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 var. assamica.
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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 var. assamica.
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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.