Tea List

We proudly serve an assortment of teas from In Pursuit of Tea & Spirit Tea.

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White Peony Bai Mudan
These large leaves and buds - picked and sun-dried - give a full, round, honey-sweet taste. 

Jasmine Pearls
Gently rolled pearls of South China green tea scented with fresh jasmine blossoms. A very aromatic cup with a lingering sweetness. Only traditional techniques are used, no perfumes.

Wood Dragon
This Oolong twig tea is very popular in Taiwan. It's light-bodied with pleasant notes of butterscotch and apricot.

Assam, Kachibari Village
Rich black tea leaves yield a balanced flavor of black currant and malt. An exquisite orthodox Assam from a small organic farm.

 

Pu-Erh List

Moon-Shaped Shu Bingcha
This shu (black) pe-erh is from Jinggu, a little-known area outside of Simou, Yunnan. Produced in 2010, the compressed mini bingcha shape is a great introduction to this style of pu-erh. The dry, peaty taste and light eucalyptus aroma lasts through several infusions. 

Moon-Shaped Sheng Bingcha
The leaves for this sheng, or green pu-erh, were harvested in the Jinggu region of Yunnan and compressed into a small bingcha shape in 2011. A rich aroma - squash-like and lightly smoky - yields to a complex, tannic flavor that will mellow as the tea ages.

Blessed Forever Daxue Bingcha
This green (sheng) pu-erh comes from Daxue, or Snow Mountain, in the Lincang region of Yunnan. The leaf is from large, old trees grown at a high altitude and compressed into a traditional bingcha shape in 2009. Commemorating the 60th anniversary of the PRC, the design on the wrapping paper hails from a Han Dynasty roof tile. The pleasantly vegetal flavor, with notes of sweet hay and sour plum, will gain complexity over time. 

Bamboo Stick Pu-Erh
This limited lot pu-erh from 2003 was made in a shu, or black, style and then packed into a bamboo stalk to age. It has a peaty fragrance with a hint of lemongrass and sweet eucalyptus flavor which holds up through dozens of infusions.

Seven Sons Shu Bingcha
A black (shu) pu-erh from Yunnan fermented and compressed into a traditional bingcha shape in 1999. An initial rinse of the leaves uncovers a mellow, dried apricot aroma. The flavor is lightly sweet and velvety with a note of mint.  

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Malabar
A loose leaf tonic (herbal tea) featuring ginger, malabar black peppercorn, turmeric,
lemongrass and licorice root.

Setoya Kukicha
A lively, reedy green stem tea from a completely organic and biodynamic cooperative
in the hills of Setoya, Japan. This tea features a strong umami-like character.

Iron Goddess Black
A classic style black tea reimagined in the clouds. Grown in the extreme elevations of
Qinhua in the Yunnan province of China, this small batch of tea came from plants
that took five years to develop. The silky mouthfeel features notes of passionfruit,
baked peach and rose.

Frozen Summit
A Oolong tea from some of the highest gardens in Taiwan. Usually known for its distinct
floral and caramel taste, this lot was harvested in spring, when leaves boast the smoothest
mouthfeel and pronounced aroma, then finished with an awakening bake-process this august.

Ancient Tree Purple
The daliensis plant - a cousin of tea - grows wild in the forests of Yunnan. Chinese
classification calls any tree over one hundred years of age “Go Shu” or “Ancient Tree.” Like
many daliensis  plants, these leaves show signs of anthocyanin, the nutritious pigment
responsible for blueberries’ color - resulting in a purple-like appearance of the leaves.
Processed by hand using hte old Gong Fu Dian Hong method, bundled in cloth during
oxidation, shaped and fired by hand in a small pan rather than a conveyor fed oven. 
Notes of lactic acid,blueberries and wildflower with a lingering eucalyptus finish.