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Seasonal Tea

2017 Purple Heart

Doug Palas 2017 Black Tea yunnan

2017 Purple Heart

Camellia sinensis, the tea plant, is thought to have originated in South Central Asia, around Myanmar, Yunnan, China, and Eastern India. The indigenous peoples there have produced tea for thousands of years. Numerous cultivars of the assamica variety have been developed by both trial and accident. One of the most unusual is zi juan, or purple heart. It is a cross between Camellia sinensis and another member of the Camellia family, Irrawaddy sinensis, which produces purple-veined leaves and buds. Traditionally used for making fermented tea, it is prized in Central Asia because it is thought to possess great health benefits....

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2017 Gui Fei

Doug Palas Jin Xuan oolong tea Taiwan

2017 Gui Fei

The modern history of tea production in Taiwan began during a mass migration of mainland Chinese moving to Taiwan during the middle of 19th Century. They brought the tea cultivars and oolong processing knowledge from Southern Fujian that has evolved to produce modern oolong styles such as bao zhong, high mountain oolong, and iron goddess of mercy.  During the 20th Century as the skill of Taiwan tea makers increased, new styles of tea unique to Taiwan were developed. The most popular style, bai hao, utilized the unique terroir to create a darker oolong with flavors of stone fruit and baking...

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Mizudashi (Japanese Cold Steeped Tea)

Doug Palas brew guide Iced Tea sencha

Mizudashi (Japanese Cold Steeped Tea)

Drinking tea over cold over ice is nothing new in the United States. The first iced tea recipes date back to the Nineteenth Century. As refrigeration became common in American homes its popularity has grown to account for 80% of the tea consumed in the US. In the South, sweet tea, black tea sweetened with sugar, has become ubiquitous, and it's served practically everywhere. American iced tea recipes often call for either preparing a strong concentrated tea, and diluting it before serving over ice, or steeping tea in water in the sun for several hours. Both of these methods have...

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2017 Kanenaga Shincha

Doug Palas 2017 earlyspring green tea Japan

2017 Kanenaga Shincha

Shincha is the seasonal expression of sencha. Sencha is blended from various lots of green tea, regardless of whether they were different harvests, vintages, or steaming processes. In total contrast, a shincha is sencha from the earliest spring harvest of one particular year. This year we found three different types of shincha that represent the varying flavors of different growing regions, cultivars, and processing. Kanenaga comes from Kagoshima Prefecture, the most diverse tea-producing prefectures in Japan in terms of types of cultivars and processing styles.  It is the southernmost prefecture so the warmer weather allows the tea to develop faster...

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400ml Glass Teapot

Doug Palas brew guide teaware

400ml Glass Teapot

Our 400 ml Glass Teapot is our most versatile teapot.  It can be used for just about any style of tea. Similar to a coffee French press, the large cylinder allows the leaves room to expand while simultaneously allowing them to get a good amount of surface to water contact for proper extraction. Made from glass and stainless steel, it is easy to clean.  Instructions Begin by boiling water.  Fill the teapot with boiling water to warm it up. Use the chart below to measure out the appropriate amount of tea by type. For green and white tea pour some...

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