As many of you may know, we’ve been running Steepster Select (our monthly tea subscription) and the Steepster Tea Shop for close to 2 years now. We’ve enjoyed dealing with actual, physical tea again, which is a welcome break from our digitally dominated lives. Unfortunately, the ever changing landscape of our businesses continues to, well…change, so we have decided to close Steepster Select and the Tea Shop.
When we relaunched Select and added the Tea Shop a while back, we did so with the intent of making them self contained, sustainable sources of revenue for Steepster - to keep it chugging along on its own. While we did surpass our early goals and have seen a great level of retention, we never quite reached the final numbers we felt were necessary to integrate the programs with Steepster permanently. We have a number of ideas about how to improve the program, but will have to save those for a later date.
In the mean time, it’s not all sad news! Since we’re closing both programs we’re looking to offload extra inventory from both the shop and Select. So go on over to the Steepster Tea Shop now, where everything is 20% off! You can even get Steepster Select boxes with previously featured teas for $10 (normally they’re $25/month). But hurry, we’re closing at the end of the month so you only have until August 31st to take advantage!
As always, we want to thank everyone for their support and look forward to the many different ways we plan to help people discover and enjoy their next favorite cuppa. We already have something in the works, so stay tuned.
It’s August* and that can mean one thing, Summer Blockbusters! As a Steepster Select member you have front row tickets! But instead of heading to Hollywood, we thought a trip to India would be an even better plot twist. So this month we’re breaking out the saris and limbering up for a big dance number to bring you five Bollywood blockbuster teas that showcase the richness and variety of India.
India is known for producing some of the world’s most coveted (and flavorful!) teas from a handful of wonderful regions. We are so excited to bring you classic examples of staples like The Tea Shelf’s Thurbo Moonlight Darjeeling and Halmari Clonal Assam as well as fresh takes like our very own Red Rooibos Chai. No matter what genre you love, they’re all here - Green, Black, White, Chai, and Herbal. The intoxicating aromas, deep flavors, and visually stunning leaves of this month’s collection are sure to give you pause. We’ve given each tea two thumbs up and we’re sure you will too!
So check out the “trailers” below to see what we sent this month in Steepster Select.
The Virgin Green, as the name goes, invokes the story of fresh picking, delicate processing, and gentle handling, promising a wonderful, third act twist. A very light green cup when brewed, subtle notes of lime compliment the mellow fresh green flavor. The bright lemony infusion blooms into whole leaves heightening the experience.
Among the most pervasive of all Assam teas, these golden tippy leaves give us a cup action-packed full of flavor. A medium bodied tea, the liquor is interlaced with complex citrus flavors, which finish with a young and frisky feel on your palate.
A signature spring harvest tea from the mystical hills of Darjeeling, the fluffy soft textured mixture of single leaves, both rolled and open, are complete with bright silver buds. The light golden liquid is magically clean, with a subtle floral bouquet accompanied by notes of apple and honey.
Inspired by the street stalls and markets of Southern India, our Nilgiri chai brews bright and spicy with intoxicating aromatics. Starting with a base of high quality Nilgiri black tea leaves, this chai assembles an all-star cast of green cardamom, ginger, cinnamon, and vanilla. Drink it straight or brew it on the stove with milk for an authentic experience.
Craving an after dinner treat or midnight cup? Our 100% caffeine free Red Rooibos Chai is decadently blended with nutmeg, cinnamon, black pepper, and cloves. This indie Indian-South African hybrid spin on the classic chai reveals a subtle fruity finish and lasting sweetness from the high grade South African Rooibos. Brew several times and enjoy the unexpected flavors.
*We realize our insert in this month’s box mention this box as July’s. Let us explain why: In order to bring you the freshest teas we often have them sent directly from source. Time and again teas can get stuck in customs and that was in fact what happened to 3 of our teas last month. We did a quick switch-a-roo and brought them to you in August instead. Sorry for any confusion!
With the summer heat upon us iced tea season has arrived, and there’s no better way to celebrate than cold brewing! While already popular among coffee enthusiasts, cold brew is the perfect way to make sweet, full bodied, iced tea. Each tea in this month’s box represents a different end of the spectrum: Lumbini Estate FBOP is a classic black iced tea, perfect for a lemon wedge, while Genmaimatcha provides a unique play on a classic tea, genmaicha. Check out the links below to see the rest of the teas included this month.
We recommend steeping each tea overnight in cold water (in the fridge). Cold water and a long brew time mean lots of deep rich flavor and no astringency. Make sure to use fresh, filtered water, and avoid storing the tea in an overly fragrant refrigerator (with stinky leftovers, as the smell can affect the tea). In the morning, pour over ice and enjoy.
Now go find a rocking chair and a porch and get sipping!
This exceptional black tea brews up with a deep, rich aroma and a gorgeous, copper/red hue. The liquor is full-bodied with complex, thick flavor notes and hints of a spicy sweetness. We love to add a lemon wedge when iced for the ultimate glass of summer tea!
This lovely oolong from the Fujian Province of China is known as Huang Jin Gui and is on the greener side of oolongs. It steeps up sweet, silky, light to medium-bodied, with a hint of a lovely fresh floral taste and aroma.
A refreshing, lemony blend of organic rooibos, lemongrass, lemon flavor, and lemon pieces, producing a full-bodied, very bright and smooth cup. Few cups are as refreshing and thirst quenching when cold brewed. Plus, it’s caffeine-free yet still perks you up!
A hand manufactured tea bag created specifically for cold brewing. The leaves are cut 50% smaller to allow for a quick and easy cold brew style. Deep aromatics and a jade green color reflect the skill of the farmer. After cold brewing, stir the bag well to release the wonderful flavors and aromas.
Love genmaicha? Love matcha? Now you can have it all. The deep sweetness of matcha powder blends perfectly with the toasted notes of heirloom brown rice. Rich and satisfying, this is a favorite of ours brewed hot, yet it’s equally comforting and delicious when cold brewed.
In the hustle and bustle of our technological age, taking a moment is as important as ever. It’s so easy to get caught in the constant activity and lose sight of what matters. Whether you enjoy sipping calmly by yourself or at a cafe with friends, tea is a great way (and excuse) to take at least a second to step back and gain perspective.
And now that science is showing that tea soothes away stress, there is no better time to enjoy a cup - or eight.
We invite you to sit back and focus, even if just for a moment, on the wonderful spring flavors and fresh aromas of this month’s teas. Each tea selected this month is completely seasonal, fantastically fresh, and direct to your cup within weeks of picking. Rest assured you are drinking tea in its finest form.
Check out the teas in this month’s box below!
So, grab your favorite mug or tea pot, and give yourself a little extra time to enjoy a journey into the wonderful world of tea. Now, excuse us as we switch off our phones and do the same.
This Four Seasons oolong hails from a tea garden that is a prototype of sustainable tea farming, and an anomaly in its region. The farmer only harvests 3 times a year as opposed to the common practice 5 or 6 times a year, which allows the plants to grow naturally and maintain optimal nourishment.
This batch of tea is from an artisan who won first prize in both spring and winter of last year’s Nantou County Jin Xuan Dong Ding Oolong Tea Competitions. His co-op of farmers use no weed killers and this oolong is a prime example of combining sustainable methods with community-based expertise to create a delicious tea.
While most black teas are batch-oxidized for about an hour, the He Family’s Laoshan Black is allowed to oxidize in the sun for three full days before being finished. This is just one way the He Family has perfected this new type of tea, gaining them international recognition from groups like Heavy Table and Serious Eats.
Every tea from Master Han is unique because he carefully evaluates individual harvests to determine a processing method best suited to bring out the natural flavors of the leaf, instead of using identical processing to reproduce past results. This Yunnan Green is an especially well balanced and fully realized green tea.
Chamomile and dandelion root make a perfect base for this herbal blend with hints of fruit. Layered in is sweet goji berry, schisandra berry, lemongrass, linden leaf, and chrysanthemum to balance with bright, herbaceous florals, while tulsi and vanilla create a sweet, rich, and refreshing finish.
Spring is the season for tea lovers - all across Asia the new spring buds of the tea plant are being picked and processed into a wide variety of teas. While tea type, geography, and processing style may vary, all spring teas share one thing in common: freshness.
A sure sign of spring are the bright green buds emerging on the tea plant. These buds are brimming with flavor and aroma that have accumulated during their winter season dormancy, when tea plants rest and gather nutrients. For this reason, spring teas are the most highly sought after and considered the most delicious. The buds are the youngest, most tender, and are often picked by hand with great care. Depending on the country, spring harvest can start anywhere between late February and mid-May. Spring teas provide an exciting punctuation to the calendar and are widely anticipated the world over.
This month in Steepster Select, we are excited to have an array of teas from India, Taiwan, and Japan, representing the freshest flavors each country has to offer this season. Sit back and savor the absolute freshest teas available - some are less than three weeks old!
Assam, India - Brisk and bold, this Assam black tea is an extraordinary pick this spring. Heady flavors of dates and apricot linger throughout its flavor profile. Its full-bodied liquor bespeaks prominent malty notes, typical of a premium quality Assam black tea. Its astringent palate profile is complemented by pleasing sweet accents, promising a satiating experience. A high caffeine tea, this Assam delicacy is marked by a long, brisk finish, making it a perfect wake-me-up brew for your mornings.
Darjeeling, India - An exceptional spring pick from one of the oldest estates of Darjeeling, this black tea boasts refreshing aromatic notes of fresh cut grass, citrus and melon. Its complex yet delicate palate profile, marked by sweet accents and a pleasing astringency, highlights brisk notes of sweet greens and melon. Ethereal and relaxed, this medium caffeine tea is suited for a laid-back sip any time of the day.
Darjeeling, India - This lustrous green tea is a prized spring harvest this year. Marked by aromatic notes of grains and blanched greens, this tea bears all hallmark characteristics of an offering from the Upper Namring estate. Its full-bodied liquor, boasting brisk notes of cooked greens, has just the right amount of astringency. Underscored by a short, vegetal finish, this low caffeine green tea makes for an invigorating cup for your lazy afternoons.
Yame, Japan - Picked and processed on April 29th, this shincha is at the peak of freshness. Note the grassy aroma and rich sweet taste - hallmarks of spring tea. Shincha differs from normal sencha in that it is processed completely and all stock is sold at once - sencha on the other hand is kept refrigerated in an unfinished state and sold throughout the year. In Japan, drinking shincha is a seasonal delicacy and the tea sells out by mid June. So savor every sip!
Nantou, Taiwan - Our Golden Buddha is a mix of stem and leaf from premier plants grown in Taiwan’s famous Nantou village. These leaves were picked in mid-spring and fired repeatedly over several days, imbuing the tea with a rich, toasted aroma and a pronounced clean finish. This toasty tea is low in caffeine and can be enjoyed for multiple steeps.
This month we are happy to share the world of Japanese tea with you. Our friend Zach Mangan of Kettl is currently in Japan and has personally sourced five teas just for us. While Japan primarily produces green tea, the variety and regional differences are fascinating and widespread. This month, Steepster Select takes you on a journey through five distinct regions of Japan and introduces you to the people who are at the forefront of Japanese tea in 2015.
Ureshino, Japan -This boutique black tea comes from the town of Ureshino in the Saga prefecture. Ureshino is well known for growing some of Japan’s more unique styles of tea including Tama Ryokucha and Oolong. Japan has no real tradition of making black tea and production remains low, less than 1% of total yearly volume. However, in recent years heightened customer interest, new technology, and access to some of the finest tea leaves have lead to production increasing along with the quality and sophistication of Japanese black tea.
Farmer Yusuuke Oota, who produced our Hizen Black Tea, has been hand making black tea for almost a decade and maintains a reputation as a committed ambassador of both old style and new style teas. Oota san is helping lead the black tea evolution and personally grows, manufactures, and hand blends his tea. This month’s Hizen Black is a blend of green tea varietals Benifuki, Fuji Kaori, and Saemidori that are oxidized and manufactured as black tea. The use of traditional green tea varietals lends itself to a black tea with a lighter body, fresh aroma, and a soft, almost floral finish. We hope you enjoy this unique opportunity as the total amount of tea Oota san makes is less than 20kg - of which very little finds its way outside the borders of Japan. Oota san is committed to safe and sustainable farming and does not use synthetic chemicals in the production of his teas. He is also an ex judo champion and a volunteer fireman!
Hoshino-mura, Japan - Hoshinomura, in Fukuoka Prefecture, is home to finest shaded green teas in the world. The small village, high in the mountains above Yame City in Southern Japan, took top honors this year in Japan’s nationwide tea contest for the Gyokuro category. We were lucky to find a Kabuse produced by Shinya Yamaguchi, a legend in Japan’s tea world. Shinya san is one of only two people to earn the title of Master Tea Instructor and is recognized internationally as a gifted expert in the growing, processing, and brewing of Japanese green tea - he personally grew and produced the Miyama Kabuse.
Kabuse bushes are grown in full sunshine until 10 days prior to harvest when a black tarp is draped over the bushes. The tarp blocks about 70% of the sunlight from reaching the leaves, and in turn, increases levels of L-Theanine and chlorophyll. The result is a deep and rich tea with a dark, needle shaped leaf and a sweet, savory flavor.
Miyazaki, Japan - This tea is unlike anything we’ve tasted before. The stems of bancha, or late harvested tea, are cut and aged for three years. After the three year “resting period” they are recut into smaller pieces and roasted and processed into their final state. This style of tea is a unique brainchild of farmer Ryo Miyazaki. He has been producing 100% organic green tea of incredible pedigree for over a decade in Miyazaki Prefecture.
The flavors of the Hanaka Houjicha are reminiscent of high quality, Chinese Phoenix Oolongs. Notes of fruit, flowers, and a sugar like sweetness blend remarkably with the tea’s slightly smoky and roasted notes. This connection to a Chinese flavor profile is not entirely unexpected though. Miyazaki was one of the first places tea arrived upon its departure from China, and to this day, Miyazaki is famous for Kamairicha (wok roasted green tea). While Japanese green tea is almost always steamed, Chinese green tea is fired in a wok to stop the metabolism of the fresh leaf. The influence of Chinese production methods are alive and well today in Miyazaki and we are excited for you to taste this unique combination of cultures.
Uji, Japan - Uji, just outside of Kyoto, is the cultural home of tea in Japan. As Japanese tea ceremony developed and flourished in the 16th century, Uji developed as the premiere location for growing tea and serviced not only the tea ceremony practitioners but high ranking officials, shogun, and even the emperor himself. Today, Uji continues to be known worldwide as a high quality production region, most famous for matcha. The Shirakawa valley in Uji is a small hilly landscape - a patchwork of small farms one after another. We sourced this tea directly from one of those farmers, Hotta san.
Hotta san is a third generation producer growing sencha, gyokuro, matcha, and of course genmaicha. Hotta san’s production capacity is small so he relies on bigger factories to help produce his tea: enter Koyama En. Koyama En is the largest tea producer in Uji and has been honored with growing Japan’s finest matcha for over a decade. Hotta san enlisted the help of Koyama En to manufacture his leaves, which he then personally blends with locally grown brown rice. The combination of quality found in Hotta san’s farming techniques and the technologically advanced production facility of Koyama En result in a unique genmaicha. This tea is refined and graceful with a beautiful balance of floral, sweet, and nutty flavors, and is by far the finest genmaicha we’ve found.
Kagoshima, Japan - Kagoshima is the second largest tea producing region in Japan after Shizuoka, producing roughly 24,000 tons of tea each year. Most of that is produced at sea level in the vast fields scattered throughout the prefecture. This beautiful sencha comes from the coveted Kirishima area of Kagoshima, nestled high in the mountains. Grown at roughly 600 meters above sea level means cool nights and misty mornings. Mist keeps the temperature low, the plants well hydrated, and disperses sunlight, preventing direct contact. Cooler weather forces tea to struggle to grow, which in turn concentrates the flavors and aromas while the natural shading boosts amino acids and sugars, making a sweet, round, flavor profile.
This Sencha is from a farm run by Koide san, a specialist who only produces two crops of sencha each year. Koide san keeps a watchful eye over his tea from picking to packaging. The lovely shaped needles are produced by rolling the tea for slightly longer than average. We hope you enjoy this refined sencha from the southern tip of Japan.
We hope your Steepster Select box this month, in its own little way, helps you tag along with Zach on his Japanese journey. For more on Zach’s travels, check out @Kettltea on Instagram. Kanpai!
The vast offering of distinct regional teas in China make it a treasure chest for true tea lovers. In fact, China remains the only tea producing country in the world to manufacture all five distinct varieties of tea: White, Green, Oolong, Black (what they call Red Tea), and Pu-erh. While many countries have several tea growing regions, China has more than any other place on earth. While not every region is well known, they all produce special teas that are grown, harvested, and brewed according to local culture. In doing so, the spectrum of flavors available from China’s varied teas are directly related to the special terroir, or “taste of the place”. The range of characteristics imbued in China’s teas are affected by each region’s unique soil, climate, and altitude - exactly like wine.
This month’s box features teas from some of China’s most famous and interesting areas. Below we’ve included more detailed information about each of the locations and the tea they produce.
Hubei, China - Hubei province is located in the easternmost area of Central China and is bordered by the famous of Anhui and Jiangxi regions. Meaning “North of the Lake” and referring to its proximity to lake Dongting, Hubei has a varied landscape including flat plains in central Hubei and steep mountains to the west. The most famous teas of the province are its subtle green teas, including this month’s Jade Cloud. Take a peek at Rishi’s Travelogue for even more info on Hubei.
Fujian, China - Located in south central China, Fujian produces teas of incredible breadth and quality. The most popular districts of Fujian are known to tea drinkers the world over: Anxi, Wuyi, and Fuding. Fujian produces many styles of tea but is most famous for oolong. Anxi Ti Guan Yin and Wuyi Rock Oolongs are perhaps the most well known oolongs grown today. It is said that the rocky cliffs surrounding Wuyi and the high levels of crushed stone in the soil add a depth of flavor to the tea, and are responsible for the name “rock” oolong. With a strong tea industry presence, favorable weather, and unique soil composition, Fujian will continue to produce some of the world’s most fascinating teas for years to come.
Anhui, China - Anhui is well known for its Keemun black tea but is also a champion producer of some of China’s finest green teas. Anhui, which is located in far eastern China, is a rapidly developing province with many technology and financial services companies calling it home. But even today, the ancient practices of tea making are alive and well. Being closer to the coast line, Anhui experiences somewhat harsh weather patterns, but the teas that flourish here are hardier for it. The cool conditions and hazy fog force the tea to concentrate its sugars and amino acids in attempt to survive. This “struggle” endured by the tea plant makea for a more complex cup of tea with an increased aroma and depth of flavor.
Sichuan, China - Sichuan, located in south central China, is regarded as the true home to tea. The wild tea bushes growing there today are thought to be the direct ancestors of the world’s very first tea bushes. Much of what Sichuan produces is green tea, but it has also been ramping up black (red) tea production in recent years. Sichuan hasn’t benefited from the same strong PR push as other provinces and might be considered “less popular”, therefore less is known about it. But as an outlier, Sichuan, much like the wine regions of France that lie outside of Bordeaux, Burgundy, and Champagne, still makes impressive offerings. Lucky for us, the teas that Sichuan has been producing of late are quite delicious and this month’s Dai Bai Cha is proof.
Huangshan, China - China’s famous Huangshan mountain is a storybook place. Huge rocky peaks jut into the clouds, black pines arc over the cliffs, and fog rolls in to shade the wild tea bushes and herbs - it’s a Chinese ink painting come to life. Herbs and flowers, like our wild chrysanthemum, are gathered by locals adept at navigating the sometimes harrowing mountain terrain. The remote areas of Hunagshan are sometimes quite isolated which leads to subtle differences in how one farmer produces a tea compared to his “neighbor”, who may be quite far. In this way, the terroir is even more complex than just the composition of the soil in the area.
Like fine wine, tea has a variety of rich flavors and complex aromas which make it ideal to pair with food. This month in Steepster Select, we’ve included 5 different styles of tea we love and picked dishes to go along with each. When sipping, pay close attention to the characteristics of the teas and how they contrast and enhance your eating experience. Whether you’re cooking for yourself or a group of tea lovers, you’ll be ready for the meal of a lifetime!
Meng Ding Mao Feng from Seven Cups: This tea takes its name from Meng Ding Mountain where it’s grown in Sichuan, China. The beautiful spring buds are meticulously processed revealing undertones of spring flowers and toasted peanut. This pairs perfectly with cooked greens, baked fish, and salads. In particular, we love this with Crunchy Thai Kale Salad with peanut dressing. The slight vegetal undertone of the tea mingles well with the kale and the nutty aroma is enhanced by the thai peanut sauce.
Mi Lan Xiang (Snow Orchid) from Seven Cups: We love the orchid aroma and honey sweetness of this beautiful tea. A second roast imbues a complex and lasting flavor and floral aromas that fill the room. Try this with a simple bowl of frozen grapes or a bowl of Honey Lavender Ice Cream - the sweetness of the tea matches perfectly!
Organic Wuyi Golden Emperor from Steepster: The sweet brewed liquor of Wuyi Golden Emperor reveals a smooth and astringency-free profile with notes of malt and roasted sweet potato. The strong flavors of black tea stand up to heavily flavored dishes that have more fat. But when it comes down to it, is there anything better than black tea with breakfast? Go wild with this simple to make Herb Omelette from Gordon Ramsay, and add home fries then experience the balancing flavors.
2010 Yunnan Pu-Erh from Steepster: This “Shou”, or secondary oxidized Pu-erh, has a deep rich color in the cup and plenty of complex flavor. A pervasive sweetness mixes with the unmistakable “earthiness” for which Yunnan pu-erhs are known. This tea was meant to be drank with earthy foods like chestnuts, mushrooms and brown rice. We love to simply sauté a variety of mushrooms (shiitake, oyster, shimeji, etc) with butter, salt, and pepper. Coupled with the pu-erh, it’s a simple and satisfying snack.
Fuding White Peony from Steepster - A hand processed White tea of the highest order. A beautiful light golden liquor and aromas of stone fruit, cut grass, and faint nuttiness. Try this with light soups, salads, and winter vegetables. Simple roasted chestnuts with a touch of cinnamon is our personal favorite accompaniment.
Steepster Select is ringing in 2015 with some brand new teas from producers that are new to the scene. We are so excited to be featuring NYC's Silver Needle Tea Co. and Brooklyn based Drunken Meadow. These purveyors are sourcing teas directly from Asia and bringing in unique offerings of a quality rarely found elsewhere. We had so much fun talking with them about their products and curating a special collection of really interesting teas.
Take a look at this month’s collection:
Golden Beautiful Eyebrow - One of the most prestigious and beautiful teas, Golden Beautiful Eyebrow is a lapsang souchong that thrives at over 7000 feet in Wuyi Mountain, China. Named for its hint of gold color and curving leaf shape, Golden Beautiful Eyebrow is also known as Jin Jun Mei. Tender full leaves and buds are fully oxidized and smoke dried over pinewood fires, yielding undertones of smoky flavor.
Big Red Robe - The most famous of Wuyi’s prestigious Rock Oolong teas, Red Robe (Da Hong Pao) is highly regarded for its beautiful twisted leaves, complex aromas, and ability to be steeped again and again. Most modern Da Hong Pao can be traced to four original tea bushes in the cliffs of Wuyi - while these bushes no longer produce tea for consumption, they are living history of the very tea included in our box this month!
Four Seasons Light Roast - This greenish oolong from Taiwan was sourced from the family farm of Drunken Meadow CEO Furay Chang. Four Seasons oolong is harvested all year - hence the name - and this lot comes from the fall harvest. Previously, tea from this farm has never left Taiwan. We are excited to be able to share this exquisite tea with our members!
Four Seasons Dark Roast - As a compliment to the light roast, we thought including a dark roasted version of the same tea leaves would be a great way to showcase the effect production has on a tea’s flavor and aroma. This deep roasted Four Seasons oolong takes on a deeper body with aromas of charcoal and grilled greens while maintaining the freshness and silky mouthfeel of the light roast. It is rare to get a chance to taste the same lot of tea roasted in various ways, but this month we are proud to offer you just that!
Fragrant Sprout - We kicked off 2015 by including our very first example of Yellow Tea. Production of Yellow Tea is small and is carried out primarily in China’s Anhui and Zhejiang provinces. The processing consists of allowing the damp leaf to sit covered for several hours. This added step breaks down some cellulose in the leaf and adds a yellowish hue to the tea - thus the name. Similar in character and body to green tea, our Fragrant Sprout is fresh and light with notes of chestnut and greens.
From all of us at Steepster, hoping you have a wonderful and tea-centric 2015!
Steepster Select has and always will be about bringing you the most delicious and interesting brews, and this month is no exception! Our December box showcases 5 unique and less often sampled teas from all corners of the planet. We these, wish you all the best (tea) for your holiday season.
Licorice-Ginseng Oolong - This tea is known as “Lan Gui Ren” meaning “Lady Orchid” and is a favorite among women, men, and children. Layers of ginseng and licorice powder are blended with fine fujian-style oolong for a sweet brew and an intoxicating aroma that holds up steep after steep.
Glenburn 2nd Flush Darjeeling - Direct from one of the finest plantations in Darjeeling and grown from unique clonal plants, this second flush brews with a beautiful amber color and complex flavors of malt, fruit, and nuts. And don’t forget to wait for the lovely floral finish.
Jou Gyokuro - Gyokuro is the most coveted tea from Japan. Shaded for 20 days prior to harvest, our Jou Gyokuro is harvested by hand in mid-May. This tea is brewed with less water and at a low temperature, allowing you to extract a rich and savory brew.
Wood Dragon - A wholly unique twig style oolong from Taiwan that is, in some ways, similar to Kukicha from Japan. This heavily fired oolong has low caffeine and beautiful notes of roasted nuts, cut wood, and an spicy glow.
Mount Olympus - Mount Olympus, also known as Ironwort, are flowers that have been gathered, dried, and infused in the Mediterranean for centuries. This hearty shrub is historically used for medicinal purposes but we love it for its delicious peppery flavor. Naturally caffeine free, enjoy after dinner!
We at Steepster are excited to deliver you holiday tidings (and great tea) from across the world! Happy Holidays!
