We only make fine tea
Our dedication ensures that each tea we offer embodies the epitome of quality, taste, and craftsmanship.
1st Flush Darjeeling - Singbulli Estate 2008
$29.00
Singbulli Estate Vintage tea, matured with age, is an exceptionally good, light liquoring tea with an outstanding bouquet.
Servings per 4 oz: 80
2nd Flush Darjeeling - Balasun Estate 2018
$26.00
Very high quality, late spring harvest processed with expertise according to a traditional orthodox method. This tea has the characteristic Muscatel flavor of Darjeeling teas with floral notes and a bright color in the cup. Suggested preparation – Steep 3 grams of tea in 10 ounces water for 5 minutes at 200 F.
Aged Puerh
$14.00
Puerh tea is a variety of fermented (oxidized) tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. Two subtle differences worth noting are that Puerh is not produced from the small-leaf Chinese varietal but the broad-leaf varietal mostly found in the southern Chinese provinces. The second is that Puerh leaves are picked as one bud and 3-4 leaves whilst green tea is picked as one bud and 1-2 leaves. This means that older leaves contribute to the qualities of Puerh tea.
Ripened or aged raw Puerh tea has occasionally been mistakenly categorized as a subcategory of black tea due to the dark red color of its leaves and liquor. However, Puerh in both its ripened and aged forms has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavor and texture of Puerh tea different, but also results in a rather different chemical makeup of the resulting brewed liquor. Preparation – use 4 grams for 10 ounces water and steep for 6 minutes at 212 F (boiling water).
Alton Estate BOPF
$11.50
This high elevation small leaf tea from the Maskeliya region of Sri Lanka is a strong tea ideal for milk
Servings per 4 oz: 80
Amaretto
$10.50
This black tea is divine with the indulgent taste of Almond.
Servings per 4 oz: 60
Apple Cinnamon Black
$11.00
Apple Cinnamon Black Tea is a blend of Ceylon black tea, dried Apple bits, Cinnamon chips and flavoring.
Servings per 4 oz: 60
Apricot Fantasy
$10.50
Apricot Fantasy is a fruity blend of Ceylon teas, diced Apricots and Apricot flavor.
Servings per 4 oz: 60
Assam CTC
$11.00
Imported from the Assam state in northeastern India known for its wildlife, archeological sites, and expecially tea plantations, this black tea is processed using the Cut, Tear, Curl (CTC) process.
Servings per 4 oz: 80
Assam Orthodox TGFOP
$12.00
Know for its tea plantations, this tea Black, Orthodox rolled leaf with ‘Tip’ has a full bodied flavor for a strong cup that takes milk.
Servings per 4 oz: 60
Belgian Chocolate
$11.00
A blend of black tea with Belgian Chocolate flavoring and bits of Chocolate, this tea is a specially blended for the Chocoholic!
Servings per 4 oz: 60
Blueberry Fields
$11.00
Sencha green tea, dried fruit pieces, Hibiscus and Blueberry, Raspberry, Blackcurrant flavoring
Servings per 4 oz: 60
Caribbean Breeze
$11.00
Sencha green tea and Orange peel with a tropical taste of Mango, Passion fruit and Kiwi.
Servings per 4 oz: 60
Dragon Phoenix Jasmine Pearls
$24.00
Jasmine tea is green tea scented with the aroma of jasmine blossoms. Tea leaves are harvested in the early spring and stored until the late summer when fresh jasmine flowers are in bloom. Jasmine flowers are picked early in the day when the small petals are tightly closed. The flowers are kept cool until nightfall. During the night, jasmine flowers open, releasing their fragrance. This is when the tea scenting takes place. The tea is blended with jasmine flowers and stored overnight It takes over four hours for the tea to absorb the fragrance and flavor of the jasmine blossoms. The scenting process may be repeated as many as six or seven times for top grades such as Yin Hao. The leaves are then tightly rolled in ball shapes. When placed in hot water they open up. It is recommended that glass tea ware be used when preparing Jasmine Pearl tea because the opening of the pearls (balls) is visually esthetic. Use 3 grams tea in 10 ounces water and steep for 3 minutes at 160F. Several infusions are possible.
Dragon Well (Lung Ching)
$11.00
Longjing tea from the Fujiian province in China is called by its literal translated name Dragon Well tea. It is a variety of pan-roasted green tea from the area of Longjing Village in Hangzhou, Zhejiang Province, China. It is produced mostly by hand and renowned for its high quality flat leaves. Like most other Chinese green tea, Longjing tea leaves are roasted early in processing, immediately after picking, to stop the natural oxidation process, which is a part of creating black and oolong teas. The actions of these enzymes are stopped by "firing" (heating in pans). When steeped, the tea produces a yellow-green color. Green tea are very sensitive to temperature and steeping time and would tend to be highly astringent (bitter) if not made correctly. Our recommendation is to use 3 grams of tea in 10 ounces water and steep for 3 minutes at 160 F. A second infusion is possible but less intense.
Earl Green
$13.50
Emperor’s Pride leaf & bud green tea flavored with Bergamot and enhanced with Orange peel.
Servings per 4 oz: 90
Emperor’s Pride
$13.00
Emperors Pride:
Emperor’s Pride green tea has large, wiry, fluffy, tender whole leaves and white buds. Multiple infusions are possible and it is best when brewed in a glass vessel.
Servings per 4 oz: 90
