Wuyi oolongs are considered by many to be the finest teas in the world, and as a result the prices they fetch are some of the highest. Grown on sheer cliffs of soft porous stone, in soil just a few inches deep, these teas develop a beautiful minerality that is unmistakable and cannot be reproduced elsewhere.
Mature tea leaves from Fujian province are smoked over pine wood fires, giving Lapsang Souchong its assertive yet smooth flavor. Lower in caffeine than other black teas, this full-flavored tea is excellent both in the morning or later in the day.
Begin your day with a superb broken leaf tea from Sri Lanka's Nuwara Eliya district, heralded as the "Champagne" of Ceylon teas. Suggestions of roses and fine woods come from the dried leaves alone. Once infused, this tea is elegant and bright, yet hearty enough to support a drop of milk.
Yunnan Lily Black highlights the unforgettable aromas of the Jin Xuan ("Golden Lily") tea plant cultivar. Jin Xuan was originally developed in Taiwan, where it is processed into a greenish-golden ball-rolled oolong that is often marketed as "Milk Oolong" for its subtly sweet, milky aroma.
A roasted green tea from Shizuoka with a mild smoky flavour & woody aroma. This tea is picked in late season and steamed and dried immediately prior to roasting. Hoji Bancha has a soft taste, making it perfectly suited to drink with (Japanese) food. Bancha tea is from the last harvest, making it very rich of minerals.
Matcha is a traditional Japanese green tea produced by stone-milling a shade-grown green tea called tencha into a fine powder. It is unique among teas in that when we drink matcha, we consume fresh green tea leaf itself, ground and whisked up into an energizing, refreshing bowl.