Kukicha, also called twig tea or Kuki cha, is a delightfully different Japanese green tea made from the leafless stalks, stems, and twigs of the tea plant. If you want something smooth, comforting, and a little unusual, this is a lovely choice. The cup is gentle and mellow, with warm nutty and malty notes, a hint of toasted sweetness, and an earthy, brothy character that many fans describe as comforting and garden-fresh. This Kukicha is low on bitterness and pleasantly sweet, making it welcoming for people who are new to green tea, and it pairs well with other greens if you like to blend. Expect subtle grassy and umami undertones, a light, clean finish, and a soft aroma that some say has a faint floral or perfumed edge. Several customers praise this version as an exceptional, organic example of its kind. Brewing tips: use about 1 teaspoon per 8-ounce cup, water at 175 to 185°F (80 to 85°C), and steep 1 to 2 minutes for a smooth, balanced cup. Kukicha also takes a second infusion well, especially when mixed with leftover Gyokuro leaves for a gentle afternoon steep. Whether you enjoy it as a morning pick-me-up or a mellow afternoon sip, Kukicha delivers a unique taste profile: nutty, toasted, slightly sweet, and refreshingly smooth. Try a bag today and discover why this twig tea has a devoted following.

Pu-erh tea cakes are the traditional method for producing high quality Pu-erh tea. These cakes are fermented for several years to develop a wonderfully earthy flavor profile with underlying woody notes. The leaves of the tea, once broken off the cake can be brewed a number of times. With each brewing, the flavor of the cup will have subtle shifts and changes. Harvest year 2014. Weighs 357g. Brewing Suggestions: We recommend 5 grams for 8 ounces of water. This tea can be steeped multiple times, 12-30 seconds in the first infusions, 2-10 minutes for subsequent infusions. Enjoy the subtle variations with each brew.

The finished cup is superb, weaving sweetish layers that hint at musk, earth, damp moss, leaves after rain and subtle orchid leading to a light lingering finish – a stunning tea. (We put this one in the life-altering category!)

This exquisite Pu-Erh tea cake was crafted in Yunnan Province, China by one of the top Pu-Erh producers. It brews a wonderfully rich cup with deep notes of eath, malt, and gentle musk. Pu-erh tea leaves can be brewed several times, and each cup will be smoother and more complex than the last. Weighs 357g. Brewing Suggestions: We recommend 5 grams for 8 ounces of water. This tea can be steeped multiple times, 12-30 seconds in the first infusions, 2-10 minutes for subsequent infusions. Enjoy the subtle variations with each brew.

This Pu-erh tea cake goes through a special process of fermentation, aging, steaming, and compressing. It's characterized by a bright yellow infusion, sweet aroma, and mellow flavor profile. Pu-erh is excellent for digestion and balancing both cholesterol and blood sugar. Green Pu-erh is slightly more fresh in taste than most Pu-erh teas, and brews a revitalizing cup. Weighs 357g. Brewing Suggestions: We recommend 5 grams for 8 ounces of water. This tea can be steeped multiple times, 12-30 seconds in the first infusions, 2-10 minutes for subsequent infusions. Enjoy the subtle variations with each brew.

This tea comes from Manglu Mountain in Xigui Village in Tiedong Township, Linxiang District, Lincang City, Yunnan Province. This tea uses 200-year-old green tea as the raw material and is made by traditional production techniques. The ten thousand acres of tea plantation in Xiguishan is planted with arbor-shaped thousand-year-old trees.  Calm and strong honey fragrance. Liquor is bright in color, with little bitterness or astringency, with a good sweet aftertaste.   Brewing Suggestions. We recommend 5 grams for 8 ounces of water. Use boiling water and briefly rinse the leaves and pour off. If time allows, let the leaves steam for a few minutes, then re-infuse. This will release more flavor and enhance its bouquet. Leaves will yield multiple steeps.