Winter Harvest 2021 Reveal

Hello friends,

Happy holidays! Just in time for all your winter-y needs, we have a fresh batch of teas for you :)
Read on to learn more about the three teas up for grabs-- can't wait to hear what you all think of them!

Love,
Sam

P.s. stay tuned for our first teaware collaboration coming up in a few short weeks!

Winter Tea Collection 

Three teas to snag, three teas to love. This mini-collection is all about compare/contrast. Available for the first time ever, we’re offering two qingxin unroasted green oolongs with ~ equal oxidation. The only difference? Terroir..and some stylistic choices when transforming the raw leaves into oolong. Happy drinking!

(1) Alishan green oolong
shortbread// wildflowers// hearts of palm

Selected for it’s clear, crisp flavor, this tea exemplifies the high mountain style of Taiwanese oolongs. On the Alishan farm, this field of the qingxin cultivar is grown adjacent to our jinxuan plants, and while it does not have the creamy/buttery intensity of the jinxuan, it is incredibly smooth and balanced. When drinking this tea I feel it hits in the smooth/floral/medicinal flavor range — the farm definitely gets more sun than the Shanlinxi tea fields, which I believe impacts the tea by making it ever so slightly more floral vs. vegetal.

Overall the tea smells like buttery shortbread and when brewed is smooth, has a hint of fruitiness, and posses a long, well-balanced and lingering aftertaste. YUM!

If you’re a bit milk oolong fan you’re going to need to try this one… and really if you’re a fan of Uncle’s green oolongs, you’ll want to try this one to compare/contrast the impact that terroir and processing style has on flavor!

(2) black oolong
malt // agave // fig
Praise the tea masters, the stock has been replenished! If you haven't tried our black oolong before, now's the time. Made from the jinxuan cultivar (intentionally developed to for creamy, buttery qualities), we've transformed the leaves into a smooth, malty, figgy black tea via a pleasant 10-hour roast. 

This tea is really a crowd pleaser-- newbies find this tea extremely approachable, while seasoned veterans love the delicious complexity the ever-so-slightly acidic broth delivers. Trust us, there is a reason this one is a bestseller! 

(3) unroasted green oolong
pear // dried lemon peel //artichoke

If a tea was my child, this would be the tea. All day, any day I will drink this unroasted green oolong. It's light, just slightly more delicate in flavor and body than the super nose-forward spring harvest. It tastes more like vegetables than drinking flowers (personal preference ).

This year's winter harvest has a lovely, crisp and fruity smell. If you like to steep it a little bit heavy, it produces a thick vegetal broth with subtle lemon peel notes. 

I like to think the body of the tea is a direct impact of the local flora -- the growing region is uniquely is surrounded by evergreens and bamboo forests. Oftentimes the fields have a layer of fog hovering over them, giving off a misty, magical feel!