This organic bancha from the Kagoshima region in southern Japan meets all the criteria for a great everyday green tea.
Harvested by hand and skilfully transformed, this Sencha green tea comes from M. Sakai’s gardens in Tenryu (western Shizuoka). Vast and picturesque, the region is home to many passionate growers and has a reputation for producing very high quality teas.
This Sencha, crafted by one of our favorite producers in Nara, is composed of a diverse mix of leaves and yellowish stems.
Japan is not well known for its black teas. It took us five years of research (and tastings) to find a decent representative of this unusual tea style with a true sense of identity.
This multi award-winning Gyokuro is very representative of shade teas from the Uji region.
This black tea from the plains of Assam in India is composed of fine whole leaf and a generous amount of golden tips. Notes of malt and dried fruit are complemented by floral and woody high notes. Its rich and creamy liquor has a slightly camphorated long persistence creating a sense of freshness!
This Indian Darjeeling black tea is a perfect introduction to Second Flush and one of the best we have had in the catalogue for years. The garden of Castleton, 130 years of experience and one of the most prestigious of the region, is essential tasting for any tea connoisseur.
Here is a black tea from India, coming from the small family garden of Giddapahar, Darjeeling. They are known for their original classic tea plants, but recently, they’ve been experimenting with new clonal plants (AV2).
Here's a nice find from Hugo that is sure to appeal! The leaves of this twisted black tea come from Ali Shan. As the name suggests (literally black tea with honey aroma), generous warm aromas of honey, ripe fruit and flowers emanate from the infusion. Its liquor has a sweetness of baked pastry with notes from biscuit to molasses and cinnamon. What a treat !
Here is a rare black tea from Taiwan, made using the well known T-18 cultivar which is derived from a cross between a large leafed tea from Burma (Ashamu) and a wild tea tree from southern Taiwan.
Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.
Enjoyable Japanese green tea made with a mixture of twigs and leaves of Sencha.
Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.
Grown and processed in the region of Uji in Japan, this "shade-tea" is of great finesse. Shade structures which block up to 70% of the light are placed over the tea plants two weeks before harvest in order to soften the leaves and increase the chlorophyll concentration.
This innovation from Japan features a tea from a controlled fermentation with an assorted mix of fine khaki leaves. Its dark red liqueur is rich and full, with powerful aromas of dried fruit, bark and roasted cereal. Hints of spices (vanilla) and sugar embellish the flavours of this surprising (and difficult to classify) tea: Pu er or black tea ?!
Amateurs of oddities will be served with this rare green tea from Bhutan.
The large green leaves of lemon verbena are escorted by a magnificent retinue of whole flowers, white, orange, blue and mauve.
This tea comes from the magnificent Ashikubo valley and has undergone a long drying process.
A well balanced blend of leaves and stems roasted to its characteristic ochre colour.
Our Matcha Sendo is a blend of two classic cultivars, assembled with the talents of M. Koyama, reputed artisan in Uji.
This Sencha green tea is a must in our selection, and also one of our best sellers.
Produced by the Morishita brothers at Isagawa tea farming cooperative in Shizuoka, it sets high the Japanese standards for highly drinkable, daily type green teas.
Lively in taste and showcasing the intense herbal aromas expected from this tea family, this tea also boasts distinct fruity notes as its signature style. A warm, nutty finish rounds up its very complete profile.
Legendary rolled wulong from Fujian (China), Tie Guan Yin (Iron Goddess of Mercy) is one of the country’s best representatives.
This dark wulong from Phoenix Mountains (Feng Huang) is a a very great example of balanced charcoal roasting: light chestnut aromas with a side of ripe fruits and a lingering flowery breath in the finish.
Originating in Guangdong, this black tea bears the typical form of the wulong teas produced in the Feng Huang region.
Easily recognizable by its long slender leaves, this classic Chinese green tea comes from Huo Shan County (litt. “Huo Shan Yellow Buds”) in Anhui.
This black tea comes from the luxurious gardens of Jeju Island, located just a few kilometers off the Korean coast. Formed by volcanic eruptions, Jeju is prime location for the Osulloc tea farms.
This green tea from Anhui is one of China’s ten most famous teas. Its reputation comes from a very specific plucking, where only mature leaves are taken from the trees and the buds left in place.
This dark wulong from the Phoenix Mountains (Feng Huang) is a true classic in modern Dan Cong style.
A young Pu er tea selected deep in the Yongde forest (Lincang) central Yunnan.
This organic Sencha green tea comes from Mr. Iguchi Yozoru’s gardens in Kurogi village, near Yame. Taste wise, it presents the typical elegance of Kyushu Island’s (south of Japan) steamed teas.
Making its first apparition on our list this year, this dark wulong from the Phoenix Mountains (Feng Huang) is named after its cultivar, the Tong Tian Xiang (litt. “Heaven’s scent”).
Another rare gem in the exotic tea department, this organic green tea produced off the Korean peninsula, on the island of Jeju, has made its way through our selection and has already established itself as one of our best value for money.
This lovely tea, produced in the Jiangxi province, is full of silver buds and is endowed with sustained and round vegetal flavours.
This Sencha from Shizuoka region comes from a rare cultivar called Koshun and is known for its intense floral bouquet.
This Sencha green tea comes from M. Miyashita’s gardens in Tenryu (Shizuoka), a region known for its natural beauty and the high quality of its teas.
This small batch of Sencha is a special lot from a section of M. Sakamoto’s garden where Koshun cultivar is grown rather than the traditional Yabukita.
Presented here in its aged version, the Chi Ye has often been a staple of our Phoenix Mountain wulong (Feng Huang) selection.
Stored in Montreal’s dry climate since its purchase, this famous "rock wulong" from Fujian is offered here in a remarkably well-balanced aged version.
This aged wulong from Jiangxi is something of a rarity. Combining the warm aromas of dark wulong with the more earthy tones of old Pu Er, it presents a very unique flavour profile.
From the mountain of Ali Shan, Taiwan, this high altitude wulong is one of our grand classics.
Plucked by hand and aged since 2004 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances.
This biological lot, produced from older tea plants, originates from one of the most famous gardens in Darjeeling.
This exceptional batch, organic no less, comes from one of the flagship gardens of the region. Its long fragile leaves produce its golden liquor with a supple and oily texture supported by the body of its generous tannins. You'll find subtle notes of flowers and berries complementing the more classical aromas of amber, bark and sweet spices. Just lovely from start to finish.
A rich and flavorful mid-flush organic delight that crops up every year in Puttabong Tea Estate (known affectionately as the “Clonal Queen”) just north of Darjeeling town.
This superb lot is from the "Heritage" section of this classic garden, planted with 150 year old tea bushes. The infusion of its beautiful whole leaves reveals a clear liquor, lively and balanced, with a rich aroma making it one of the best Darjeelings this year. Its herbaceous and floral notes contribute a surprising lightness to this fine and refreshing tea!
Over the years, wulongs from Dong Ding Mountain have made quite a name for themselves.
The expertise of Mr. Nen Yu is doubly honored here with this tasty cooking of Dong Ding.
This high mountain wulong tea was harvested from Mr. Chang Fu Chin’s garden, located on the slopes of the ‘Pear Mountain' (Li Shan) at over 2000 m.
Produced in the Mucha region, this high grade of Taiwanese Tie Guan Yin was entered into competitions by its producer.
Situated in the north of the island, to the south of the capital, the town of Pinglin remains true to the traditional style of "Bao Zhong" with the leaves rolled lengthways into twists.
Initial impression from this Taiwanese highland wulong is an aroma of ground-cherry and wheat-grass which evolves into fresh vanilla and flowers.
Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards.
Rolled in the classic style of Long Jing, this is a beautiful creation from our producer of Huiming.
The Okabe farmers cooperative offers us this Gyokuro produced following the covered method of cultivation giving it its characteristic taste from shade.
This black tea, a recent innovation of Mr. He, is composed of long curly leaves decorated with golden buds.
This tea from Zhejiang is produced by the master hand of Mr. He, a dynamic and forward-thinking producer.
This highly aromatic black tea from Fujian is one of M. He’s recent experimentations. Skilfully transformed following the Chinese methods for black tea, the Jin Guan Yin (a cultivar from the Wuyi Mountains normally used for wulong production) reveals an exceptionally smooth and fruity profile.