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Green Gulou arrives in the cup quietly. The dry leaves, twisted into silvery-green curls, open into a pale green liquor that's almost translucent in the light. There's nothing aggressive here. This is a tea that asks you to slow down and pay attention.

The aroma is subtly savory, reminiscent of steamed zucchini, and the flavor mirrors the scent with a clean, vegetable-forward greenness typical of a well-crafted Chinese green. Think tender bok choy, lightly steamed, with no bitterness and very little astringency. The body is light, the briskness minimal, and the overall impression is one of restraint done right.

To the east of Darjeeling is the Teesta Valley, named after the nearby Teesta River that flows from the Himalayas. This is a second flush Darjeeling, so from late spring, when the plants start to grow again. The tea is allowed to fully oxidize and turn brown. Muscatel flavors develop when plants are infested with leafhoppers, prompting them to produce a repellent that tastes like muscat grapes. Of course, the bugs are not included in this delicious brew.

In 2025, Darjeeling suffered great losses, so we are eager to receive this crop.

Beginning on August 27, 2026, Elyse Harney has committed 50% of sales of Nepalese and Darjeeling teas to the Nepalese Red Cross via the American Red Cross.

Chaga, an adaptogen that contains numerous benefits, like naturally boosting immunity, brews into a delicious and calming herbal infusion. Ours comes wild-grown in Canada and is the perfect blend for a moment of zen. It brews up into a dark, earthy-tasting cup. And we do mean earthy, so not for everyone.

To prepare Chaga Mushroom, please whisk together 1 teaspoon per 8 oz of water to create a suspension, much like with Matcha. The water should be boiling (212º F).

WARNING: Consult your healthcare provider prior to use if you are pregnant or nursing, taking any medication, or if you have a medical condition.

Now you can enjoy your favorite Hemp Division iced coffee beverage hot! Lift is a unique and refreshing hemp ground coffee made from a rotating selection of Central and Latin American coffees. Using the highest quality coffees is very important, and we take sourcing seriously. Enjoy this coffee with a splash of your favorite non-dairy creamer or black!

Aggregate Hemp: 252 mg.

When life crumbles, steep a little joy! A swirl of sweet vanilla and luxurious chocolate melts into a rich black tea base, creating a cup that’s part comforting treat and part nostalgic indulgence. Like a favorite cookie dunked into a mug, each sip is smooth, creamy, and delightfully crave-worthy. One sip and you’ll be saying, “I’ll never dessert you, tea.” It’s dunk-ably delightful, totally crave-worthy, and guaranteed to make your inner cookie monster crumble with happiness.

This is a shou, or "ripe," Pu-Erh from Xishuangbanna in Yunnan Province, the region in China where the first tea plants were found. Shou Pu-Erh is set apart from sheng, or raw, Pu-Erh by its fermentation: the Chinese pile the leaves in warm, moist rooms in a method called "wo dui," which accelerates an aging process that would otherwise take years. This one comes from Brown Mountain, where ancient tea plants yield leaves prized for pressing into flat cakes, or bings. We break those large cakes into more manageable chunks. Being a young tea, it carries plenty of vigor, with the depth and body that give Pu-Erh its reputation. It stands up to repeated infusions. For each additional brew, steep an extra 15 to 30 seconds.

We found this tea on our trip to Sri Lanka. Our friend Buddika made this tea in his very small factory. He blends wild black tea with locally grown cloves and cardamom to produce a delicious tea.

Several years ago, Mike and his wife, Brigitte, took a trip to the hills and waters of Thousand Island Lake in southern Zhejiang Province, China. The sun was shining, and the weather was invigorating as they drove around the curves that follow the scenic shores of this large reservoir. The hills rise from the lake’s edges. There are enough stone walls to melt a New Englander’s heart. Finally, after hours of driving, they arrived at a storybook tea village: Chun Lu, where the tea was exceptional. The tea was produced from organically grown tea plants in a new factory, which produces teas with special flavors and a rich mouthfeel.

So, we have a weak spot for Chun Lu and brought it back this year. As an early spring tea, Chun Lu is rich in amino acids, which contribute to its medium body. The color is unlike most other green teas. It is a much more vibrant green without any silvery tip. Additionally, the shape of the tea is unusual due to its thick curl. The special flavor reminds us of the light yet refreshing flavor of cucumber.

Heavenly Gyokuro is hand-picked just outside of Uji, Japan. Our friend Tsuyoshi uses tea from the Ujitawara and Kyotanbe mountains. This area of central Japan is known to have the best shade-grown Gyokuro. The plants gradually receive cover towards the end of the growing season. This stress forces the plant to react by adding more green-appearing chlorophyll. The combination of mouth-filling umami and a very distinctive spinach-like aroma is what makes this tea heavenly.

Uji, located 30 minutes south of Kyoto, is the primary location for growing Gyokuro. To meet the demands of the Emperor and other members of the aristocracy, there were large tea fields and many tea factories built around Kyoto. The twilight of the Edo era saw the commercialization of shade-grown teas.

A delightful blend of black tea with fruity strawberry flavors melded with creamy vanilla flavors. This will get you ready for future strawberry shortcakes! A tantalizing treat for your taste buds.

Jin Jun Mei, meaning “Golden Beautiful Eyebrow,” is one of China’s most prized black teas, hailing from the Wuyishan Mountains of Fujian Province. This particular version offers an approachable and more affordable take on the traditional style—crafted from leaves picked a bit later in the spring.

The dry leaves are striking, with russet gold tips nestled among curly black leaves, and they steep into a rich oak-brown liquor. The aroma offers soft, sweet cocoa notes, but the flavor goes deeper—earthy and savory, with a surprising richness.

We visited Taiping in Anhui Province, China, a few years ago and saw how they pick large leaves and then stretch them out before fixing them green. This process makes for a special flavor. This year we were able to locate a new source of this fun tea.

A few years ago, on our annual trip to China, we came upon a new tea garden in southern Zhejiang Province where veteran tea growers coaxed the famous Anji tea plants to bear fruit of unparalleled flavors. Today, those plants produce delicious green and black teas, including Tong Lu Black. Lightly malty and carrying faint hints of tropical fruit and natural sweetness, Tong Lu Black pairs brilliantly as a dessert tea or stands as a superb refresher on its own.

It was a pleasure to see Mr. Yu during our recent trip to China. He makes this black tea from the Jokuen tea plant. We love the fruity flavors!

On a recent trip to Japan to visit the Otsukas, they introduced us to this Asanoka Sencha. Kohei, our host, shared with us the current production of this lighter steamed Sencha, and immediately we were hooked. An early season Sencha coming from eastern Kyushu, the sweet tropical fruit aromas dance delicately above a mellow-bodied cup. The brew is well-balanced umami, with a faint trace of astringency to give it confidence.

On one of our trips to Sri Lanka, our friend Buddika made this tea at his small factory in Ratnapura. Buddika, who was born and raised in Kandy, Sri Lanka, began his career as a trainee tea planter for 17 years before deciding to transition into his own project of producing artisanal teas. Skilled tea artisans carefully pluck and process these leaves by hand. Its rich character lingers on the palate, evoking the untamed essence of Sri Lanka’s highland forests, where the tea is grown on 40-foot-tall trees! Big Ceylon leaves are tied around a vanilla bean, creating a delicious brew.

We visited Teesta Valley on the eastern edge of the Darjeeling tea area years ago. However, the memories of the lovely estate are fresh. Waking before dawn to hike to the top of the estate for pictures was such a pleasure, and the descent to drink copious amounts of tea made the day memorable. Drinking this solid first flush brings back those fond memories. There, the steep hillside conditions and cool spring air produce some of the most distinctive first flush teas of the season.

This 2026 harvest is among the best we've tasted. The garden climbs from 1,950 to 4,200 feet, and that dramatic range of elevation shapes how the tea develops across the season. This particular harvest came around the beginning of the first flush season on March 11th, when the leaves were young and fresh, and it uses an old China-variety cultivar. In the cup, bright grapefruit lifts off the surface, giving way to mellow citrus and a quiet whisper of steamed greens, a hallmark of first flush character at its best. The body is light but lively, with a briskness that wakes you up without overwhelming. For those who love our other Darjeeling first flushes, Teesta Valley offers a slightly greener, more citrus-forward profile.

Beginning on August 27, 2026, Elyse Harney has committed 50% of sales of Nepalese and Darjeeling teas to the Nepalese Red Cross via the American Red Cross.