Shop Teas Featured

Lung Ching is to Chinese green teas what Champagne is to sparkling wine: the name others measure themselves against. The original Dragon Well gardens sit on the hillsides outside Hangzhou in Zhejiang province, and this tea comes from Meijiawu, one of the four historically recognized villages in that region, on the far side of the hill from the famous well that gave the style its name.

For years, we have sourced tea from Mr. Zhao at Meijiawu. His factory sits at the top of the hill, with tea plants terraced around it on all sides. This harvest was made just before Qing Ming, the peak of the spring season and the most prized picking window in the Lung Ching calendar, when high amino acid levels give the tea its depth and natural character. When provenance matters, knowing exactly where your Lung Ching was grown and who made it is worth something.

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!

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.

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.

An ancient herbal brew from China that has become more popular recently. Moringa leaves boast a boatload of healthful qualities as they're loaded with micronutrients. Additionally, benefits include easing digestion, immunity-boosting effects, and skin radiance. Traditionally, it has helped with sleep issues.

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

Keemun comes from the rolling hills of southeastern Anhui Province, where the region's misty climate and red clay soils have shaped one of China's most celebrated black teas since the nineteenth century.

The Snail takes its name from the hand-rolled technique that coils each early-season leaf into a tight spiral, a process that concentrates the tea's character and sets it apart from the more common flat or twisted Keemun styles.

Early-season picking means the leaves carry more of Anhui's spring conditions, producing a cup that is softer and less brisk than later harvests. Keemun has long been a foundation of English breakfast blends, but this version is worth drinking on its own, where its lighter body and quieter intensity come through. A medium-bodied cup, lower in briskness, it suits mornings when you want something with genuine depth but without the assertiveness of a malty Assam or Yunnan.

Wenshan Baozhong is made by the Cheng family, who have been crafting Pouchong-style oolongs in Taiwan for over a hundred years. Their home is PingLing, a genuine tea town north of Taipei, complete with tea restaurants, a tea museum, statues honoring the pluckers, and streetlights shaped like teapots. The village sits within a nature preserve full of gardenia flowers, which feels fitting given the character of the tea grown here. Baozhong is only lightly oxidized, placing it at the greener, more floral end of the oolong spectrum. Each year we return looking for the same thing from the Chengs: a lightly twisted leaf that captures the gardenia spirit of its home. This year's lot delivers.

Rou Gui is a Wuyi rock oolong, grown in the mineral-rich soils of the Wuyi Mountains in Fujian, China. It comes from the same rugged range that produces the famous Da Hong Pao, where tea bushes root among the cliffs and boulders that give this style its "rock" character. Rou Gui itself is a named cultivar, prized for the roasted fruit notes that develop through Wuyi's traditional charcoal firing. Medium in body and moderately brisk, it sits comfortably in the toastier, more roasted end of the oolong family. We're glad to offer it again, and to give the leaves a second and third steeping, which is one of the pleasures of a good Wuyi oolong.

Kawane sits in the heart of Shizuoka Prefecture, partway up toward the Japanese Alps, where low-hanging clouds settle over the hillsides for much of the growing season. That mist matters more than it might seem: the diffused light slows the leaf's development, allowing theanine to accumulate and giving the tea its characteristic umami depth. This is the same storied valley where our Scent of Mountains sencha originates, and Mist of Kawane shares that terroir while offering its own quieter expression. Where Scent of Mountains is direct and confidently green, this one is softer and more restrained. The light steaming, just thirty seconds, keeps the larger leaves intact and preserves the more volatile aromatics that a deeper steam would drive off. The result is a pale, gentle cup with a lightness of body that rewards slow sipping. Brewing at lower temperatures (140-160ºF) keeps everything sweet and open.

For centuries, Chaga mushrooms have been used in supplements to provide rich antioxidants and naturally boost immunity. We combined wild-grown Canadian Chaga with other powerful adaptogens like Ashwagandha root and crafted a new herbal infusion. The result is an earthy, toasty blend that is perfect for a moment of self-care. It brews up into a dark, earthy-tasting cup.

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

If Keemuns are the aristocrats of Chinese black teas, Yunnan black teas could be considered the frugal yet happy cousins from another region. Earthy and almost assertive, Yunnan teas have a maple sweetness that wins you over with charm. Typical of many Yunnan teas, Yunnan Golden Tips features a mixture of dull gold buds and black leaves (also known as Dianhong).

Mike, Brigitte, and Elvira visited the Otsuka family in the spring of 2026. They day we arrived was the very first day for this tea and this tea season! The Otsuka family has been growing tea in the coastal hills of Kakegawa for nearly 150 years, and their devotion to the craft is visible from the fields themselves: one nearby hill has been trimmed into the shape of the Japanese character for "tea." This Ichiban is their pride, made from the tea fields that surround their factory.

"Ichiban" means "first," and this tea earns the name( Ichibancha) , harvested in the earliest days of the season, typically late April, when the young leaves are at their most concentrated. The tea plant has had all winter to accumulate theanines that give good body and sweetness. And the cathechins (like EGCG) have not yet overpowered the theanines. It is made at an old, traditional factory and then finished at their plant. The result is a sencha with real presence: bright and vegetal upfront, with a clean citrus lift that keeps it lively through the finish. Compared with the polished and almost pastoral quality of Matsuda's Sencha, this Ichiban has the punch and intensity of Tokyo's rush hour.

Yerba maté occupies a world of its own among caffeinated drinks, and this tisane delivers the full, unvarnished experience. Light green flakes brew into a deep, murky green liquor with an assertive vegetal character, grassy and sharp, with notes that recall fresh green bell pepper. The briskness is real, and nothing about it is subtle. That directness is the point: maté has fueled morning routines and afternoon conversations across South America for centuries, carried in gourds by the Gauchos of Argentina long before it crossed into the wider world. Its energy comes from a different chemical profile than tea or coffee, offering a clean, sustained lift with a character all its own.

If you're new to maté, start here and drink it straight before reaching for sweetener. If you already know what you're looking for, the tisane delivers.

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

We're happy to offer Chai Hara, a green tea version of our popular Chai tea. 'Hara' in Hindi means green, and ours features green tea with cardamom, cinnamon, coriander and ginger. Many enjoy this blend with milk.

A centuries-old favorite of Japanese aristocrats, Gyokuro is one of Japan's finest tea offerings and the most famous of Uji's teas. This highly esteemed emerald tea is shade-grown for approximately three weeks, producing after harvest an infusion of the beautiful pale green color from which it earns its name. Steep with water heated gently for an initial infusion, and enjoy the exquisite, sweet flavors and aromas of Uji's finest tea.