Many customers come to us in search of healing for skin issues that have plagued them for years. We offer many topical products to address acne, eczema, rosacea, and other skin concerns, but based on our experience with herbs and their use in Western and Chinese traditions, we introduced teas to help heal and beautify the skin from within.
We are advocates for replacing coffee with a healthy alternative: caffeinated tea. So we began our search for a higher-caffeine, traditionally handcrafted black tea. Some of the world's top black teas come from the Yunnan province in China. Chinese teas can be made from tea trees that are cultivated or wild, and each approach has its advantages and a different impact on the flavor. We were very intrigued when our Chinese tea purveyor presented a Yunnan black tea to us that is made solely from tea leaves collected from ancient wild trees all growing on one mountain, the Jingmai. The trees are said to be at least 500 years old. This single-origin approach produces a tea that is truly unique, based on the microclimate on that mountain and on the traditional processing technique of the region. It is a whole leaf tea made from large, mature leaves. The Jingmai tea's flavor is exceptionally rich and malty. It is wonderful when brewed strong and served with milk and honey, or can be brewed weaker and still make for a delicious beverage.
Tea is considered the most important herb in Traditional Chinese Medicine, and the only one that should be consumed daily. It is believed to have a balancing effect on the body and mind. Whereas coffee dehydrates the body and stimulates the adrenal fight-or-flight response, therefore depleting the adrenals and accelerating aging, this tea calms the mind and is believed to actually increase longevity. Black tea and other fermented teas are recommended by Chinese herbalists to detoxify the skin from within, and to clear problems such as rashes and eczema.
Uncommonly rich, broad, smooth, and sweet.
Whole large leaves of Camellia sinensis from tea trees over 500 years old. Fermented 80–85%. Gluten free.
Jingmai Mountain, Yunnan, China.
Measure out ½ to 2 tablespoons of tea leaves (4 to 5 grams per 12 fl. oz/354 ml of water) and place inside a teapot, tea mug, or French press. Brew using filtered, freshly boiled water (the ideal brewing temperature for this tea is 195 degrees F/90 degrees C). Steep, covered, for 1 to 3 minutes only (experiment), then strain. Add a sweetener of choice and milk if desired. The same tea leaves may be brewed up to five times, for the flavor and antioxidants (subsequent brews contain much less caffeine than the first brew). Add one extra minute to the second brew, and one more extra minute to the third brew, etc. To learn a brewing method that results in a tea with very little caffeine, look up the Gong Fu Cha method.
We hand-package each batch of tea in clear bags made of natural cellulose. The bags are made from wood grown in sustainably managed plantations and are marine degradable and certified compostable.
If you plan to use your tea over a period of time longer than one year, store it in an airtight glass or porcelain container away from light exposure.
Freshness guaranteed for 12 months. Full size 71 g (2.5 oz).
Due to the very high cost of our ingredients and the labor-intensive (highly time consuming) small-batch production process, we are unable to accept returns of opened or unopened products at this time.