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Forever Spring Oolong - a single origin tea that comes from the Si Ji Chun cultivar, which is constantly flushing as if it were forever springtime. The leaves are hand-plucked from an all-natural garden in Nantou County, Taiwan, and then delicately processed creating a juicy, floral and sweet tea with no bitterness. Forever Spring is grown by Yen Hwai Li in Zhushan, located in central Nantou, Taiwan. Li uses micro-organisms to revitalize the soil, bringing biodiversity and healthy soils to the garden. The tea is crafted by Ai Fang of jhentea, whose family's tea history dates back to the 19th century, and she is the 4th generation teamaker.

Heritage Masala Chai - Our chai is a collaboration of small growers in the Assam region, which has typically been dominated by large plantations. Blended in Assam, it uses local, small-scale black tea, cardamom, clove, cinnamon, bay leaf. It is fragrant with sweet spices, naturally sweet, with a smooth round texture and balanced bitterness. This tea comes from Assam, a large tea-producing region in Northeastern India. It is a low-lying area with tropical, humid climate and rich clay soils fed by monsoon rains. The region has long been dominated by tea plantations that produce mostly low-grade style tea for tea bags, but growers like our partners at Heritage Tea are changing that by empowering small, local farmers. All ingredients in this chai are sourced from their small farmer network.

Neelamalai Winter Black - Our black tea is bright and tangy but with a mild, smooth drinking experience. Aromatic, with notes of bergamot orange, and sweet-tart raspberries. The aftertaste is cool and refreshing, with the faint, lingering flavor of spearmint. This tea comes from a small, family-run farm in the Nilgiri Mountains of southern India. The tea garden is shaded by over 600 cypress trees, rather than being subjected to the monoculture practices of the large tea plantations. The family uses the Panchagavya fertilization technique to keep the tea natural and environmentally friendly.The high elevation, abundant monsoon rains, and rich volcanic soils are ideal for growing tea, yielding leaves that are fragrant and yield complex flavors.


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