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roots campaign
Fang Ai Hua NEW
lapsang souchong
Zhao Xiao Tian NEW
green pekoe
Zha Luo NEW
yunnan noir
Zheng Xing Long NEW
yunnan jig
Yao Yi Lin NEW
white monkey
Xiao Zhang Luo NEW
pu erh dante
Huang Jian Lin
pi lo chun
Wang Ai Guo
keemun concerto
Wang Hong
white peony
Salah Abdl-Azim AL-Esh
chamomile
Pan Hui Huang
dancong aria
Nagashima Takehisa
gyokuro
Xu Zheng Ren
jade oolong
Li Xue Tao
jasmine bloom
Wang Mei Rui
ti kuan yin
Masuda Yoshio
genmai cha
Yao Fu Yun
dragonwell
Archiemuthu Satheskumar
ceylon sonata
Niklaas Jakobus Slinger
rooibos sampler
Lin Chui Feng
jasmine phoenix pearls

meet the farmer

Yao Yi Lin
Fuding, Fujian
Q How long have you been growing tea and what got you started?
A"It is a family business. I started to help my parents when I was very young. I have worked in tea for more than 30 years."
Q Can you describe a typical day out in the field?
A"In spring we are very busy because white monkey is a spring tea. I normally get up at 6 and go out to pick the fresh tea leaves. In the afternoon and evening we will make the teas with what we picked up in the day time. We never use yesterdays tea leaves to make this tea. So in spring time I will work more than 18 hours a day. After that, my main job is to fertilizing, weeding and making the field friable in the rest of the year."
Q What is your favorite part of growing tea?
A"I like picking in early fresh spring morning. I do enjoy the beautiful mountain at that time."
Q Conversely, what is the hardest part of your job?
A"The hardest part is the production evening in spring after picking. We need to work faster to make all the tea leaves. Otherwise they will be changed and oxidized. We need to work tenderly and carefully for the delicate tea leaves. Besides it is in the evening it is hard for our eyes under the shinning light."
Q What do you think makes your tea unique or better than others?
A"The white monkey can only be produced in our Tailao mountain area. Because the field is fertile, the water is pure, the weather is wet. Furthermore, our experience is also very important."
Q Are there any tips you can give on how to best brew your tea?
A"First water is very important. I suggest to use mineral water first of all and spring water in the second. Do not use running water from the tube. Second, I suggest to use glass cup to brew this tea. You can see how beautiful it is inside the cup. Finally, try to drink when it is cold. It is still pleasant in mouth."

fresh from the garden

To ensure the best quality and value, we import our teas directly from the countries in which they are grown, working closely with the farmers who tender them.

Our Roots Campaign connects our customers with the rich stories and the farmers behind some of our most popular teas.

Daily Drawing

darjeeling_spring.jpg
Apr 19th
Win a gift of spring darjeeling 2oz
Early harvest black tea from the Darjeeling region of India. Spring-time Darjeeling tea is famous for its lively bite and an abundance of fresh flavor. This tea is a spirited embodiment of these qualities. Our Spring Darjeeling is a highly aromatic first-flush (spring) clonal tea from the beautiful Glenburn Estate. At 3200 feet above sea level, its reserve forests and mountain streams lend their character to this tea. Floral with a delicate crisp... read more...
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