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A sheng, or raw, Pu-Erh from Manwei Village in Menghai, part of the Xishuangbanna prefecture of Yunnan Province, the region where the first tea plants were found. Unlike shou Pu-Erh, which is aged by an accelerated process, sheng Pu-Erh ferments naturally over time, given the right conditions, so its character continues to develop year after year. This cake comes from Lao Ban Zhang, an area long prized among Pu-Erh drinkers for the depth and clarity of its teas. What sets it apart is its size: at 96 grams, it's a fraction of the standard 357-gram bing. That makes it a rare find and a way to get to know what sheng Pu-Erh has to offer without committing to a full cake.

We've often seen these needles, and this season we decided that you should try them. Jasmine Silver Needles combines the best of northern Fujian Province (China). There are the large silver tea buds, also known as needles, which are the pride of Fuding, and those needles are scented like another famous tea from the area, Jasmine, with jasmine flowers. Lovely!

Colombia is not the first country that comes to mind when you think about fine tea, but Elvira Cardenas, our Colombian-born tea taster, knew better. When she told us that a producer in her home country was making something worth trying, we paid attention. That producer is Himalaya, a small company nestled high in the mountains near the town of La Cumbre, where the altitude and cool air create conditions not unlike the great tea-growing regions of Asia.

Himalaya takes its craft seriously, working within traditional tea-making practices despite being far from the countries that defined them. We selected both a black and a green, and this is the green. Light-bodied and gentle, it is an ideal introduction to what Colombian terroir can offer. If you enjoy our other delicate Asian greens, this one is worth a try for the simple reason that it comes from somewhere you would never expect.

This unique chai blend, inspired by the recipe in Heartland Masala by Jyoti and Auyon Mukharji, pairs CTC Assam tea with an assertive blend of ginger, cinnamon, fennel, cardamom, clove, and black pepper. Jyoti and Auyon strongly recommend adding milk and sugar to taste.

About twenty years ago, this special cultivar was found in the northern Zhejiang Province, and it has been a big hit ever since. People, including Teamen, wax enthusiastically about the great combination of flavors, sweetness, and body. Mike visited Anji many times. He enjoys this lovely green tea and brought some back for your enjoyment.

The Yaupon revival is an inspiring American comeback. Southern ranchers declared this native holly invasive and cleared acres of scrub. They forgot (or perhaps some never knew) that the drought-tolerant bushes yield a robust, naturally caffeinated tea.

Harney & Sons sources sustainably harvested, toasty Yaupon Black leaf tea in Texas from ranches that promote social justice. Steep as you would other handcrafted black teas, and enjoy the uniquely American buzz.

Click here to see all our herbs native to the Americas.

Fuding, in China's Fujian province, has long been the heartland of white tea, and it's where Mike Harney travels to source the finest examples. On a recent visit, amid the region's quietly transformative work with white tea processing, he found this: a white tea that earns its name.

Where our classic Mutan White offers a delicate introduction to Bai Mudan, the King brings a noticeably sweeter, fuller character. Large, downy silver tips and whole green leaves unfurl into a pale yellow cup with soft vegetal notes of bok choy and fresh hay, light-bodied but with more presence than you'd expect.

Yuzu appears to be experiencing a surge in popularity. This beloved Japanese citrus is prized for its bright, aromatic character, somewhere between lemon and grapefruit. When we came across this offering pairing fragrant yuzu with classic Japanese sencha, we were instantly intrigued.

The fresh, grassy notes of sencha provide the perfect canvas for Yuzu’s lively citrus lift. The result is a cup that feels clean, refreshing, and beautifully balanced. It’s an easygoing green tea with a modern twist, equally enjoyable hot or iced, and a wonderful introduction to one of Japan’s most exciting flavors.

Supreme is your first step into matcha from Uji, its traditional home. It comes from the same Uji-area gardens as our Jobetsugi, picked in the second harvest, so the cup is light and approachable. That makes it a natural first bowl, and an easy base for a latte, an iced matcha, or a smoothie. Stone-milled from Tencha to a fine, bright green powder, and priced so trying real Uji matcha is an easy decision.

Sweet, spicy, and full of holiday flavors, our Gingerbread Festival tea summons up the familiar tastes of old-fashioned gingerbread. We begin with a base of mild yet full-bodied black tea, then swirl in pieces of ginger root, cinnamon, and a touch of molasses flavor. A final layer of sweet vanilla flavor and spiced cloves finishes the brew for an easy-to-drink cup that sparkles with richness.

Seven Sons Congratulating comes from northern Fujian Province, where blooming teas have long been crafted to mark life's most celebratory moments. This one commemorates a particularly joyful occasion: the birth of seven sons. Mike only has three, so he can only imagine the delight of four more.

Drop the small bundle of green and white leaves into hot water and watch it slowly unfurl into a red flower encircled by a ring of jasmine blooms, almost like a small crown. It's one of those teas that's as much a pleasure to watch as it is to drink.

The brew itself is gentle and light, with a pale, warm liquor and a delicate sweetness layered with soft floral notes. If you're used to bolder greens, consider this tea to be the quieter, more contemplative end of the spectrum. It's the kind of tea you pour for a guest you want to impress or simply for yourself on an afternoon when you have a moment to pay attention.

Crafted in cahoots with Darlingside and Alex Harney. There is no wrong way to take this flavored Darjeeling tea with wild honeybush, lemon peel, lemon, and grapefruit flavors, but listening to Darlingside’s music helps.

A bold, brisk Assam. Great for starting your mornings off right! This tea is produced by the Prakash family of DLX Ltd., who also own Glenburn Tea Estate. It is made on the south side of the Brahmaputra River in India.

Korakundah has been seeing a lot of us Harneys. Alex has been there four times, and Mike twice. This Organic Korakundah FOP is nice and mellow—a good everyday tea. It is sourced from the highest area in the Nilgiri tea region in southern India.

Few places can boast as rich a crop of tea as China's Wuyi Mountains. From these famous tea fields comes this Da Hong Pao, or "Big Red Robe." The descendants of the three famous tea plants produce this wonderful oolong tea, their large, unbroken leaves roughly 40% oxidized for a warm and rich flavor. On the palate, notes of peach compote and dark molasses persist, with each steep producing a slightly different evolution of flavor.

Interestingly, one of the most popular teas in our Japanese market is Earl Grey. We thought it would be a unique combination to blend the flavors of a favored tea there with a traditional green tea they are well known for. The result is a blend of East meets West that will be sure to please.