Shoumei (white) $11
A Fujianese white tea, has been aged for a decade ( 2016 harvest), developing notes of jujube, plum, and toasted wheatBaihao Silver Needles(white)...............$11Harvested just this past spring, leaves are left unfermented to preserve a natural sweetness with grassy, floral notes
Longjing(green) $11Single-origin leaves grown, harvested, sun-dried and pan-fired by the Zhang family in Zhejiang, developing a nutty smoothness in processZhuyeqing(green)Grown in E’mei Mountains’ clouded terrain and high altitude, the terroir and minimal processing preserves a floral aroma and a vibrant green
Mengding Huangya (yellow)Among the rarest teas, only buds were harvested in Meng Mountains, Sichuan. A subsequent “yellowing” micro-ferment process rounds out flavors of tobacco, chestnut and honeyJinxuan(oolong).................................$11A barely roasted, lightly-oxidized high-mountain oolong from Nantou, Taiwan, distinct for the cultivar’s natural milkiness, along with gardenia, vegetal and caramel notes
Fenghuang Dancong(oolong)Single-origin oolong that’s lightly roasted, with a medium oxidation process that builds a floral aroma, along with hints of lychee and apricotc
Characterized by heavy charcoal roasting, high oxidation, and a minerality from its rocky terroir; rounding to a smoky, woody body with darker flavors of cacao and molasses
Jinjunmei (black)Created by accident in Tongmuguan, Fujian by tea maker Liang Junde in 2005, early buds are oxidized fully and then roasted over huái tree charcoal, developing a honeyed, malty smoothness with hints of rose and cacaoQimen (black)Having undergone a particularly slow wither and oxidation, brews to a golden hue, with a full, woody body that’s juxtaposed by lighter, tangy aftertastes of berries and citrus
Shu Pu’er (dark)Characterized by months of microbial fermentation through wet-piling, distinct for dark notes of petrichor, dark wood, coffee and molasses
Liubao (dark)Undergoes same fermentation as Shu Pu’er, but then aged in bamboo baskets for 12 years, developing lighter, herbal/medicinal flavors to its earthiness, and notes of malt and betelnut