$ 50.00
If you love matcha, but can't decide on which to start with, why not try both? This combo includes 30g tins of both of our very first Blue Willow Ceremonial Grade Matchas, grown organically and/or without pesticides.
The first is the Forest Dew Matcha from Kirishima. Made from a blend of 5 cultivars, this matcha is organically grown and stone ground. It has a robust yet smooth flavor that has made it perfect for Matcha Lattes. In fact, it is now what we use in the shop and we were just voted best tea shop in the East Bay and one of the best places for matcha in the Bay Area by the SF Chronicle. Find out why everyone is loving it...
The second is the Uji Jade Matcha from Wazuka. This is a single Samidori cultivar ceremonial grade matcha, grown without pesticides and stone ground. It is incredibly smooth and fulfilling, with a light body and invigorating energy boost. It makes perfect usucha (thin tea) and should be enjoyed by itself without additions.
$ 26.00
There is up to a 2 week ship time for the Forest Dew currently due to an increased in demand. We get our matcha ground and shipped fresh each month and have had to place additional orders to keep up with orders. Thank you for being patient.
We are so pleased to offer Blue Willow private label matcha! After spending years traveling Japan and searching for a high quality, organic, ceremonial grade matcha, up to our standards, we finally sourced an exceptional organic Matcha, which we now use for lattes in our shop.
Introducing Forest Dew: a robust, yet smooth ceremonial grade matcha stone ground from five cultivars in Kirishima, Kyushu. This matcha can be made into usucha for a lively, grassy matcha bowl, or can be made into a latte. The flavor is strong enough to stand up to the addition of milk and/or sweeteners without getting overpowered, and has very little astringency.
We switched to this for matcha lattes in our shop and were just featured on the cover of the SF Chronicle Food and Drink newspaper for best Bay Area Matcha!
We recommend this matcha for usucha (thin tea) or lattes. You can experiment with the thickness you desire as well.
Process: Organic
Region: Kagoshima, Japan
Harvest: 2023
$ 0.98
Visit route.com to learn more.
$ 32.00
For all of you Japanese green tea lovers I am so happy to finally offer this tea! This is a tea I was first introduced to a few years ago while visiting Kagoshima in October. Not only are the brothers who make this tea crafting extraordinary teas, they are also avid motorcycle enthusiasts, so we have a lot in common.
The aroma of the dry leaf is intoxicating and refreshing. Steeped, the tea slides into your mouth coating it with a rich, brothy soup that intensifies as it reaches your throat. The flavor notes fill the spectrum between earthy and astringent without touching either. A thick umami lays the base with tones of kombu and a soft hint of sea mist. The flavor lingers and cools the palate and throat with each breath.
This tea can be steeped 4-5 times. The second and third steeps should only be 10 seconds, and after that can go up to 30 seconds. After steeping 5 times you can pour dashi or soy sauce on the leaves and eat them
Harvest: 2024
Origin: Kagoshima, Japan
$ 28.00
We are so pleased to offer our first private label matcha! After spending years traveling Japan and searching for a high quality, organic, ceremonial grade matcha, up to our standards, we finally sourced our first one from an organic, woman-run tea farm.
Introducing Uji Jade: an incredibly smooth and satisfying ceremonial grade matcha from Wazuka. This is harvested from the Samidori cultivar, a lesser-known cultivar developed in Uji for matcha production. The flavor is rich yet smooth, with a perfect balance between bright/peppy and sweet/umami. The color is vivid and pure and the energy it provides is clean and uplifting without making your brain too busy.
I've been personally drinking this every morning and it leaves me feeling invigorated, satisfied and motivated, without any jitters. It's been the perfect morning companion for me and I'm so happy to share it with you.
We recommend this matcha for usucha (thin tea). You can experiment with the thickness you desire as well. While you can use this for lattes, the flavor is so smooth it can get overshadowed when adding other ingredients. Try it straight up and go from there!
Process: pesticide-free
Region: Uji, Japan
Harvest: 2024
$ 26.00
Our top grade sencha from Kirishima. This tea is from the Asatsuyu cultivar of tea and has earned the nickname of "Natural Gyokuro" for good reasons. Although it is not shade-grown, it has a vivid green liquor and deep umami characteristic that is typically associated with gyokuros. The farm it is grown on is completely self-contained, bio-dynamic and the oldest tea farm in the region. The aroma of the dry leaves is compelling and rich and only grows as it is steamed. The resulting tea is out of this world and a gift to any sencha-lover.
Process: Organic
Harvest: Spring 2024
Origin: Kirishima, Japan
$ 24.00
These tiny Yunwu tea tips curl into perfect little spirals, resembling floating clouds. The aroma is soft, sweet and fresh like morning dew. Steeped, the leaf buds unfurl to reveal mild vegetal notes accented with a buttery smoothness and slightly dry finish. Plucked in the early spring, these Pre-Ming harvested leaves are forgiving and easy to steep. They can handle short, rich gongfu steeps or longer, western-style infusions without becoming astringent.
Process: organic
Harvest: 2023
Origin: Jiangxi, China
$ 9.00
Plucked from the southernmost tea garden in Yunnan, just above the Vietnam border, this tea has a unique personality. It is harvested a few days before the Lunar New Year, towards the end of winter. The leaves have been dormant all winter long, soaking up nutrients in the soil as they rest. The air is dry and cold this time of year and the leaves pick up a notes of smoke in the air and a dewy sweetness.
When picked, the leaves exude flavors and aromas that range from savory charcoal-smoked veggies to sweet red bean paste. The long winter hibernation has harbored a stamina that will allow this tea to be steeped at least 10 times, each yielding vibrant new notes. The first few steeps offer warm hints of smoke and charcoal, and as each steep reaches deeper within the leaf, it accesses reserves of nectar. Each cup has a healthy amount of body and brings to mind steamed artichoke hearts and summer squash.
Harvest: 2024
Origin: Yunnan, China
$ 28.00
This high-grade, pre-rain, pan-fired tea is a delicacy. Each tip is perfectly flattened in the wok by expert hands and the leaf integrity is undamaged as a result. The flavor is sweet, fresh, crisp and soothing. Its silky mouthfeel coats your mouth and throat and has a lingering flavor of asparagus and buttery artichoke. This tea is plucked in the early spring and is available for a limited time. Once we run out, it's gone until next year!
Process: Organic
Harvest: 2023
Region: Zhejiang, China
$ 17.00
Da Hong Pao is one of the better known Wuyi rock oolongs and we are so happy to have found this unique version. Large, medium oxidized leaves are perfectly roasted without losing any flavor in the process. Each steep brings more color to the leaves, revealing the darker oxidized edges and deep green centers. The aroma is toasty and fruity, like a fresh baked pie, and the flavors center around ripe fruit with warm wood and burnt sugar. Many Da Hong Paos have a deeply roasted finish, but this one is so balanced no one flavor overtakes the rest.
Harvest: Spring, 2024
Origin: Fujian, China
$ 16.00
We have been searching for the perfect yellow tea to add to our lineup for years and are so happy to have finally found one delicious enough to share with you. These leaf and bud tips go through a sweltering process, which makes yellow teas unique from other categories of tea. The result is a semi-fermented tea that steeps to a golden yellow with a floral aroma, juicy notes of mangosteen and a buttery soft finish. The leaves will steep several times so you can keep enjoying each round of this unique tea.
Process: Organic
Harvest: Spring, 2024
Origin: Simao, Yunnan
Sold Out
We have a limited amount of these bars to share with you for Valentines Day. The Black Rose Tea has been pressed into easy-break bars and wrapped like chocolate! Large leaf, old growth leaves from Ai Lao Mountain are accented with whole wild roses to create a gorgeous and delicious tea. The resulting infusion balances hearty flavors of warm cedarwood with a floral touch and lush, malty finish. It can be prepared in a gaiwan with short, repeated steeps to bring out a progression of deepened flavors, or steeped longer for a rich, decadent cup that can stand up to the addition of milk and sugar.
Origin: Yunnan, China
Harvest: 2023
Sold Out
This tea is a sweet and simple treat just in time for sharing with your loved ones. Large leaf, old growth leaves from Ai Lao Mountain are accented with whole wild roses to create a gorgeous and delicious tea. The resulting infusion balances hearty flavors of warm cedarwood with a floral touch and lush, malty finish. It can be prepared in a gaiwan with short, repeated steeps to bring out a progression of deepened flavors, or steeped longer for a rich, decadent cup that can stand up to the addition of milk and sugar.
Origin: Yunnan, China
Harvest: 2022
$ 30.00
From the family who makes everyone's favorite Charcoal Roasted Tieguanyin, here is a new tea we are so happy to offer. This unroasted oolong is crafted from Autumn-harvested, old-growth Tieguanyin varietals and is a lovely example of a lesser-made style of this tea. Allowing the leaves to lightly oxidize and leaving them unroasted brings out flavors that can get covered up in the roasting process. The aroma has a thick floral body without being perfumy. The leaves unfurl and steep with a multitude of progressing flavors, each one leaving the palate with a soft, cleansed sensation.
Process: Organic
Harvest: Autumn, 2023
Origin: Anxi, China
$ 32.00
**We have a very limited quantity of this tea available. Once it is gone, we won't be able to get more until next year**
Introducing the Autumn harvest of this iconic tea. Grown on Alishan, this pure Jinxuan cultivar is a beautiful representation of what the leaves can do in the right hands. Expertly plucked and lightly oxidized, the vibrancy of the leaves is preserved, showcasing a fresh crispness. The leaves were lightly roasted just for us, to bring out the creamier notes of the tea. The subtle purity of the flavors allows you to meander through notes of warm milk, pear and dewy morning blades of grass. Whether you are a dedicated oolong drinker, or new to tea, this is a wonderful tea to experience. It is easy to drink and can handle long or short steeps. It'll be gone soon, so don't miss it.
Harvest: Autumn, 2024
Origin: Alishan, Taiwan
$ 58.00
**We have a very limited quantity of this tea available. Once it is gone, we won't be able to get more until next year**
Large, rolled winter harvested leaves from Xi Lai Mountain in Taiwan. The Hao family are third generation tea farmers, caring for tea gardens around 6000' elevation. The aroma of the warm leaves is unique and visceral, soaking deep into the senses. Steeped, the leaves unfurl into large, intact tea tips. The flavor fills the entirety of your mouth, leaving a buttery smoothness towards the back of the throat. Notes of soft, warm bread centers lathered in butter dominate the palate, with a slight undertone of asparagus lingering at the finish. The warming sensation and flavors remain at the roof of your mouth long after each sip, inviting steep after steep. These leaves will keep steeping time after time and we have often found savory notes well into the 12th infusion. Beyond the enjoyable drinking experience, this tea has a soothing effect on both the mind and body, which can be felt long afterwards.
If you've never had GABA tea before, this is a great place to start. We've spent years searching for one that we loved and finally found it. Instead of going through the oxidation process most oolongs have, these leaves are exposed to nitrogen instead. This causes the tea to develop gamma-aminobutyric acid. These amino acids work to inhibit neurotransmissions within the primary nervous system, increasing relaxation. The after-effects are calming and long-lasting.
Harvest: Spring, 2024
Origin: Ren'ai, Taiwan
$ 28.00
Whether you're an avid traveler, or just looking for an afternoon picnic, it's always important to protect your teaware on the way. These padded bags have a large inner space perfect for a pot or gaiwan, with 2 padded smaller sections on the sides for cradling your teacups.
$ 48.00
For those new to steeping and seasoned pros alike, this easy gaiwan offers something for everyone. Clear glass allows you to witness the leaves unfurl and monitor the intensity of each steep. The lid fits perfectly into the petal grooves and has holes to strain the tea without needing to tilt it. It holds 175ml, roughly 6oz. of tea.
If you have never used a gaiwan before, it is an excellent method for making a multitude of different teas, mostly Chinese and Taiwanese greens, reds, blacks, oolongs, and some younger or sheng puerhs.
$ 165.00
This is a masterpiece of simplistic beauty. Hand-thrown and fired in the famed Tokoname kilns, this shiboridashi is the perfect way to mindfully enjoy your favorite gyokuros and high-grade senchas. The smooth and fluid lines are a natural contrast to the texture of the clay, leaving a lasting impression. The design is modeled after the gaiwan, and because of the lower steeping temperature, will not be too hot to handle. It holds 100ml, perfect for solo or paired sipping.
Please be mindful of caring for this tea pot. Rinse it well after use and never put it in the dishwasher.
Sold Out
Sold Out
This pot is a big larger than our other Yixing pots, holding 8oz., or 250ml. The egg shape is nicknamed "Dragon Egg", an auspicious symbol of trust and good wishes.
Yixing pots are iconic and are known as being the first teapots in the world. The clay is uniquely porous and will "drink" the tea that is made with it, allowing the consecutive steeps to absorb into the clay and enhance future steeps. For this reason, it is recommended that each pot be dedicated to one type of tea to prevent the crossover of other flavors. Over time, your pot will become more seasoned and make each pot of tea more aromatic and flavorful.
To care for your pot, rinse with hot water immediately after each use and allow it to dry completely before applying the lid. Never use soap or abrasives.
It is important to properly care for your pot to ensure it's longevity. When you first bring it home, rinse it with hot water and then cold water. This should wash away the clay smell.
It is then important to season the tea before steeping with it. Gently lower the teapot into a clean pot of boiling water. Keep the lid separate and do not let it touch the bottom, as the bubbles might jiggle it too much. Allow it to sit in the boiling water a few minutes, then remove and let it cool completely. You will need to decide which type of tea you would like to dedicate your pot to.
To season, add tea to the pot and steep. Pour the tea into a small bowl after about 30 seconds and steep the leaves again. Repeat this process until the bowl is full. You can then remove the leaves and soak the pot and lid separately in the brewed tea. Let it soak until it has cooled.
Always let the pot and lid dry completely before putting the lid on. Over time, your pot will develop more color and aroma, but it will not be unpleasant. When properly cared for the clay will prevent any bacteria from forming.
$ 24.00
This is a new tea for us, which we are so happy to share with you. Harvested from Bitter Bamboo Mountain in Yunnan, these ancient leaves are sun-dried and pressed for Blue Willow into 100g cakes. The aroma of the warm leaf has notes of dry wood and fruit leather. The leaves steep velvety smooth and fills the whole mouth with flavors mimicking chocolate, kumquat, and cedarwood. The roughly 300-year-old trees have deep roots, channeling minerals to the tips of the leaves which linger from the roof of the mouth to deep in the throat.
These leaves are lightly rolled after withering, increasing the amount of time to oxidize, which makes the tea sweeter. The process of sun-drying instead of baking allows more enzymes to live, altering the flavor of the tea and making it ideal for aging. Over time, the enzymes will continue to create more sugars, making the tea sweeter and sweeter the longer it ages. These leaves were harvested in 2022 and are already full of flavor, so we can't wait to see how the flavors progress.
Process: organic
Harvest: 2022
Origin: Yunnan, China
*Label art hand-drawn by Ali, Boss Lady*