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Yanling County in Hunan Province, China, is the region associated with the legendary Emperor Shennong, said to be the first person to discover tea thousands of years ago. This ancient connection is not just a story found on a sign. It is woven into the landscape where this tea is grown. The cultivar behind Yanling Black is the same white bush used to produce Anji-style teas, prized across China for its naturally elevated amino acid content, which lends the tea an inherent sweetness and a gentleness that conventional black teas rarely achieve.

The small, twisted leaves with their scattered golden tips brew mellow and quietly complex tea. Those who appreciate our Keemun Mao Feng will find Yanling Black familiar in spirit but rooted in an origin story that goes further back than any other tea in our catalog.

Hunan Province has long been one of our favorite corners of China's tea world, and Hunan Baojing is a beautiful addition to that family. This tea comes from Baojing County in western Hunan, where the Huangjin tea plant thrives at around 2,500 feet. The HuangJin cultivar is famous among tea connoisseurs for its unusually high levels of amino acids, the same natural compounds that give the finest early spring teas their characteristic sweetness and body.

Harvested in the cool early months of the year, when the tea plant is channeling its stored energy into its first tender leaves, Hunan Baojing brews a light, refreshing cup with delicate notes of cucumber and melon. The body is light, the liquor is a clear pale green, and the finish is clean and naturally sweet. For those who enjoy our Green Gulou or BaoMu Green, this particular tea explores similar territory with its own distinct personality. A tea as good as gold.

Every tea traces its lineage back to a single origin story, and Hunan Yanling comes from the place where that story is said to have begun. Yanling County in Hunan Province, China, is the area associated with the legendary Emperor Shennong, who, thousands of years ago, is said to have discovered tea when leaves from a wild tree drifted into his pot of boiling water. Whether myth or history, this region is the ground that gave the world tea.

The tea itself is worthy of its ancient pedigree. The twisted black and gold leaves brew a beautiful copper liquor with a warm, biscuity aroma that fills the room. The flavor follows through with toasted grain and a subtle cocoa depth, not unlike a Keemun in character, but softer and less brisk, with a medium body that makes it wonderfully easy to drink. For lovers of Chinese black teas who appreciate the mellow, naturally sweet quality that sets them apart from their Indian counterparts, Hunan Yanling is a real find. A cup steeped in the very origins of tea.

Paul Harney had a simple idea: take two of Japan's most celebrated green teas and let them do what they each do best. The Sencha comes from Shizuoka, Japan's most prolific tea-growing region, and brings a bright, grassy clarity to the cup. The Matcha comes from Uji, the historic heartland of Japanese ceremonial green tea, and contributes a deep, savory umami that rounds out the blend. Together, they create something more than either could manage alone: the clean, vegetal brightness of Sencha lifted by the rich, full-bodied depth of Matcha. For those who find straight Matcha too intense or plain Sencha too light, this blend finds the balance in between.

The Fang family has been making Keemun in Qi Men Town for three generations. We love this handmade version of Hao Ya ‘A’ Keemun.

Paul Harney had a simple but inspired idea: what if the sweet, floral character of Dragon Pearl Jasmine met the deep umami of ceremonial Matcha? Dragon Matcha brings together hand-rolled jasmine pearls from Fujian Province and shade-grown Matcha from Uji, two of the most celebrated green teas in the world, blended into something neither could be alone. The jasmine softens the Matcha's grassy intensity, while the Matcha gives the jasmine a savory, full-bodied depth. The result is a cup that's both fragrant and grounding, floral on the surface with a rich, lingering finish. If you already love our Dragon Pearl Jasmine or our Uji Matcha, this is a natural next step.

High in the mountains of Western Hunan, the county of Guzhang sits wrapped in near-constant mist. That altitude and humidity slow the leaves' growth, giving the tea's natural compounds time to build in concentration. Farmers here work with three cultivars, Jin Mudan, Jin Meigui, and Huangjincha, each selected because together they produce something the others alone cannot: a peach character that comes entirely from the leaf itself, with no added flavoring. The carotenoids and terpenes that form in these plants due to the misty, high-altitude environment are the same compounds that give stone fruits their fruity flavors, and the Huangjincha cultivar adds a subtle sweetness that brings everything together.

For those who enjoy our other Chinese blacks but want something softer and more fruit-forward, this tea is a welcome detour.

Hainan Island sits at the southern tip of China, closer to Vietnam than to Beijing, and it's not the country's most famous tea region. That's part of what makes this tea worth knowing. Our colleague VeeVee, who scouts artisanal teas across China, brought it to our attention, and we're glad she did. The long, thick black leaves brew into a dark, medium-bodied cup with stone fruit warmth, slowly roasted plum, and a deep, unhurried finish with almost no bite. For those who find most black teas too brisk, this is a welcome change of pace.

Created in collaboration with Maruichi, a beloved collection of Japanese specialty food stores, this blend combines the elegance of Darjeeling black tea with the bright, aromatic lift of yuzu. Originally crafted as a custom request, the pairing was so harmonious and distinctive that we knew it deserved a permanent place in our collection. Delicate and citrus-kissed, this tea bridges cultures in every cup.

We are very happy with the work of the Prakash family. We often like to offer both a broken leaf Assam and a full leaf Assam from the same estate. The difference between the two is mostly in the strength. The broken tea is stronger, making it more suitable as a breakfast tea. This full leaf is more elegant, and the dark honey flavors are more evident.

Oftentimes, these teas are called malty, which means they have a dark, slightly sweet flavor (caramel-like), similar to barley, that is roasted and used in beers.

High in the Fenghuang Mountains of Guangdong Province, tea farmers have cultivated a remarkable family of single-cultivar oolongs for centuries, each named for the aromas they carry down from the peaks. This is the Honey Orchid Phoenix, or Mi Lan Xiang, a tea so fragrant that it needs little adornment. The large, twisted brown leaves steep into a pale, luminous cup with a gentle sweetness that opens slowly, serving wildflower honey first, then a soft bloom of orchid, fading like the end of a long, quiet afternoon. Light-bodied and graceful, it is a tea that rewards patience and a little stillness. Some teas demand your attention with bold flavors. This one simply asks for your time and repays it generously. Brew a cup at your desk or settle in for an unhurried evening ritual. At Harney & Sons, we hold the belief that the finest teas are not exclusive to special occasions. They are the occasion.

Grown from the roots up in Millerton, NY these leaves are carefully cultivated by The Hemp Division, our sister company. Hemp leaves are nutrient-dense and contain beneficial endocannabinoids. Find your own path and discover a cool, calm and delicious experience like no other with.

Please note: This tea has a strong hemp aroma.

Kathmandu—just the name evokes misty mornings, terraced hillsides, and the hum of life winding through ancient streets. This beautiful tea from Nepal carries that same spirit, offering a cup that feels both familiar and adventurous. With large brown leaves, it brews an amber liquor that immediately greets you with notes of stone fruit layered over warm, roasted vegetable aromas. It reminds us a lot of a subdued Second Flush Darjeeling.

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.

What starts out as a lavish train ride through Europe quickly unfolds into one of the most stylish, suspenseful, and thrilling mysteries ever told. Discover this smoky and citrusy black tea inspired by the riveting tale.

Qing Ti Quan Yin comes from Anxi, in central Fujian Province, the historic heartland of Ti Quan Yin production. Ti Quan Yin, sometimes called Iron Goddess of Mercy, is one of China's most celebrated oolong cultivars, and the "Qing" style sits at the lighter, greener end of its range: minimal oxidation, no roasting, and leaves rolled into tight balls that unfurl slowly through multiple steepings. That light hand in processing is what defines the character of this tea. Emeric Harney has long been drawn to darker oolongs, but Qing Ti Quan Yin earns its place in the lineup precisely because it goes the other direction, bright and fresh where the roasted styles are deep and caramelized. Re-steep the leaves several times. They open gradually, and the later steepings are worth the patience.

Himalaya Tea, our longtime Colombian partner based in Yumbo, has been supplying us with black teas for years. This latest creation pairs their Colombian black with real cacao pieces for something quieter and more intimate than the name might suggest. Think of it less as a chocolate tea and more as a tea that's spent time near chocolate, picking up its warmth without borrowing its sweetness.

Now we are pleased to offer their latest blend of black tea and cacao kisses. Please note, there is no chocolate flavor, so the chocolate flavor is more of a peck than a kiss! It's the kind of tea that's easy to reach for any time of day, especially when you want something comforting without the weight of a full-flavored dessert blend.