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**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.
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 Sencha is plucked from a single farm that is completely self-sustaining and bio-dynamic. This is one of the most full bodied and balanced senchas I've had the pleasure of cupping. Part of that is because the tea plants are nearly 100 years old with gnarled trunks and roots reaching deep into the earth to pull up all the minerals the volcanic soil holds. The aroma of the leaves is invigorating and fresh and steeps to an amazingly smooth tea. The mouthfeel is silky with a deep umami character and a bright finish. This is an asamushi tea so the leaves are not as broken as the Asatsuyu, creating a softer tea that is often more approachable for people new to Japanese greens.
This small leaf shou puerh is made from a blend of ancient tree leaf material across four districts in Lincang County. Fermented in 2007 and carefully aged in Kunming ever since, this tea straddles the balance between soft and bold. The aroma has notes of earth and raw chocolate and steeps a liquor that is rich burgundy with no murkiness. The initial steep is a soft introduction to the tea, with each steep reaching deeper notes. The mouthfeel is smooth washes down your throat, leaving lingering flavors of clean earth and smooth river rocks. The age of the leaves allows the tea to be steeped upwards of 10 times before losing flavor and has an uplifting effect on the psyche.
If you remember when we had this tea years ago, you will be so happy to see it back. We were able to get in touch with contacts in Lincang who have access to the same leaves we had previously, and it has only gotten better with age.
