The Tea List
Every tea here comes from a mountain we can name.
Spring 2026
Picked late April · finished in May · landed in Chicago in July
Taiwan's naturally creamy oolong. No flavoring, just the cultivar.
O R I G I N — Alishan, Taiwan
T Y P E — Oolong, Jin Xuan cultivar (TTES No. 12)
H A R V E S T — Spring 2026
C A F F E I N E — Medium
S I Z E — 40 g (1.4 oz)
Jin Xuan was developed by Taiwan's Tea Research and Extension Station. Its gentle, milky character comes from the leaf itself, with nothing added. The tight pearls open slowly over several steeps.
A R O M A — Sweet cream over fresh florals
T A S T E — Smooth and mellow with a natural peach sweetness
Laoshan black tea scented with golden osmanthus blossoms.
O R I G I N — Laoshan, Qingdao
T Y P E — Black tea, osmanthus scented
H A R V E S T — Spring 2026
C A F F E I N E — Medium
S I Z E — 40 g (1.4 oz)
The blossoms are folded into the tea during processing, so the scent lives in the leaf rather than on it. Malty Laoshan black underneath, osmanthus honey on top.
A R O M A — Sweet osmanthus and honey
T A S T E — Smooth and naturally sweet with a lingering floral finish
S O U R C I N G
Picked by hand. Tasted at the source. Carried home.
Our founder chooses every tea on these mountains himself — from friends who make it.
The House List
Small batches. When they're gone, they're gone — until we go back.
Single-session cakes of smooth, fully fermented pu'er.
O R I G I N — Yunnan
T Y P E — Ripe pu'er, pressed mini cakes
A G E D — 8 Years
C A F F E I N E — Medium
S I Z E — 10 cakes per bag
Pressed from the leaves of fifty-year-old trees at around 1200 meters, fully fermented, then aged until the edges soften. Deep and smooth with no bitterness. One cake is a full session, at home or on the road.
A R O M A — Dark earth, sweet dates, a hint of dark chocolate
T A S T E — Smooth, mellow sweetness with rich earthy depth
Ripe pu'er aged inside a small sun-dried mandarin.
O R I G I N — Xinhui mandarins, Yunnan pu'er
T Y P E — Ripe pu'er, citrus aged
A G E D — 8 Years
C A F F E I N E — Medium
S I Z E — 7 fruits per bag
Small green mandarins from Xinhui are hollowed, filled with ripe pu'er, and dried in the sun. As they rest, the citrus oil settles into the leaf. Brew the whole fruit. One mandarin is one full session.
A R O M A — Fresh citrus peel over earthy pu'er
T A S T E — Smooth and refreshing, citrus brightness over dark depth
Fuding white tea blended with dried loquat blossoms.
O R I G I N — Fuding, Fujian
T Y P E — White tea with loquat blossoms
A G E D — 7 Years
C A F F E I N E — Low
S I Z E — 7 mini cakes per bag
Fuding Da Bai leaves are barely processed, just withered and dried, which leaves room for the blossoms to speak. The flowers add a soft, honeyed sweetness to the tea's quiet character.
A R O M A — Soft honeyed florals with a hint of fruit
T A S T E — Mellow and smooth, a delicate floral sweetness, a calm finish
Aged white tea pressed into single-session mini cakes.
O R I G I N — Fuding, Fujian
T Y P E — White tea, pressed mini cakes
A G E D — Aged 7 years
C A F F E I N E — Low
S I Z E — 7 mini cakes per bag
Minimally processed, then rested for seven years in a dry, ventilated store. Age turns the delicate florals toward honey and dried fruit, with none of the sharpness of young tea. From gardens around 600 meters and trees fifteen to thirty years old.
A R O M A — Honey and dried fruit over soft florals
T A S T E — Gentle and mellow with a sweet, rounded finish
The only oolong traditionally pressed into square cakes.
O R I G I N — Zhangping, Fujian
T Y P E — Oolong, hand-pressed square cakes
C A F F E I N E — Medium
S I Z E — 7 cakes per bag
Each cake is pressed by hand from the leaves of twenty-year-old trees at 500 meters, then unfurls slowly in the pot. The flavor moves as you brew: floral and rich at first, then surprisingly milky and silky by the fourth steep.
A R O M A — Orchid and sweet florals turning creamy
T A S T E — Intensely floral in the early steeps, a milky sweetness later on
Heavily oxidized oolong from Luye, halfway to black tea.
O R I G I N — Luye, Taitung, Taiwan
T Y P E — Heavily oxidized oolong (70–80%)
C A F F E I N E — Medium
S I Z E — 40 g (1.4 oz)
Red oolong is a modern Taiwanese craft made here from the Qingxin cultivar. Oxidized far past most oolongs, it lands between oolong and black tea, with the depth of one and the texture of the other.
A R O M A — Ripe fruit over warm roasted notes
T A S T E — Rich and mellow, sweet fruit and toasted warmth, a long finish with a pleasant edge of bitterness
New to these teas? Taste them first.
A coastal green tea grown in the sea mist of the Yellow Sea.
O R I G I N — Laoshan, Qingdao
T Y P E — Green tea
H A R V E S T — Spring 2026
C A F F E I N E — Medium
S I Z E — 40 g (1.4 oz)
Laoshan's tea gardens sit between 100 and 400 meters, close enough to the coast that sea mist settles on the leaves. The maritime soil gives the tea its natural umami, a gentle sea-breeze note you will not find inland.
A R O M A — Fresh and vegetal with a hint of the sea
T A S T E — Refreshing and smooth, natural umami, a mineral finish