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While Tieguanyin Xiaozhong uses smaller leaves for a traditional black tea, the Liu Family'a Tieguanyin Jin Jun Mei uses large Tieguanyin buds, orange with down, [...]
For years, we have enjoyed tasting the difference between looseleaf sheng maocha and the pu’er cakes pressed from the same material. Pressing process and aging [...]
This experimental tea uses Tieguanyin leaves, normally tightly curled, and finishes them with Wuyi-style strip-oolong processing. The tea is twisted and given a heavier roast [...]
This 7g pressing from the Liu Family in Longjuan captures the depth, complexity and nuance of their early experiment aged Tieguanyin pressings in a convenient [...]
The Liu Family's most recent harvest of Tieguanyin Xiao Zhong is here! The inspiration for this tea is Wuyi Xiao Zhong, a traditional and full-bodied [...]