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$17.50
This is a first flush Boseong Sejak green tea that has a taste of early spring. Grown in Unrim Village in Boseong County, South Jeolla Province in South Korea. This tea has a fresh early spring taste to it and uses the Japanese method of steaming the green tea leaves to prevent oxidization. It has a unique flavor profile and aroma, with notes of watermelon seed, cucumber, almond, and floral grassy. Some say it has an umami taste with notes of stir-fried vegetables and roasted cashews. It is known as small beak or sparrow beak green tea.
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$15.50
A light-steamed first flush sencha are usually considered the highest quality teas and are light-steamed around 30 seconds. This preserves the shape of the leaf, therefore results in a clearer liquid that extracts more slowly for multiple steepings. This type of steaming is usually reserved for higher quality leaves. It is a light and refreshing drink. It tends to be slightly tannic with a bit more astringency. The taste is similar to fresh grass or green vegetables. This Yutaka Midori cultivar has a delicate flavor, a gem hiding quietly among the great teas offered by Hachimanjyu. Produced on Yakushima Island in Kagoshima, Japan.
We always use environmentally friendly packaging of our teas. We never use candy, sugar, or flavorings in our teas.
Limited quantities of 1 ounce each.
Steeping Suggestions:
8 oz water
170 F
1 teaspoon
2-3 minutes
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$8.50
Add some spicy, floral heat to your relationship with this tea. Romance is waiting for you.
I wanted to do another white tea blend and wanted something romantic, so I can up with this blend. Rose petals add a delicate romantic floral element with a little spice from cardamon and light heat and fruitiness from pink peppercorns. The white tea adds a nice base for this delicate tea.
We always use environmentally friendly packaging of our teas. We never use candy, sugar, or flavorings in our teas.
Suggested Steeping
8 ounces of water
1 teaspoon
185°F
2-4 minutes
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$32.50
Bancha Goishicha is an extremely rare tea from Japan. This tea is very rare in Japan itself with only one farmer growing the tea until islands of the Inland Sea of Japan local governments decided to encourage the production of this tea. It is an aged bancha. The tea tastes a bit sour and helps aid in digestion.
We always use environmentally friendly packaging of our teas. We never use candy, sugar, or flavorings in our teas.
Steeping Suggestions:
8 oz water
1 tsp.
200 F
4 – 5 minutes
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$12.50
A light-steamed first flush sencha are usually considered the highest quality teas and are light-steamed around 30 seconds. This preserves the shape of the leaf, therefore results in a clearer liquid that extracts more slowly for multiple steepings. This type of steaming is usually reserved for higher quality leaves. It is a light and refreshing drink. It tends to be slightly tannic with a bit more astringency. The taste is similar to fresh grass or green vegetables. This Yutaka Midori cultivar has a delicate flavor, a gem hiding quietly among the great teas offered by Hachimanjyu. Produced on Yakushima Island in Kagoshima, Japan.
We always use environmentally friendly packaging of our teas. We never use candy, sugar, or flavorings in our teas.
Limited quantities of 1 ounce each.
Steeping Suggestions:
8 oz water
170 F
1 teaspoon
2-3 minutes
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$7.50
This Northern Thai specialty, produced on the basis of an Oolong tea produced from a tea variety that has been local to the area for centuries, and flavored with a special local wild-growing herb, “Nuo Mi Xiang Nen Ye” (sweet fragrance rice tender leaves), giving the tea an intensive rice aroma, is unique to this region indeed. This is not a genmaicha, as some might expect, and nothing similar to that tea either. Classic refers to the long tradition of tea producers in north Thailand producing this tea in this version. After the flavoring/scenting process, which is done under heat feed of the mix and without the use of any artificial aroma agents, the aroma of ‘Nuo Mi Xiang Nen Ye’ is rolled along with the tea leaves in a final processing step. At this, the leaves of the herb are “invisibly” rolled into the tea leaves. A unique and multi-faceted delicious aromatic mix of fresh Oolong tea and tangy rice flavors, both maintaining an undiminished presence over two to three infusions. The scent of the tea liquor, which shows a clear sated yellow to golden brown color, conveys a distinct idea of the taste of this regional delicacy that otherwise might only be found in Burma’s Shan areas.
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