded thin shape that looks like a green needle. The color is emerald green with a fresh fragrance and a clean, sweet, and mellow flavor. 

Harvest: 2021 Spring

Origin: Xinyang City, Henan Province, China

Notes: Smoked avocado, sea salt, sweet and refreshing cucumber after-taste

This tea is delicate and sweet with a hint of vegetal quality. The aroma is like roasted sunflower seeds. The flavor is light, sweet with a fresh asparagus aftertaste. The mouthfeel of this tea is smooth and silky. 

As far as looks, this Imperial Dragon Well might not look as nice as our Superior Dragon Well but is much better than our Everyday Dragon Well Green Tea. 

With this tea, do not put too much when steeping. With a standard 120ml gaiwan, you really only need about 1 gram of the tea. If you like your tea stronger, you can use 2 grams instead of 1 gram. 

If you often "accidentally" oversteep your tea, then steep using 175º Fahrenheit. Your tea won't get bitter at this temperature. 

If you want a quick, ready-to-drink tea, then you can use 205º Fahrenheit for about 10 to 15 seconds. 

Alternate Name: Long Jing

Origin: 

Hangzhou, 

Zhejiang Province, China

Aroma: Sweet, Savory, Sunflower Seeds

Notes: Light, Sweet, Refreshing Asparagus

Harvest: Spring 2021

This is a very rich Matcha with a high level of umami and hints of nuttiness. There is a very tiny bit of astringency bite towards the end, which makes this Matcha the best one to blend with a tiny bit of cream. This Matcha also very creamy, making it a delicious drink that makes you crave for more. 

Origin: Uji, Kyoto, Japan

Grade: Ceremonial

Kabuse cha is shaded for about seven days before its harvesting resulting in an increase of antioxidants, and L-theanine effects. The tea leaves tend to be a little longer and stronger than sencha because of the controlled sunlight before its harvesting. A good balance between sencha and gyokuro. 

Origin: Kagoshima, Japan

Notes: Seaweed, Spinach, Umami

Cultivar: Yabukita

One of Japan's most unique tea! Our Kukicha tea mostly consist only stems, which means less caffeine and higher amino acid. Higher in amino acid also means less grassy. Brewing Kukicha is also so much easier than other Japanese green tea. It is less easy to get astringent in comparison to other green tea. The perfect tea to make iced green tea or even a cold brew tea. 

Origin: Shizuoka, Japan

Notes: Citrus, Celery, Seaweed

When drinking black tea, you don't normally associate its flavor profile with anything like "sweet caramel." But that's exactly what you get from this tea.

Using boiling water will bring out the most flavor from this tea. You should expect a sweet caramel, some smokiness, and a little maltiness when it's brewed properly. You should be able to get at least four good brews with this black tea, which is amazing since most black teas are only good for three brews.

If you have a sweet tooth and don't want to have the guilt of taking sugar in your tea, then this tea is the perfect tea for you!  

At the first sip, you immediately detect a caramel-candy taste with a hint of smokiness. There is a fresh feeling in the aftertaste. The color of the liquor is clear with vibrant caramel color. The aroma of the tea is sweet, soothing, and comforting. When you first sip this tea, you'll enjoy a satisfying treat, almost like drinking a hot caramel latte.

This tea is great to have all day. It's great as a morning pick-me-up tea, but also nice as a relaxing after dinner tea. The natural sweetness is an enticement for crowds who don't much appreciate the flavor of a tea.

Origin: Tongmu Guan, Wuyi Mountain

Notes: Caramel Candy

Origin: Tongmu Guan, Wuyi Mountain

Notes: Wildflower Honey,

Pure Assam leaves from Northern India. If you like a robust and malty character with your tea, this traditional golden-tips leaves is the top of its class. 

Origin: Hunwai Estate, Assam, India

This is an uplifting tea with a very calming feeling. There is a subtle umami flavor in this green tea. This tea is pretty forgiving as well, you can use many different ways of brewing and it will still taste amazing. We tried brewing this tea at a 175º, 190º, to even a 205º, and it will still tastes pretty amazing. This Sencha also doesn't get bitter, even when you use a boiling water. Overall is a very nice green tea to have anytime.

Origin: Miyazaki, Japan

Notes: Sweet Pear, Light Umami, Creamy

If you want to make a nice, frothy Matcha latte without adding any cream or milk, using the right utensil is key. A whisk will help create better foam and texture than either shakers or blenders because it can mix well in both hot and cold drinks while creating bubbles that don't disappear quickly like they do when making shaken beverages.

A one hundred pronged whisk has been ingeniously crafted from all-natural materials. The more prongs it contains, the better creaminess you'll find when trying to achieve that traditional Matcha-house taste in Japan.

*If you don't already have one, you'll want to get a matching holder for your whisk so it stays in good shape and isn't prone to drying out.

Alternate Name: Chasen

What is it about this puerh that we like so much?

Usually, you want to look for this type of puerh that has been aged for at least 7 years. This tea is from 2014 which means it has been aged for about 8 years now. This puerh is the perfect tea for anyone that looking to have their first sheng puerh.

And for those who have been drinking puerh for a while, you going to love this one as well because of how smooth and fruity this tea is. The flavor has these sweet, woody notes with a wonderful body and texture. The aroma is sweet and earthy with notes of apple, and hay. The earthiness hits you right at the tip of your tongue followed by an aftertaste that is clean and crisp with lingering notes of chrysanthemum and jasmine toward the backend of your tongue. This tea is delicious! The aftertaste is slightly floral that lingers in this clean refreshing feeling, making it an overall amazing puerh for anyone to have all day long!

Gongfu Brewing Instructions:

Use about 2.5g of this tea in 100ml gaiwan with boiling spring water. Rinse the tea quickly before making your first infusion. Steep the tea within 5-10  seconds on your first infusion. Add additional 5 seconds on the second infusion. Keep steep the tea longer as you go to later infusions. You should be able to get at least 10 infusions. 

If the tea tastes astringent, that usually means you either steep too long, put too much, or use the wrong kind of water.   

Origin: Lancang, Yunnan, China

Notes: Apple, Hay, Jasmine

Harvest: 2014 spring

Origin: Tongmu Guan, Wuyi Mountain

Notes: Citrus, Lemon, Honey

The tempting aroma and sweet aftertaste of honeysuckle is not the only thing you'll be smelling when drinking this tea. The mineral-rich flavor hints at a complexity that ranges from minerally to nearly floral, depending on your readiness to accept its differences in taste between steepings.

Da Ye, translating literally to “big leaf”, is a cultivar of the Phoenix oolong tea family with leaves that are usually very large and dark in color. The name comes from its size - it can grow up to be as big around as your hand! It's also unique because this type has an orchid fragrance that gives off light floral flavors during steeping; perfect for those who love fresh tasting teas without any bitterness or astringency like other types may provide.

Origin: Phoenix City, Guang Dong Province, China

Huangshan Maofeng is one of the top ten famous teas in China. This tea has a history of over 1200 years. It has been steeped in culture and tradition for centuries, making it an ideal choice for any tea lover! You can detect a light lily-like floral undertones in this tea, which makes it one-of-a-kind! This tea feels thick and has a fresh, asparagus taste. It is mild and floral with an aftertaste that refreshes the palate like vegetable broth.

If you’re looking for something new and exciting to add to your collection or if you just want to try out something different, then we highly recommend trying Huangshan Maofeng Green Tea today!

Gongfu Brewing Instructions:

No need to rinse. Use 190ºF (88ºC) and steep for 40 seconds on the first infusion, then steep only for 20 seconds on the second infusion, and finally 30 seconds of steeping time at the third infusion.

Chinese Character: 黄山毛峰

Notes: Asparagus, green beans, lily flower aroma

Harvest: Spring 2021

The Jianzhan teacup originated in the Jianyang District of Nanping City, Northern Fujian Province. Its popularity peaked sometime around the Song dynasty in China, then waned in the Ming dynasty. Fortunately, the tradition was carried on in Japan and Korea for many years after.  

Although Jianzhan glazes are all basically the same, due to different firing temperatures and positioning within the kiln, each cup's fired glazing pattern becomes totally unique from any other.

These teacups are high in iron content. The insulative thickness helps retain the tea temperature without burning your hand. 

Each teacup comes with a protective gift box. (color and size may vary) 

Dimensions: 3.25 Inches Diameter x 2.25 Inches Tall (83 mm x 57 mm)

Capacity: 90ml

The Jianzhan teacup originated in the Jianyang District of Nanping City, Northern Fujian Province. Its popularity peaked sometime around the Song dynasty in China, then waned in the Ming dynasty. Fortunately, the tradition was carried on in Japan and Korea for many years after.  

Although Jianzhan glazes are all basically the same, due to different firing temperatures and positioning within the kiln, each cup's fired glazing pattern becomes totally unique from any other.

These teacups are high in iron content. The insulative thickness helps retain the tea temperature without burning your hand. 

Each teacup comes with a protective gift box. (color and size may vary)