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Teas

Each tea with its recipe, its harvest, its making and where it grows.

Liquor

  1. Green · Yame, Fukuoka, JapanYame GyokuroA shaded Japanese green tea with concentrated umami, sweetness, and a deep seaweed-like aroma.
  2. Green · Uji, Kyoto, JapanUji MatchaA stone-ground green tea from Uji with a velvety body, vivid umami, and a softly sweet finish.
  3. Herbal · Velay, Haute-Loire, FranceVerveine du VelayFrance's evening cup: lemon verbena from the high Velay plateau, bright citrus over calming green.
  4. Herbal · Milly-la-Forêt, Essonne, FranceMenthe poivrée de MillyThe peppermint that gave a village south of Paris its name: a clear green infusion, sharply minty.
  5. Herbal · Baronnies provençales, Drôme, FranceTilleul des BaronniesLinden blossom, picked two weeks a year in the hills of the Drôme: a green gold infusion, soft and honeyed.
  6. Herbal · Valensole, Alpes-de-Haute-Provence, FranceLavande fine de ValensoleTwo lavenders grow on the plateau. This is the one meant for a cup: a pale gold infusion, floral and soft.
  7. White · Fuding, ChinaSilver NeedleA bud-only white tea with soft sweetness, haylike aromatics, and a luminous pale cup.
  8. Green · Shizuoka, JapanGenmaichaSencha or bancha cut with toasted and popped rice. Nutty, warm, and easy company for food.
  9. Green · Shizuoka, JapanAsamushi SenchaA lightly steamed green tea with a clear cup, fresh grass aroma, and a bright finish.
  10. Green · Meknès × West LakeMoroccan MintZhejiang gunpowder green, fresh spearmint and sugar, poured high from a silver teapot. Hospitality in a glass.
  11. Oolong · Anxi, ChinaTieguanyinA rolled oolong with floral aromatics, creamy texture, and a slowly opening leaf.
  12. Oolong · Nantou, TaiwanJin XuanA modern Taiwanese cultivar, Tai Cha No. 12, whose cup carries a natural cream note no flavoring ever touched.
  13. Herbal · Kerala, India, and Shandong, ChinaGingerThe root, not the leaf: a golden infusion whose heat comes on slowly and stays.
  14. Green · Hangzhou, ChinaDragon WellA pan-fired green tea known for a smooth body and a roasted chestnut impression.
  15. Herbal · Székkutas, HungaryAlföldi ChamomileA caffeine-free floral infusion with apple-like sweetness and a golden cup.
  16. Green · Fuzhou, Fujian, ChinaJasmine PearlsHand-rolled green tea scented over nights with fresh jasmine blossoms: perfume without a drop of oil.
  17. White · Fuding, Fujian, ChinaBai MudanWhite Peony: a bud and two leaves, withered and dried. Fuller than Silver Needle, with orchard sweetness and hay.
  18. Pu-erh · Pu'er, Yunnan, ChinaSheng Pu-erhRaw pu-erh, young and alive: bright bitterness, orchard fruit and camphor, made to be aged or drunk on its nerve.
  19. Black · Darjeeling, IndiaDarjeeling First FlushA high-grown black tea with pale liquor, brisk structure, and a lifted floral-muscatel character.
  20. Oolong · Nantou County, TaiwanDong DingTaiwan's classic rolled oolong, traditionally charcoal-roasted: orchard fruit, cream, and a long toasted finish.
  21. Green · Uji, Kyoto, JapanHōjichaGreen tea roasted over high heat until russet and sweet. Low in caffeine, evening-gentle, chestnut-warm.
  22. Black · Nuwara Eliya, Sri LankaNuwara Eliya CeylonSri Lanka's highest-grown black tea: pale gold, fragrant and crisp, the 'champagne of Ceylon'.
  23. Oolong · Hsinchu, TaiwanOriental BeautyA leafhopper's bite starts the sweetness: the nipped leaf defends itself with honeyed terpenes, and the tea keeps them.
  24. Black · Fengqing, Yunnan, ChinaDian HongA soft Yunnan black tea with golden buds, cocoa depth, and a gentle peppery lift.
  25. Black · Assam, IndiaAssam Second FlushA full-bodied black tea with malt, dried fruit, and a coppery liquor.
  26. Black · Qimen × CalabriaEarl GreyA black-tea blend lifted with cold-pressed bergamot oil: citrus brightness over a brisk, familiar base.
  27. Black · Kericho Highlands, KenyaKericho Black TeaA bright Kenyan black tea with a clean, brisk cup and a confident malty structure.
  28. Black · Rulindo, RwandaRwanda Highland BlackA highland Rwandan black tea with a bright liquor, fresh structure, and a gentle sweet finish.
  29. Oolong · Wuyi Mountains, ChinaWuyi Rock OolongA roasted oolong with mineral depth, dark fruit, and a resonant finish.
  30. Black · Qimen, Anhui, ChinaKeemunThe orchid-scented black of Anhui, born in 1875 and poured into every great English breakfast blend since.
  31. Herbal · Cederberg, South AfricaRooibosNot a tea at all: a fynbos shrub of the Cederberg, cut and oxidized to a caffeine-free cup of brick red.
  32. Black · Assam × Ceylon × KenyaEnglish BreakfastThe morning standard: a full-bodied marriage of Assam depth, Ceylon brightness and Kenyan strength, built to meet milk.
  33. Pu-erh · Pu'er, ChinaRipe Pu-erhA post-fermented tea with an earthy profile, dark liquor, and a rounded body.
  34. Black · Wuyi Mountains, Fujian, ChinaLapsang SouchongThe original smoked tea of the Wuyi valley: pinewood fires folded into the world's first black leaf.
  35. Herbal · Kordofan, Sudan, and SenegalHibiscusYou do not steep the flower but the fleshy red part left behind when it falls: a deep red infusion, tart and refreshing.

Families

Regions

These teas brew in Pekoe