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Style: Roasted Green

Origin: China

Description: The twigs from a Spring Sencha harvest are roasted on their own to be made into Kukicha, also known as Twig Tea. Though some Kukicha teas also contain some Sencha tea leaves, this roasted kukicha is made only with the stem and twig. The appearance of this tea can be best described as a bird’s nest - the small twigs, mostly even in size, are roasted to rich hues of cocoa brown. As the twig and stem of the tea plant contains very minimal amounts of caffeine, this tea makes for a beautiful evening drink. Due to the lack of leaves in its constitution, Roasted Kukicha can be steeped at a higher water temperature and for a longer time than a green leaf tea without ever becoming astringent. Kukicha is traditional to Japan, although this particular twiggy tea has been made in China. 

Tasting Notes: Both the aroma and flavour of this beautiful twig tea is reminiscent of malted brown sugar and dried wood. Notes of warm maple sap weave their way into the cup as it sits. Steeps to a gentle, clear tawny brown.

Brewing Instructions: 2 - 3g per cup. 100ºC water. Steep 3-5 minutes.

Certified Organic

Style: Black

Origin: Simao County, Yunnan Province, China

Description: This is a classic Yunnan black tea (Dian Hong - also known as Red Tea). Yunnan Province has the oldest tea cultivation history in the world. Mountainous elevations and mild temperatures offer ideal growing conditions for the native Camellia sinensis var. sinensis plants. This terroir, with its unique soil profile, adds to the popular, rich, and mildly toasty flavour of Yunnan’s local dian hong (red teas). These tea leaves are grown organically on the southern slopes of the Ma Wei Mountain in the county of Simao in Yunnan Province. The tea leaves were picked March 2022. This tea offers a wonderfully rich, nuanced, and satisfying steep.

Tasting Notes: Showcasing the nature of a Spring tea harvest in Yunnan, this tea provides a lively yet soothing steep. It is energizing, in the kind of way that makes you more sturdy on your feet. There is a honeyed sweetness, like a delicate nectar that dances through sweetly toasted and malted grasses. It offers a graceful and pleasant fresh astringency - that is present more-so through sensation than through flavour and brings a slight dryness to the cup. At the same time, the steep maintains a comforting and thirst-quenching sweetness. 

Brewing Instructions: 2-3g per cup. 100ºC water. Steep 2.5-3 minutes. Drain all tea from the leaf. Re-steep.

Optional addition of a quick rinse with 100ºC water and letting the leaves steam covered before the initial steeping will bring out even greater complexity of the leaves.

Certified Organic.