$12.00 $15.00
$5.00
TB0101
Formosa Natural Wuhe Honey Black Tea
Pesticide free, naturally grown
Origin : Rueisuei, Hualien, Taiwan
Style :Fully oxidized, full bodied, ripe fruit aroma, honey sweetness
Loose leaf style : Brunet long twisted leaf
Wet leaf style : Crimson
Tea color : Honey brunet
Formosa Wuhe Honey Black Tea is naturally grown in Hualien, Taiwan. With the favours of green leaf cicadas this black tea is rich in taste and yields delicate honey note. Its smoothness and silkiness make it a unique black tea, not only attracts tea connoisseurs, also a frequent winner in worldwide tea contests. It is one of the Top 10 Formosa Tea .
Hualien is located at the east part of Taiwan, facing the Pacific Ocean in the east and leaning against the grand Central Mountain Range in the west. 400 years ago while Portuguese sailors saw this land from Pacific Ocean, they were fascinated by the immense scenery and called this emerald island "Formosa", which means beautiful island.
Hot Brewing
2 teaspoon loose tea / 1 teabag
150ml (5oz) 95C (203F) hot water
First brew - 2 minutes
Second brew - 1 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Serve black or with milk and honey (cream and sugar)
Teaware
Clay teaware, glassware, porcelain teaware.
$3.00
TB0501
Khongea Autumn Delight Black Tea
Origin: Khongea, Assam, India
Style : Fully oxidized, full bodied, slight malty
Loose leaf style : Short slender
Loose leaf colour : Copper
Wet leaf style : Dark crimson
Tea colour : Dark crimson
This tea from Khongea Estate is famous for its rich flavor and malty characteristics. It is strong yet smooth, yields beautiful dark liquor. You can have it in many ways. It is perfect with milk.
Hot Brewing
1 teaspoon loose tea / 1 teabag
150ml (5oz) 95C (203F) hot water
First brew - 2 minutes
Second brew - 1 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Serve black or with milk and honey (cream and sugar)
Teaware
Clay teaware, glassware, porcelain teaware.
$3.20
TB0801
Organic Darjeeling Goomtee Black Tea
Origin: Mahanadi, Darjeeling, India
Style : Fully oxidized, full bodied, earthy
Loose leaf style : Short slender with tips
Loose leaf color : Copper
Wet leaf style : Dark crimson
Tea color : Dark crimson
Goomtee Tea Estate is one of the most famous tea estates in Darjeeling. This Goomtee black tea is made of Chinese cultivar Camellia sinensis, grown on the mountain slopes between 1000 and 2000m. The cool temperature and generous rainfall make this garden produces top grade Darjeeling. It is hand picked and processed, and yields a hint of muscatel flavour with ripe peach aroma.
Hot Brewing
1 teaspoon loose tea / 1 teabag
150ml (5oz) 95C (203F) hot water
First brew - 2 minutes
Second brew - 1 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Serve black or with milk and honey (cream and sugar)
Teaware
Clay teaware, glassware, porcelain teaware.
$3.00
TF7601
Fruit Tea - Blueberry Cream
Origin : Germany
Style : Mixed fruits and herbs
Ingredients: apple pieces, hibiscus, rose hips fine cut, beetroot, blueberries, blackberries, cornflowers, barberry, natural flavour
A joyful combination of fruits and herbs, with mild of blueberry cream taste.
Hot Brewing
1 teaspoons loose tea / 1 teabag
250ml 95C (203F) hot water
First brew - 2 minutes
Second brew - 1 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Serve black or with milk and honey (cream and sugar)
Cold Brewing
2 teaspoon loose tea / 2 teabags
500ml cold water
Chill for 4 hours before serving
Teaware
Glassware, porcelain teaware.
$3.00
TF7301-3
Winter Joy Fruit Tisane
Origin : Germany
Style : Mixed fruits and herbs
Ingredients: apple pieces, hibiscus, rose hip, papaya pieces (papaya, sugar), pineapple pieces (pineapple, suga), coconut chips (coconut, sugar), banana chips (banana, coconut oil, sugar, honey), orange peels, elderberries, almond pieces, cinnamon, flavour
Fruity and creamy with a hint of cinnamon, a warm winter treasure.
Hot Brewing
1 teaspoons loose tea / 1 teabag
250ml 95C (203F) hot water
First brew - 2 minutes
Second brew - 1 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Serve black or with milk and honey (cream and sugar)
Cold Brewing
2 teaspoon loose tea / 2 teabags
500ml cold water
Chill for 4 hours before serving
Teaware
Glassware, porcelain teaware.
$2.40 $3.00
TG0801
Formosa Mingjian Jasmine Green Tea
Origin : Mingjian, Nantou,Taiwan
Style : None oxidized, light roast, Jasmine floral aroma
Loose leaf style : Flat slender
Loose leaf color : Dark green
Wet leaf style : Dark grass green
Tea colour : Golden green
This flat slender shaped Formosa Mingjian Jasmine Green Tea is not oxidized, light roasted with Jasmine flower petals. The tea is golden green in colour, smooth and slightly sweet in taste. This top grade Jasmine Green Tea will not yield bitterness after infusion.
Hot Brewing
1 teaspoons loose tea / 1 teabag
150-250ml 85C (185F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
2 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before serving
Teaware
Clay teaware, glassware, porcelain teaware.
$3.00
TG0101
Formosa Mingjian Organic Green Tea
Origin : Mingjian, Nantou,Taiwan
Style : None oxidized, light roasted, medium bodied, light floral aroma
Loose leaf style : Half ball
Loose leaf color : Dark green
Wet leaf style : Dark green
Tea color : Golden green
This half ball shaped Formosa Mingjian Green Tea is lightly roasted to produce the distinct floral aroma. The tea is golden green in color, smooth and slightly sweet in taste.
Hot Brewing
1 teaspoon loose tea
150ml 80C-85C (176F-185F) hot water
First brew - 80 seconds
Second brew - 40 seconds
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
3 teaspoon loose tea
450ml cold water
Chill for 2 hours before serving
Teaware
Glassware, porcelain teaware
$6.50
TG5011
Organic Uji Superior Gyokuro
Origin : Uji, Kyoto, Japan
Style : None oxidized, none roasted
Dry loose tea: Flat slender
Colour : Dark green
Wet loose tea: Dark green
Tea color : Light golden green
Certification: OCIA Certified Organic
Uji Gyokuro Superior is considered as one of the best green teas in Japan. It is produced in the ancient city Kyoto in Japan, made of earliest tea sprouts in spring. It is covered by screens for 20 days before harvesting. This particular method brings Gyokuro this mild and sweet flavor. Gyokuro's name refers to its pale jade tea color, and belongs to the family of steamed green tea.
Hot Brewing
2 teaspoons loose tea
150ml 70C-80C (158F-176F) hot water
First brew - 2 minutes
Second brew - 1 minute
Flowing brews - add 30 seconds to the timing of previous brew
Provide 3+ servings
Cold Brewing
6 teaspoon loose tea
450ml cold water
Chill for 2 hours before serving
Teaware
Glassware, porcelain teaware
$3.20
TG5301
Organic Hojicha Roasted Green Tea
Origin : Uji, Kyoto, Japan
Style : None oxidized, roasted
Loose leaf style : Brown flat slender
Wet leaf style : Dark brown
Tea color : Dark Honey
Certification: OCIA Certified Organic
Houjicha is made of Sencha tea leaves roasted in high heat, full of nutty flavour. Our organic Houjicha is made from "Ichbancha" (first batch tea) in Uji area. Houjicha contains less caffeine and the nature of the tea is warm to digestion.
Hot Brewing
1 teaspoon loose tea / 1 teabag
150ml (5oz) 95C (203F) hot water
First brew - 2 minutes
Second brew - 1 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Serve black or with milk and honey (cream and sugar)
Teaware
Clay teaware, glassware, porcelain teaware.
$6.56 $8.20
TG5401
Organic Matcha Superior
Origin : Uji, Kyoto, Japan
Style : None oxidized
Loose leaf style : Powder
Loose leaf color : Lime green
Wet leaf style : Lime green
Tea color : Lime green
Cirtification: OCIA Certified Organic
This Organic Matcha Superior is from one of the best Green tea region in Japan area in Kyoto. Matcha is made of new leaves grown under diffused sunlight for 20-30 days before harvest. The tea leave is steamed and dried, ground into fine powder using the traditional stone mortar.
Brewing: Sift Matcha powder for better lather. Place 2 Chashaku (Matcha spoon) of Matcha powder in Chawan or tea bowl. Pour in a small amount of 95°C (203°F) water and stir into paste, than pour in 70ml 80°C (176°F) water, use Chasen (bamboo whisk) quickly whisk in direction of writing W into a frothy lather.
Teaware: Chawan, tea bowl.
$3.00
TC5101
Herbal Green Tea - Strawberry Champagne
Origin: Germany
Style: Mixed herbs with green tea
Ingredients: Sencha green tea, carrot pieces, pineapple pieces (pineapple, sugar), strawberries, cornflowers, sunflowers, natural flavour
Aromatic fruit flavour joins the green tea taste with a breeze of champagne.
Hot Brewing
1 teaspoon loose tea
250ml (8oz) 85C (195F) hot water
Steep for 1 minutes
Serve straight or with honey
Cold Brewing
2 teaspoon loose tea
500ml cool water
Chill for 4 hours
Serve straight or with honey
Teaware
Glassware, porcelain teaware
$3.50
TN1401
Formosa Aged Dongding
Year: 2004
Origin : Lugu, Nantou,Taiwan
Style : Medium fermented Oolong, full bodied, fruity aroma
Loose leaf style : Half ball Dongding oolong style
Loose leaf color : Brown
Wet leaf style : Dark Brown
Tea color : Crimson
Formosa Aged Dongding has been re-roasted every few years, and stored in clay pots to enhance aging. This aging process produced the unique ripe fruit and roasted rice aromas. It is mild in caffeine and smooth for stomach.
Storing: Store in dry and dark containers, away from light, moisture, and odor. It is not necessary to keep in air-tight container, because it helps aging if the tea is exposed to some air. It's a good idea to keep it in breathable clay containers.
Hot Brewing
1 teaspoons loose tea / 1 teabag
150ml (5oz) 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Teaware
Clay teaware, glassware, porcelain teaware.
$3.50
TN1221
Vintage Formosa Muzha Wenshan Baochong Medium Roast, 2012
Origin: Muzha, Taipei,Taiwan
Style: light oxidized, medium roast, medium body, floral notes with a hint of ripe fruit aroma
Loose leaf style: long twisted
Loose leaf color: dark green
Wet leaf style: dark green
Tea color: honey Green
Baochong Oolong (Bao Chong, Bao Zhong) is a light oxidized oolong tea originated from northern Taiwan. Although Baochong is categorized as Oolong tea, in Taiwan, the term Baochong is to distinguish this long twisted style tea from half ball Dongding style Oolong. The natural floral aroma distinguish it from other Oolongs. The best Baochong is produced in Taipei area, all Baochong teas grown in this area are named "Wenshan Baochong" after Wenshan region in Taipei. Baochong oolong can be aged for years, and the taste will change from light flowery aroma to ripe fruit aroma.
Hot Brewing
2 teaspoons loose tea / 1 teabag
150-250ml 90C (190F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Teaware
Clay teaware, glassware, porcelain teaware.
$3.50
TN1501
Formosa Aged Wuyi Oolong
Origin : Mingjian, Nantou, Taiwan
Year: 2000
Style : Deep fermented Oolong, full bodied, fruity aroma
Loose leaf style : Dark brown half ball Dongding oolong style
Wet leaf style : Dark brown
Tea colour : Crimson
Formosa Aged Wuyi Oolong 2000 is a very rare find from Taiwan. Wuyi Tea Tree was first introduced to Taiwan 2 centuries ago. With developments of new varieties, Wuyi Tea Tree is getting smaller areas in Taiwan. Comparing to other new developed varieties such as Jinxuan or Cuiyu , Wuyi tea leaves produce darker oolong with riper characters, and may contain a more caffeine. Aged oolong is re-roasted every few years, and stored in clay pots to enhance aging. This aging process produces the unique ripe fruit and roasted rice aromas. It is mild in caffeine and smooth for your stomach.
How to store aged oolong? Store away from light, moisture, and odor. It is not necessary to keep in air-tight container, because it helps aging if the tea is exposed to some air. It improves aging to keep it in a clay canister
Hot Brewing
1 teaspoons loose tea / 1 teabag
150ml (5oz) 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Teaware
Clay teaware, glassware, porcelain teaware.
$3.00
TN1601
Organic Rou Gui Oolong Tea (Rou Kuei)
Origin : Wuyishan, Fujian, China
Year: 2008
Style : Deep oxidized, full bodied, roasted rice aroma, nutty flavour
Loose leaf style : smoky brown tightly curled slender
Wet leaf style : Brownish Red
Tea color : Crimson
Certification: USDA, BCS, JAS certified organic
Rou Gui Oolong belongs to the family of Wuyi Yen Cha (Wuyi Rock Tea, grown in between the rocks) originated in Wuyi area of Fujian Province, China. There are about 830 kinds of Wuyi Rock Tea in the area, most of them are named after the varietals. Rou Kuei is a kind of large tea tree varietal, which can grow up to 3 meters. Rou Kuei means Cinnamon in Chinese, indicating the slight cinnamon aroma yields from the tea leaves. Rou Kuei Oolong is one of the most important single varietal in rock tea, occupies nutty roasted sweetness, and famous for long lasting aftertaste and complex. Partial oxidized Oolong tea was originated from the royal tea blocks named "Long Tuan" (Dragon Tea Cake) and "Feng Bing" (Phoenix Tea Cake) about 1000 years ago in Sung Dynasty. Oolong tea was officially named as Oolong 300 years ago in Qing Dynasty. Wuyi area was the first place producing Oolong tea. The processes of producing Wuyi Oolong tea is extremely labour and time consuming. It undergoes sun wilting, room wilting, shacking, dehydrating, roasting, rolling, cooling. The procedures occur repeatedly, needs days to process. Wuyi Oolong is even more aromatic after aging.
Hot Brewing
1 teaspoon loose tea / 1 teabag
150ml (5oz) 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Teaware
Clay teaware, glassware, porcelain teaware.
$3.00
TN1301
Vintage Organic Wuyi Oolong Tea, 2010
Origin : Wuyishan, Fujian, China
Style : Deep oxidized, full bodied, roasted rice aroma, nutty flavour
Loose leaf style : Slender tightly curled, smoky Brown
Wet leaf style : Brown
Tea color : Crimson
Certification: USDA, BCS, JAS certified organic
Wuyi Oolong is one of Wuyi Yen Cha (Wuyi Rock Tea, grown in between the rocks) originated in Wuyi area of Fujian Province, China. Oolong is not only indicating a tea style, but also a tea varietal. There are 830 kinds of Wuyi Rock Tea in the area, most of them are named after the varietals. This Wuyi Oolong is an Oolong varietal Oolong Tea with long lasting nutty roasted aroma.
Partial oxidized Oolong tea was originated from the royal tea blocks Long Tuan and Feng Bing about 1000 years ago in the Sung Dynasty. Oolong tea was officially named as Oolong 300 years ago in the Qing Dynasty. Wuyi area was the first place producing Oolong tea. The processes of producing Wuyi Oolong tea is extremely labor and time consuming. It undergoes sun wilting, room wilting, shacking, dehydrating, roasting, rolling, cooling. The procedures occur repeatedly for days. Wuyi Oolong is even more aromatic after aging.
Hot Brewing
1 teaspoons loose tea / 1 teabag
150ml (5oz) 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Teaware
Clay teaware, glassware, porcelain teaware.
$3.50
TN1211
Aged Formosa Muzha Wenshan Baochong Choicest Grade
Origin: Muzha, Taipei,Taiwan
Year: 2012
Style: light oxidizec, medium body, floral notes with a hint of ripe fruit aroma
Loose leaf style: dark green long twisted
Wet leaf style: dark green
Tea color: honey green
Baochong Oolong (Bao Chong, Bao Zhong) is a light oxidized oolong tea originated from northern Taiwan. Although Baochong is categorized as Oolong tea, in Taiwan, the term Baochong is to distinguish this long twisted style tea from half ball Dongding style Oolong. The natural floral aroma distinguish it from other Oolongs. The best Baochong is produced in Taipei area, all Baochong teas grown in this area are named "Wenshan Baochong" after Wenshan region in Taipei. Baochong oolong can be aged for years, and the taste will change from light flowery aroma to ripe fruit aroma. This batch is a vintage from 2012.
Hot Brewing
2 teaspoons loose tea / 1 teabag
150-250ml 90C (190F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
4 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before servingot
Teaware
Clay teaware, glassware, porcelain teaware.
$3.80
TN0302
Formosa Alishan Jin Xuan Oolong
Origin : Alishan, Chiayi, Taiwan
Style : High mountain, light fermented Oolong, medium body, floral creamy aroma
Loose leaf style : Half ball Dongding oolong style
Loose leaf color : Brownish dark green
Wet leaf style : Dark green center with brown red edge
Tea color : Honey Green
Also known as Cream Oolong or Golden Lily Oolong, Jinxuan is another new varietal developed in Taiwan in 1990s. Processed in traditional Dongding Oolong style, it is another lightly fermented Oolong tea with intense characters. The tea starts with a Baozhong-like floral aroma, and finishes with a smooth and sweet creamy flavour .
Hot Brewing
1 teaspoons loose tea / 1 teabag
150-250ml 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
2 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before serving
Teaware
Clay teaware, glassware, porcelain teaware.
$5.00
TN2001
Formosa Classic Dongding Oolong Dark Roasted
Origin : Lugu, Nantou, Taiwan
Style : Dark fermented Oolong, dark roasted, full body, ripe fruit aroma
Loose leaf style : Half ball Dongding oolong style
Loose leaf color : Brown
Wet leaf style : Dark brown
Tea color : Crimson
This hard to find classic Dongding style oolong is dark oxidized and dark roasted. The oxidization level is slightly ligher than Hong Shui Oolong. It is full body, possesses the aroma of ripe fruits and caramel. The aftertaste is sweet and smooth.
Hot Brewing
1 teaspoons loose tea / 1 teabag
250ml 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
2 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before serving
Teaware
Clay teaware, glassware, porcelain teaware.
$5.00
TN1104
Formosa Natural Damanzhong Baihao Oolong Choicest Grade
(Bai Hao Oolong, Imperial Oolong, Oriental Beauty, Dongfang Meiren, Dong Fang Mei Ren)
Naturally grown, pesticide free
Origin: Pinglin, Taipei,Taiwan
Style: Medium-deep oxidised Oolong, full body, ripe fruit note, honey sweet finish
Loose leaf style: Long twisted leaf with bud
Loose leaf color: Mixed of black, brunette, dark green, khaki, and white buds
Wet leaf style: Brunette
Tea color: Golden honey to brunette
Damanzhong is a special varietal for Baihao Oolong only grown in Pinglin, Taipei. It produces more white buds than other varietal. The name "Damanzhong" indicates its slow growing progress, only harvest in June. Along with the honey and fruity flavour of Baihao Oolong, it also yields unique pear undertones. Baihao Oolong, also known as Oriental Beauty (Dong Fang Mei Ren) or Formosa Imperial Oolong, is one of the top grade Oolong in Taiwan. The tea leaves are bitten by little tea bugs called "green leaf cicadas" and become sweet and fruity. It is said the name "Oriental Beauty" was chosen by Queen Elizabeth I because of the delicate taste and the colourful appearance of the tea. Baihao Oolong is grown naturally without any pesticide, uses only top buds and top leaves. "Baihao" indicates the white buds of the tea. The production is extremely labour intensive, and only harvest in summer. Baihao Oolong is medium-deep oxidized (65%), and is very different to other light oxidized Oolong Teas. As it was marketed in the western world for more than one century, it almost stands for the term "Formosa Oolong". In fact, it is one of the many oolong teas from Taiwan, and also the deepest oxidized Oolong tea produced in Taiwan.
Hot Brewing
2 teaspoons loose tea / 1 teabag
250ml 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
$3.50
TN0201
Formosa Lugu Cui Yu
(Green Jade Oolong, Cuiyu Oolong)
Origin : Lugu, Nantou,Taiwan
Style : High altitude, light fermented, none roasted oolong
Aroma: wild flower
Loose leaf style : Half ball dongding oolong style
Loose leaf color : Brownish dark green
Wet leaf style : Dark green center with brown red edge
Tea colour : Honey green
Cui Yu Oolong Tea is one of new varietals developed in Taiwan during the 1990s. Cui Yu tea leaf is larger and rounder than Oolong tea leaf. Processed in half ball Oolong style, a light fermented Oolong with fresh floral aroma. Cui Yu literally means green jade, referring its colour and taste. The taste begins with a hint of green tea, constantly build up the complex characters of Oolong, end with a long-lasting wild flower aroma.
Hot Brewing
1 teaspoons loose tea / 1 teabag
150-250ml 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
2 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before serving
Teaware
Clay teaware, glassware, porcelain teaware.
$4.80
TN0601
Formosa Lugu Natural Oolong Duchess
(Oolong Beauty, Honey Oolong, Mixiang Oolong, Gui Fei Oolong)
Naturally grown
Origin : Lugu, Nantou,Taiwan
Style : Medium fermented, light roasted, floral honey aroma
Loose leaf style : Half ball dongding oolong style
Loose leaf color : Brownish green
Wet leaf style : Brownish dark green
Tea color : Honey yellow
Oolong Duchess, also known as Gui Fei Oolong, Gui Fei Mei Ren, Honey Oolong or Mixiang Oolong, is a new style of Oolong tea developed after the 921 earthquake attacked central Taiwan in 1999. After the earthquake, tea growers were too busy in rebuilding to harvest the summer batch. The tea bushes became food of green leaf cicadas. Just like Oriental Beauty in the northern part of Taiwan, the bugs left this honey character to the tea leaves. Our Oolong Duchess is naturally grown in Lugu area, harvest by hand and produced once a year in summer by Dongding tea masters. It is full of wild honey aroma with the complexity and depth of Oolong.
Hot Brewing
1 teaspoons loose tea / 1 teabag
150-250ml 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
2 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before serving
Teaware
Clay teaware, glassware, porcelain teaware.
$3.80
TN0501
Formosa Nostalgia Dong Ding Oolong
Origin : Lugu, Nantou,Taiwan
Style : Medium fermented, medium roasted, full body oolong
Aroma : Ripe fruits aroma
Loose leaf style : Half ball Dongding oolong style
Loose leaf color : Brownish dark green
Wet leaf style : Dark green center with brown red edge
Tea colour : Golden yellow
Formosa Nostalgia Dong Ding is the modern version dedicated to grandpa's Dong Ding Oolong with a fresh twist. Strictly following traditional Dong Ding Oolong process, our Nostalgia Dong Ding is hand roasted, full body with long lasting fruity aroma. The taste is lighter and fresher compares to traditional dark roasted Dong Ding.
Hot Brewing
1 teaspoons loose tea / 1 teabag
150-250ml 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
2 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before serving
Teaware
Clay teaware, glassware, porcelain teaware.
$3.80
TN1001
Formosa Mingjian Organic GABA
Tea Origin : Mingjian, Nantou, Taiwan
Style : full body, fruity honey aroma
Loose leaf style : Half ball Dongding oolong style
Loose leaf color : Brilliant brown
Wet leaf style : Brownish red
Tea color : Brownish red
GABA stands for "gamma-aminobutyric acid", a human enzyme functions as a calming and relaxing nutrient. GABA Tea is a natural source of GABA. First developed by Japanese researchers 20 years ago, GABA Tea has become daily health drink in Japan. In stead of oxidized, GABA Tea is made in nitrogen-rich atmosphere to enhance the natural GABA. Formosa Mingjian GABA Oolong is made of high grade whole leaves contain high level of GABA. GABA tea is helpful in many aspects of health, such as weight control, heart and liver health, soothing anxiety and stress.
Hot Brewing
1 teaspoons loose tea / 1 teabag
250ml 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
2 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before serving
Teaware
Clay teaware, glassware, porcelain teaware.
$3.00
TN0701
Formosa Mingjian Organic Retro Oolong
Origin : Mingjian, Nantou, Taiwan
Style : medium fermented Oolong, full body, fruity aroma
Loose leaf style : Half ball Dongding oolong style
Loose leaf color : Brownish dark green
Wet leaf style : Dark green center with brown red edge
Tea color : Honey Yellow
Certification: MOA Taiwan
Formosa Mingjian Retro Oolong is produced in traditional Dongding oolong procedures. It is medium light roasted, light oxidised. The taste starts with a roasted rice aroma and finishes with a fruity taste.
$3.00
TN0901
Formosa Mingjian Osmanthus Flower Oolong
(Formosa Gui Hua Oolong)
Origin : Mingjian, Nantou,Taiwan
Style : light fermented, light roast, flower scented oolong
Loose leaf style : Half ball Dongding oolong style
Loose leaf color : Brownish dark green with Osmanthus flower
Wet leaf style : Dark green center with brown red edge
Tea color : Golden green
Formosa Guihua Oolong is based on Dongding Oolong blends with Sweet Osmanthus flowers through roasting. Sweet Osmanthus aroma is fully extracted into tea leaves, the tea leaves are separated from the flowers, only some remained in the tea leaves. The separated flowers are sent to make lower grades teas. Our Formosa Mingjian Osmanthus Flower Oolong releases charming floral aroma with the delicate taste of light oxidised Oolong.
Hot Brewing
1 teaspoons loose tea / 1 teabag
150-250ml 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
2 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before serving
Teaware
Clay teaware, glassware, porcelain teaware.
$5.50
TN1801
Formosa Organic Muzha Tie Guan Yin - Dark Roasted
(Iron Goddess of Mercy)
Origin : Maokong Muzha, Taipei, Taiwan
Style : medium dark fermented Oolong, full body, dark roasted
Loose leaf style : half ball Dongding oolong style
Loose leaf color : brown
Wet leaf style : dark brown
Tea color : crimson
Formosa Organic Muzha Tie Guan Yin is made by a tea master following the traditional process, usually takes 2 full days to complete oxidization and roasting. It is full body and occupies ripe fruits notes with sweet and smooth aftertaste. It is hard to find on the current market dominated with green Tie Guan Yin.
Hot Brewing
1 teaspoons loose tea / 1 teabag
150ml (5oz) 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
2 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before serving
Teaware
Clay teaware, glassware, porcelain teaware.
$4.80
TN0401
Formosa Shanlinxi High Mountain Oolong
Origin : Jushan, Nantou,Taiwan
Style : High altitude, light fermented, medium body
Loose leaf style : Half ball dongding oolong style
Loose leaf color : Brownish dark green
Wet leaf style : Dark green center with brown red edge
Tea color : Honey green
Grown at high elevation (1600 meters) in Jushan (Nantou, Taiwan), Shanlinxi Oolong is one of the premium High Mountain tea (gao shan cha) in Taiwan. The high elevation provides ideal conditions for tea growing, produces the smoothest and slight astringent oolong tea. High Mountain Tea from Taiwan has been considered as best quality oolong.
Hot Brewing
1 teaspoons loose tea / 1 teabag
150-250ml 95C (203F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
2 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before serving
Teaware
Clay teaware, glassware, porcelain teaware.
$38.00 $60.00
*Konigl.pr.Tettau Alt Friesland Jade Blue White Teacup Leaf Shape Saucer
Bavaria Germany
*Made in Germany
*Detail: sleek modern design of blue and white checkers, with a twisted handle on the cup and leaf shape saucer (7”), a true designer’s piece.
*Condition: 10/10 new
$19.50
Royal Albert Pink Roses Cup Saucer
Made in England
Shape: Montrose
Detail: soft pink roses with gilt
Condition: 10/10 excellent, no crack, no gilt loss, no obvious sign of usage
We combine shipping. International buyers please contact for shipping quote before buying.
$26.00
Royal Albert Regal Series Red Cup Saucer
Made in England
Shape: Montrose
Number: 4396
Year: 1970s
Detail: has pedestal, decorated with heavy gilt
Condition: 10/10 excellent, no crack, no gilt loss, no obvious sign of usage
We combine shipping. International buyers please contact for shipping quote before buying.
$42.50
Royal Standard Black White Floral Footed Teacup and Saucer
Made in England
Year: 1940+
Detail: Black and white decorative pattern with vivid color flowers.
Condition: 10/10 excellent, no crack, no gilt loss, no obvious sign of usage, extremely rare find.
$3.00
TR7101
Magic of Rooibos Herbal Infusion
Origin : Germany
Style: Herbal Rooibos tea
Ingredients : Rooibos tea, papaya pieces (papaya, sugar), pineapple pieces (pineapple, sugar), almonds, banana chips (banana, coconut oil, sugar, honey), orange peels, natural flavour
Allergen : Nuts
A very pleasant rooibos tea with orange-cinnamon taste.
Hot Brewing
1 teaspoon loose tea
150ml (5oz) 150ml 95C (203F) hot water
Steep for 4-6 minutes
Serve straight or with honey
Teaware
Glassware, porcelain teaware
$3.00
TC1001
Rooibos - Rejuvenation
Origin : India
Style : Mixed Herbs
Ingredients: Rooibos tea, mint, chamomile, bay leaves
Rooibos Rejuvenation is a blend helps reducing the damage of free radicals, reliving symptoms of cold, stomach discomfort, and heartburn.
Hot Brewing
1 teaspoon loose tea
150ml (5oz) 150ml 95C (203F) hot water
Steep for 2 minutes
Serve straight or with honey
Teaware
Glassware, porcelain teaware
$3.00
TC0601
Herbal Tea - Rooibos Spice Chai
Origin : India
Style : Mixed Herbs
Ingredients: organic Rooibos tea, ginger root, cardamom seed (green and black)
Rooibos Ginger is a blend to improve digestion and stimulate metabolism. It helps to clean kidneys and bladder, stimulate appetite, eliminate bad breath and also helps to reduce infection.
Hot Brewing
1 teaspoon loose tea
150ml (5oz) 150ml 95C (203F) hot water
Steep for 2 minutes
Serve straight or with honey
Teaware
Glassware, porcelain teaware
$24.50
Chasen Bamboo Matcha Whisk - 120 prongs
Chansen (Bamboo Whisk) is an important tool in whisking Matcha. This Chasen is handmade of one piece natural bamboo crafted into 120 fine bristles. It helps to whisk Matcha powder into frothy lather, brings out the hidden mellow of the tea.
How to use it:
1. Sift Matcha powder for better lather.
2. Moist your Chansen with warm water to soften it.
3. Place 1 Matcha spoon (light) or 2 Matcha spoons (heavy) of Matcha powder in Chawan or tea bowl.
4. Place a small amount (1 tablespoon) of 95C (203F) hot water and whisk the Matcha powder into paste.
5. Place 60ml 80C (185F) hot water into the bowl.
6. Use Chasen (bamboo whisk) quickly whisk Matcha in direction of writing W into a frothy lather.
$8.50
Chashaku Bamboo Matcha Spoon
Handy tool for Matcha making.
$60.00
Celadon Tea Caddies in pair, holds 500g loose tea. These are perfect in storing black tea, oolong tea, pu-erh.
$30.00
Purple clay (zi sha) tea caddy, hold 500g loose tea leaves. This purple clay material is known to preserve and improve aging, perfect for storing pu-erh or vintage tea.
$118.00
AT103B
Lin's Ceramics Large Prosperity Pot Black
6oz, 180ml, 101mm x 73mm x 66mm, built-in strainer
Origin: Taiwan
Collection: Simple Ceramics
Matching Tea: All kinds of teas
Handmade by Lin's Ceramics Studio
About Lin's Ceramics Studio - A Pioneer in complete Tea sets When Lin's Ceramics Studio was established, it set its goal to be a brand name for creative cultural products that would last for a hundred years. To accomplish this goal, the studio integrated different ideas and techniques into the art of ceramics crafts. With professional ceramics manufacturing skills, the studio endeavored to make a series of tea sets. To achieve this goal, they integrate artistic concerns, professional know-how, and practical consideration, along with creativity into each craft as core concepts. In order to conserve water resources and purify the tea drinking process, they proposed the dry brewing method to allow different kinds of tea to demonstrate their features. As a result, they created the versatile Purion Series, and the Ju Ware Series, modern wares closely duplicating the official kilns of the Song Dynasty. To make your tea experience memorable, they have even proposed a breakthrough concept enhancing the tea quality with fine crafts, and brewing good tea with suitable ware.
$58.00
WF0402
Zi Sha Dark Purple Clay Standard Teapot
200ml, 6.6oz
Origin: China
Clay: Black clay of Zi-Sha
Matching Tea: All kinds of teas
This teapot is suitable for all kind of tea and is easy to control, a good choice for beginners.
Zisha teapot:
The origination of Yixing (pronounced Yee-Shing) teapot can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapot famous for its breathable character . The inside of teapot is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying one teapot never serve two teas says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally in small sizes, it's a good idea to have small cups to go with them. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming. Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is you like it .
Using: Yixing teapot is great for any style of tea except steamed style green tea (Japanese green tea). You may follow the instruction of tea for the amount of tea leaves. A general idea is if the tea leaf is loosely rolled, such as Baochong Oolong, use up to 1/4 teapot of tea leaves; if the tea leaf is tightly rolled, such as Dongding Oolong, start from 1/5 teapot; if the tea leaf is rolled into tiny tight balls, such as Gunpowder green tea, start from just enough to cover 2/3 of the bottom of the teapot. Starting from smaller amount of tea leaves, adjust according to personal tastes.
Teapot Cultivating: By dedicating one teapot to one style of tea, the teapot will absorb the characters of that particular tea, and the appearance of the teapot will become warm and polished after regular usages.
Care and clean: Yixing clay teapot is best to be cleaned with water, without any soap or detergent. Allow it to dry naturally. Use the leftover tea to rinse the inside and outside of the teapot, and dry the outside with a soft water-absorbing tea towel.
First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called Kai Hu (starting teapot). There are many ways to starting a Yixing clay teapot , some are extremely complicated for high valued teapots. We'll introduce a simplest method to start a new or vintage teapot.
$68.00
WF0405
Zi Sha Purple Clay Pumpkin Shape Teapot
8.3oz, 250ml
Origin: China
Clay: Purple Clay of Zi Sha
Matching Tea: All kinds of teas
Zisha teapot:
The origination of Yixing (pronounced Yee-Shing) teapot can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapot famous for its breathable character . The inside of teapot is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying one teapot never serve two teas says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally in small sizes, it's a good idea to have small cups to go with them. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming. Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is you like it .
Using: Yixing teapot is great for any style of tea except steamed style green tea (Japanese green tea). You may follow the instruction of tea for the amount of tea leaves. A general idea is if the tea leaf is loosely rolled, such as Baochong Oolong, use up to 1/4 teapot of tea leaves; if the tea leaf is tightly rolled, such as Dongding Oolong, start from 1/5 teapot; if the tea leaf is rolled into tiny tight balls, such as Gunpowder green tea, start from just enough to cover 2/3 of the bottom of the teapot. Starting from smaller amount of tea leaves, adjust according to personal tastes.
Teapot Cultivating: By dedicating one teapot to one style of tea, the teapot will absorb the characters of that particular tea, and the appearance of the teapot will become warm and polished after regular usages.
Care and clean: Yixing clay teapot is best to be cleaned with water, without any soap or detergent. Allow it to dry naturally. Use the leftover tea to rinse the inside and outside of the teapot, and dry the outside with a soft water-absorbing tea towel.
First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called Kai Hu (starting teapot). There are many ways to starting a Yixing clay teapot , some are extremely complicated for high valued teapots. We'll introduce a simplest method to start a new or vintage teapot.
$68.00
WF2302
Zi Sha Red Clay Bamboo Standard Teapot
120ml (4oz)
Origin: China
Clay: Red Clay of Zi-Sha
Bottom Stamp: Zhong Guo Yi Nong
Carving: Bamboo
Matching Tea: All kinds of tea
Zisha teapot:
The origination of Yixing (pronounced Yee-Shing) teapot can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapot famous for its breathable character . The inside of teapot is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying one teapot never serve two teas says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally in small sizes, it's a good idea to have small cups to go with them. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming. Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is you like it .
Using: Yixing teapot is great for any style of tea except steamed style green tea (Japanese green tea). You may follow the instruction of tea for the amount of tea leaves. A general idea is if the tea leaf is loosely rolled, such as Baochong Oolong, use up to 1/4 teapot of tea leaves; if the tea leaf is tightly rolled, such as Dongding Oolong, start from 1/5 teapot; if the tea leaf is rolled into tiny tight balls, such as Gunpowder green tea, start from just enough to cover 2/3 of the bottom of the teapot. Starting from smaller amount of tea leaves, adjust according to personal tastes.
Teapot Cultivating: By dedicating one teapot to one style of tea, the teapot will absorb the characters of that particular tea, and the appearance of the teapot will become warm and polished after regular usages.
Care and clean: Yixing clay teapot is best to be cleaned with water, without any soap or detergent. Allow it to dry naturally. Use the leftover tea to rinse the inside and outside of the teapot, and dry the outside with a soft water-absorbing tea towel.
First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called Kai Hu (starting teapot). There are many ways to starting a Yixing clay teapot , some are extremely complicated for high valued teapots. We'll introduce a simplest method to start a new or vintage teapot.
$98.50
Teaset - Zisha Purple Clay Chinese 10 pcs Teaset
Teapot 150ml x1
Teapot lid x1
Sharing pot x1
Strainer x1
Strainer rest x1
Teacup 30ml x5
This set is made of high quality “zisha” (purple clay) originated in south east part of China. The clay is unglazed, suitable for all kinds of tea, particularly oolong, black and pu-er.
How to start and maintain a zisha teapot
1. Handwash with very light unscented dishwashing detergent and hot water. Although detergent is not recommanded by many zisha user, we still mention it here as an hygenic option.
2. Determine the kind of tea you will brew with the teapot, oolong, black, green or pu-er. Brew the chosen kind of tea in the teapot using hot water, let it sit in the pot for 10 minutes, when the pot is less hot and touchable, hold it in hands and polish with palms. This step can be repeated for 2-3 times. Now the teapot is ready to serve.
3. After last serving, pour hot water in the pot, and rinse all teaware with the final brew of tea, dry the serface with soft tea towel. Polish the teapot and serving pot with palms when it is warm. Avoid detergent on teapot and serving pot.
$5.50
TH0101 Organic Silver Needle White Tea (Baihao Yinzhen, Bai Hao Yin Zhen)
Organically grown Origin : Wuyishan, Fujian, China
Style : Lightly oxidized, light body, sweet taste, nutty flavour
Loose leaf style : Buds
Loose leaf color : Silver white
Wet leaf style : Silver Green
Tea color : Light Gold
Certification: USDA, BCS, JAS certified organic
Silver Needle White Tea (Baihao Yinzhen) is considered as most rare and precious white tea. It is made of hand picked new buds covered with silver hair. It is lightly oxidized, mainly produced in Fujian, China. It is naturally withered, then baked or naturally dried. It doesn't undergo rolling or frying process. Silver Needle can only be produced in early spring, and considered to be the rarest white tea. According to science research, white tea contains higher level of antioxidant properties than other teas, due to its production process. In Chinese herb and food science, white tea is cold bodied ,makes it the best tea for summer. It may help to reduce your inner heat. However, if your stomach is weak, usually feel upset when drinking ice drinks or eating cold foods, that is what called cold stomach in Chinese medicine (although more complicated), you'll want to go for oolong tea and black tea instead of white tea and green tea (i.e. more oxidized).
Hot Brewing
1 teaspoons loose tea / 1 teabag
150-250ml 85C (185F) hot water
First brew - 1 minutes
Second brew - 0.5 minute
Flowing brews - double the timing of previous brew
Provide 3+ servings
Cold Brewing
2 teaspoon loose tea / 2 teabag
500ml cold water
Chill for 4 hours before serving
Teaware
Clay teaware, glassware, porcelain teaware.
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