SHOP THE LATEST HARVEST:
The season was a bit of a battle. Taiwan just went through its driest winter in 75 years, which caused significantly lower yields across the board.
But there is a major silver lining. When tea plants are stressed for water, they struggle to grow quickly. Instead of producing lots of large leaves, the drought forces the plants to concentrate their key nutrients, sugars, and flavorful volatile organic compounds into fewer, smaller leaves. I've been drinking these teas nonstop for the past 2 weeks, and the flavor profile on all three classics is spectacular. They are incredibly clean and intense, each with a distinct personality.
Welcome Spring 2026!
Origin : Shanlinxi, Lugu township, Nantou county, Taiwan
Organic tea farm
Elevation : 1400 meters
Cultivar : Qingxin (青心）
Harvest: Spring ‘26, first flush
Oxidation : 10%
Roast: Roasted slowly over 60 hours in 4x15 hour sessions
Tasting Notes: Roasted barley, resin, pomelo
Aging: This style of oolong lends itself exceptionally well to aging, with flavors deepening and settling over time.
Recommended Brewing: Steep 4g / 208 degrees / 40 sec / multiple brews
Origin: Shanlinxi, Lugu township, Nantou county, Taiwan
Organic tea farm
Elevation: 1400 meters
Cultivar: Qingxin (青心）
Harvest: Spring ‘26, first flush
Oxidation: 10%
Roast: unroasted
Tasting Notes: Artichoke, baby spinach, gardenia
Recommended: Steep 5g / 206 degrees / 40 sec / multiple brews
Origin : Alishan Township, Chiayi County, Taiwan
Organic tea farm
Elevation : 1300 meters
Cultivar : Jinxuan ‘milk oolong’ (金萱）
Harvest: Spring ‘26, first flush
Oxidation : 90+%
Roast: Slowly roasted for 16 hours
Tasting Notes: Cacao, summer squash, clover honey
Recommended Brewing: Steep 4g / 210 degrees / 40 sec / multiple brews