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About 
This is a lightly oxidized oolong with notes of flowers, poached leafy greens, and a buttery finish. 

While there are varying levels of oxidization available for this tea, from very green (flowery flavour) to highly oxidized (ideally charcoal fired, and much warmer in energy), this particular batch is of a modern style, and therefore more lightly oxidized. 

Origin & History
Tie Guanyin (Iron Guanyin, or Buddhist Goddess of Mercy | 鐵觀音) is one of the most popular oolong teas in China. This famous style of oolong tea is originally from Anxi, in Southern Fujian Province, and is one of the most treasured teas in Guangdong (previously known as Canton).

While Anxi is known as the birthplace of Iron Goddess, we had long been unsuccessful in finding an organic garden that we would be proud to source tea from. 
Since the area is quite famous, too many farms practice an intensive kind of agriculture that is not considered sustainable. 

Through some good friends in Huang Shan, we learned of an organic tea garden in San Mi, around 250km inland from Anxi. The garden is located on mountainous land at 500m (~1500ft) above sea level, well away from large industrial populations. This garden farms some very tasty organic tea! 

About
This delicious, affordable oolong features notes of roasted chestnuts and a rich aroma. 

Origin
This tea is grown in the Wuyi Mountain region -- a pristine, UN-protected heritage zone. 

Embrace the simple pleasure of our Organic Chao Qing tea, a pan-fired green tea known for its bold, upfront flavour and pleasant sweetness.

Harvested in the hills of Central Hunan Province, this tea offers a humble yet invigorating experience, perfect for daily enjoyment. Each sip brings a touch of astringency followed by a soothing sweetness. 

Let Chao Qing be your everyday escape into the rich traditions of Chinese green tea. 

Origin & History
Chao Qing (炒青) is a generic term for the most common process to create green tea: pan-firing.
Millions of people in Asia favour this humble, healthy brew as their everyday drink.

This particular batch is processed as 'chun mee' (a famous style in Jiangxi) and farmed organically in the hills of Central Hunan Province. 

Recommendations

• Tea: 4g / 1 tbsp
• Water: 240ml / 1 cup 
• Temperature:  75°C / 167°F
  
• Steep: 180 seconds

About
This highly oxidized, non-roasted tea features all the classic characteristics of tea from Hsinchu, Taiwan. It is bursting with notes of stone fruit and flowers.

While it can fetch extremely high prices, it is perhaps the most famous bug-bitten tea around. These juicy leaves are harvested in the heat of summer, after tiny insects (Jacobiasca formosana) have bitten many of the leaves.
Reportedly, these insect bites result in the beautifully complex flavour of this style of tea.  

About
When first sipped, this tea delivers an intense smokey aroma.
Shortly after, that smokey flavour gives way to a delightfully full-bodied black tea. 

This potent-yet-balanced version of the most famous style of smokey tea in the world is delicious hot or iced. 

Origin
This tea grows in the Yellow Mountain (黄山) region in Anhui Province between 200m and 800m above sea level.

Recommendations 

• Tea: 3g / 1 tbsp
• Water: 240ml / 1 cup 
• Temperature:  100°C / 212°F
  
• Steep: 90 seconds 

Our delicious, Organic Iron Goddess of Mercy oolong enhanced with Osmanthus flowers. 

About 
Our Iron Goddess tea is a lightly oxidized oolong with notes of flowers, poached leafy greens, and a buttery finish. 

While there are varying levels of oxidization available for Iron Goddess of Mercy (the base of this tea), from very green (flowery flavour) to highly oxidized (ideally charcoal fired, and much warmer in energy), this particular batch is of a modern style, and therefore more lightly oxidized. 

Origin & History
Tie Guanyin (Iron Guanyin, or Buddhist Goddess of Mercy | 鐵觀音) is one of the most popular oolong teas in China. This famous style of oolong tea is originally from Anxi, in Southern Fujian Province, and is one of the most treasured teas in Guangdong (previously known as Canton).

While Anxi is known as the birthplace of Iron Goddess, we had long been unsuccessful in finding an organic garden that we would be proud to source tea from. 
Since the area is quite famous, too many farms practice an intensive kind of agriculture that is not considered sustainable. 

Through some good friends in Huang Shan, we learned of an organic tea garden in San Mi, around 250km inland from Anxi. The garden is located on mountainous land at 500m (~1500ft) above sea level, well away from large industrial populations. This garden farms some very tasty organic tea! 

About 
The simplest thing we can say about chaga (Inonotus obliquus | чага in Russian) is that it's our favourite mushroom, and we drink it because the rich, dark brew is delicious.

Popular among 'superfood' and 'elixir' enthusiasts, a Google search will reveal a wide variety of literature about chaga's health benefits. Though many of those articles don't seem to be based on solid data, a decent number are peer-reviewed articles from very credible sources. 

Origin & History: 
We source our chaga from some good friends in Quebec, Canada.

Chaga grows mostly on birch, in Circumboreal forests. A chaga 'tea' (or extraction) is a traditional drink in Siberia and some parts of Scandinavia.  

Recommendations: 

• Hot Tea 
• Simmer 10g chaga in 1 litre of water over low heat for 2 hours.
  If you don't have that much time, a low rolling boil can do the trick in about 20 minutes. The brew will be dark and rich, like coffee. 
• The best part about chaga is that the same chunks of tea can be used to brew tea another 3-4 times. If you're hanging around the house all day, we recommend topping up the water in your simmering pot occasionally and keeping it going all day long. 
  
  
• Double Extraction (for medicinal purposes)
• Add 15g of chaga to your favourite spirit (80 Proof or above) and extract for 3 months. For the sake of this example, we will use a 750ml bottle of spirit.
• Strain the alcohol and simmer the remaining chaga chunks in 900ml of water over 2 hours. You will likely have roughly 750ml of chaga 'tea'.
• Repeat the previous step.
• Once the liquid is cool, blend your two portions of 'water extractions' and the spirit portion.  
  
  This blend can be kept for several months; we keep ours in the fridge.

About 
The simplest thing we can say about chaga (Inonotus obliquus | чага in Russian) is that it's our favourite mushroom, and we drink it because the rich, dark brew is delicious.

Popular among 'superfood' and 'elixir' enthusiasts, a Google search will reveal a wide variety of literature about chaga's health benefits. Though many of those articles don't seem to be based on solid data, a decent number are peer-reviewed articles from very credible sources. 

Origin & History: 
We source our chaga from some good friends in Quebec, Canada.

Chaga grows mostly on birch, in Circumboreal forests. A chaga 'tea' (or extraction) is a traditional drink in Siberia and some parts of Scandinavia.