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This was an experimental tea and only 14kg was produced total. There is no guarantee it will be made again.
This is an incredible tea, high-grown in Shanlinxi and charcoal roasted in Dong Ding. This is a heavily bug-bitten tea, making it extra honeyed in flavor. The roasting was done as an experiment by the master roaster who also makes the Competition Grade Dong Ding. The leaves are mid-oxidized, rolled, oven roasted, then charcoal roasted, resulting in a tea so complex, you will have to taste it to appreciate it. Warm leaves release aromas of toasted almonds, warm stone fruit and a soft floral note. The tea itself is a perfect harmony of flavors; the longan charcoal gives the honeyed flavor a notable depth, while the oxidation level enhances the floral note of the high-mountain elevation without losing any of its freshness. The soup is the color of honey and has an apricot sweetness that lingers after each sip.
One of our most popular teas! The leaves of the Black Honey Oolong are gorgeous, curled, first-flush tips from the Luye township in Southern Taiwan. The aroma of the dry leaves is so sweet and intoxicating, but nothing compared to the steeped honey-like fragrance and flavor. This tea is grown on a single organic farm run by a woman and her son. The region is home to a type of bug called the leaf hopper, which bites the tea plants and sucks the nectar from the leaves, causing the fermentation process to begin while the leaves are still on the plants. When these leaves are plucked and oxidized, the result is a naturally honey-like sweetness within the leaf. Several other growing regions try to replicate this process, but this is where is occurs naturally.
One of our favorite teas! These tiny leaves have so much going on. Plucked in Fujian in the early spring, the tips are fully oxidized and lightly smoked. The dry leaf smells like plums and burnt caramel and just the steam is intoxicating. The tea itself is bold and sweet with a perfect balance of hardy oak smoke and chocolate and delicate fruity overtones.
Process: organic Harvest: 2024 Origin: Fujian, China
Grown at the base of the Luye mountains in Southern Taiwan, this highly oxidized oolong is produced by a mother and son team who grown exceptional teas on their organic farm. The tightly rolled leaves unfurl to beautiful deep, black red and impart an aroma of sweet maple. The tea itself has notes of tangy red wine with an equalizing undertone of toasty cedar. Pro-tip: Don't miss out on the aroma of the pot when you pour the tea out, it intensifies as the ceramic cools.
Made from a blend of two Taiwanese oolong cultivars, grown in Pu-er and processed as a black tea, this tea has a growing and dedicated cult following.
The family who tends to these plants operates a small organic farm and grow mostly Taiwanese cultivars. Red Dragon comprises leaves hand plucked from Ruanzhi and Jinxuan cultivars, grown at nearly 2000 m elevation. This tea offers up a complex cup that is both wholesome and seductive. Enticing aromas of juicy lychee and smokey cedar give way to a full-bodied cup with the perfect balance of sweet and tart plum and toasty barley.
Process: Organic Origin: Yunnan, China Harvest: 2024 Origin: Pu'er, Yunnan
