My Favorite Black Teas

This collection features three distinctive black teas that highlight variations in processing methods, terroir, and cultivars. Better known as Hong cha or “red tea” in Asia, black tea develops its signature qualities during the final oxidation stage, where floral notes evolve into rich, complex tannins. These selections demonstrate traditional sun-drying techniques, the unique profile of black tea derived from a green tea cultivar, and a variety made from +100 year old Puerh trees with a pronounced fruity character. Each offers a unique and enriching tasting experience for the discerning tea enthusiast. 

Sayama Kaori  – An exquisitely crafted Japanese black tea that highlights the beautiful, delicate floral qualities, sweetness, and astringency

Organic Balhyo – Sejak-grade green tea leaves are expertly oxidized and allowed to wither in the sun before being carefully dried, granting a cocoa nuance that pairs excellently with a pungent aroma and gentle tannins. 

Sun-Dried Lincang Ye Sheng Shai Hong 2025 –  Traditionally oxidized and sun-dried from wild Yunnan tea trees, resulting in a distinct aroma of raisins and peach. Delicate tannins perfectly balance the rich sweetness of this sun-drenched tea harvested in late spring.