Our Tea Selections
We offer several types of Raw Pu-er teas, Oolong teas, Black teas, and White teas.
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Learn more about where they are from, the conditions in which they grow, and their preparation processes.
​Raw Pu-er
A traditional Chinese tea that is naturally fermented over time
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The raw pu-er tea process includes harvesting and sorting the leaves. The leaves are then pan-fired without oil to "kill the green" or deactivate oxidation. This is followed by rolling, drying, and then being compressed, shaped, or wrapped.​​​​
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Our raw pu-er teas are sourced from two major tea-growing areas in Yunnan Province, located in Southeastern China: Mt. Mangfei of Lincang City and Mt. Hekai of Xinshuangbanna.
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In-House Selection:
Spring 2007 Mt. Hekai​
Spring 2019 Yiwu Mahei
Spring 2020 Mengku Snow Mountain
Spring 2023 Baihuatan
Spring 2024 Mangfei
Spring 2024 Bing Dao
Brewed Tea Notes Color: Faint Yellow Aroma: fresh; flower and honey aroma Taste: Astringent; brisk; lingering sweetness after bitterness
Ripe Pu-er
A type of fermented tea that undergoes an accelerated fermentation process
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Ripe Puer tea is produced by subjecting sun-dried raw tea leaves to an accelerated fermentation process known as wo dui (wet piling) for 30-60 days. This method involves piling, dampening, and covering tea leaves to boost microbial activity, which transforms the green leaves into a dark, earthy, and smooth tea, typically followed by drying and pressing. ​
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Ripe pu-er teas are sourced from China's Yunnan Province, primarily from Mt. Mangfei.
Brewed Tea Notes Color: strong, bright red Aroma: earthy or moldy; jujube aroma Taste: smooth, sweet, and bitter
Black Tea
A fully fermented tea
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Black tea is a fully oxidized, robust, and commonly caffeinated tea made from the leaves of the Camellia sinensis plant
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Selecting from local wild trees is purposeful: growing in an untouched forest at over 5900 feet, these tea trees absorb minerals from Yunnan's rich soil, generously giving distinct sweetness and floral aroma. ​
Our black teas are sourced from Lincang City, Yunnan, China: Feng Qing County, the home of Yunnan black tea, and Mt. Manglu.​
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In-House Selection:
​Yunnan Wild Tree Black Tea
Yunnan Ancient Tree Black Tea
Brewed Tea Notes Color: amber and deep orange to dark brown or red Aroma: deep and earthy Taste: bold and robust, often characterized by notes of malt, toast, cocoa, or dried fruit
Yunnan ​White Tea
A minimally fermented and oxidized tea
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White tea is the least processed variety of tea, derived from the young buds and leaves of the Camellia sinensis plant, which are harvested before opening and covered in fine white hairs
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These collected young leaves of Spring 2024 were sent for making after drying. Young White tea is a metabolic powerhouse and carries freshness for morning sips.
Our white tea is sourced from Mt. Mangfei, Lincang City, Yunnan, China.
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In-House Selection:
Yunnan White Tea
Brewed Tea Notes Color: very pale yellow, light green, or pale straw color Aroma: delicate, fresh, and slightly sweet Taste: smooth, clean, and mellow, often characterized by floral, fruity (melon/apple), and herbaceous notes
Oolong Tea
A partially fermented and oxidized tea
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Oolong tea is a traditional Chinese, semi-oxidized tea (Camellia sinensis) with a complexity falling between green (unoxidized) and black (fully oxidized) teas
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Our Oolong teas are sourced from Mt. Phoenix, Chaozhou, Guangdong Province, China.​
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In-House Selection:
Old Bush Osmanthus Aroma
Duck Shit
Old Bush Orchid Aroma
Honey Orchid
Brewed Tea Notes Color: light, pale yellow-green to deep amber or dark orange Aroma: floral, fruity, and sweet Taste: smooth, complex, and aromatic profiles that can be floral, fruity, creamy, and roasted, or deep, nutty, and chocolatey.