All Teas
Browse the complete library of 233 teas across 7 types and 32+ origins.
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Sencha
Japan's most popular everyday green tea, steamed to preserve its vibrant color and fresh vegetal flavor.
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Matcha
Stone-ground shade-grown tea powder used in Japanese tea ceremony. Rich in L-theanine and antioxidants.
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Dragon Well
China's most famous green tea, pan-fired in a wok to create its signature flat leaf shape and nutty aroma.
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Gyokuro
Japan's most prized green tea, shade-grown for 20+ days to intensify amino acids and reduce bitterness.
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Gunpowder
Tightly rolled into small pellets that unfurl when brewed. The base for Moroccan mint tea.
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Jasmine Pearl
Hand-rolled green tea pearls scented with fresh jasmine blossoms over multiple nights.
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Biluochun
A rare spring tea with tiny spiral-shaped leaves, grown among fruit orchards that impart subtle sweetness.
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Bancha
A humble everyday Japanese tea made from later harvests, lower in caffeine with a gentle, approachable flavor.
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Hojicha
Roasted Japanese green tea with a warm, toasty character. Low in caffeine, perfect for evenings.
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Genmaicha
Green tea blended with roasted brown rice, creating a comforting, popcorn-like aroma.
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Longjing
A prestigious West Lake Dragon Well with jade-colored leaves and a smooth, lingering sweetness.
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Mao Feng
Huangshan Mao Feng, a famous tea from the Yellow Mountains with delicate, downy leaves.
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Taiping Houkui
One of China's largest-leaf green teas, hand-pressed flat with a distinctive orchid aroma and sweet taste.
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Anji Bai Cha
A rare albino cultivar green tea with exceptionally high amino acid content and a naturally sweet, mellow flavor.
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Kabusecha
A semi-shaded Japanese green tea bridging the gap between sencha and gyokuro, with enhanced sweetness.
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Kukicha
Japanese twig tea made from stems and stalks, offering a uniquely nutty, creamy flavor with very low caffeine.
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Lu An Gua Pian
The only Chinese green tea made exclusively from single leaves without buds, with a unique seed-like shape.
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Shincha
The prized first-harvest Japanese green tea of spring, celebrated for its exceptional freshness and vivid flavor.
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Enshi Yulu
One of the only Chinese green teas still steamed - a living relic of Tang Dynasty processing with Japanese-like umami character.
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Chun Mee
The 'Precious Eyebrow' - one of the most widely exported Chinese green teas and the base for many North African blends.
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Xinyang Mao Jian
One of China's Ten Famous Teas from Henan Province, with fine downy tips and a clean, nutty sweetness.
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Mengding Ganlu
Sweet Dew of Mengding Mountain - from possibly the oldest cultivated tea origin in the world, over 2,000 years ago.
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Tamaryokucha
Japan's rare pan-fired (kamairi) green tea - the only Japanese green tea not steamed, showing Chinese processing influence.
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Vietnamese Lotus Green
Green tea scented with fresh lotus blossoms over multiple days - a centuries-old Hanoi tradition of exquisite fragrance.
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Korean Sejak
A refined Korean spring green tea - 'sparrow's tongue' leaves from Korea's 1,200-year tea tradition.
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Fukamushi Sencha
Deep-steamed sencha - steamed 2–3x longer than regular sencha for a richer, more intense, vibrant green cup.
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Gyokuro Karigane
Premium twig tea from gyokuro offcuts - shade-grown umami intensity in a lighter, sweeter format.
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Tencha
Matcha's parent leaf brewed whole - shade-grown and de-stemmed but unground, revealing a unique delicate umami.
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Konacha
Fine tea particles from sencha and gyokuro production - the bold, fast-brewing tea served at sushi restaurants.
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Aracha
Unfinished 'crude tea' - the raw, unsorted product before refining. A farmer's tea prized by purists for its bold character.
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Assam
A robust, full-bodied tea from the Brahmaputra Valley. The backbone of most English breakfast blends.
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Darjeeling
The 'Champagne of Teas' from the foothills of the Himalayas. Delicate, complex, and prized worldwide.
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Earl Grey
Classic black tea scented with oil of bergamot. One of the world's most recognized tea blends.
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English Breakfast
A hearty blend typically combining Assam, Ceylon, and Kenyan teas. Best enjoyed with milk.
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Lapsang Souchong
The world's first black tea, smoke-dried over pinewood fires in the Wuyi Mountains.
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Ceylon
A versatile tea from Sri Lanka's central highlands, prized for its bright liquor and crisp character.
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Keemun
A refined Chinese black tea with a complex aroma often compared to fine Burgundy wine.
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Yunnan Gold
Golden-tipped black tea from Yunnan province with a smooth, sweet character and no astringency.
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Dian Hong
Yunnan red tea known for its golden buds and rich, malty-sweet flavor without bitterness.
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Dian Hong Golden Needle
Pure golden buds hand-rolled into needle shapes - the most refined expression of Yunnan black tea with extraordinary honeyed sweetness.
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Aged Wuyi Shui Xian
Decades-old Shui Xian re-roasted periodically - time transforms the Water Sprite into something profound with aged-wood depth.
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Jiu Qu Hong Mei
Nine Bends Red Plum - a rare Hangzhou black tea with a distinctive plum-honey sweetness, nearly lost and recently revived.
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Nilgiri
A lively, aromatic tea from southern India's Blue Mountains with a clean, well-rounded profile.
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Jin Jun Mei
A rare and expensive artisan black tea made entirely from golden buds, with a naturally sweet, complex flavor.
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Golden Monkey
Hand-crafted golden-tipped tea with a gentle sweetness and smooth body, never bitter or astringent.
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Kenyan
High-grown African tea known for its bold, bright liquor and brisk character. A key component in many blends.
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Irish Breakfast
A stronger, maltier blend than English Breakfast, dominated by Assam teas, designed for adding milk.
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Rwandan
An emerging specialty tea from Africa's highlands with a surprisingly complex, fruity character.
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Zhengshan Xiaozhong
The original unsmoked Lapsang Souchong from Tongmu Village - a naturally sweet, fruity tea predating the smoky export style.
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Qimen Mao Feng
A premium tippy grade of Keemun with more pronounced orchid aroma and a silky, refined character.
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Sichuan Gongfu
A rare Chinese gongfu black tea from Sichuan with distinctive citrus-floral sweetness and warm spice notes.
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Nepali Black
High-altitude Himalayan black tea rivaling Darjeeling in complexity, with honeyed muscatel character and remarkable sweetness.
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Georgian Black
One of the oldest tea-growing traditions outside Asia, from the subtropical Caucasus with a distinctive earthy-nutty profile.
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Turkish Rize
The backbone of Turkey's çay culture - brisk, strong, and designed for double-pot (çaydanlık) brewing with sugar cubes.
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Masala Chai
India's beloved spiced tea - robust black tea simmered with cardamom, ginger, cinnamon, and cloves in sweetened milk.
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Darjeeling First Flush
The prized spring harvest - lighter and more floral than autumn Darjeeling, with a fresh, almost green character.
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Assam Golden Tips
Premium hand-rolled golden buds - the refined side of Assam with honey sweetness and zero harshness.
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Kangra Tea
From one of India's oldest tea regions in the Himalayan foothills - a delicate, aromatic black tea with mountain character.
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Munnar
High-altitude tea from Kerala's Western Ghats - bright, fragrant, and distinctly south Indian.
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Sikkim Temi
From India's smallest and most exclusive tea estate - Darjeeling's elegant cousin with its own mountain terroir.
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CTC Assam
Crush-Tear-Curl processed Assam - the bold, fast-brewing workhorse of Indian chai culture.
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Muscatel Darjeeling
Second flush Darjeeling prized for its signature muscatel grape character - the most sought-after expression of Darjeeling terroir.
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Nilgiri Frost
Winter-harvested Nilgiri touched by mountain frost - the cold concentrates flavors into an intensely aromatic, citrus-bright cup.
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Meghalaya Lakadong
From India’s remote northeast - a rare tea from turmeric country with a distinctive spicy-earthy character unique to Meghalaya’s Jaintia Hills.
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Kashmiri Kahwa
Kashmir's traditional spiced green tea with saffron, almonds, cinnamon, and cardamom - a Himalayan treasure.
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Tieguanyin
Iron Goddess of Mercy - one of China's most celebrated oolongs with a lingering floral sweetness.
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Da Hong Pao
Big Red Robe - a legendary rock oolong from Wuyi cliffs with deep, complex mineral character.
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Dong Ding
A classic Taiwanese oolong, lightly roasted to bring out warm, buttery notes with floral undertones.
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Oriental Beauty
A heavily oxidized oolong whose unique flavor comes from leafhopper-bitten leaves triggering a honey-like sweetness.
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Ali Shan
A high-mountain oolong from Ali Shan with a creamy, smooth texture and delicate mountain florals.
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Dan Cong
Phoenix Mountain single-bush tea prized for its natural mimicry of fruit and flower aromas.
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Milk Oolong
Jin Xuan cultivar with a naturally creamy, almost milky sweetness and silky mouthfeel.
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Baozhong
One of the least oxidized oolongs, bridging green and oolong with ethereal floral notes.
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Rou Gui
A prized Wuyi rock oolong named for its distinctive cinnamon-like aroma and warming, spicy character.
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Shui Xian
Water Sprite oolong - one of Wuyi's oldest cultivars with a broad, smooth, honey-orchid character.
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Li Shan
One of Taiwan's highest-grown oolongs from Pear Mountain, prized for its ethereal sweetness and mountain air character.
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Shan Lin Xi
A high-mountain Taiwanese oolong from Shan Lin Xi with a distinctive cedar-forest freshness.
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Huang Jin Gui
Golden Osmanthus - Anxi's earliest-harvested oolong with an intense, naturally sweet osmanthus fragrance.
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Shui Jin Gui
Golden Water Turtle - one of Wuyi's Four Famous Bushes, known for its bright, plum-like sweetness among rock oolongs.
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Tie Luo Han
Iron Arhat - the oldest of Wuyi's Four Famous Bushes with a powerful, medicinal character and deep minerality.
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Bai Ji Guan
White Cockscomb - the gentlest of Wuyi's Four Famous Bushes, with uniquely pale leaves and an ethereal lightness.
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Dong Fang Mei Ren
A premium grade of Oriental Beauty, heavily oxidized from leafhopper bites, producing intense honey-muscatel complexity.
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Muzha Tie Guan Yin
Taiwan's traditional charcoal-roasted Tieguanyin from Muzha, darker and more intensely roasted than its Anxi cousin.
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Da Yu Ling
Taiwan's highest-elevation oolong from 2,500m+ - extraordinarily rare with an unmatched ethereal sweetness.
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Fo Shou
Buddha's Hand oolong - named for its distinctive citron-like aroma resembling the Buddha's Hand fruit.
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Gui Fei Oolong
Concubine Oolong - leafhopper-bitten high-mountain tea with an intoxicating lychee-honey sweetness.
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Mei Zhan
An accessible Wuyi rock oolong with a captivating plum blossom fragrance and clean mineral finish.
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Dong Ding Aged
Traditionally aged and re-roasted Dong Ding - decades of careful storage create profound depth and smoothness.
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Se Chung
A historically important Anxi export oolong - one of the most widely traded Chinese teas of the 19th–20th centuries.
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Vietnamese Oolong
Grown from Taiwanese cultivars in Vietnam's cool highlands, offering familiar oolong character with tropical terroir.
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Qi Lan
Rare Orchid - a Wuyi rock oolong prized for its pure, penetrating orchid fragrance and silky mineral finish.
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Ban Tian Yao
Half-Day Sun - a legendary Wuyi cliff oolong named for the precarious cliff-face bushes that receive only half a day of sunlight.
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Que She
Sparrow's Tongue - a refined Wuyi rock oolong with tiny, bird-tongue-shaped leaves and a sweet, grain-like roasted character.
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Lao Cong Shui Xian
Old Bush Water Sprite - Shui Xian from ancient 60–100+ year-old tea trees, with extraordinary depth and a mossy, forest-floor complexity.
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Bei Dou
North Star - one of the original Da Hong Pao mother tree cultivars, with extraordinary depth, dark fruit richness, and legendary cha qi.
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Qi Dan
Curious Vermillion - the purest descendant of the original Da Hong Pao mother bushes, considered the 'true' Da Hong Pao by purists.
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Xiao Hong Pao
Small Red Robe - Da Hong Pao's gentler sibling with a sweeter, fruitier profile and approachable roast character.
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Huang Guan Yin
Yellow Guanyin - a modern Wuyi cultivar bred from Tieguanyin and Huang Jin Gui, combining floral intensity with rock bone.
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Jin Fo
Golden Buddha - a robust Wuyi cultivar known for its powerful body, thick mouthfeel, and honey-sweet roasted character.
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Ban Yan Rou Gui
Half-Rock Rou Gui - grown on Wuyi's outer slopes where rock meets soil, offering approachable cinnamon warmth with softer minerality.
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Niulan Keng Rou Gui
Bull Pen Pit Rou Gui - from one of Wuyi's Three Pits and Two Streams, the most prized zhengyan terroir for Rou Gui.
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Ma Tou Yan Rou Gui
Horse Head Rock Rou Gui - from the iconic cliff face, producing intensely mineral, spicy yancha with legendary 'yan gu' (rock bone).
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Zheng Yan Shui Xian
True Rock Core Shui Xian - from the protected zhengyan zone, with pronounced 'yan yun' (rock charm) and deeper minerality.
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Mao Xie
Hairy Crab - Anxi's second-most-famous oolong after Tieguanyin, with a bright, grassy-floral character and fuzzy leaves.
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Ruan Zhi
TTES #17 - the soft-stemmed cultivar behind many 'milk oolongs,' with a naturally creamy, vanilla-like sweetness.
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Dayuling Winter
Winter harvest from Taiwan's loftiest tea mountain - even rarer than spring Da Yu Ling, with concentrated peach and cream notes.
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Shanlinxi Winter
Winter-picked Shan Lin Xi - the cold-season harvest concentrates sweetness and deepens the signature cedar-forest character.
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Alishan Jin Xuan
Jin Xuan cultivar grown at Ali Shan elevation - the altitude amplifies the natural creaminess into something truly ethereal.
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Four Seasons Oolong
Si Ji Chun - Taiwan's most popular everyday oolong, harvested four times a year with a bright gardenia-like fragrance.
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Taiwan GABA Oolong
Anaerobic-processed oolong rich in gamma-aminobutyric acid - uniquely smooth with a distinctive longan sweetness.
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Fushoushan Oolong
From Taiwan’s Fushou Mountain veterans’ farm at 2,600m - among the island’s rarest and most ethereal high-mountain oolongs.
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Qilai Shan Oolong
A remote high-mountain oolong from Qilai Mountain’s pristine wilderness - wild, mineral, and intensely fresh.
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Songboling Oolong
From the famous Songboling competition area - consistently produces some of Taiwan’s most award-winning high-mountain oolongs.
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Pinglin Baozhong Aged
Traditionally aged Wenshan Baozhong - years of careful storage transform the ethereal floral into deep, honeyed complexity.
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Taiwan Shan Cha
Native Taiwanese wild tea (Camellia formosensis) - an indigenous species with an untamed, camphor-tinged forest character.
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Sun Moon Lake Ruby 18
Red Jade - Taiwan’s signature black tea cultivar (TTES #18), a cross of wild Taiwanese and Burmese tea with a distinctive minty-spice character.
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Mi Xiang Hong Cha
Honey-Scented Black Tea - leafhopper-bitten leaves create a naturally sweet, complex honey-fruit character unique to Taiwan.
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Sanxia Bi Luo Chun
Taiwan’s take on the Chinese classic - hand-rolled in Sanxia township with a uniquely sweet, less grassy character than its Chinese cousin.
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Silver Needle
Bai Hao Yin Zhen - made exclusively from unopened buds covered in silvery down. The pinnacle of white tea.
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White Peony
Bai Mu Dan - a fuller-bodied white tea using buds and young leaves, with a more assertive character.
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Shou Mei
An aged-worthy white tea with mature leaves, developing richer, deeper flavors over time.
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Gong Mei
Tribute Eyebrow - a rustic white tea with a slightly more robust profile than Silver Needle.
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Moonlight White
A Yunnan white tea with distinctive two-toned leaves - dark on one side, silvery on the other.
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Fuding White
The birthplace of white tea - Fuding's terroir produces the most delicate and naturally sweet white teas in the world.
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Aged White Tea
White tea aged 5–20+ years, transforming from delicate to rich with deep honeyed, date-like sweetness.
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Bai Lin Gong Fu
A rare Fujian white-style tea from Bailin village with a uniquely sweet, fruity character and reddish infusion.
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Snow Buds
Xue Ya - delicate high-mountain buds with a pristine, ethereal sweetness and crystal-clear liquor.
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White Peony King
Te Ji Bai Mu Dan - the premium grade of White Peony with more buds, bridging Silver Needle and standard Bai Mu Dan.
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Darjeeling White
An Indian white tea from Darjeeling's first flush, with signature muscatel grape notes and floral elegance.
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Ceylon White
Silver Tips - Sri Lanka's prized white tea with a bright, pine-honey sweetness and delicate body.
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Indonesian White
Teh Putih - a tropical take on white tea from Java with a unique vanilla-like sweetness.
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Zhenghe White
The 'other' birthplace of white tea - fuller-bodied and nuttier than Fuding whites, with a deeper, warmer character.
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Jianyang White
One of northern Fujian's historic 'three whites' - an earthy, rustic white tea with an honest, grounding character.
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Malawi White
African white tea from Malawi's high plateaus - surprisingly complex with a honeyed, tropical sweetness.
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Kenyan White
Highland white tea from Mt. Kenya's slopes - a bright, tropical-fruity character unique among world white teas.
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Nepal White
Himalayan white tea from Ilam - sharing Darjeeling's terroir but with its own distinctive mountain identity.
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Fujian New Craft White
Xin Gong Yi - a 1960s innovation that briefly rolls white tea leaves, creating more body and a unique biscuity character.
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Yue Guang Bai Cake
Aged moonlight white pressed into cakes - Yunnan's answer to Fujian white, developing rose-honey depth with time.
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Yunnan Ancient Tree White
White tea from centuries-old Yunnan tea trees - massive leaves produce an unusually thick, honey-rich, wildly aromatic cup.
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Songxi White
From the third historic white tea village of northern Fujian - earthier and more herbal than Fuding or Zhenghe styles.
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Taimu Silver Needle
Premium Silver Needle from Taimu Mountain - the sacred peak where white tea legend says the craft began.
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Georgian White
A rare Caucasus white tea - delicate buds from one of Europe's oldest tea regions, with a wild-floral honey character.
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Brazilian White
White tea from South America's emerging tea scene - grown in São Paulo state, with a mild, tropical-citrus sweetness.
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Vietnamese White
Ancient tree white tea from Vietnam's mountainous north - wild, herbaceous, and deeply sweet from old-growth trees.
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Sheng Pu-erh
Raw pu-erh - naturally aged over years or decades, developing complexity like fine wine.
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Shou Pu-erh
Ripe pu-erh - accelerated fermentation creates a dark, mellow, deeply earthy infusion.
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Aged Pu-erh
Vintage raw pu-erh aged 10+ years, prized for its layered depth and smooth, aged character.
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Pu-erh Tuo Cha
Compressed pu-erh in a bird's nest shape, convenient for daily brewing with a clean finish.
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Lao Ban Zhang
The king of pu-erh terroirs - Lao Ban Zhang produces the most potent, sought-after sheng pu-erh in the world.
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Yiwu
The queen of pu-erh - Yiwu produces elegant, honey-sweet sheng pu-erh prized for graceful aging.
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Menghai 7542
The benchmark sheng pu-erh recipe from Menghai Tea Factory - the standard by which all raw pu-erh is judged.
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Bu Lang Shan
Powerful pu-erh from ancient wild tea trees on one of Yunnan's oldest tea mountains, famous for intense bitter-to-sweet transformation.
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Jingmai Shan
From one of the world's largest ancient tea gardens, known for its distinctive orchid-honey fragrance and smooth character.
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Nannuo Shan
Balanced and approachable pu-erh from a mountain famous for its 800-year-old Tea King tree.
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Bing Dao
The 'Iceland' of pu-erh - ultra-premium with extraordinary cooling sweetness and hui gan (returning sweetness).
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Man Song
From the ancient imperial tribute tea gardens of the Six Famous Tea Mountains, delicate and historically significant.
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Xia Guan Tuo Cha
The iconic factory-produced tuo cha - a gateway pu-erh for enthusiasts worldwide with a distinctive smoky punch.
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Menghai 7572
The global benchmark shou (ripe) pu-erh recipe - the standard by which all ripe pu-erh is measured since 1975.
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Yi Bang
One of the original Six Famous Tea Mountains - historically the most prized origin for imperial tribute pu-erh.
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He Kai
A Menghai terroir known for wild-grown ancient trees yielding honey-sweet, camphor-laced pu-erh.
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Lao Man'e
Famous for extreme bitterness that transforms into extraordinary lingering sweetness - not for beginners.
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Purple Bud Zi Ya
An anthocyanin-rich botanical variety with naturally purple leaves, producing a distinctly fruity, mineral infusion.
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Pu-erh Lao Cha Tou
'Old Tea Head' nuggets - naturally formed during shou fermentation, prized for concentrated sweetness and durability.
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Junshan Yinzhen
One of China's rarest teas, made only from golden buds with a uniquely smooth, non-grassy character.
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Mengding Huangya
A Sichuan yellow tea with centuries of imperial history and a luxuriously soft, rounded profile.
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Huoshan Huangya
An ancient yellow tea from Anhui province with a pure, elegant flavor and minimal astringency.
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Mo Gan Huang Ya
A rare yellow tea from Moganshan with a fresh, clean character and subtle sweetness.
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Weishan Maojian
A rare Hunan yellow tea with a unique smoky note from traditional charcoal processing, smooth and deeply mellow.
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Da Ye Qing
Guangdong's 'big leaf' yellow tea - bolder and more robust than typical yellows, with a distinctive toasty character.
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Beigang Maojian
A rare Hunan yellow tea from Yueyang, closely related to Junshan Yinzhen but made from leaves rather than buds alone.
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Pingyang Huangtang
A revived Zhejiang yellow tea once nearly extinct, with a distinctive honeyed sweetness and silky mouthfeel.
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Yuan'an Luyuan
A Hubei yellow tea with a clean, bamboo-like freshness and gentle sweetness, grown in the Yangtze River valley.
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Liu Bao
A centuries-old post-fermented tea from Guangxi province, prized for its distinctive betel nut aroma and smooth, aged character.
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Fu Zhuan
Famous for its 'golden flowers' (beneficial fungus), Fu Zhuan brick tea is a staple of China's northwestern minorities.
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Tian Jian
The highest grade of Hunan dark tea, made from tender leaves with a distinctive smoky sweetness and clean finish.
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Qing Zhuan
Green brick tea from Hubei - one of the oldest compressed tea forms, historically traded along the Tea Horse Road.
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Tibetan Brick Tea
A robust, heavily compressed dark tea traditionally used for Tibetan butter tea (po cha), essential to high-altitude life.
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Qian Liang Cha
Thousand Tael Tea - a giant cylindrical dark tea wrapped in bamboo leaves, historically traded along the Tea Horse Road by weight.
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Hua Zhuan
Flower Brick tea with naturally occurring golden flower fungus patterns, offering a distinctive floral-earthy character.
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Lao Qing Cha
Old Green Tea - Hubei's aged dark tea base material with a deep, woody mellowness that improves with time.
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Ya'an Zang Cha
Ya'an Tibetan Tea - a Sichuan dark tea specifically produced for Tibet, with a bold, mineral-rich character essential to high-altitude life.
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Liubao Aged Vintage
Premium Liu Bao aged 10+ years, transforming from betel nut to deep dates, aged wood, and a cooling camphor finish.
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Sejak
A prized Korean green tea hand-picked in late April - 'sparrow's tongue' leaves produce a smooth, nutty sweetness with gentle vegetal depth.
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Hwangcha
A rare Korean yellow tea with a gentle 'sealing' step that produces an exceptionally smooth, honeyed, non-astringent cup.
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Balhyocha
Korean oxidized tea with a unique identity - bridging oolong and black tea with fruity, cocoa-tinged complexity.
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Thai Oolong
High-grown Thai oolong from the mountains of northern Thailand - creamy, floral, and subtly tropical with Jin Xuan influence.
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Misiones Black
A bold, full-bodied black tea from Argentina's subtropical Misiones province - the world's 9th largest tea producer.
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Uva Ceylon
One of Sri Lanka's most prized regional Ceylons - Uva teas develop a unique menthol note from the Cachan wind, giving them a distinctive, brisk character.
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Nuwara Eliya
The 'Champagne of Ceylon' - grown at 1,800m+ in Sri Lanka's highest tea region, producing light, fragrant teas with an almost green tea–like delicacy.
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Dimbula
A classic high-grown Ceylon from the western slopes - full-bodied yet refined, with a golden liquor and a jasmine-like elegance.
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Ruhuna
A low-grown Ceylon from Sri Lanka's southern tip - richer and darker than highland Ceylons, with caramel sweetness and a hint of smoke.
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Malawi Black
Southeast Africa's hidden gem - grown on the slopes of Mount Mulanje, producing bright, fruity teas that rival Kenya's best.
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Cameroon Tea
Bold African tea from Cameroon's volcanic highlands - full-bodied with a distinctive cocoa-earthy character, mostly CTC for domestic consumption.
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Mozambique Black
A bright, brisk African tea from Mozambique's Gurué highlands - grown on ancient volcanic soils at altitude, producing a clean, energetic cup.
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Nepal Himalayan Gold
Premium golden-tipped tea from Nepal's eastern hills - a step beyond standard Nepali black, with orchid aromatics and honeyed muscatel depth.
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Halmari Gold
From one of the world's most-awarded tea estates - Halmari's signature golden-tipped Assam with extraordinary depth and a honey-malt finish.
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Lahijan Tea
Iran's signature Caspian coast tea - lighter and more aromatic than Indian black teas, central to Persian tea culture and the samovar tradition.
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Moroccan Mint
The iconic North African blend of Chinese gunpowder green tea, fresh spearmint, and sugar - ceremonially poured from height to create a frothy cup.
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Sylhet Tea
Orthodox black tea from Bangladesh's lush Surma Valley - brisk and malty with a natural sweetness, grown in one of the world's wettest regions.
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Shan Tea
Wild-grown tea from ancient trees in Myanmar's Shan highlands - minimally processed with a distinctive honey-forest character and soft body.
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Rize Çay
Turkey's beloved Black Sea tea - brewed strong in a double-stacked çaydanlık and diluted to taste, consumed over 10 cups daily per capita.
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Azores Green
Europe's oldest commercial tea - grown on volcanic soil in the Azores archipelago since 1883, producing a uniquely mineral, Atlantic-influenced green tea.
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Laos Ancient Tree
Wild-harvested tea from centuries-old trees in northern Laos - genetically related to Yunnan's ancient tea forests, with a distinctively smooth, honeyed character.
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Daintree Tea
Australia's premier tea from the Daintree rainforest region - a unique terroir producing aromatic oolongs with tropical fruit and butter notes.
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Zealong Oolong
One of the world's southernmost teas - grown in New Zealand's Waikato region from Camellia sinensis transplanted from Taiwan, producing pristine, floral oolongs.
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Bitaco Black
South American specialty tea from Colombia's Bitaco valley - grown at high altitude in the Andes, producing a naturally sweet, fruit-forward black tea.
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Usambara Tea
East African highland tea from Tanzania's ancient Usambara Mountains - bright and brisk with a distinctive malty sweetness, grown between 1500–2000m.
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Ethiopian Wild Tea
Tea from the birthplace of coffee - wild and semi-wild tea plants in Ethiopia's Kafa region produce a distinctive, spicy-fruity black tea unlike any other.
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Uganda Highland
Specialty orthodox tea from Uganda's Rwenzori foothills - grown at altitude near the Mountains of the Moon, producing a bright, coppery cup with remarkable smoothness.
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Duyun Mao Jian
One of China's Ten Famous Teas - the 'Fishhook Tea' from Guizhou's misty highlands with a distinctive chestnut-umami sweetness.
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Zhuyeqing
Bamboo Leaf Green - Sichuan's most famous green tea with flat, sword-shaped leaves and an elegant, bamboo-like freshness.
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Ya Shi Xiang Dan Cong
Duck Shit Aroma - despite its crude name, one of the most sought-after Dan Congs with an intensely floral, complex character.
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Mi Lan Xiang Dan Cong
Honey Orchid - Phoenix Mountain's most popular Dan Cong fragrance type with intoxicating peach-honey complexity.
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Gui Hua Oolong
Osmanthus Oolong - premium oolong scented with golden osmanthus flowers, blending tea craftsmanship with floral artistry.
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Tan Yang Gongfu
One of Fujian's Three Great Gongfu Blacks - a historic, golden-tipped black tea with silky sweetness and zero astringency.
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Yingde Hong Cha
Guangdong's signature black tea - developed in the 1950s from large-leaf Yunnan cultivars, rivaling the world's finest with its cocoa-sweet richness.
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Gu Shu Dian Hong
Ancient Tree Yunnan Red - black tea from centuries-old wild trees producing an extraordinarily thick, honey-sweet, zero-bitterness cup.
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Liu An Basket Tea
A rare Anhui dark tea aged in small bamboo baskets - prized in Southeast Asia for its medicinal properties and bamboo-infused flavor.
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Xigui
A rising star among pu-erh terroirs - Xigui produces intensely aromatic, floral sheng with explosive sweetness and legendary hui gan.
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Xing Ren Xiang Dan Cong
Almond Aroma - a rare Phoenix Mountain Dan Cong that naturally mimics the scent of roasted almonds with a silky, nutty sweetness.
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Gui Hua Xiang Dan Cong
Osmanthus Fragrance - a prized Dan Cong whose leaves naturally produce the sweet, apricot-like aroma of golden osmanthus flowers.
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Jiang Hua Xiang Dan Cong
Ginger Flower Aroma - an aromatic Dan Cong with a distinctive spicy-floral character resembling wild ginger lily blossoms.
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Song Zhong Dan Cong
Song Dynasty Variety - one of the oldest Dan Cong cultivars, descended from trees planted during the Song Dynasty nearly 900 years ago.
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Ba Xian Dan Cong
Eight Immortals - named after the Taoist deities, this Dan Cong offers an intensely layered floral-fruity complexity with remarkable stamina.
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Kamairicha
Japan's rarest green tea style - pan-fired like Chinese greens instead of steamed, producing a uniquely clean, nutty character found almost exclusively in northern Kyushu.
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Yame Gyokuro
The crown jewel of Japanese tea - Yame in Fukuoka produces Japan's most awarded gyokuro, with unrivaled umami depth from traditional shelf-shading (tana).
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Sayama Kaori
A fragrant cultivar from Saitama's Sayama region - one of Japan's northernmost tea areas, known for its distinctive fire-finishing technique (Sayama-bi).
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Asatsuyu
The 'natural gyokuro' - Asatsuyu cultivar produces extraordinary umami without shade-growing. Thick, sweet, and intensely savory from Kagoshima's volcanic soils.
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Benifuuki
A Japanese cultivar originally bred for black tea, now prized as green tea for its high methylated catechin content - studied for anti-allergy benefits.
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Wakocha
Japanese-style black tea - delicate, aromatic, and sweet compared to robust Indian/Chinese blacks. A growing artisan movement using Japanese cultivars.
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Goishicha
One of only two truly fermented teas in Japan - a rare Shikoku heirloom that undergoes both mold and lactic acid fermentation, producing a uniquely sour, probiotic-rich tea.
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Awa Bancha
Tokushima's lactic-fermented tea - made from mature summer leaves that undergo anaerobic fermentation. Light, slightly sour, and deeply traditional.
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Sunrouge
A vivid purple-red Japanese tea cultivar bred for its extraordinary anthocyanin content - brews a striking pink-red liquor with berry-like tartness.