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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 [...]
In contrast to the more “out there” offerings from the Liu family, this traditionally finished Tieguanyin gives a sense of the natural flavor of the [...]
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 [...]
The Liu Family's Dark Roast Tieguanyin is finished with long term aging in mind, so careful slow application of heat is used to preserve the [...]
The inspiration for this tea is Wuyi Xiao Zhong, a traditional and full-bodied black tea from Wuyishan (sometimes smoked with special pine wood). You might [...]
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, [...]