Duck Shit Oolong tea is a rare Dan Cong varietal grown in and around Ping Keng Tou village in the Phoenix Mountains outside of Chaozhou in Guangdong Province. The tea bushes from which our Duck Shit Oolong are more than 80 years old growing naturally.
This lovely tea is from Tai Con Linh Mountains, Ha Giang province, Northern Vietnam. It is a truly beautiful tea to see and taste. It has the golden tips and is hand picked. This tea is from the native to Vietnam with the varietal “Tuyet Shan” and it is seed-grown tea trees, growing in their natural biodiverse environment. Tasting notes are it is distinctive sweet almond note (marzipan).
We always use environmentally friendly packaging of our teas. We never use candy, sugar, or flavorings in our teas.
Steeping suggestions
8 ounces of water
1 teaspoon of tea
190 F
3-4 minutes
Kamairicha is a Japanese pan-fired green tea made by heating the leaves in a pan instead of steaming. This is generally the same method used to make many Chinese green teas and has been practiced for generations in Southern Japan. Kajihara Tea Garden’s best selling traditional tea. This original kamairicha is produced from 60-year old tea bushes grown from seed and blended with okuyataka and yabukita cultivar tea leaves.
Because the main bushes are located on a steep slope (at least 30 degrees), the tea is made with a lot of care and effort. Made through the traditional kamairicha producing method, this tea has a relatively strong scent but is refreshing to drink.
This is a first flush Jeju Island Sejak green tea. Grown in the rich volcanic soil of the eastern slope of Mt Halla in Harye Village, Seogwigo, southern coast of Jeju Island 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 brothy and boldly vegetal cup that pleasantly lingers in the mouth with smooth, mild astringency. The liquor color reminds us of an early spring dandelion and the wet leaves smell of dried straw and cooked asparagus.
This tea is a celebrated black tea from the Wuyi Mountains in Fujian Province, China. It is made exclusively from the buds plucked in early spring from the tea plant with the buds being fully oxidized and then roasted to yield a tea that has a sweet, fruity and flowery flavor with a long-lasting sweet after-taste. The brew is bright reddish in color. It is a considered a high-end black tea in Fujian and has now become one of the most expensive varieties of black tea in China. Our Jin Jun Mei has a smooth taste profile with molasses sweetness and a lingering aftertaste. Notes of dried banana and sweet potato.
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.
You've reached the end!
You've reached the end!
No products in the cart.