Spring HARVEST 2026 REVEAL
2026 spring collection
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.
🌱 Unroasted Green Oolong
This one is such a treat to brew because it completely transforms in your gaiwan. Right out of the bag—while it's a bit nonsensical—the smell of the dry leaves brings to mind sweet emeralds. When you start brewing, the first few infusions deliver an incredibly clean, savory, and umami broth. As the leaves open up, the savory notes recede and the gorgeous floral aromatics take over. Don't let the thin, crisp texture fool you—this broth is absolutely full-flavored, packing a punch that leaves a tingly finish lingering on your palate.
Tasting Notes: Artichoke, baby spinach, gardenia
What to expect: Full-flavored, crisp mouthfeel, lingering tingly and floral aromatics
🪵 Double Red Oolong
This tea is a personal experiment gone well, crafted in collaboration with our Master Tea Maker. We precision-roasted these leaves for a total of 60 hours (in 15-hour increments). The dry leaves immediately remind me of baked goods and an old library. Once you hit them with hot water, the aroma off the wet leaves becomes incredibly potent, emitting distinct notes of roasted barley and resin. On the palate, though, it’s completely smooth, mellow, and almost creamy with a hint of tropical citrus. It’s one of those epic teas that easily lasts for an extended, 10-infusion session.
Tasting Notes: Roasted barley, resin, pomelo
What to expect: Deeply smooth, mellow, and an ultra-potent aroma
🍫 Black Oolong
Our classic bestseller and one of my daily drinkers. Unlike the winter harvest, which skews towards thick, dark honey and chestnut notes, the spring harvest produces a slightly brighter, fruitier oolong. We roasted this batch over the course of 4 days in precise 4-hour sessions, letting the leaves cool down and rest in between each roast to slowly develop its signature sweetness. Because of that careful roasting process, the smell of the dry leaves make me think of nutty biscuits and freshly baked butter cookies. It is so rich, cozy, and approachable—honestly, this is the best style of black oolong I’ve encountered in 15 years of searching.
Tasting Notes: Cacao, summer squash, clover honey
What to expect: Comforting butter-cookie aroma, smooth, and an effortless crowd-pleaser
