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This highly unusual tea is a fully oxidized tea made from the same leaves that are typically used to produce Sejak. It brews into a beautiful, luxurious red liquor, that is rich and sweet, with a toasty molasses or burnt caramel note.
Delicious, sweet black tea, compressed into a mini-cake.
Loose leaf Liu An Hei Cha from the '90s. From Anhui, China.
Jason Chen. "A Tea Lover's Travel Diary" focuses on two very special teas: Phoenix Single-Tree Oolong and Tie Kuan Yin Oolong. The 232 pages of this large-format paperback are filled with a great deal of information about tea and the particular growing regions and methods that produce these two famous Chinese teas. Photographs are luxurious and...
Our Aged Nantou County oolong is a heavily roasted high mountain Taiwanese tea said to be just a few years old (3-5 years).
This "Lightly Baked" Spring 2012 Alishan High Mountain Oolong was made in the town of Shihzuo (石桌), Taiwan using the Soft Stem Oolong (軟枝烏龍) cultivar. The elevation of the farm is about 1500 meters and the tea plants are over 25 years old.
A nice, flavorful Darjeeling, with excellent mouthfeel. This bold and refreshing tea comes from Glenburn Estate, and was harvested in November of 2011.
A richer, amber-colored oolong from Darjeeling. Produced in autumn at Glenburn Estate.
FTGFOP 1 SPL, 2nd Flush black tea from Badamtam Estate in Darjeeling.
Bailin Gongfu (白琳工夫) is a famous black tea from Fujian province China. Ours was made in Fuding using their signature da bai (big white) cultivar.
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