Nilgiri Green is a gorgeous example of an underrepresented tea variety: Indian green tea. Made in the style of China’s cherished mao feng, this herbaceous, tangy tea explodes with luscious depth and notes of persimmon, artichoke, and pomegranate. Our ferment mellows the bright vegetal bite of this well-produced tea and develops a complex, engaging profile of fennel, iris, hearts of palm, and Riesling grape. Nilgiri Green pairs excellently with roman carbonara, spitted pork, salade niçoise, or anything fresh or decadent. Serve at your favorite white wine temperature and enjoy as a tonifying after-work libation.

Nilgiri Coonoor is a curiously flinty tea grown in southern India in the vicinity of the Nilgiri mountain region. Owing to the unique soil composition in the area, this mineral cultivar is deeply oxidized and carefully roasted to produce a complex brew teeming with cool plum notes and tropical undertones. Our ferment yields a cool, robust profile with notes of banana chutney, clove, grilled peach, and plum. Nilgiri Coonoor pairs nicely with chilled melon, summer figs, mild cheeses, or anything that could be complemented by a chilled red wine on the funkier side. Serve at chilled red wine temperature and notice the increasingly fruity profile as it breathes/warms

Wen Shan Bao Zhong is a lightly oxidized oolong produced in northern Taiwan and is best known for its characteristic broad floral nose, thick texture, and subtle oaty sweetness.In its fermented form, our Bao Zhong’s signature floral verdancy is amplified and extended as the volatiles play against the increased acidity developed in the kombucha ferment. The bright floral aromatics balance perfectly against the ferment’s refined cereal undertones, and is accented by notes of fresh hay, marzipan, and orchid. Pairs well with sashimi, cucumber sandwiches, and chilled soups. Enjoy very chilled and hopefully from a balcony with a hanging garden - or, you know, the park.

Snow Chrysanthemum is a rare, nutrient dense varietal of chrysanthemum that grows exclusively in the Kunlun Mountain range in northern China. A honey-based ferment intensifies the dense, floral character of the plant and adds a surprising medley of tang and heft that create notes of shaved asparagus, sugar ham, and starfruit. Pairs well with anything doughy or meaty (great with dim sum), hearty fresh greens, or anything that wants a bit of acid.

Qi Dan is a robust rock tea grown in the Wuyi mountain range famous for its oolongs. Our fermentation expresses an intense mineral piquancy, deep plum notes, and transmits the spicy terroir of this region in a sparkling beverage like no other. Pairs well with bloomy-rind cheese, Beef Wellington, or anything that pairs with mulling spices.

Our Jasmine Jun is an elegant experience. Starting from high-grade, extra fragrant jasmine produced in Fuijian, our product leverages the silkiness and warm aromatic undertones of a honey-based ferment to boost the intense depth of a well-produced jasmine's bouquet. Notes of tuberose, muscadet, and green peach add depth to the expected frangrance. Pairs well with freshwater fish, aromatic goat cheese, quiche or anything dense and refined.