Tea leaves are freshly harvested in the early spring and stored until the late summer when jasmine flowers are in bloom. Jasmine flowers are picked early in the day when the small petals are tightly closed. The flowers are kept cool until nightfall. When the jasmine flowers open at night and release their fragrance, this is when we blend it with the green tea.
Sencha Japanese Green Tea
Unlike other green teas, our sencha trees are shaded for the last 10 days prior to harvest to stop the growth of leaves while roots continue to draw nutrients from the ground. These rich nutrients are packed into the tender leaves to create a tea richer in both antioxidants and flavor.
Pique Tea Master
Roy Fong is the forefather of premium Chinese teas in America. Formerly Head of R&D for the International Tea Masters Association, he has published a top-selling book on tea and been featured in The New York Times, Forbes, Gourmet, Sunset Magazine and NPR's “Talk of then Nation!"