Pu-er Teas

Flavor Profile:The deep, earthy, dark flavor and aroma of pu-er tea blended with warming, spicy, dried ginger root.

Rich, earthy aroma and a very smooth, lingering taste.

Flavor Profile:Rich, light, earthy aroma and a very smooth, lingering taste.

Refreshing, smoky and cool aroma that is both sweet and slightly brisk in flavor.

Flavor Profile:Refreshing, smoky and cool aroma that is both sweet and slightly brisk in flavor.

Cooked style leaf Pu-er blended with Organic Sweet Orange essence.

Flavor Profile:A combination of strong, smooth, dark pu-er and the refreshing taste of orange. Well-balanced sweetness that can pair dry, spicy foods.

Deep, earthy flavor, dark red-gold color and a rich, velvety texture.

Flavor Profile:Deep, earthy flavor, dark red-gold color and a rich, velvety texture. Woody, earthy, vegetal aroma like an old growth forest.

Dark, smooth brew with a musky, earthy aroma. Can endure many steepings without becoming astringent.

Flavor Profile:Dark, smooth brew with a musky, earthy aroma.

A slightly smoky, brisk, vegetal and sweet green tea from Yunnan.

Flavor Profile:Slightly smoky and brisk brew, with vegetal sweetness and a pleasant aftertaste.

Made in Fall 2005. After aging the leaves are molded into small bowls and individually wrapped with paper. Characteristic full-bodied and earthy flavor.

Flavor Profile:Dark, sweet and smooth brew with a very earthy aroma.

Made from mature leaves. Dark, smooth puer that has gained a pleasant mellowness due to its age.

Flavor Profile:Clean taste, smooth, earthy with no astringency or smokiness.

A robust, black tea Bing Cha "tea cake" made with tippy leaf.

Flavor Profile:Delicate, clean,smooth with warm turbinado sweetness.

Dark, mature leaf Bing Cha from old growth tea forest.

Flavor Profile:Very damp and earthy aroma with warm milk sweetness.

A green tea Bing Cha (tea cake) from Lincang prefecture in Yunnan. Rich, nutty, vegetal flavor.

Flavor Profile:Light, steamed green vegetal sweetness.

Delicate pollenal aroma with shades of hibiscus and honeydew melon.

Flavor Profile:Delicate pollenal aroma with shades of hibiscus and honeydew melon.

Made from only gold tips and leaves.

Flavor Profile:Smooth, buttery, earthy infusion with hints of sweet rice and Chinese plum.

2011 Old growth, sun ripened Maocha from Jingmai, Yunnan, China

Flavor Profile:Clean, slightly pickled taste, with a mildly cooling aroma.

Flavor Profile:Cooling, menthol aroma with light smokiness.

Mild, smooth, sweet taste and aroma.
Spring, 2005

Flavor Profile:Bittersweet with hints of vanilla and light smokiness.

High mountain grown from spring 2005.

Flavor Profile:Multi-layered, earthy, mineral and vegetal flavor. Hints of camphor, smoke, burdock root and banana leaf give way to a lingering fennel-like sweetness.

A spring 2005 batch from Lao Banzhang mountain. Clean, strong menthol and camphor aroma.

Flavor Profile:Clean, strong menthol and camphor aroma with lingering, slightly smokey bittersweet taste.

Spring, 2005.

Flavor Profile:Mildly bittersweet with lasting menthol finish.

Flavor Profile:The deep, earthy, dark flavor and aroma of pu-er tea blended with warming, spicy, dried ginger root.

Rich, earthy aroma and a very smooth, lingering taste.

Flavor Profile:Rich, light, earthy aroma and a very smooth, lingering taste.

Cooked style leaf Pu-er blended with Organic Sweet Orange essence.

Flavor Profile:A combination of strong, smooth, dark pu-er and the refreshing taste of orange. Well-balanced sweetness that can pair dry, spicy foods.

Deep, earthy flavor, dark red-gold color and a rich, velvety texture.

Flavor Profile:Deep, earthy flavor, dark red-gold color and a rich, velvety texture. Woody, earthy, vegetal aroma like an old growth forest.

Dark, smooth brew with a musky, earthy aroma. Can endure many steepings without becoming astringent.

Flavor Profile:Dark, smooth brew with a musky, earthy aroma.

A slightly smoky, brisk, vegetal and sweet green tea from Yunnan.

Flavor Profile:Slightly smoky and brisk brew, with vegetal sweetness and a pleasant aftertaste.

Made in Fall 2005. After aging the leaves are molded into small bowls and individually wrapped with paper. Characteristic full-bodied and earthy flavor.

Flavor Profile:Dark, sweet and smooth brew with a very earthy aroma.

Mild, smooth, sweet taste and aroma.
Spring, 2005

Flavor Profile:Bittersweet with hints of vanilla and light smokiness.

A spring 2005 batch from Lao Banzhang mountain. Clean, strong menthol and camphor aroma.

Flavor Profile:Clean, strong menthol and camphor aroma with lingering, slightly smokey bittersweet taste.

Spring, 2005.

Flavor Profile:Mildly bittersweet with lasting menthol finish.