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Seasonal Tea

2017 Sencha with Matcha

Doug Palas 2017 Green Tea Japan Matcha Sencha

2017 Sencha with Matcha

Matcha dates back to the introduction of tea to Japan from China. Slowly grinding green tea creates a fine powder which simultaneously suspends and steeps in hot water. The texture, color, and flavor are intensified since the whole leaf is being consumed. On the flipside, matcha can be tricky to prepare properly. The slow grinding of the leaf prevents friction and heat that could damage the leaf, but is time-consuming and adds to the final cost. Another cost factor is the shading and fertilization that occurs before harvest, which is a labor-intensive way to boost the color and umami content...

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2017 Organic Matcha Genmaicha

Doug Palas 2017 Green Tea Japan Matcha Sencha

2017 Organic Matcha Genmaicha

In Japan, one of my favorite old tea traditions is greeting guests with a cup of tea. This wasn’t always possible during times of economic stress, so often guests would receive a cup of green tea blended with toasted rice, since rice was affordable even when tea wasn’t. This practice became so common that the flavor profile became ingrained in Japanese culture--thus the birth of genmaicha, or green tea blended with toasted rice. In Japan and Korea, toasted barley and rice are popular beverage flavors that can be served hot in the winter, and as cold, refreshing drinks in the...

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2017 Jade Oolong Traditional Roast

Doug Palas 2017 Oolong Tea Taiwan

2017 Jade Oolong Traditional Roast

Tea production in Taiwan began after a mass migration of millions of people from China during the middle of the 19th Century. The migrants brought tea cultivars and oolong processing knowledge from Southern Fujian to Nantou, Taiwan. The style of tea produced was a medium-oxidized, medium-roasted, globe-shaped oolong that mimicked the Iron Goddess styles of tea of Southern Fujian. These teas are the roots of Taiwanese oolong production. Despite the evolving tea oolong industry, some producers make oolong tea the old way, even though it is no longer fashionable. I however love the flavors that come from the mix of...

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Crimson Claus Punch

Doug Palas Herbal Infusion Holidays Recipe Steeping Instructions

Crimson Claus Punch

One of our oldest herbal blends is King Crimson with its hibiscus and citrus flavor profile. It was followed up by our Crimson Iced tea, which is hibiscus and flavors of blueberry, strawberry and raspberry. This year I’ve added a new member to the Crimson family- Crimson Claus, a festive, holiday relative. Based on the Jamaican holiday punch, Sorrel, Crimson Claus can be enjoyed either hot or cold, or our favorite way, as a rum punch.    

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2017 Ancient Black Pearl

Doug Palas 2017 Black Tea High Mountain Thailand

2017 Ancient Black Pearl

In Southeast Asia, the Camellia sinensis plant has been cultivated for thousands of years. In countries such as Myanmar, Laos, and Thailand there exist pockets of assamica variety tea trees of unknown origin. They were planted generations ago, but still produce harvestable tea. Often they were abandoned and rediscovered. Some tea buyers call these “wild” tea trees. To the best of my knowledge, wild growing Camellia sinensis plants to make tea don’t exist. In actuality, these old trees were planted with intention of being harvested. The term I prefer to use these for old heirloom trees is “ancient,” since it...

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