New
Oliver's Reserve Tea Gift Set
Oliver’s Reserve is a curated selection of unique and timeless teas selected for their clarity, complexity, and range. This year’s edition spans green, white, oolong, and black tea, with diverse origins and production methods that reflect the growing region, harvest, and individual leaf.
From seed-grown Long Jing cultivated high in the mountains outside Hangzhou to hand-picked Phoenix Oolong from Wudong Mountain, tender Yunnan spring buds, and first-flush Darjeeling from the Mirik Valley, each tea offers a different expression of place and technique.
Organic Long Jing (Dragon Well)
Long Jing, or Dragon Well Tea, is harvested from late March through mid-April in Lin’an, Hangzhou. Its seed-grown Jiu Keng Qun Ti Zhong bushes were planted in the 1990s in a high-mountain garden that has been certified organic since 2005. Grown at approximately 2,625 feet, the leaves are finished using the classic Long Jing pan-firing process. The resulting tea is mellow and sweet, with a unique roasted-bean and orchid-like character locally called Lan Hua Dou Xiang.
Tasting Notes: Roasted bean · Orchid · Mellow sweetness
Brewing Instructions:
- Water: 185°F
- Tea: 2–3 g per 5 oz / 150 ml
- Steep: 2–3 minutes
- Re-steep: 2–3 infusions
Size/Type: 1.94 oz (55 g); green tea leaves
Organic Lu Shan Yun Wu
Lu Shan Yun Wu, or Mount Lu Cloud & Mist Tea, is a premium green tea grown on Mount Lu in Jiangxi Province, a region famous for its misty climate. Its dark-jade leaves form tight, curled spirals covered in fine white hairs. When brewed, the leaves yield a pale-green infusion with fresh floral aromas and subtle hints of roasted chestnut. The cup is refreshing, mellow, and brisk, finishing with a crisp sweetness that lingers pleasantly after each sip.
Tasting Notes: Floral aroma · Roasted chestnut · Crisp finish
Brewing Instructions:
- Water: 175–185°F
- Tea: 3 g per 6–8 oz
- Steep: 45–60 seconds, or 2–3 minutes with a Western-style basket infuser
- Re-steep: 3–5 infusions, adding approximately 15–30 seconds with each infusion
Size/Type: 1.94 oz (55 g); green tea leaves
Yunnan Silver Needle
From Yunnan Province, one of tea’s ancient birthplaces, this striking white tea is made entirely from large, tender, unopened spring buds. Each single bud is meticulously processed and carefully handled at every step to preserve its elegant essence. The infusion carries a pronounced sweet aroma of fresh flowers, revealing flavors of melon and honey. Its soft, rounded mouthfeel lends the cup a graceful fullness, while a lingering dry finish balances its natural sweetness and adds complexity.
Tasting Notes: Fresh flowers · Melon · Honey
Brewing Instructions:
- Water: 185–212°F
- Tea: About 2 teaspoons per standard mug
- Steep: 1–2 minutes for the first infusion
- Re-steep: Multiple infusions
Size/Type: 1.76 oz (50 g); white tea leaves
Phoenix Honey Orchid Oolong
Phoenix Oolong–Mi Lan Xiang, or Honey Orchid Oolong, is hand-picked in late April at Wudong Tea Garden in Chaozhou, Guangdong. Grown at 3,117 feet using natural farming methods, its young leaves undergo repeated tossing, bruising, and oxidation before frying, rolling, and baking. These demanding stages require considerable skill and help develop the tea’s complex aroma and flavor. The finished tea is clean, mellow, and brisk, with a natural orchid fragrance, honeyed flavor, and full-bodied sweetness that lingers after each sip.
Tasting Notes: Orchid · Honey · Lingering sweetness
Brewing Instructions:
- Water: 203–212°F
- Tea: 3 g per 5 oz / 150 ml
- Steep: 2–3 minutes
- Re-steep: 3–4 infusions
Size/Type: 1.59 oz (45 g); oolong tea leaves
First Flush Darjeeling
Harvested during the first weeks of spring, this first-flush Darjeeling comes from AV2 bushes grown around 5,000 feet in the Mirik Valley. Tender young leaves and silvery buds are hand-plucked, naturally withered, lightly oxidized, gently rolled, and dried in small batches. The golden infusion is exceptionally fragrant and medium-bodied, balancing a rich yet delicate mouthfeel with notes of jasmine, chrysanthemum, honeysuckle, and white peach. Its lingering floral finish captures the prized freshness and refinement of the season’s earliest harvest.
Tasting Notes: Jasmine · Honeysuckle · White peach
Brewing Instructions:
- Water: 195°F
- Tea: 1 teaspoon per 8 oz water
- Steep: 3–4 minutes
- Re-steep: 1 additional infusion, adding approximately 1 minute.
Size/Type: 1.59 oz (45 g); black tea leaves
Long Leaf Assam
Grown from the P-126 cultivar on a two-acre farm in Sivasagar District, this long-leaf Assam is cultivated using organic methods in the warm, humid Brahmaputra Valley. Its orthodox whole leaves are large and wiry, with visible golden tips that produce a deep-colored, naturally brisk infusion. The cup is smooth, robust, and richly malty, balanced by subtle sweet undertones. Enjoyed plain, its full character remains clear and distinctive.
Tasting Notes: Rich malt · Smooth body · Subtle sweetness
Brewing Instructions:
- Water: 208°F / just off the boil
- Tea: 1 teaspoon per 8 oz water
- Steep: 3–4 minutes
- Re-steep: 1 additional infusion, adding approximately 1–2 minutes.
Size/Type: 1.59 oz (45 g); black tea leaves
Oliver’s Reserve is a curated selection of unique and timeless teas selected for their clarity, complexity, and range. This year’s edition spans green, white, oolong, and black tea, with diverse origins and production methods that reflect the growing region, harvest, and individual leaf.
From seed-grown Long Jing cultivated high in the mountains outside Hangzhou to hand-picked Phoenix Oolong from Wudong Mountain, tender Yunnan spring buds, and first-flush Darjeeling from the Mirik Valley, each tea offers a different expression of place and technique.
Organic Long Jing (Dragon Well)
Long Jing, or Dragon Well Tea, is harvested from late March through mid-April in Lin’an, Hangzhou. Its seed-grown Jiu Keng Qun Ti Zhong bushes were planted in the 1990s in a high-mountain garden that has been certified organic since 2005. Grown at approximately 2,625 feet, the leaves are finished using the classic Long Jing pan-firing process. The resulting tea is mellow and sweet, with a unique roasted-bean and orchid-like character locally called Lan Hua Dou Xiang.
Tasting Notes: Roasted bean · Orchid · Mellow sweetness
Brewing Instructions:
- Water: 185°F
- Tea: 2–3 g per 5 oz / 150 ml
- Steep: 2–3 minutes
- Re-steep: 2–3 infusions
Size/Type: 1.94 oz (55 g); green tea leaves
Organic Lu Shan Yun Wu
Lu Shan Yun Wu, or Mount Lu Cloud & Mist Tea, is a premium green tea grown on Mount Lu in Jiangxi Province, a region famous for its misty climate. Its dark-jade leaves form tight, curled spirals covered in fine white hairs. When brewed, the leaves yield a pale-green infusion with fresh floral aromas and subtle hints of roasted chestnut. The cup is refreshing, mellow, and brisk, finishing with a crisp sweetness that lingers pleasantly after each sip.
Tasting Notes: Floral aroma · Roasted chestnut · Crisp finish
Brewing Instructions:
- Water: 175–185°F
- Tea: 3 g per 6–8 oz
- Steep: 45–60 seconds, or 2–3 minutes with a Western-style basket infuser
- Re-steep: 3–5 infusions, adding approximately 15–30 seconds with each infusion
Size/Type: 1.94 oz (55 g); green tea leaves
Yunnan Silver Needle
From Yunnan Province, one of tea’s ancient birthplaces, this striking white tea is made entirely from large, tender, unopened spring buds. Each single bud is meticulously processed and carefully handled at every step to preserve its elegant essence. The infusion carries a pronounced sweet aroma of fresh flowers, revealing flavors of melon and honey. Its soft, rounded mouthfeel lends the cup a graceful fullness, while a lingering dry finish balances its natural sweetness and adds complexity.
Tasting Notes: Fresh flowers · Melon · Honey
Brewing Instructions:
- Water: 185–212°F
- Tea: About 2 teaspoons per standard mug
- Steep: 1–2 minutes for the first infusion
- Re-steep: Multiple infusions
Size/Type: 1.76 oz (50 g); white tea leaves
Phoenix Honey Orchid Oolong
Phoenix Oolong–Mi Lan Xiang, or Honey Orchid Oolong, is hand-picked in late April at Wudong Tea Garden in Chaozhou, Guangdong. Grown at 3,117 feet using natural farming methods, its young leaves undergo repeated tossing, bruising, and oxidation before frying, rolling, and baking. These demanding stages require considerable skill and help develop the tea’s complex aroma and flavor. The finished tea is clean, mellow, and brisk, with a natural orchid fragrance, honeyed flavor, and full-bodied sweetness that lingers after each sip.
Tasting Notes: Orchid · Honey · Lingering sweetness
Brewing Instructions:
- Water: 203–212°F
- Tea: 3 g per 5 oz / 150 ml
- Steep: 2–3 minutes
- Re-steep: 3–4 infusions
Size/Type: 1.59 oz (45 g); oolong tea leaves
First Flush Darjeeling
Harvested during the first weeks of spring, this first-flush Darjeeling comes from AV2 bushes grown around 5,000 feet in the Mirik Valley. Tender young leaves and silvery buds are hand-plucked, naturally withered, lightly oxidized, gently rolled, and dried in small batches. The golden infusion is exceptionally fragrant and medium-bodied, balancing a rich yet delicate mouthfeel with notes of jasmine, chrysanthemum, honeysuckle, and white peach. Its lingering floral finish captures the prized freshness and refinement of the season’s earliest harvest.
Tasting Notes: Jasmine · Honeysuckle · White peach
Brewing Instructions:
- Water: 195°F
- Tea: 1 teaspoon per 8 oz water
- Steep: 3–4 minutes
- Re-steep: 1 additional infusion, adding approximately 1 minute.
Size/Type: 1.59 oz (45 g); black tea leaves
Long Leaf Assam
Grown from the P-126 cultivar on a two-acre farm in Sivasagar District, this long-leaf Assam is cultivated using organic methods in the warm, humid Brahmaputra Valley. Its orthodox whole leaves are large and wiry, with visible golden tips that produce a deep-colored, naturally brisk infusion. The cup is smooth, robust, and richly malty, balanced by subtle sweet undertones. Enjoyed plain, its full character remains clear and distinctive.
Tasting Notes: Rich malt · Smooth body · Subtle sweetness
Brewing Instructions:
- Water: 208°F / just off the boil
- Tea: 1 teaspoon per 8 oz water
- Steep: 3–4 minutes
- Re-steep: 1 additional infusion, adding approximately 1–2 minutes.
Size/Type: 1.59 oz (45 g); black tea leaves
