Verdant Tea

Black tea breakfast blend with roasted oolong tea, shu pu'er tea, and white tea.

The ultimate breakfast blend. This tea started with the concept of a blend that could be rich, satisfying and strong enough to wake you up in the morning, but without having any bitterness. Instead of your typical broken-leaf breakfast tea, we turned to black tea from Laoshan for its chocolatey goodness, black tea from Yunnan for texture and body, white tea for sweetness, pu’er for deep intensity, and oolong for a long aftertaste. It’s unlike anything else out there - a “collaboration” between the work of five tea farmers.

Black tea and roasted oolong blended with cinnamon, cacao nibs, fennel seed, spearmint, chamomile, and marigold.

Inspired by old apothecary blends - the kind you might find in a movie stumbling into a dimly-lit shop to find a blue-green glass bottle on the highest shelf behind a pile of books. Uncork this one for a rich, herbaceous and chocolatey brew bolstered by some of the finest oolong and black tea out there.

Black tea blended with coconut flakes, toasted rice, and cacao nibs.

It’s Laoshan Black Chocolate Genmaicha - back by popular demand! This experimental tea from years ago has been our most asked-for revival, so here it is! We start with a deeply chocolatey black tea, hand-picked by the He Family in Laoshan, and amp it up with roasted cacao nibs, coconut flake and Laoshan toasted rice. The result is true dessert in a cup..

Earl Grey style scented black tea blended with grapefruit peel, orange peel, yuzu oil, vanilla, and cornflower.

Eminence is our Earl Grey tribute blend - taking the concept of black tea and bergamot and dialing it up to something legendary. First, we use a wild-picked black tea from Qianjiazai, the oldest tea forest in the world. This tea already has citrus notes and cooling foresty complexity without bergamot. Then we add citrus peel and vanilla for depth. Finally, instead of bergamot oil, we turn to Yuzu instead, a close citrus relative that is even juicier and sweeter than bergamot.

Oolong tea blended with fennel, coriander, lemon peel, juniper, and star anise.

Sunny summer fields, fresh-cut grass, flowers in full bloom. Goldenrod captures the abundance of summer in a blend centered around Master Zhang’s sweet, floral, creamy oolong tea, drawing out even bigger aftertaste with the addition of fennel and star anise, and brighter overtones with lemon peel.

Roasted oolong tea blended with honeysuckle, sandalwood, cardamom, star anise, and scented with vetiver and aloeswood oil.

This is a tribute to Shui Xian oolong, a varietal that in the right hands evokes deep forests, mineral complexity, and layered texture bolstering perfumed aromatics. Shui Xian is a tea we normally drink in Wuyishan with incense in the air from Taoist mountain temples, and fresh-picked oranges on the table, and Azure is a window into this sense memory.

Black tea and roasted oolong blended with cinnamon, cacao nibs, fennel seed, spearmint, chamomile, and marigold.

Inspired by old apothecary blends - the kind you might find in a movie stumbling into a dimly-lit shop to find a blue-green glass bottle on the highest shelf behind a pile of books. Uncork this one for a rich, herbaceous and chocolatey brew bolstered by some of the finest oolong and black tea out there.

This "eight treasures" herbal tisane is made with rose petals, goji berry, chrysanthemum, marigold, orange peel, licorice root, cornflower, and jasmine oil.

Floral and fruity, rich and soothing, Amethyst is inspired by a special herbal blend called Eight Treasures Tea - not so much a recipe as a format all about abundance, harmony, and balance. The perfect Eight Treasures calls on all types of ingredients, bringing them together into something beautiful and supremely comforting. Not to mention - with gorgeous chrysanthemum and rose blossoms, this tea is meant to look beautiful brewed in glass to show off every ingredient.

This tropical herbal tisane blended with cinnamon, pineapple, lemongrass. coconut, orange peel, turmeric, vanilla, and yuzu oil.

Sunburst is a joyous celebration of sunny days and sweet air carrying the scent of tropical flowers, ready to kick back and take it all in.

This blend uses dried (not sweetened!) pineapple and coconut for no added sugar, while still giving Sunburst a sweet, rich flavor with fine Madagascar vanilla and juicy yuzu. The result is a tropical tea as good hot as it is iced.

Green tea blended with peppermint, spearmint, fennel, burdock, and tulsi.

A new take on lassic minty green tea, Mauve starts with creamy, naturally herbaceous Laoshan Green from the He Family, and makes the brew sweeter, deeper and profoundly cooling with the addition of tulsi, spearmint, peppermint and fennel.

This invigorating minty green tea blend shines as a cold brew or flash chilled iced tea, on its own, or with a touch of honey.

Black tea breakfast blend with roasted oolong tea, shu pu'er tea, and white tea.

The ultimate breakfast blend. This tea started with the concept of a blend that could be rich, satisfying and strong enough to wake you up in the morning, but without having any bitterness. Instead of your typical broken-leaf breakfast tea, we turned to black tea from Laoshan for its chocolatey goodness, black tea from Yunnan for texture and body, white tea for sweetness, pu’er for deep intensity, and oolong for a long aftertaste. It’s unlike anything else out there - a “collaboration” between the work of five tea farmers.

White tea blended with hibiscus, schisandra berry, goji berry, licorice, rose, coriande, strawberry, cardamom, and spearmint.

Unabashedly beautiful, Coral brews up pink as rose - a garden party in a cup. We start with the Wu Family’s wild arbor Bai Mudan white tea - a buddy, sweet, crisp and complex brew of its own - and make it even sweeter, and deeper with spearmint, cardamom, hibiscus, and more. For an extra-fun aperitif, try flash-chilling this tea. It comes out foamy, pink, and almost sparkling

Sheng pu'er tea blended with wild crassicolumna sheng and hinoki cypress oil.

The best sheng pu’er in the world has a heavy sense of place, a way of transporting us to a forest, a mountaintop, a place from our memories. This blend takes a delicate approach, letting the Dongsa Cooperative’s wild-foraged sheng pu’er speak for itself. We’ve added just a touch of near-tea-relative Camellia Crassicolumna for its deep woody spice, and a bit of Hinoki Cypress oil to help amp up this pu’er natural notes of deep forest.

Shu pu'er tea blended with peppermint, spearmint, fennel, cinnamon, burdock, and tulsi.

Grounding, deep, contemplative. Celadon is the color of a still forest pond lit by moonlight, and this tea blend is inspired by that feeling. Sweet, smooth shu pu’er aged nearly a decade is the base to this blend- already naturally cooling and grounding, the tulsi, mint and cinnamon bring out even deeper complexity. We love to brew this up after big meals or long days as a way to transition into the quiet of evening. Celadon also makes a fantastic cold brew!

Biluochun is He Changke’s very favorite tea. He loves the way it shows off the minerality of Laoshan. His family's biluochun is made with tender young buds picked at the perfect moment of autumn when cool weather makes for sweet rich tea. After picking, withering, heat-fixing and hand-shaping into twisted biluochun, the He Family takes this tea as it dries and mixes it with their foraged Laoshan osmanthus blossoms, allowing the green tea to absorb the floral aroma. The effect is subtle, but stunning, giving the biluochun deep, rich creamy texture and a sweet honeyed flavor. 

The years-long search is over! With help from Wang Yanxin, we've finally found a blooming tea flower that tastes as beautiful as it looks. These pearls are made from traditionally-scented Fuding Silver Needle White tea buds, spread in bamboo baskets with fresh-picked spring jasmine to slowly absorb the rich aromatics. After scenting, the buds are carefully gathered with colorful aromatic flower blossoms and tied together in a way that allows them to unfold dramatically in a teapot like peonies blooming in early summer.

This spectacular high elevation yellow tea is made entirely from perfect buds, and scented with orchids for a deep, rich, well integrated flavor and aftertaste. Called Ta Xue Lan Fei  Yellow Tea, or snowy orchid Yellow Tea, the tiny buds are allowed to wither with fresh Xuelan varietal orchids and slowly absorb their aroma over several days. The yellow tea process requires a 'smothering' or covering of the buds for more complex oxidation after sha qing. These unique steps lock in a fresh flavor somewhere between white tea and green tea with all the textural silkiness of Silver Needle White and the minerality and crisp aftertaste of Dragonwell Green.

This bundle includes size 25g bags of scented + blended floral tea for 150g total (about 30 sessions).

This special tasting kit includes hand picked white, black, and green teas scented traditionally with beautiful jasmine and osmanthus flowers. Each tea is scented traditionally - without artifical or added aromas or flavorings - using simply the natural fragrance of the blended jasmine or osmanthus flowers. These traditional methods produce teas that are full and rich,  with brews that hold their intense sweetness and natural potency over many steepings. 

Huangshan, the home of Qimen Black Tea, is almost as famous for its scenting craft, specifically with jasmine-scented Huangshan Maofeng. It is no surprise that the Cheng Family would tap into this scenting tradition to give an even deeper more honeyed complexity to their reserve-level Qimen Black using golden osmanthus blossoms. The blossoms are spread through the black tea as it dries so that they fresh leaves can absorb all the natural aromatics of the osmanthus.

For the second year, Li Xiaoping has set aside her beautifully-crisp textural masterpiece that is Shi Feng Dragonwell and scents it with fresh osmanthus blossoms. Her incredible plot sits on a quartz-laden rocky hillside in the tiny Shi Feng microclimate, where sweet mountain spring water, designated national treasure protection from development, and misty mornings yield sweet clean nuanced green tea that sets the standard for all green tea in China. With such famous and in demand tea, it is remarkable that Li Xiaoping is still incentivized to do such bold experiments like this osmanthus scenting, but we're so happy she did! The results are spectacular, and perfectly balanced. The osmanthus notes are light, accentuating the natural sweet juicy qualities of the Dragonwell.

The He Family is known for their bold willingness to innovate, and this singular tea is a perfect example of the way they push the boundaries of genre. Wild-picking Laoshan osmanthus and using it to scent buddy resrev-level black tea is still a new craft in Laoshan, just a few years old, but the results have been spectacular, juicy, a and almost oolong-like. This year, He Qingqing wanted to push the idea of oolong inspiration, borrowing roasting craft from Wuyishan and giving her family's black tea a special secondary wood-firing to bring out deep toasty depth. The results really are in the style of teas like Tieluohan. Instead of overwhelming the osmanthus, the roast balances it, adding depth to the honeyed dessert-like qualities of the He Family's black tea.