Verdant Tea

Suan Zao Ye (Wild Spiny Zizyphus) is a naturally caffeine-free herbal tea that grows unmanaged and wild on the slopes of Laoshan. While the seeds of the sour dates have been used for centuries in Traditional Chinese Medicine (Suan Zao Ren), the He family forages a limited quantity in April and early May, before the tender spring buds grow too large or the spiny thorns too firm. This year, the leaves were then hand-processed just like a traditional Laoshan green tea, with withering, firing and curling. The final result is packed with delicious flavor and complexity.

This bundle includes twelve caffeine-free wild-foraged herbal teas for 300g total (roughly 60 brewing sessions). The He Family and the Lu Family in Laoshan are bringing green tea craft to wild-foraged caffeine-free herbals picked within the Laoshan Ecological Preserve in extremely limited quantities. This kit is an introduction to the way that tea craft brings nuance, depth and complexity to plants beyond camellia sinensis, and offers satisfying diverse and fully caffeine-free flavors perfect for any time of day. The He Family and the Li Family are dedicated to sustainable agriculture, and meticulous hand-finishing craft in the workshop. This kit is an invitation to see their craft in action.

Gan Zao Ye (Wild Jujube) is a naturally caffeine-free herbal tea that grows unmanaged and wild on the slopes of Laoshan. The He family forages a limited quantity each spring and hand-processes it just like a traditional green tea with withering, firing and curling. The final result is packed with just as much flavor complexity (and antioxidants) as a traditional tea with a striking barley and walnut flavor. 

Gan Zao Ye (Wild Jujube) is a naturally caffeine-free herbal tea that grows unmanaged and wild on the slopes of Laoshan. The He family forages a limited quantity each spring and hand-processes it just like a traditional green tea with withering, firing and curling. The final result is packed with just as much flavor complexity (and antioxidants) as a traditional tea with a striking barley and walnut flavor. 

Delicate Laoshan Artemisia blossoms are wild-picked by Mr. Lu in the spring to capture their intensely sweet flavor. Artemisia is related to mugwort and wormwood, but instead of vegetal flavor, it is uniquely sweet, floral and chocolatey. As a member of the He Jia Cooperative and friend of Mr. He, Mr. Lu is dedicated to finishing caffeine-free herbal teas like this one in Laoshan.

This bundle includes twelve caffeine-free wild-foraged herbal teas for 300g total (roughly 60 brewing sessions). The He Family and the Lu Family in Laoshan are bringing green tea craft to wild-foraged caffeine-free herbals picked within the Laoshan Ecological Preserve in extremely limited quantities. This kit is an introduction to the way that tea craft brings nuance, depth and complexity to plants beyond camellia sinensis, and offers satisfying diverse and fully caffeine-free flavors perfect for any time of day. The He Family and the Li Family are dedicated to sustainable agriculture, and meticulous hand-finishing craft in the workshop. This kit is an invitation to see their craft in action.

Crassicolumna is an ancient, wild near-tea relative to the modern camellia sinensis plant, native to the tea forests of Qianjiazhai deep in the mountains. Naturally caffeine-free, Crassicolumna is packed with captivating deep spiced flavor and texture. It has the complexity of pu’er, but a wild flavor all its own.

This tea is a world premiere! For the first time ever, the Dongsa Cooperative is using leaves from the ancient near-tea relative Camellia Crassicolumna (厚轴茶) to make a stunning, genre-defying loose leaf white tea. Finished as a white tea, the rare wild crassicolumna leaves light up with powerful aromatics and crisp juicy texture. Mr. Li of the Dongsa Cooperative is one of the park ranger responsible for protecting the ancient endangered Crassicolumna Trees from poachers, and he has found that incentivizing local farmers to stay vigilant by allowing limited, careful and sustainable picking solves the poaching problem entirely. The wild, flavor-packed buds and leaves are spread thin in bamboo baskets and given enough air-circulation to dry out before they oxidize, utilizing ultra-traditional white tea craft. Crassicolumna is naturally caffeine-free and rich in antioxidants.

This tea is sustainably wild-foraged from ancient Camellia Crassicolumna (厚轴茶) tree, a close relative of tea native to Qianjiazhai. Crassicolumna is naturally caffeine-free and rich in antioxidants. The giant leaves and buds picked from this wild-growing tree stock are allowed to gently sun dry without any heat processing to keep the most natural flavor. Wild crassicolumna trees can be anywhere between several hundred and over a thousand years old, and are incredibly tall and difficult to climb to harvest these precious leaves, but the rich nuanced flavor and lingering aftertaste is worth the effort.

This unique black tea is picked from the early spring leaves and tender buds of the Camellia Crassicolumna tree, a close relative of the tea plant native to Qianjiazhai. Crassicolumna is naturally caffeine-free and high in antioxidants. Since Crassicolumna is native to the Qianjiazhai region, there are many examples of staggeringly old Crassicolumna trees. Mr. Li of the cooperative is actually employed by the local government as an environmental protection officer to make sure these ancient trees are protected from poaching, where outsiders would sneak in in the cover of darkness to cut the tall trees and quickly harvest their precious leaves. Mr. Li has found that the best way to protect the trees is to allow sustainable wild foraging by the people living in the protected region in exchange for their help watching over remote Crassicolumna groves. This extremely rare and labor-intensive to harvest offering is allowed to slowly sun-roast to oxidize and finished as a unique black tea with a rich fruity but wild flavor, all without the caffeine you’d see in camellia sinensis. 

This is Dongsa Coopartive’s first application of traditional Yunnan wok-firing black tea techniques to their Crassicolumna harvest! Crassicolumna is naturally caffeine-free and high in antioxidants. Since Crassicolumna is native to the Qianjiazhai region, there are many examples of staggeringly old Crassicolumna trees. Mr. Li of the cooperative is actually employed by the local government as an environmental protection officer to make sure these ancient trees are protected from poaching, where outsiders would sneak in in the cover of darkness to cut the tall trees and quickly harvest their precious leaves. Mr. Li has found that the best way to protect the trees is to allow sustainable wild foraging by the people living in the protected region in exchange for their help watching over remote Crassicolumna groves. This extremely rare and labor-intensive to harvest offering is traditionally piled and allowed to oxidize fully in the Mt. Ailao sun without heat treatment, locking in the natural flavor and aroma of the region. Afterwards, the young buds are heat-fixed over several rounds of careful wok-firing, done entirely by hand to bring out a deep Yunnan Golden Buds flavor profile. 

This tea is sustainably wild-foraged from ancient Camellia Crassicolumna (厚轴茶) tree, a close relative of tea native to Qianjiazhai. This year's tea is available both loose and in 100g cake pressings. Crassicolumna is naturally caffeine-free and rich in antioxidants. The giant leaves and buds picked from this wild-growing tree stock are allowed to gently sun dry without any heat processing to keep the most natural flavor. Wild crassicolumna trees can be anywhere between several hundred and over a thousand years old, and are incredibly tall and difficult to climb to harvest these precious leaves, but the rich nuanced flavor and lingering aftertaste is worth the effort.

This tea is sustainably wild-foraged from ancient Camellia Crassicolumna (厚轴茶) tree, a close relative of tea native to Qianjiazhai. This year's tea is available both loose and in 100g cake pressings. Crassicolumna is naturally caffeine-free and rich in antioxidants. The giant leaves and buds picked from this wild-growing tree stock are allowed to gently sun dry without any heat processing to keep the most natural flavor. Wild crassicolumna trees can be anywhere between several hundred and over a thousand years old, and are incredibly tall and difficult to climb to harvest these precious leaves, but the rich nuanced flavor and lingering aftertaste is worth the effort.

This unique black tea is picked from the early spring leaves and tender buds of the Camellia Crassicolumna tree, a close relative of the tea plant native to Qianjiazhai. Crassicolumna is naturally caffeine-free and high in antioxidants. Since Crassicolumna is native to the Qianjiazhai region, there are many examples of staggeringly old Crassicolumna trees. Mr. Li of the cooperative is actually employed by the local government as an environmental protection officer to make sure these ancient trees are protected from poaching, where outsiders would sneak in in the cover of darkness to cut the tall trees and quickly harvest their precious leaves. Mr. Li has found that the best way to protect the trees is to allow sustainable wild foraging by the people living in the protected region in exchange for their help watching over remote Crassicolumna groves. This extremely rare and labor-intensive to harvest offering is allowed to slowly sun-roast to oxidize and finished as a unique black tea with a rich fruity but wild flavor, all without the caffeine you’d see in camellia sinensis. 

Available both as a pressed 100g cake and loose leaf, this tea is picked from the early spring buds of the Camellia Crassicolumna (厚轴茶) tree, a close relative of tea native to Qianjiazhai. Crassicolumna is naturally caffeine-free and rich in antioxidants. Yabao buds are extremely sweet and packed with flavor since they are the early shoots of the plant that would otherwise become new branches. The giant buds picked from this wild-growing tree stock are allowed to gently sun dry without any heat processing to keep the most natural flavor. Wild crassicolumna trees can be anywhere between several hundred and over a thousand years old, and are incredibly tall and difficult to climb to harvest these precious buds, but the rich nuanced flavor and lingering aftertaste is worthwhile.

This tea is sustainably wild-foraged from ancient Camellia Crassicolumna (厚轴茶) tree, a close relative of tea native to Qianjiazhai. This year's tea is available both loose and in 100g cake pressings. Crassicolumna is naturally caffeine-free and rich in antioxidants. The giant leaves and buds picked from this wild-growing tree stock are allowed to gently sun dry without any heat processing to keep the most natural flavor. Wild crassicolumna trees can be anywhere between several hundred and over a thousand years old, and are incredibly tall and difficult to climb to harvest these precious leaves, but the rich nuanced flavor and lingering aftertaste is worth the effort.

This unique black tea is picked from the early spring leaves and tender buds of the Camellia Crassicolumna tree, a close relative of the tea plant native to Qianjiazhai. Crassicolumna is naturally caffeine-free and high in antioxidants. Since Crassicolumna is native to the Qianjiazhai region, there are many examples of staggeringly old Crassicolumna trees. Mr. Li of the cooperative is actually employed by the local government as an environmental protection officer to make sure these ancient trees are protected from poaching, where outsiders would sneak in in the cover of darkness to cut the tall trees and quickly harvest their precious leaves. Mr. Li has found that the best way to protect the trees is to allow sustainable wild foraging by the people living in the protected region in exchange for their help watching over remote Crassicolumna groves. This extremely rare and labor-intensive to harvest offering is allowed to slowly sun-roast to oxidize and finished as a unique black tea with a rich fruity but wild flavor, all without the caffeine you’d see in camellia sinensis. 

The Li Family and other members of the Dongsa Cooperative sustainably forage from towering crassicolumna trees to harvest the early spring woody buds that make this brand new black tea. Camellia Crassicolumna (厚轴茶) is a wild near-relative of tea native to Qianjiazhai; because this plant currently a protected species. one of the cooperative's responsibilities is to protect these trees from poaching. The incredibly-sweet. flavor-packed buds are traditionally piled and allowed to oxidize fully in the Mt. Ailao sun without heat treatment, locking in the natural flavor and aroma of the region. Crassicolumna is naturally caffeine-free and rich in antioxidants.

Available both as a pressed 250g Xiao Jin gua, this tea is picked from the early spring buds of the Camellia Crassicolumna (厚轴茶) tree, a close relative of tea native to Qianjiazhai. Crassicolumna is naturally caffeine-free and rich in antioxidants. Yabao buds are extremely sweet and packed with flavor since they are the early shoots of the plant that would otherwise become new branches. The giant buds picked from this wild-growing tree stock are allowed to gently sun dry without any heat processing to keep the most natural flavor. Wild crassicolumna trees can be anywhere between several hundred and over a thousand years old, and are incredibly tall and difficult to climb to harvest these precious buds, but the rich nuanced flavor and lingering aftertaste is worthwhile.

This tea is sustainably wild-foraged from ancient Camellia Crassicolumna (厚轴茶) tree, a close relative of tea native to Qianjiazhai. This year's tea is available both loose and in 100g cake pressings. Crassicolumna is naturally caffeine-free and rich in antioxidants. The giant leaves and buds picked from this wild-growing tree stock are allowed to gently sun dry without any heat processing to keep the most natural flavor. Wild crassicolumna trees can be anywhere between several hundred and over a thousand years old, and are incredibly tall and difficult to climb to harvest these precious leaves, but the rich nuanced flavor and lingering aftertaste is worth the effort. Master Zhou pressed the leaf material from part of this years harvest into 100g cakes and 205g Xiao Jin Gua perfect for aging and long term storage.

Rose petals have become a highly traditional pairing with shu pu’er, and Longyuanhao workshop’s pressing is a wonderful example of how these two flavors can work together in harmony. The florals of rose are already deep and textural. When they combine with a clean high quality shu pu’er, over time they bring out vaporous spice and texture in the tea. Longyuanhao's slow clean fermentation means this tea is not weighed down, but rather unfolds delightfully on the pallet, bolstered by nearly two decades of aging.

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. 

This spring harvest pre-Qing Ming white tea is traditionally scented and made with Da Bai varietal white tea. This white tea is not sprayed with artificial oils or aromas. Instead, it is dried together with fresh jasmine blossoms scattered among the buds, allowing the natural aroma of the jasmine to absorb over several days into the tea itself. The process of adding fresh wild Yunnan jasmine blossoms is repeated six times over six days to get a full rich and creamy infusion that holds its intense sweetness and natural potency over many steepings. The creamy dessert-like Yunnan silver needle white tea is the perfect delicate pairing with Lincang's local luscious jasmine.

This year is the sixth fantastic harvest of the He Family's new osmanthus-scented black tea. Once again, the He Family is sharing a rich reserve-level Autumn Harvest Laoshan Black, scented during finishing with tiny hand-picked Laoshan Osmanthus flowers. The brown sugar, honey and fruity chocolate notes are melded together perfectly with the luscious almost creamy floral of the He Family’s meticulously hand-harvested Osmanthus blossoms. This tea is one of the hardest to make in the He Family collection since the local osmanthus blossoms are so small that they have to pick thousands just to make tiny batch of finished tea, but the results are worth the effort.

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.

Xingyang has been experimenting with blending flowers and fruits with their teas for about ten years. These dragon pearls are an unbelievable expression of craft, finely balanced, and stunning to watch unfold. Each chrysanthemum blossom was blended in fully intact so that its petals open up to reveal black tea, giving the pearls many steepings that start out floral and become deeper and richer with each infusion. Notes of custard cream, cinnamon, chrysanthemum, bergamot and passionfruit with a crisp and elegant texture.

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.

The Nuo Mi Xiang herb is wild picked and blended with shu pu’er for a truly singular flavor experience. Imagine roasted state fair sweet corn, or just out of the bamboo steamer sticky rice. The Nuo Mi Xiang gives that sweet savory quality to really raise up the pu’er itself and show off herbaceous undertones and notes of toasted chestnut, baked apple, cedar, peppercorn, basil and tulsi.

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.

This bright pink herbal tisane is blended with hibiscus, schisandra berry, goji berry, licorice, coriander, strawberry and rose.

Rocking out to your favorite song with the windows down and nobody around to hear. Dressing up in your finest just for fun.

Ultra Pink - ultra bright. This is a no-holds-barred full on berry blend packed with juicy goodness, and a color to match. 

This refreshing herbal tisane blended with organic peppermint and spearmint, fennel, burdock and tulsi.

Invigorating to the senses, calming and soothing to the palate - this herbal is inspired by the unique way that tea makes us feel, and has been blended for contemplative time. This blend calls to mind a deep forest on a sunny day, pine trees in the wind, and splashing your face with water from a mountain spring.

Steamy and soothing hot, this tea is summer in a glass when served iced, serve unadorned or add a touch of rich wild honey.

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.