Oolong & White Teas

Single estate loose leaf oolong & white teas packaged in ​Kotobuki steel canisters or refill bags.
For more size and packaging options, visit our online store's full Loose Leaf Tea selection!

Jing Mai Raw Pu Erh Cake 2014

$45.00
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Jing Mai Qiao Mu Raw Pu Erh - 200g Cake

(Qiao Mu Sheng Puer, Pu'er)

Harvested in 2014 from ancient tea trees growing wild on Jingmai Mountain, this large leafed tea is organically grown and harvested by hand. Low temperature firing brings out the natural astringency and develops the complex floral notes and gentle sweetness. This high quality raw pu erh is perfect for a great many, short infusions adding a few seconds after each steep. To learn more about the historic tea trees dating back centuries, please visit Ancient Tea Plantations of Jingmai Mountain.


Yunnan post-fermented green tea.

​Produced by Smacha Tea.


Recommendations: Carefully pry approximately 3-6 grams of leaf from the cake (per 6 oz. serving) and rinse the leaves with hot water for about 10 seconds, discard the rinse water. Infuse your pu erh at 180-190F for 30 seconds to 2 minutes. Multiple infusions highly recommended, add a few seconds to each additional infusion and/or increase temperature slightly. Try numerous short infusions or infuse longer for stronger flavor.

Jing Mai Ripe Pu Erh Cake 2014

$45.00
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Jing Mai Ripe Pu Erh - 200g Cake

(Old Tree, Shu Puer, Pu'er)

Harvested in 2014 from ancient tea trees growing wild on Jingmai Mountain, this large leafed tea is organically grown and harvested by hand. This pu erh offers mellow stone fruit flavors with a hint of sweetness in the background and a pleasant 'golden' flavor reminiscent of baked bread from an earthen oven. This high quality ripe pu erh is perfect for a great many, short infusions adding a few seconds after each steep. To learn more about the historic tea trees dating back centuries, please visit Ancient Tea Plantations of Jingmai Mountain.


Yunnan post-fermented tea.

Produced by Smacha Tea.


Recommendations: Carefully pry approximately 4-6 grams of leaf from the cake (per 6 oz. serving) and rinse the leaves with hot water for about 10 seconds, discard the rinse water. Infuse your pu erh at 190-210F for 30 seconds to 2 minutes or even longer for stronger flavor. Multiple infusions highly recommended, add a few seconds to each additional infusion and/or increase temperature slightly. ​ Try numerous short infusions or infuse longer for fuller flavor.

Golden Lily Oolong, A Li Shan

$4.00
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Golden Lily Oolong -

A Li Shan, High Mountain Oolong, Milk Oolong, Ali Shan, Alishan

This high mountain milk oolong undergoes light oxidation of 15-20% to bring out its delicate floral fragrance. Plucked in early April at an elevation of 3,600 feet, this very young tea is cultivated on A Li Mountain in Taiwan. Our Golden Lily is naturally sweet and has an intoxicating, lightly floral aroma with creamy butter notes. Infuse this lovely oolong over and over and over. It is not surprising this tea is a two time gold medal winner in the Hangzhou International Tea Competition.