Verdant Tea

This special bundle includes six 25g loose leaf teas for 150g total (about 30 quarts of iced tea). Make Tea Fun and Easy this summer with our special Iced Tea Tasting Kit! Enjoy our Top Picks for making cold brew iced tea in the summer time. This special tasting kit includes our top picks for making cold brew iced tea in the summer time, along with easy brewing instructions. The tasting kit also includes a FREE GIFT of a sealable glass jar for making easy cold brew iced tea!

The He Family’s Most Popular Tea. This cool autumn season harvest black tea is packed with flavor and aromatics, fully oxidized and roasted to achieve the iconic malty, chocolatey, honeyed Laoshan Black flavor.

Master Zhang excels at finishing his traditional Tieguanyin. He works to bring out the florals and strengthen them, allowing the green quality of the tea to shine through while providing a sweet and nuanced counterbalance through delicate roasting. This is the tea that Master Zhang grew up with and his greatest passion. The mist shaded mountain air and sweet spring water make this true Tieguanyin varietal tea even more nuanced.

Qianjiazhai is home to some of the oldest tea trees in the world. Once again, we are extremely lucky this year to be able to offer a single-tree harvest from the oldest tree on the Li Family’s high elevation plot, estimated to 1300 years based on its trunk diameter. Located at 24°16'13.6"N and 101°12'19.6"E, this single tree needs to be carefully climbed to sustainably harvest about ten kilograms of leaf per year. Growing out of a rocky mountainside, and surrounded by a biodiverse wild growth of evergreens, tulsi plants and flowers, this tree benefits from cool misty air, and mineral-rich soil. It takes three people with linked arms to circle the trunk! The deep roots and thousand plus years of fighting for survival give this tea an incredible complexity full of yun cooling sensation and aloeswood incense undertones. The Li Family works with Master Zhou to dry this tea in bamboo baskets in the sun, and hand finish the maocha for traditional stone pressing. Even within a microclimate like Qianjiazhai, each mountaintop and valley has its own unique qualities, and the cooperative selected this tree as worthwhile to finish separate from their blended cakes to show off the stunning terroir and the complexity that is possible with ancient tree stock. Set aside a few cakes for aging and the yun cooling and tingling qualities continue to develop over the years. We’ve been following this tree for six years now and have been blown away with the development we see in cellaring. available this year in 5g dragon pearls, 100g tea cakes and 250g pressings

Master Zhang is a true innovator. He doesn’t make tea to follow trends. He experiments and takes risks to make tea better for the generations to come. This Original Wulong Revival uses the older Ben Shan varietal leaf and undergoes three times more careful hand turning and fluffing than modern Anxi oolong. For finishing, it is loosely rolled in the oldest style of oolong making that is half strip style and half ball, with many of the leaves more strip-style than rolled. Master Zhang describes the shape as a dragonfly. This hand processing and shaping yields a different tea - a genre of its own outside of Wuyi style, Guangdong style or Anxi style. The light roast is rewarding and brings out a unique savory sweet complexity we don’t see in other teas from Master Zhang.

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 spiced chai herbal tisane is a blend of cinnamon, ginger, black peppercorn, tulsi, dandelion root, cardamom, goji berry, fennel, elderberry, cacao nibs, burdock, galangal, clove, saffron, vanilla, and hinoki cypress oil.

This is chai spice after a fifth voyage around the world, having picked up inspiration at every stop along the way - finally world-weary and ready to set up as a hermit deep in a Hinoki Cypress forest and enjoy the balance it could only pick up with sixteen ingredients acting together in just the right way.

Brew this on its own, or add your favorite tea - a roasted oolong, like a rich Wuyi oolong, or Laoshan black tea. Give the blend even fuller texture with a touch of honey.

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!

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. 

The Wu Family's oldest prized tea bushes growing among wild trees, flowers and bamboo are picked once in the extreme early spring for a bud-only harvest, and then allowed to build up nutrients until they are picked a second time when delicate leaves begin to unfurl. This second harvest of buds and leaves is what makes their fine Bai Mudan- full of the complexity that later season sunlight brings but the sweetness and texture of the early cold-weather buds.

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.