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Picked and processed by hand in the small village of Xi Ping in Anxi, this expertly-crafted Tieguanyin is a perfect representation of the depth and complexity this tea can offer. Plucked in the spring and roasted over hot charcoal in bamboo baskets the dried leaf gives off hints of toasted biscuits and soft magnolia blossoms. Once steeped, it exudes enticing aromas of fresh baked goods while preserving the underlying freshness of the green leaf. The mouthfeel is full bodied and silky and the flavor is crisp, sweet and warming with an herbaceous note reminiscent of squash blossoms. The warming sensation stays in your mouth and throat urges you to take another sip.
The leaf itself is medium-oxidized and plucked from old Tieguanyin plants that have been in the family for generations. The soil it grows in is rich with minerals which add to the depth and roundness of the flavor. Only a small quantity is available.
Process: Organic Harvest: 2024 Origin: Anxi, China
Here is an intriguing offer for the adventurous oolong lover. This oolong is made in Kagoshima, Japan from the second flush benifuki cultivar. Known for its astringency and bold flavor, benifuki softens a bit in the summer, and makes an interesting starting point for producing an oolong. Best flash-steeped in a gaiwan, this oolong has similar characteristics as a baozhong, but with more umph. Sweet and floral at the start, with a lingering dryness that keeps you wanting more.
We first introduced this tea the second year Yasuhisa Ueno produced it. It was a hit, and we sold out almost immediately. In the years since, the flavor has not matched so we did not carry it. However, upon visiting Japan this spring, we were delighted to find that he had been ageing the same lot we originally purchased 7 years ago. The ageing has done amazing things for the tea, making its flavor fuller, rounder and even smoother than before. We are so happy to have a limited quantity available to share.
This spring, we made two sourcing trips to China. We brought back many favorites and several new teas. However, we also found some teas that were in extremely limited supply and/or were too pricey to carry in our regular lineup. These teas we bought small quantities of to ONLY offer in these boxes.
Introducing: the 2024 Best Of Box. Inside are 4 teas only available here. Each tea has about 5 gongfu servings, depending on how you steep it. Each tea is sealed in a biodegradable bag, with steeping recommendations and packed inside a gift box.
2008 Aged Tieguanyin | 1oz. | Crafted by Master Zhou, this organic oolong is medium roasted and has been aged 16 years. Each year, he sets aside some of his favorite tea from the year's harvest to be aged and brings out a little to share each consecutive year. Competition Grade Longjing | 1oz. | This Pre-Ming Longjing won an award for best flavor in the Longjing category this spring. The small leaves offer a soft, yet vibrant cup of a truly spectacular Dragonwell. Charcoal Roasted Ao Fu | 0.5oz. | This is the personal favorite of Master Lin, who crafts all of the DanCong teas we carry. Ao Fu (Barley Aroma) produces the smallest volume of all of his cultivars and the flavor is unlike any other he offers. Dong Ding Shui Xian | 1oz. | Similar to last year's "Honey Roasted", this Shui Xian cultivar is grown on Dong Ding Mountain, heavily bug bitten to enhance the honey aroma, and roasted to perfection. Perfectly balanced and a special treat.
*We only have enough tea to make 50 boxes, so these are extremely limited*
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.
