Green tea is crafted by firing leaves just after picking to prevent enzymatic breakdown. This minimal yet skillful craftsmanship best accentuates the quality of leaf and growing region. Our collection consists of early spring harvested tea from the most recent harvest year.
White teas are gently oxidized through gradual dehydration over a period of thirty to forty hours. This process coaxes forth creamy floral notes from the tea leaves. Our collection consists of both traditional cultivars, as well as experimental teas using unusual cultivars and craftsmanship styles.
Longer oxidation creates intense flavor and aromatic compounds. Oolong teas offer the widest character range amongst teas, from light and floral to dark and intense. Our oolong collection includes traditional crafting techniques as well as innovative new styles crafted from new cultivars.
Red tea, termed black tea in the west, is characterized by fully oxidized tea leaves that yield deep honey and fruit notes when brewed. The exceptional red teas in our collection add complexity, texture and finish to these flavor notes.