High Altitude • Small Harvests • Made with Love
RARE ANDEAN MOUNTAIN CLOUD FOREST TEA
Made in Huyro, Peru.
Grown high in the Andes and harvested in limited quantities, fresh Camellia sinensis leaves are 100% hand-crafted into tea in small batches. Each harvest reflects the unique climate, elevation, and biodiversity of Peru's cloud forests.
MADE WITH LOVE
Andean cloud forest tea.
HIGH ALTITUDE
Grown where the clouds settle, the Andean slopes.
SINGLE ORIGIN
Single-farm harvests,
fully traceable.
MADE BY HAND
Hand-picked and 100% hand made, the slow way.
The TEA of
the Andes
is INCREDIBLE.
High in the cloud forests of
Huayopata, La Convención,
Quillabamba, Cusco, Peru, near
Machu Picchu, tea has flourished for
more than a century. Our teas are harvested by
hand and then each small batch is processed entirely
by hand. No mechanical rolling equipment is used at any stage of production.
Every harvest is special. Weather, elevation, and season all share their story in the tea cup. We embrace these differences because a good cup frames the legends of this land, the mountains, the ancient ruins, and we, the people, who make these teas together.
We believe great tea asks you to slow down. Breathe in the mountain air, savor the aroma, and enjoy a moment of quiet with every cup.
The TEA of
the Andes
is INCREDIBLE.
High in the cloud forests of Huayopata, La Convención,
Quillabamba, Cusco, Peru, near Machu Picchu, tea has flourished for more than a century. Our teas are harvested by hand and then each small batch is processed entirely by hand. No mechanical rolling equipment is used at any stage of production.
Every harvest is special. Weather, elevation, and season all share their story in the tea cup. We embrace these differences because a good cup frames the legends of this land, the mountains, the ancient ruins, and we, the people, who make these teas together.
We believe great tea asks you to slow down. Breathe in the mountain air, savor the aroma, and enjoy a moment of quiet with every cup.
武士
The seven
bowls of tea.
The first bowl moistens my lips and throat;
the second shatters all feelings of solitude;
the third searches my barren entrails;
the fourth raises a slight perspiration,
and life's inequities pass out through my pores;
the fifth purifies my flesh and bones;
the sixth calls me to the immortals.
The seventh I cannot drink,
only the breath of cool wind rising in my sleeves.
-Lu Tong
In a 2021 study, stroke survivors who drank seven cups of green tea daily had a 62% lower risk of death from any cause.
"Return to your rest, my soul, for the Lord has been good to you."
PSALMS 116:7
Each batch is unique. Shaped by season, sun, and hand.
Whole leaves, Hand rolled tea with rich, layered complexity. partially oxidized. There is always Oolong at the farm.
Oolong sits perfectly between green and black tea. Its oxidation can vary wildly, from 10% to 80%, giving it a remarkably diverse range of flavors and aromas from light and floral - orchid, honeysuckle, fresh cream to deep and roasted: toasted nuts, caramel, ripe stone fruit, and honey.
Oolong is where hand rolling reaches its highest expression. After the leaves are harvested, the tea undergoes a meticulous cycle of withering, bruising, shaking, and rolling. The rolling is more than a finishing step it's woven through the entire process, and the human touch shapes both flavor and form in a way no other tea category demands.
HOUSE TEA · BOLD & FRAGRANt
Unoxidized whole leaf tea. Made by hand Clean, bright, grassy, floral, nutty. Pure and fresh.
Green tea's history is infused with tales of health and longevity. The origin of tea itself is told about the legendary emperor Shennong, the Divine Farmer, who taught China agriculture and medicine and was a tireless taster of herbs. As history is told, he was boiling water when a few leaves drifted down from a wild tree into his pot. The water turned fragrant and golden; he drank it, felt restored and clear-headed, and tea was born.
Green tea is the oldest known form of prepared tea. It's traditionally steamed or pan-roasted to deactivate the enzymes responsible for oxidation. Its flavors range from cool and savory - grassy, vegetal, marine, oceanic - to toasty, nutty, chestnut-like, sweet, sometimes faintly floral or like toasted grain. Our favorite cup is the emperor's brew - fresh leaves and hot water.
LIMITED · LIGHT & VIBRANT
Fully oxidized. Bold body, smooth earthy finish from the high-altitude Andean Mountain terrain.
Black tea is the world's best-known tea. It leans all the way into oxidation, which gives it that deep color, robust body, and the malty, fruity, sometimes chocolatey richness it's known for. The famous red teas belong to this family. Whole-leaf tea black tea made by hand is a distinct tier.
Hand rolling shapes the leaf and drives the oxidation slowly, through patience and repetition. It is a kind of mastery that lives only in the hands. As the leaves are rolled, the cell walls rupture and release their flavor and enzymes. Roll with more pressure and the tea turns bold and malty; roll gently and it comes out lighter, sweeter, more nuanced.
LIMITED · DEEP & EARTHY
Minimal processing preserves the soft, floral essence of the bud. Most delicate flavor of all.
White tea is the rarest of all teas. The needle variety takes about 15 kilograms of fresh leaves to make a single kilogram of finished tea. It's simply dried naturally, and that minimal processing preserves high levels of catechins and amino acids like theanine, which is where the gentle sweetness and roundness come from. The slow, ambient oxidation generates just enough transformed compounds to give white tea more body and warmth than its delicate reputation implies.
Its flavors are subtle and quiet: sweet, soft, light-bodied, with hay or straw, honey, melon, apricot, and gentle floral notes. Good white tea ages well, deepening over years into honey, dried fruit, and warm woody notes. A well-known Chinese saying captures it: "one year tea, three years medicine, seven years treasure."
SOFT & FLORAL · RARE
The traveler's tea.
The world's oldest instant tea. A solid cup of tea.
The legendary Tea Horse Road 茶马古道 was the network of ancient caravan routes that carried tea from Yunnan and Sichuan over the mountains to Tibet, and onward toward Central Asia. Tea resin traveled these routes on journeys that lasted months. In the Qing dynasty, tea resin was so prized that it became a luxury imperial tribute presented to the court, produced only for the elite, and even designated as a medicine to aid digestion.
Our tea is harvested by hand, then the withered leaves are massaged and turned for several days as the leaves oxidize, sun-dried, and soaked in water. We brew the tea over low heat concentrating it for several days until it is a dark, glossy, paste which we shape by hand. To drink it, you drop a piece into hot water and it makes a full, deep brew with nothing left behind. One small piece and you can enjoy tea anywhere in the world.
ABUNDANT · RICH COMFORT
OUR TEAS
VERY LIMITED
