White Teas – China
Lightly oxidized. Harvested leaves are placed in the sun to wither on round bamboo trays. Eventually the fresh leaves are dried and then hand sorted for stalks and impurities.
Bai Mu Dan – White Peony
We offer you the highest quality Bai Mu Dan, a beloved white tea which gives several infusions. A yellowish liqueur smiles up from the cup, with a honeyed aroma and an earthy finish. Wild and sweet, the captivatingly subtle flavor hides the great strength of this tea. Broad, sun-dried leaves with brownish edges have an abundance of silver downy tips from the ends of the shoots. An excellent tea to calm the body and bring clarity of mind.
Yin Zhen – Silver Needles
Yin Zhen is a classic and famous white tea from Fujian Province, consisting solely of tips. Only the freshest and best-shaped buds of early spring are used which mark this tea’s particular rarity and intrigue. We are proud to offer a Silver Needle tea with beautiful, silvery white buds of uniform, full-leaf quality. Its flavor is very subtle, but velvety and earthy with a slight hint of smoke and flowers. Suitable for slowing down or just relaxing into the moment.
Dhara White – *New*
We are very excited to introduce this exceptional Thai tea! Dhara white is collected sustainably from the indigenous tea trees that grow wild in the jungles of northern Thailand on the border with Burma. Some of these tea trees are over 300 years old. The beautiful silver and brown dappled leaves are a result of the most minimal processing of any tea. The fresh leaves are simply allowed to wither and dry in the sun. Its taste is sugary and delightful with notes of rosebud and oak wood.
Wild Tea – China
Ya Bao – Wild Tea Buds
A varietal of Camellia that sprouts from the small twigs of Wild Tea Trees grown in western Yunnan. The large pine-cone shaped buds are picked in late March and sun dried. Though similar to white tea, Ya Bao is distinguished by a sweet and fresh flavor that stands alone in the world of tea. The brewed liqueur is pale white and clear. A hint of fresh pine needles gives its aroma a musky hue.
Yellow Tea – China
Light-late oxidation. Harvested leaves are quickly steamed to denature their enzymes, then covered to allow the aromas of the heated leaves to be re-absorbed into the leaves themselves.
Meng Ding Huang Ya – Yellow Tips from the Meng Ding Mountain
The father of tea-growing, the monk Wu Li Zhen, oversees the quality of this legendary tea from his misty pedestal in the monastery on the slopes of Meng Mountains. This dancing leaf variety offeres a smooth taste with a slight smokey grassiness.