$ 26.00
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
$ 10.00
This is a perfect example of what Darjeeling teas are known for. The light body and floral accents of this tea create a wonderful delicacy and flexibility that is favored by tea drinkers worldwide. The musky aroma arises from the incomplete oxidation process and gives this softly flavored tea the elasticity to be appreciated from breakfast to dessert. During the day, this Darjeeling provides a wonderful, light lift with a muscatel sweetness and clean finish. The full, fresh flavor and delicate floral hints create a truly pleasurable sipping experience on its own, with a sturdiness that can handle the addition of sugar and milk.
Process: Organic
Estate: Singbulli
Harvest: 2023
$ 20.00
Don't worry, it's not what you think. This tea is famous is the oolong world, but can sound a little off-putting if you don't know the history. The leaves are large and soft and go through a multi-step oxidation process to enhance the honey-like aroma. Steamed, the leaves have an irresistibly full, creamy, toasty, floral-sweet aroma. The first steep is buttery smooth and rich with notes of sweet cream and fruit. Each steep opens new notes in the leaf and the tea gets progressively more floral and green as the toasty fire notes recede. This tea will go for many steeps and is best enjoyed with an aroma cup to fully enjoy all the of aromatics it can offer.
Dan Cong oolongs are plucked form Phoenix Mountain in Guangdong, China. The term "Dan Cong" translates to Single Bush, which historically meant that the tea was all plucked from the same tea tree. More commonly it is used to describe teas from Phoenix Mountain which have been plucked from the same cultivar and are allowed to grow into large trees. They are famous for adopting various aromas and this tea is no different.
According to legend, the farmers who made this tea plucked the leaves from tea trees growing in soil that was a yellowish-brown color. The tea was so exceptional, they called it Ya Shi Xiang (Duck Shit Aroma), hoping to prevent people from stealing their tea or taking cuttings from their trees. Think of it like the old Greenland/Iceland switcharoo. It didn't take long before word got out about how good the tea was, though, so here we are!
Process: Organic
Harvest: Spring, 2024
Origin: Guangdong, China
$ 10.00
Sometimes, you need a comforting cup of nostalgia, and we've got you covered. If you loved our old Earl Grey, we have re-created it with organic ingredients so you can sip happily and healthily.
Our blend uses fresh oil of bergamot, derived from the Mediterranean bergamot plant, a variety of citrus. We blend premium Chinese and Indian black teas, with just the right amount of bergamot oil. Our method creates a perfect balance of the robust citrus aroma of the Mediterranean orange and the warm, oaky, fruity flavors of the tea leaves themselves. Our blend is accented with the addition of blue cornflowers, which liven up the appearance of the tea and add an extra floral hint to the flavor. Never soapy, or perfumy, this blend is a favorite for even non-Earl lovers.
$ 10.00
Every tea merchant tends to create their own proprietary blend to reflect a certain flavor profile and represent a good “house” tea at a good value. While some companies try to hide inferior teas in a muddled blend, Blue Willow took an extra step to formulate our English Breakfast blend. We use our finest quality Estate teas from Darjeeling, Ceylon, and China’s Anhui and Yunnan provinces. Every component adds a unique note to this tea, creating a brisk, aromatic and very full-bodied blend, excellent with or without cream and superb iced.
$ 15.00
This classic, wok-fired green tea has a delicate, decidedly sweet flavor and steeps to a lovely, yellow-green color with fresh scent. The taste is both green and slightly nutty with a slight astringency in the finish. The overall cup is refreshing and soothing and is reputed to help keep the mind stimulated yet clear.
Process: organic
Origin: Zhejiang, China
Harvest: 2024
$ 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
$ 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
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One of the most popular teas in Japan, Genmaicha blends green tea and toasted brown rice, some of which is popped. This blend is visually exciting and produces a sweet, vegetal flavor with a brothy mouth-feel, complimented by the toasty addition of rice. This green tea is already naturally lower in caffeine content than black teas, has even less due to the presence of the brown rice. Enjoy this tea at any time of day clear and pure without any additions.
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This hearty, tippy tea was harvested before the rains to ensure a full-flavored cup. Golden Monkey gets its name from the shape of the leaves, and how they mimic monkey claws. The aroma is rich and chocolatey, and steeps to a gorgeous deep red liquor. Each sip has a progression of flavors that begin with cocoa powder, then take on notes of oak barrel aging with a light citrus finish. Compared to some of our other Chinese red teas, this one has a heavy body and I like to think of it as the main course, if Jinjunmei was dessert.
Harvest: 2024
Origin: Fujian, China
$ 20.00
These young buds are perfectly plucked and rolled. Each curled pearl is comprised of one tip with one bud and two young leaves. Made in the same style as our Golden Bud Biluochun, this year's tea is made of smaller leaves and has a decidedly juicier flavor. The aroma makes your mouth water with rich with dark chocolate and sweet grapes. Each steep brings our new flavors ranging from cocoa and cured tobacco to malt and tart cherries.
Harvest: 2022
Origin: Fengqing, Yunnan
$ 27.00
This tea is one of the highest quality teas being grown in Japan. Grown in shaded small gardens in Uji, by Koyamaen, a tea grower that has been in the Koyama family for over 300 years, this tea is truly special. The tea is grown the same way as tencha and matcha; The shading of the plants before harvest causes the leaves stretch and grow very thin and delicate and produces higher levels of chlorophyll. This process also increases the catechin antioxidants and decreases the tannins, making this tea less bitter and extremely high in health benefits.
The deep green needle-like leaves infuse into a bright green liquor with a hearty flavor. Fresh and full of life, this tea has medium body and a lingering sweetness. Don’t pass this extraordinary tea up, limited supplies are available only at certain times of the year!
Harvest: 2023
Origin: Uji, Japan
$ 15.00
Grown in the foggy hills of Kirishima, this tea is made by two brothers who are producing some exceptional quality teas. The moisture of the air and fertile soil from the nearby volcano create a perfect environment for growing complex teas. This Hojicha is plucked from a single farm that is completely self-contained and bio-dynamic. The tea itself has an incredible union of flavors that rise above the toasty base. The roasted leaves are not burnt, but instead embody wonderful nutty quality that softens to a light nectar-like sweetness which lingers long after you sip. The bouquet of soothing aromas and flavors will leave you relaxed and the relatively low caffeine content makes this an excellent dessert tea.
Process: Organic
Harvest: 2023
Region: Kagoshima, Japan
$ 58.00
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.
Harvest: Summer, 2023
Origin: Nantou, Taiwan
$ 88.00
We are honored to offer you this tea. These 200g cakes are a community effort to interlace feral and old growth tea from around the village and mountains of Mangjing. The leaves were plucked and fermented in 2016 and have since developed into an incredible tea which we had pressed in 2023. The aroma is thick and earthen, yielding to a deep chocolate liquor with an incredible velvety mouthfeel. Each sip leaves traces of cacao, berries and peat all the way down to your stomach, where it fosters an internal warmth and grounding energy.
The village of Mangjing is situated in the ancient tea-producing Jingmai Mountain range and is home to the Bee Immortal Tree, central to the village's agricultural calendar. The immense banyan tree is draped in dozens of beehives, which are closely watched throughout the year. When the majority of bees return in the spring, it is the signal to begin plucking the tea trees.
This tea is a decadent shou cha that can be steeped all day long and still present new flavors. The roots of these trees tap into so many layers of minerals in the rich soil, that each steep unveils new depth and complexities.
$ 10.00
A tea that “a mouse could walk on”. Our sturdy Irish Breakfast blend takes the chill off cold winter days and warms the “cockles of the soul”. We developed this wonderfully rich, strong brew with lingering toastiness and a slightly creamy element that comes from the addition of a silver tip grade Ceylon to the base of Indian and Chinese teas. Wake up your mornings with our Irish Breakfast, or lift yourself out of a tedious afternoon with this lively tea. Exceptional with cream or on its own, this tea is versatile and delicious.
$ 19.00
This is probably one of the most easy-to-drink and good-for-any-occasion offerings. Soba Cha is exactly what the name translates to - Buckwheat Tea. The buckwheat is roasted to perfection and packed with health benefits, without any caffeine. When steeped, soba is an inviting, aromatic drink that has a fresh baked, nutty, toasty flavor. It is mild and refreshing and can be steeped long without becoming unfavorable. And of course, it's gluten-free!
Buckwheat is full of antioxidants which help with digestion, promote heart health and boost the immune system, among other things. Please note that some people may have allergies to buckwheat.
Try this one iced in the summer or when you need a little extra comfort. It's a tea that makes you feel like you're getting a good hug.
Harvest: 2022
Region: Kagoshima, Japan
$ 10.00
This tea provides the perfect marriage of the best qualities of jasmine blossom and green tea. Harvesters pluck the green tea in spring and store it in chests until early fall when night-blooming jasmine is picked and layered with the tea. Overnight the essential oils of the blossoms permeate the tea, after which they are removed. The process of layering is repeated up to five times to achieve a truly harmonious pairing of flavors.
Process: Organic
Origin: Fujian, China
Harvest: 2022
$ 26.00
Top-quality green tea combines with jasmine to yield a tea with lush fragrance and silky mouth feel. These rare pearls are made of tender, young green tea leaves which are plucked and rolled into perfect pearls with beautiful downy strips. They are then stored until the jasmine is plucked in the summer. The fresh jasmine blooms are then layered with the pearls overnight and removed after imparting their fragrance; the process of layering can be repeated up to seven times.
This tea makes a wonderfully generous gift on special occasions, not only because of its delicate fragrance and taste, but also because of the magic unfurling of the pearls as the tea steeps. Each pearl is rolled with two young leaf and bud tips. Inhaling the jasmine-sweet aroma and taking the first sip of the infusion draws you into the warmth of a calm oasis: time stops and nothing matters but the seductive flavors of each sip. This tea can be re-steeped several times.
Harvest: 2023
Region: Fujian, China
$ 14.00
Gorgeous, long single buds plucked from high up in the Ai Lao Mountains. These tea tips are harvested in the spring and stored until the jasmine blooms in the summer. They then go through repetitive overnight layering with fresh blossoms until they have successfully absorbed the succulent floral aroma. This tea is decadent, with lush floral notes accenting the fresh, slightly sweet needle-like leaves. Each sip coats your mouth and glides down your throat like silk, leaving a refreshing aftertaste in its wake
Harvest: 2024
Origin: Yunnan, 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
$ 21.00
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
$ 19.00
This is the sister tea to the Tamaryokucha, grown in Ureshino. Both these teas are shade grown and harvested in the spring, when the leaves are still young and approximately 1/2"-3.4" long. The difference lies in the processing. While the Tamaryokucha is steamed, typical of Japanese senchas, the Kamairicha is pan-fired in a large wok, similar to certain Chinese teas. This method was adopted from mainland China in an area just north of Nagasaki, which is known for it's melting pot of international cultures.
The result of processing this robust Japanese tea with traditional Chinese methods is a completely unique experience. The aroma is both sweet and vegetal with notes of hazelnut and soft to. The mouthfeel is smooth and full-bodied has just enough viscosity to linger long past the tea is gone. Steeping to a soft yellow-green, the soup is both bright and grounding. The vegetal depth and umami characteristics balance perfectly with the warming toasty notes the pan-firing imparts.
This tea is made by a third generation tea producer and only a limited quantity is available this year.
Harvest: Spring 2023
Origin: Ureshino, Japan
$ 10.00
For many tea aficionados Keemun tea offers the peak black-tea experience. Rich, toasty and bold, Keemun was once the preferred breakfast tea of England. The small, carefully harvested ebony leaves produce a rich, oaky taste with undertones of sherry. The toasty aroma dances out of the cup and entices you to take sip after sip. Historically Keemun is enjoyed with the addition of milk and sugar, but stands well on its own for an added kick.
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Kinrin is a flavorful matcha that can be used for making Usucha (thin tea) or Koicha (thick tea). The Kinrin whisks to a velvety-smooth bowl of matcha with robust umami flavor and offers rich notes of steamed kombu and a light sweetness. To prepare this as Koicha, use three times as much tea with less water and whisk with a chasen at least 200 times!
Currently all of our ceremonial grade matcha offerings are produced and stone-ground by Marukyu Koyamaen, a family tea business that has been growing and producing tea in Uji for over 300 years.
$ 11.00
The green teas of Japan are unexcelled for vegetal freshness and sweetness. The dark green leaf of this tea yields a light-bodied, pleasing taste with clean and sweet aroma. An everyday “house tea” of the Japanese countryside, Blue Willow Bancha is appealing to those who are looking for a mellow pick-me-up that you can be enjoy with a variety of foods. 30% of leaf weight consists of polyphenols, a key component in Ayurvedic medicine.
$ 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