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New Teas in the Leaves of Cha tea chest!!!

Sencha Asanoka Heirloom cultivar Sencha from Kagoshima Prefecture, Japan  This delicious sencha is made with the Asanoka cultivar. Asanoka means “Morning Aroma” and is a cross between Japanese Yabukita and a Chinese cultivar. It was developed at the old Kagoshima Tea Research Center. One of the things I’m passionate...

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New teas up on the website and on the way!!!

Wild Purple Ya Bao Purple varietal white tea  This rare tea’s leaves come from wild purple tea trees that grow in the high mountain areas of Jinggu. The trees are a varietal often referred to as purple “ye sheng”. Since the trees are completely wild and relatively remote, this...

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May Day General Sale!!!

Apres-ski gongfu tea break I just returned from the Professional Ski Instructors Association Spring Convention at Mammoth Mountain CA. I took some adaptive continuing education clinics to support my volunteer work with the Los Angeles and veteran disabled community. For a quick video of my tea break, click here. May...

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New Teas in the Leaves of Cha tea chest!!!

Darjeeling Yanki Special Black Tea Small Farm  Tea from Darjeeling India  Yanki Special 2nd Flush is a black tea from Darjeeling, harvested and crafted in small batches from small farms. It is one of the first Darjeeling teas of its kind in the market, as most Darjeelings are from...

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New Teas...and more to come!!!

Kukicha Green Tea from Shizuoka Japan  Kukicha, or “stem tea”, is a specialty green tea made from the stems of green tea leaves. Kukicha typically is only made during the spring using a careful process to separate the leaves and stems. This kukicha is made even more delicious by...

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About Us

I am a tea drinker and food lover. As I’ve learned more about tea and tea production and history, my tea love has evolved into the same kind of careful, thoughtful, sustainable love that I have for all of the other foods and food systems in my life. What does that mean? It means I care about where my tea comes from and what is in it. I care about the short history of the leaves in my cup and the long history of their heritage. I care about the conditions in which the tea was grown and about the health and well-being of the people involved in the making of the tea. I care about whether the person who plucked the tea can send their kids to school and has food on their table. I want to know if the artisan that crafted the tea comes from a long line of tea-makers or has come into a new-found love for making tea. But I want to know that love is there. I care about the history and terroir1 of the land on which the tea grew. I care about the amount of time that has elapsed between when the leaves were plucked and when they are steeped in my cup and how many hands they passed through on their journey. I’m a locavore2 but realize that excellent tea terroir is limited to a few precious places on this earth, and I want to preserve those places so that great tea will always be made. I want to visit those places and the people that make that tea.

And at the end of the day, I want to bring that tea to you so that you can enjoy them with me. These teas were carefully selected and curated to bring teas to market that you can trust, savor, and appreciate. Know Your Tea. Provenance3 Matters.

1Terroir: Terroir (tair-wahr) is a French concept incorporating everything that contributes to the distinctive character of a particular vineyard site:  its soil and subsoil; its drainage, slope and elevation; and its microclimate, which in turn includes temperature and precipitation, exposure to the sun, wind and fog, and the like. (from Stephen Tanzer’s Winophilia.com)

2Locavore: a person interested in eating food grown within a limited distance from its point of purchase or consumption in the interest of sustainability, eco-consciousness, and concern for small producers.

3Provenance: Adapted for a food like tea, I take provenance to mean the origin or source and the production details and history.