For me, masala chai is not just a drink. It is the sound of a kettle whistling on the stove. The aroma of crushed cardamom in the air. The rhythm of conversation that always seemed to gather around a cup.

Before it became a menu item in cafés around the world, chai was simply part of daily life in India. And its story is far more layered than most people realize.

How Chai Took Root in India

In the late 19th and early 20th centuries, the colonial British empire had expanded tea cultivation across India, especially in Assam and Darjeeling. Initially, the tea industry was set up to satiate the demand for the beverage among the British populace back home and in India. But soon they turned to the native Indians - a hitherto huge untapped market. 

To encourage consumption, tea vendors—chai-wallahs—were placed at railway stations across the country. The railways were bustling arteries of trade and travel, and tea was positioned as an affordable refreshment for the masses.

Yet plain black tea did not satisfy the Indian palate.

So the vendors adapted.

They added milk. They added sugar. And then, true to the culinary spirit of India, they added spices—ginger, cardamom, cinnamon, clove, lemongrass. Each region adjusted the blend to match the regional taste preferences. 

What began as an economic initiative transformed into something deeply cultural. Masala chai was born not in a boardroom, but on a train station platform—reshaped by the people themselves.

Growing up with Chai 

I grew up in India surrounded by tea. Chai was not ceremonial; it was constant. It marked the beginning of the day and the pause in the afternoon. Guests were welcomed with it before conversation even began.

There was always a pot simmering somewhere.

What I remember most is the fragrance. Fresh ginger crushed with a mortar and pestle. Cardamom pods broken open. Milk rising in the pan if you looked away for even a moment.

Each household had its own version. Some preferred more ginger for warmth. Others leaned into sweetness. But the structure remained: strong black tea, milk, fresh ginger, spices and a lot of boiling! 

When I think about masala chai today, I do not think of colonial history first. I think of kitchens, family, and community.

BREWING WITH INTENTION

Traditional masala chai is simmered, and not just steeped. The spices must release their oils. The tea must deepen. The milk must integrate fully.

A simple method to make 2 cups.

1. Bring 1 cup water to a boil with fresh ginger and freshly crushed or ground cinnamon, cardamon and pepper. Allow some time (a minute for so) for the spices to infuse properly.
   

2. Add 1 cup of milk and 2.5 tsp sugar.

3. Bring the mixture to boil.
   
   

4. Add 2 tsp strong black tea preferably CTC grade. 

5. Simmer for 2-3 minutes until the tea takes the "chai" color.
    

6. Strain and serve immediately.

The key is a dedicated focus!

Carrying the story forward 

Today, when we prepare masala chai, we are not just blending spices into tea. We are honoring a story—of railway vendors who adapted boldly, of families who made it their own, and of generations who found comfort in a shared cup.

For me, every batch carries that memory.

Masala chai is warmth. It is resilience. 

And in every cup, that history continues to simmer.  

We are honored to share our freshly made chai with you which has transcended history and geography. We think you will love it!

The increased tariffs and administrative oversight to collect them have resulted in the Customs offices throughout the USA being completely overwhelmed. There was a long-standing Customs exemption for international shipments worth $800 or less to be exempt from tariffs, but in early September an executive order ended this practice. Now all shipments need to clear Customs and are subject to the country of origin’s applicable tariff rate, which ranges from 10 percent to 50 percent.

This change has created a huge backlog for the Customs officials. This situation is directly impacting our supply chain. Currently we have shipments from Japan with our precious matcha either lost or delayed! The tracking message changes regularly from being delayed to being lost!

We have paid thousands of dollars for this tea from Japan and may never receive it. Sadly, you may not be able to enjoy your matcha or other excellent teas from Japan that we have sourced for years.

This was in April 2025. 

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For our Nepal tea lovers, we cannot even get samples delivered. The last batch was destroyed by Custom officials. We suspect they are just overwhelmed because samples weigh less than a pound and have a very low monetary value.

All the chaos and uncertainty have led a bunch of countries to suspend sending USA bound packages because they don’t know how to handle the administrative part of tariff collection. In the past, carriers like FedEx, UPS and DHL paid the tariffs on our behalf and then collected them from us prior to delivery. Sadly, these parcels are now getting stuck in Customs as well.

We share all this to let you know that we are doing everything we can to ensure we keep our tea supply intact, but we are feeling rather powerless now. So, our message to you is to enjoy every sip of your tea. Each tea is a beautiful gift from nature coupled with passionate human tea makers who bring out the best character of this glorious leaf. We ask for your patience and understanding as we try to navigate these challenges. In the meantime, we extend our heartfelt gratitude to you for being on this journey with us.

We are more than just a tea shop. We are listeners, learners, and participants in a
broader community conversation. Whether it’s thoughtful news coverage, deep-dive
storytelling, or programs that celebrate art, science and local resources, WXXI reflects
the very best of Rochester and beyond.

Now, this long tradition is under threat.

In recent months, there have been renewed efforts at the national level to defund
public media—a move that would deeply impact stations like WXXI and communities
like ours that depend on them. The proposed cuts risk silencing the kind of journalism
that doesn’t chase ratings, but instead pursues truth and public service.

We believe this is the time to speak up.

At Happy Earth Tea, our decision to continue supporting WXXI is a statement of our values. We stand by public media because it is a platform for education, transparency, and connection. Because it offers something rare and beautiful in today’s noisy media landscape: a place for calm, thoughtful conversation.

Public radio shares many of the same ideals that guide our work—integrity,
sustainability, and a deep commitment to community. Just as we source our teas
with care from organic farms across the world, WXXI sources its stories with the same
kind of mindful dedication. In both cases, it’s about crafting something that nourishes.
So as national support for public media hangs in the balance, we invite you—our
customers, neighbors, and fellow citizens — to stand with WXXI. Listen, donate if you can, and speak out for the value of independent, non-commercial
journalism.

Public radio is not just a luxury. It’s a public good. And like a good pot of tea, it brings
people together.

Please donate: WXXI

Niraj Lama & Mary Boland
Founders and Owners
Happy Earth Tea

Nepal – Jun Chiyabari: Dry Days, Deep Knowledge

From the hills of eastern Nepal, Lochan Gyawali, co-owner of Jun Chiyabari shares a picture of a spring harvest born out of endurance and adaptability. Like the preceding winter, the 2024–2025 winter season has been remarkably dry, with just a few millimeters of rain arriving in early March. Yet, due to unusually late rains in the previous autumn, the soil retains some moisture, and mountain springs are still flowing—an uncommon stroke of good fortune.

Despite the scarcity of rainfall, Lochan notes that the first pluckings have begun, though intermittently. The volume of leaf may be lower this year, but the quality of the early manufacturing samples is, by his own words, excellent. The team is cautiously optimistic.

What makes this season especially meaningful for Jun Chiyabari is not just the harvest but the celebration of their 25th anniversary. Even as they commemorate this milestone, their work is far from over. The estate continues its thoughtful expansion of planting the final 20–30 hectares with select cultivars.

Perhaps most excitingly, Jun Chiyabari is also welcoming a couple of legendary tea masters—mentors from lineages with deep roots in tea traditions—to exchange knowledge and refine techniques. Their presence promises to influence this season’s teas in subtle and beautiful ways.

Taiwan – A Cool Prelude to Great Oolongs

Over in Taiwan, Chia Cheng, our partner, reports a spring filled with promise. This year has seen the lowest average temperatures for February and March in the last five years, slowing the growth of tea plants but enhancing the nutrient profile of the leaves. This natural pace, paired with ample rainfall, is creating ideal growing conditions.

Cheng draws a compelling comparison to the 2020 harvest—widely regarded as a standout year for Taiwanese oolongs. If the sun shines at the right time and ambient humidity remains low during harvest and processing, 2025 may very well match or exceed that high mark.

We are particularly excited about this spring's oolongs, which are likely to bring vibrant aromas, nuanced textures, and long-lasting aftertastes—hallmarks of a truly great Taiwanese tea.

Spring teas from Taiwan are expected to be available around early May. 

Darjeeling – Challenges Met with Community Spirit

Across the border of Nepal, in Darjeeling, Roshan Petrie from Okayti Estate shares a more sobering view. Rainfall has been intermittent and insufficient, and many gardens across the region are grappling with dry conditions. Moreover, labor-related tensions surfaced in some estates earlier this season, temporarily halting plucking activities.

However, at Okayti, the outlook is more hopeful. A strong and respectful relationship with their workforce has helped to maintain momentum.

Though the weather continues to be a challenging factor, the spirit on the ground remains high. With resilience and cooperation, the estate is moving forward into the spring season with a shared sense of purpose.

We can tell its working because we already sampled a batch of 2025 first flush Darjeeling from Okayti and they were excellent! We have made our selection and we hope to have them available for you in a couple of weeks. Finger crossed! 

China – Favorable Skies over Huangshan and Beyond

Going far east from the Himalayas to the highlands near Huangshan in Anhui Province, China, we find tea maker Su Wanglong sounding upbeat about the spring harvest. “The weather has been perfect,” he tells us. There has been sufficient winter rain, followed by just the right amount of spring showers—setting the stage for an excellent harvest. Plucking began last week, and all eyes are now on the forecast. As long as a surprise cold snap doesn’t appear, the outlook remains bright.

We source our Anji Bai Cha and Long Jing from organic farms slightly north of Huangshan, which Wanglong oversees closely. Picking and manufacturing are already underway there as well, and expectations are high for another outstanding year for these revered Chinese green teas—known for their fresh, delicate profiles and smooth, layered complexity.

Looking Ahead

As a tea merchant, there is nothing more grounding than hearing directly from those who live the seasons—who walk the fields, tend the plants, and coax flavor from leaf to cup. This spring, while the weather has been far from uniform, there is a quiet determination in every region. Whether through innovation, tradition, or good weather luck, our partners are doing everything they can to bring you teas that are the best of the region. 

We look forward to sharing the fruits of this spring harvest with you in the weeks to come. Each sip is a little miracle of persistence, hard work and tea magic!

Crafted with care in our Rochester shop, this blend brings together:

• Dandelion Root & Leaf – known for supporting liver health and digestion
• Peppermint – cooling and calming for the digestive system
• Lemongrass – bright, citrusy notes that refresh and uplift

This tasty herbal blend is a gentle way to remove toxins and bolster immunity. And, there are other positive benefits too!

Available Now – In Shop & Online
Swing by for a cup at our tea bar or shop online to enjoy it at home. We can’t wait for you to experience this delicious and healthy new blend.

If you’ve seen the brilliant TV series Shogun, you might assume that this palanquin carries a noblewoman or even the shogun himself. But surprisingly, the precious cargo in this case isn’t a person at all—it’s jars of tea destined for the Emperor.

In Shogun, you might recall a poignant tea ceremony between Lady Mariko and her husband, Buntaro, a moment that captures the human struggles behind Lord Toranaga’s rise to power. This character, based on the historical figure Ieyasu Tokugawa, unified Japan and ushered in the peaceful Edo period, which lasted over 250 years.

During this era, society was structured by a rigid class hierarchy—samurai, farmers, artisans, and merchants. Among the samurai, the tea ceremony became a refined cultural practice, embodying the values of Zen: discipline, self-restraint, and respect for tradition. The tea ceremony was not only a moment of reflection and inner tranquility, but also a way for the samurai class to demonstrate their sophistication and reinforce social bonds.

Tea for the Shogun and Emperor

The process of preparing tea for the Shogun and Emperor followed elaborate rules. In 1633, the third Tokugawa Shogun, Iemitsu, appointed 11 Cha-shi or Tea Officers to oversee the preparation of three special jars of tea each year. These jars, which each had unique names, arrived empty in Uji—a famous tea-producing region—on a specific day each year. They had to be filled within three days after the 88th night of the year, a critical time in the tea harvest.

A proclamation was posted in Uji stating: “No new tea may be sent out before the tea jars have departed.” First, 20 half-bags of the finest thick tea (koicha), known as Hatsu Mukashi and Ato Mukashi, were placed into the jars, followed by thinner tea (usucha) to fill the remaining space. These jars were then sent to Otagiyama in Kyoto, where they remained for three months under the protection of the Chief Tearoom Official (O-Sukiya-gashira) and Lower Tea Officials (O-Bozu-shu). From there, they were transported to Edo (modern-day Tokyo) under the protection of 50 guardsmen.

Each jar was carefully wrapped in silk, placed in a padded box, and carried in a custom-made palanquin. The procession spanned the distance from Kyoto to Edo, and upon arrival, the Shogun personally tasted the tea. The finest tea was reserved for the Emperor, while the Shogun kept one jar for himself and distributed the third to the Tokugawa lords of Kii, Mito, and Owari. The tea was so valuable that its worth was set at 35 oban (large gold coins) or 335 ryo of gold.

Tradition and Exclusivity

Over time, some of these rules were relaxed, particularly those that burdened commoners, such as the requirement to provide horses for the procession. Nevertheless, the tea, especially Hatsu Mukashi and Ato Mukashi, remained a rare and coveted treasure. Even the most powerful daimyos (feudal lords) could not purchase this tea directly. Instead, they had to request it from the Tea Officers, often offering gold as a gesture of gratitude for each jar granted.

Strict rules also governed the Shogun’s Tea Room (chashitsu), where an entire staff was dedicated to its upkeep. Some servants were on duty day and night, ready to serve tea at a moment’s notice. The Chief Tea Master was tasked with ensuring that the highest standards of decorum were maintained within the tea room.

A Lasting Legacy

The ceremonial tea for the Shogun and Emperor was more than just a beverage; it symbolized the prestige, tradition, and order of the Tokugawa shogunate. Every step of its journey, from the fields of Uji to the palanquin’s guarded procession, underscored the importance of ritual and respect. Though centuries have passed, the legacy of these tea traditions continues to influence Japanese culture, reminding us of a time when even a simple jar of tea was treated as something sacred.

To learn more about the Japanese tea ceremony we recommend The Japanese Tea Ceremony - Cha-no-yu and the Zen Art of Mindfulness by AL Sadler. You can purchase it right here in our store.  

The glorious fall season is upon us. The colors dazzle as the temperature drops and we turn to tea for warmth. We also spend more time indoors and need to bolster our immune systems. Many of our tea and herbal blends contain aromatic spices that have been used traditionally to promote wellness. Modern studies also show promising research on these mighty spices. And importantly, these spices are adaptogens that help our body “adapt” to stress that can adversely impact our health. In fact, Ayurveda medicine has utilized these powerful adaptogens for thousands of years as traditional remedies to bolster health.

Gingerol is the main active compound found in ginger that provides numerous medicinal benefits to boost immunity, aid digestion, and lower blood sugar levels to name just a few.

Aromatic and comforting cinnamon is packed with powerful antioxidants, including polyphenols that have anti-inflammatory properties to fend off infections. Cinnamon has been shown to reduce cholesterol and lower blood pressure naturally.

Sublime tasting cardamon is another antioxidant powerhouse touted to bolster wellness, reduce inflammation, and lower blood sugar levels.

Golden colored turmeric is related to ginger and has been used for thousands of years in Indian cooking and Ayurveda medicine. The active ingredient in turmeric is a compound called curcumin, which contains both antioxidant and anti-inflammatory properties. Turmeric is comprised of phytonutrients that help protect the body against free radicals and cell damage. Please note to get the benefits from turmeric you must combine it with black pepper.

Holy basil or Tulsi is a medicinal herb from India and is so highly revered that it is considered a sacred plant there. It is a powerful adaptogen that aids both physical and mental health. This dynamic herb contains plenty of antioxidants that strengthen the immune system. Holy Ginger has been widely studied and offers a variety of benefits for the entire body and mind.

We have a good selection of blends that contain these ingredients: Roch Cha Chai, Chai of Good Hope, Holy Ginger, Honey Ginger, Ginger Turmeric, Peachy Ginger Delight, Rooibos Ginger Lime, Winter Spice and more.

Go leaf peeping, enjoy those cheerful pumpkins and Go Bills! Wishing you all happiness and peace.

Himalayan Shiiba is made from tea trees that were originally from Shiiba village of Miyazaki Prefecture, Japan. In 2004 and 2007 T. Shimada san, the family friend of the owners of Jun Chiyabari Tea Garden since early 1960's, brought some tea trees to Jun Chiyabari from Shiiba village.

H. Shiiba san, college friend of T Shimada san, and the person who sourced these tea trees from the surrounding mountains of his beloved Shiiba village accompanied him in the second trip to Nepal in 2007. In Jun Chiyabari these tea trees were called Shiiba Yama Cha 椎葉山茶 to honor the effort of these two gentlemen from Japan.

It was always the wish of the late Shiiba san and Shimada san to see really wonderful teas being produced at Jun Chiyabari. They specially wished to see and taste delicious teas made from Shiiba Yama Cha tea trees. Unfortunately, a few months after returning from Jun Chiyabari Tea Garden in Nepal, Shiiba san passed away in 2008. He did not see his dream of tea made from Shiiba Yama Cha 椎葉山茶 at Jun Chiyabari fulfilled.

For us at Jun Chiyabari it will always be a great regret that Shiiba san passed away before we could make any tea from the tea trees from Shiiba and indeed before he tasted tea from the tea trees of his mountain village deep in Miyazaki prefecture.

In the Spring of 2015 the very first tea from Shiiba Yama Cha* 椎葉山茶 was crafted. This micro-lot of 2kgs was sold, appropriately enough, in Japan. It is therefore fitting that this special tea made mostly from those tea trees is called Himalayan Shiiba. Life has a strange way of breaking connections but at the same time giving an opportunity to make the effort to establish new connections.

Like water
rushing down
the river rapids,
we may be parted
by a rock,
but in the end
we will be one again.
瀬をはやみ
岩にせかるる
滝川の
われても末に
逢はむとぞ思ふ
- retired emperor, Sutoku in Ogura Hyakunin Isshu百人一首

This tea connects in many ways. By producing this tea from Shiiba Yama Cha tea trees, we are connecting to wild tea trees growing in the remote Shiiba village in the mountains of Miyazaki in west Japan and Jun Chiyabari high in the Himalaya in east Nepal. Drinking this tea, one is connected, not only to us at Jun Chiyabari in Hile, Nepal, but also to Shiiba village, in Miyazaki, Japan. This tea also connects us to the tea making traditions of East Asia. Our tea teachers from Taiwan, China and Japan have breathed their benison into this tea.

Most of all this tea connects the spirit of the Japanese and the Nepali people who love, admire and respect each other. That spirit brought the tea trees from the mountains of Japan to the mountains of Nepal. Though parted by a rock for a brief moment, that spirit and fellowship is made one again by this tea.

This story came to a full circle in late May 2018 when I went to Shiiba village to pay my respect to Shiiba san at his shrine (Butsudan 仏壇) and met his wife. A photographic album of Shiiba san’s visit to Jun Chiyabari Tea Garden in 2007 and some Himalayan Shiiba Tea were handed over to her in person. Finally, the journey done, an offering of Himalayan Shiiba Tea was made to the late Shiiba san in his shrine.

PS: Yama Cha are wild tea trees that are found growing in some parts of south west Japan. No one is quite sure how they came to be there. They are quite different than the popular tea varieties in Japan, especially since they have been growing undisturbed for hundreds of years in forests adjacent to villages. It is also often referred to as "mountain tea."

We are very grateful to Lochan jyu for sharing with us this great story.

It was the first week of May. The spring harvest had just begun, and you could hear it. Tea farmers using motorized clippers were harvesting the tea leaves. Very different than from China or India where human tea pickers wade through the bushes plucking leaves. Here the shortage of labor has forced the industry to mechanize.   

Shizouka Prefecture produces nearly 40% of all Japanese green tea. So this region has plenty of tea gardens, small and large. You see them in unlikely places, not just in the mountains. A small patch by a river bank, or beneath a highway bridge, or even by train tracks and in urban neighborhoods can catch you by surprise.

Back in Haruno we stopped at an organic aracha factory where the first stage of tea manufacturing is done. This type of factory is usually operated by the tea farmers themselves. Aracha is considered a "rough" tea that will require a secondary level of processing. This secondary or finishing process is done by tea manufacturing experts who know how to bring out the best qualities of the tea leaves. You will see a video of that process in a bit.

Green tea must be processed quickly after the leaf is picked. The distinctive process of Japanese green tea making is the steaming and use of machines to give the tea leaves a needle-like shape. What was interesting was that although the factory was mid-size by Japanese standards, there was still only one person who was handling everything. The scale of mechanization is remarkable indeed.

In another part of the mountains we saw where tana had been laid over the tea bushes. This kind of shading is done for gyokuro and matcha. A farmer who was weeding in the vicinity informed us that the tea she was growing was for matcha. The shading has to be done for at least four weeks. The procedure reduces the bitterness while increasing the umami flavor.

Down in the town of Morimachi, on the banks of Ota river, the aracha from the mountains is received by our Japanese partner, Natsumi-san, whose shiage factory will do the second and final processing in his modern factory. 

The first step in shiage is to evaluate the farmer's tea. Natsumi-san and his team intently look at the tea leaves on a metal dish that is dark and deep. They toss the leaves around with their hands. Three grams of tea is then steeped with boiling water for 3 minutes. Then they take some of the infused leaves and smell them and finally they scoop some tea into a small cup and sip it. The offered price is then communicated to the farmer, who is standing around anxiously, with an abacus.

Then the rough tea goes through a cleaning and sorting process, where stems and other undesirables like extra-large leaves are removed and the leaves of uniform sizes are gathered together. The leaves eventually go through a final roasting process where the moisture content in the leaf is brought down to 3%. Different levels of heat will determine the level of roasting for the tea, which runs from 1-10. This is where the skill and expertise of the manufacturer is tested. A tea can taste very different depending on the levels of roast. 

We also have to mention that the level of cleanliness in the factory was very impressive. We had to change our footwear twice. The machines looked state-of-art and they were all in good shape.

Tea being roasted in the shiage factory.

On a visit to another tea farm, near Shizouka city we got to drink an award winning spring tea from last year. It was still very tender and we were invited to eat the leaves with some seasoned oil. It was delicious both ways!

During this trip we also got to visit a tea farm in the Wazuka area, which is in the southern part of Kyoto Prefecture. This area is part of the Uji-tea growing region. Uji is highly regarded in Japan especially as a place where tea was first grown in the country. From the nearest train station we took about a 30 minute car ride through the hills which looked lush and beautiful in the rain and mist.  

The tea farm took about an hour and half to reach from Kyoto city. In this area we also saw some tea farms that had been abandoned, as a result of a rapidly declining population where there weren't enough young people to take over.

But in a sign of the country's abiding pride in its tea traditions, we found a young family who had moved from Tokyo to take over one of the abandoned gardens here. They were also escaping the bustle of the city and their corporate jobs to connect with nature. 

Notwithstanding the few abandoned tea gardens, the Japanese tea world in general seemed still very robust. Every town and city we went to had plenty of tea shops and tea cafes that were full of locals. Besides traditional teas these places offered plenty of innovative tea-based treats. It restored our faith - tea was not only alive and kicking in Japan, but taking new forms while still steeped in tradition. We will leave you with images of some wonderful tea treats we enjoyed.     

Tea with tea-themed treats. 

Check out our YouTube video to see a short roundup of our trip.

 

The two teas whose names have changed are Himalayan Imperial Black and Earl Grey Imperial. The new names are Himalayan Black and Earl Grey Supreme. Rest assured the tea is the same; there has been no compromise on the quality.

With the "historical baggage" gone you perhaps might find the tea even more enjoyable! 

It felt like we were entering a massive magical garden. The clouds hung low and shrouded the tops of the green hills that were carpeted by tea bushes and forests. The air smelled green and sweet! Workers wearing bright rain gear were scattered in clumps on the hills as they picked the tea leaves. The houses of workers that we passed by looked well kept.  

We were greeted by manager, Pankaj Choubey and his college going daughter, who was home for the holidays. Choubey has been working in the garden for more than 25 years. He was a treasure trove of knowledge and invariably we talked about biggest changes facing the Darjeeling tea industry - labor shortage, climate change and poor price realization in the bulk segment.

After some tea and biscuits at his bungalow we proceeded to the factory. The 2 mile distance was so steep that your ears kept popping! We saw tracts of the garden that were "reserved" for couple of storied UK tea companies. "No hunting" signs were in place. Okayti happens to be an organic tea garden. We started working with them once some of our regular partners decided to revert back to conventional farming methods. 

The factory is located at the lowest point of the garden. The hills tower over it like sentinels. Some of the machines look like they are from 1888 when the factory was inaugurated. But they work fine. Harking back perhaps to the old-day-paranoia photography is not allowed inside the factory.

Right now "rains tea" is being manufactured. Because of excessive moisture in the leaves the flavors are diluted. The tea of this period is usually bought cheaply by blenders in vast amounts. These teas are good for flavoring and blending purposes. This is part of the bulk segment which we mentioned earlier.

The tea bushes of Okayti are predominantly "chinary." These are descendants of the original bushes that were brought from China and planted here in the 19th century. Over the years Darjeeling tea industry has seen growth of cultivars like AV2 which is a hybrid of Assam and China bushes. Although these hybrids can have lovely appearance and interesting flavors, the purists prefer their cuppa from chinary bushes.

We have ourselves been very pleased with our first flush selection from Okayti. The second flush 2023 has just been released and we hope you will enjoy it as well!

Later we visited the corporate office of Okayti in outside Siliguri, a bustling town in the foothills of Darjeeling. We had yet another round of tasting led impressively by a young team of tea professionals. One thing we remarkable we found was that tea was becoming a "cool" thing in India - no longer just your humble cup of chai.

Fittingly, Okayti tea garden's newest owner, Rajinder Baid who is only in his 40s, is said to begun his journey working a chai cart at a railway station in India. Sadly, we did not get to meet him this time.  

Last year the economy of this beautiful island nation imploded. Citizens struggled to buy food, fuel, and medicine due to shortages and inflation that raged around 90%. There were months-long protests demanding the resignation of their President, Gotabaya Rajapaksa and Prime Minister, Ranil Wickremesinghe. Protesters stormed and ransacked the offices and residences of the leaders at one point. The President finally fled the country and resigned in absentia.

Enjoy 10% off Ceylon Black Tea until 2/29

I asked him how the tea growers were managing. According to Pilapitiya, during the economic crisis, New Vithanakande managed to keep functioning because local authorities prioritized fuel for the factory. "Since the livelihood of many farmers was dependent on our factory and we were bringing valuable foreign exchange through our exports we had secured a supply of fuel." Thus the tea growers stayed "resilient" during the crisis.

"Even we were reduced to taking only two meals a day," 50-year-old Pilapitiya recalled. As a family owning a well-established tea manufacturing business, they would not normally be short on means. "Things are a bit better now, although the food prices are still high (inflation currently runs at 59%) and our taxes have gone up on an average by 30%. We are Sri Lankans - we smile and carry on," he says, with a ready and heartwarming smile. 

New Vithanakande would be described locally as a "bought-leaf factory." They don't grow the tea themselves, but source most of it from local tea farmers for processing. Around 6,000 farmers - which is a remarkable number - supply tea to the factory. The factory does have 150 acres of its own tea plantation.

The factory and the nearby farmers are located in a valley that allows for tea production throughout the year.  However, the best quality tea is manufactured between January-March and July-September.  "Plenty of sunshine during the day, showers in the evening, and cool temperatures at night make for the best teas," says Pilapitiya.

The tea farmers get 60% of the auction sale proceeds from New Vithanakande, which is a generous arrangement. On top of that, they also extend financial aid to farmers for funerals and medical emergencies, while providing assistance with schools and places of worship. They have also received some support from the European Union during the crisis, Pilapitiya said. "By buying our tea your customers are supporting all the farmers and us," he added.

These are the types of tea partnerships we seek. Those tea gardens that care about the local people and provide economic opportunities for their local farmers to make a decent living to take care of their families.  New Vithanakande makes beautiful teas but more importantly, they support local farmers.  So when you drink this excellent tea, smile and know it's helping local farmers on the other side of the world.  
 

P.S…Tea is about culture too, so I wanted to share a little information about the Sacred Tooth Relic Temple located in Kandy, Sri Lanka.  This famous temple, a World Heritage Site, I have heard about since childhood because this is where one of Buddha’s teeth is kept. There are temples located in India and Sri Lanka that claim to have relics from Buddha making them all important pilgrimage sites. Our friends at New Vithanakande make offerings every December to the Temple of the Tooth to ask for blessings for a successful tea season.  We would say their prayers were answered with this incredible batch of tea!

About the Author
Niraj Lama hails from Darjeeling, India - a region that produces some of the world's finest black teas. Niraj is committed to curating some of the best organic teas found in the world and promoting the many health benefits associated with drinking tea.

Hello friends,

It’s cold and grey outside which means it’s the perfect time for tea. Lots of updates to share with you. We are excited to let you know we are now offering a small selection of books about tea, wellness, and happiness. They are some of our personal favorites. The books are available online or at the shop.

Some exquisite new teas have arrived from our Colombian tea partner. They are beautifully manufactured and delicious. People are raving about them!

After a little break, we are happy to announce Niroula second flush 2022 is now in stock. Niroula Tea Farm is a special project in Darjeeling that supports small tea farmers that live in the nearby area by providing them with an economic opportunity to grow and sell their tea leaves. It’s been a lifeline for many families and we are honored to offer their tea.

Our online gift card experience has been recently upgraded with a more dynamic and fun way to send someone a gift card. Tea is a thoughtful gift for those dear to you - we have plenty of tea gift ideas. Also, we made a special one for Valentine’s Day to warm the hands and heart!

 

Winter Break

It is that time of the year again to take a bit of a break. Gather around the fire, read books, drink tea, muse and do very little else. In that spirit we will be closed from 21-24 February. Check your tea shelves and make sure you are stocked! We know that many of our tea house regulars will miss us; we will miss you too! But we will be back before you know it, refreshed and eager to make your favorite cup. 😃

 

Wishing you all happiness and good health!

Your Happy Earth Tea family

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Our Newest Tea : Darjeeling Niroula Second Flush 2022

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Colombian Tea Collection 

Andean Black Premier Tea	Andean Emerald
Andean Peony Tea	Cacao Kisses Tea

 

Special Gift Card for Valentine's Day

Check out our special Valentine's Day e-gift card by clicking on the image below.
You can now send your gift card directly to the lucky recipient with a personal message. You can now also schedule your gift card to go out on the day of your choice!
Do you have a gift card whose value you are not sure of? Check the balance on your existing gift cards right on our website!

 

About the Author
Niraj Lama hails from Darjeeling, India - a region that produces some of the world's finest black teas. Niraj is committed to curating some of the best organic teas found in the world and promoting the many health benefits associated with drinking tea.

Holy Ginger Organic Herbal Tea, a mighty combination of Holy Basil (tulsi), and ginger. Tulsi is native to India and has been used in traditional Ayurvedic medicine for thousands of years. It is highly revered in India and used routinely as a holistic tonic for the body and mind. Scientific interest in the West has steadily increased over the years and now many studies have confirmed the ancient understandings of this powerful plant. 

Tulsi is a potent adaptogen with unique pharmacological actions that promote wellness and detoxification. Adaptogens help us adapt to internal stress and promote balance in our bodies. The high levels of phenolic compounds and anti-oxidants found in tulsi help protect against toxins, disease, and aging.

The other half of this powerful combo is ginger! Another beneficial plant used around the world in traditional medicine for a variety of reasons, but today we will focus on the properties that help fight against cold and flu. Ginger contains Gingerol, the main bioactive compound responsible for many of its medicinal properties. The powerful anti-inflammatory and antioxidant effect of Gingerol helps reduce oxidative stress and bolster immunity which leads to improved wellness.

Holy Ginger is one of our most popular herbal teas because it tastes amazing too! It contains no caffeine, so Holy Ginger can be consumed day or night. It is great for kids too. Our kids have been drinking this since they were little, and it is still a family favorite! Add a little local honey which helps with sore throats and coughs.

For people in Rochester, we have just introduced a seasonal special to help boost your immunity called Golden Goddess Latte created by our new team member Lara Johnson. It is delicious and made with turmeric, fresh ginger, black pepper & holy basil organic herbal tea. And of course, a Fall crowd favorite, the Pumpkin Chai Latte is back and ready to warm you.

As the days get shorter and the leaves transform into a magical tapestry of color, enjoy this special time of year, and remember to take care of yourselves. Wishing our friends who celebrate Rosh Hashanah a new year filled with happiness and good health!

About the Author
Prior to opening Happy Earth Tea in 2011, Mary Boland and her husband Niraj Lama owned and operated Darjeeling Tea Exclusive based in Darjeeling. They resettled in the U.S., and focus their family run business on their customer's health, the environment as a whole, and providing great organic teas and herbal blends.

The idea of infusing tea in beer was daring and fun! So began the experimentation process of determining which was the right tea and they ultimately landed on Darjeeling Breakfast Tea for this beer venture. Resulting in a delightful Sour Project #6 Kettle Sour Ale infused with a Darjeeling tea that complements this style of brewing. Sour beers tend to be acidic with a tart crisp finish. This sour beer provides a nice balance of sweet and sour flavors in our humble tea opinion. The can label is beautiful and reminds us of our mandala design logo. The mandala can be used as a meditation aid to help achieve balance and harmony. We recommend meditating in the sun with a couple of cans of Sour Project #6 and thinking happy thoughts.

We love to partner with other small, local businesses and this was such a positive and fun way to co-create something for our community. “We couldn’t be happier with the outcome and look forward to working with Happy Earth Tea in the future,” continued A.J. Noto. In Rochester, you can purchase this beer at the Wegmans stores. Or take a trip to their scenic barn and try this special beer or any of the other beers they brew. For more information visit https://abandonbrewing.com/
Enjoy and thanks for supporting local businesses.

About the Author
Niraj Lama hails from Darjeeling, India - a region that produces some of the world's finest black teas. Niraj is committed to curating some of the best organic teas found in the world and promoting the many health benefits associated with drinking tea.

Many people have wondered how we came to be on that list. Did Bon Appétit call? Did they visit? What is their criterion in making such a selection? The first two questions we can answer. As for the third one, that is more appropriately asked of Bon Appétit 

We can tell you that the writer of the article, Max Falkowitz is a well-regarded food writer, with a special focus on tea.  He has visited us personally in the past and appreciated our teas, especially Darjeelings. Some of you may remember him from the NYT article that he wrote a few years ago heralding the arrival of Nepal tea to the premium tea world. Over time we have kept in touch. This is not an unusual thing in the tea world - it is kind of a small world. 

As if this was not enough of a blessing, today we were interviewed by a local news channel on their morning news show. They wanted to know more about our business and how we got featured in Bon Appétit. Reporter, Eriketa Cost and her cameraperson from Channel 8, as promised arrived at 4:40 am at our shop. You heard that right. It was a bit of a challenge to be chirpy and stay sharp at that hour. I have renewed respect for the morning news people.

For the next two hours, we made our short and sweet "hits" from the tea house into the live morning news. As time went on I began to enjoy the experience, helped by a steady rise in wakefulness over many cups of tea that we were sampling. Also, it was nice to see from our big shop windows the morning light spread (never had an occasion for such viewing prior to this).

A few words about Ms. Cost. I loved that she was enthusiastic about tea. She was kind and empathetic, and deftly able to round up my sometimes rambling thoughts. Her offer to help clean up after the interview almost took me aback. 

They taped a short segment that was to be telecast separately later in the day. It is now available here. Please enjoy.

Click here for a YouTube clip from the live interview during the morning show.

I spent a Sunday afternoon sharing tea with the usual suspects. On the menu was a gongfu of Happy Earth Tea's Wuliangshan Moonlight organic white tea. As we settled into our seats and I got the water boiling, I was really struck by the lovely coloration of the tea leaves and buds. Most tea cakes are quite
dark brown from the aging process, but the Moonlight organic white tea has strands of creamy white from the buds intermingled with an almost purple-brown from the tea leaves themselves. Pleasing even before it’s steeped!

I brew teas like the Moonlight organic white tea at 98°C and use flash steeps after an initial rinse. The first steep was very light in the cup with a sweet aroma. The lid of the gaiwan was similarly sweet and reminiscent of dried plums. As many tea bar regulars know, I am not a huge pu-erh tea fan and often find the “funk” or
“earthiness” of them to be rather off-putting. However, with the Moonlight white tea, that earthiness, while still present, is so mild and faint that it adds a robustness to the tea rather than anything overpowering. The balance of the cup is lovely; a tangy citrus element, notes of apricot and dried fruit, and the rounded
smoothness of an aged tea all came together in that first steep.

On the second steep, the plum aroma of the gaiwan had deepened, and the steam rising from the cup promised an even sweeter tea flavor. The hints of citrus from the first steep became a much more pronounced presence similar to the first bite of an orange after you have peeled it. The cup was still quite well-balanced with the aroma being a bit misleading! The sweetness, while still definitely part of the experience, actually started to step back to reveal the lively minerality of a white tea.

The third steep might have been a bit colder than the first two, maybe 90°C instead (I realized I had forgotten to reboil just as I had filled the gaiwan), but my misstep provided a window into some of the lighter, brighter, and more floral possibilities of the white tea.

This “cold” steep offered a rich caramelized plum aroma from the gaiwan, but a soft floral sweetness from the cup. The apricot and orange of the warmer steeps bowed to the warming flavors of the tea buds. I tried another “cold” steep and got more of the delicate lily aroma in the gaiwan along with the voluptuous caramel that was already present from earlier steeps. Although one might not think of it as something to enjoy in a cup of tea, the experience reminded me somewhat of walking through a craft store, perhaps through the flower section or next to a display of comforting candles.

My companions and I went through several more steeps, each one as robust, smooth, and balanced as the last. Top notes of orange zest and a hint of floral character, a body of dried stone fruits, and lingering flavors of caramel and salty umami on the palate. I so thoroughly enjoyed the flavors across the steeps that I actually tried a Western-style preparation for the tea the next morning, and I can’t recommend it highly enough. The Moonlight organic white tea brings together all the best flavors of black teas, white teas, and pu-erhs in a single cup. Come visit me on a Saturday at the Happy Earth Tea tea bar and tell me what you think as I pour a cup for you (with a splash for your favorite tea pet, of course)!

As we’re gearing up for the holidays, we want to share some important updates. After Thanksgiving, we’ll be open on Sundays from 10 am – 4 pm through Christmas to allow for additional shopping hours. Also, we will be limiting some of our tea service over the December weekends to accommodate more guests…Gong Fu cha, tea flights, and Kashmiri chai will not be available on Saturday or Sunday. However, during the weekdays, we’ll be happy to offer these specialized tea experiences that require our full attention. And fans of our Pumpkin Chai latte, please note we’ll be retiring this seasonal tea on November 23.

Tea Gift Sets  

Speaking of shopping, we have some wonderful gift sets available. The Happy Blends set contains a variety of six of our best-selling teas and makes a great gift for trying a wide range of teas. The Connoisseur Collection is for someone with a more sophisticated tea palette who may want to taste some of our finest teas from around the world. The Healing Herbals set is a lovely combination of caffeine-free botanicals to boost health & well being.

Tea and Chocolate by Hedonist

We love local collaborations and are delighted to share that our friends over at Hedonist have made some special chocolate bark made with our aromatic Roch-Cha-Chai which is totally scrumptious!!

Hand-Crafted Tea Soaps by Goat Isle Soaps

The other partnership we are excited about is with Goat Isle Soaps. They have created four beautiful hand-crafted soaps infused with our teas. Two of the soaps are plant based: Hibiscus and Ginger Turmeric and the other two are goat milk based: Serenitea and Winter Spice. We’ve been using them for two weeks and can enthusiastically say they are so creamy and soothing on your skin!

Unique Tea Gifts

Our festive holiday tins filled with Roch-Cha Chai and Winter Spice are back and make a perfect gift for a friend, colleague, or host. Our tea themed and bee themed tea towels make a thoughtful gift too.

Tea Ware Gifts

Currently we have a wide selection of modern and traditional tea ware available. Remember we can ship gifts to family and friends so just order online and we’ll include a handwritten note from you. Hanukkah is early this year, so you’ll need to order asap and Christmas in only 6 weeks away so please order as soon as possible to get ahead of the holiday rush.  

Gratitude & Appreciation

As we get ready for Thanksgiving, we want you to know how grateful we are for your support, encouragement, and friendship. Our little “mom and pop” shop wouldn’t be possible without you, so we humbly offer you a most heartful thank you.

Happy Earth Tea Family 

I began by heating the teaware and pouring a flash wash of the tea at 98°C. It was lovely to watch as the tea opened up and the dark color began to billow out from the base of the orange rind! All the subsequent steeps were flash steeps as well, increasing from 10-15 seconds up to maybe 22 seconds for the last of the five steeps. For the first steep, I found the tea liquor bright and crisp with a prominent citrus flavor followed quickly by a minty undertone. One of my esteemed colleagues agreed that the mandarin flavor took center stage, but with the flavor of the tea underneath giving earthiness to balance out the sweetness. Lovely!

The very light orange of the first steep changed to a “golden peach color” (as quoted from my daughter) for the second. The thrilling mint and subtle sweetness rose above the citrus in the taste profile for me—a really well-balanced cup! Other tasters shared experiences of the hay or straw of a traditional pu erh coming through and found the lightness and more subtle but lingering tannins an enjoyable experience. Our youngest taster had this to say: “It tastes so good! It tastes like tea, I think.”

For the third steep, things got spicy! The color of the tea liquor was a robust orange now, and the flavor of the broth had a distinct spiciness that began to replace the original minty crispness from the earlier steeps for me. My children agreed: “It’s so hot!” “It tastes spicy!” Notes of leather began to come through, and one of us expressed having trouble even pulling out flavors from the cup because it all blended together so nicely. This steep was a favorite for the group!

The coppery color of the four steep pointed to a shift in minerality. The gaiwan lid offered a clear aroma of hay and earthiness, all three tasters experienced the spicy-salty notes of the broth coming through even more prominently, and even the zesty orange rind made a comeback! Although every steep was different, the balance between all of the flavors of tea—the earthiness of a pu erh, the warmth and spice and sweetness of oxidation, the brightness of herbal citrus teas—was never lost.

As if to remind us that despite all of the twists and turns in the journey offering exciting flavor profiles along the way we were still drinking a ripe pu erh, the fifth steep took a turn for the dark and earthy. The flavors of fermentation rejoined the cup with undertones of gourmet cheese, wet forest floor, and a heavy warming robustness. The spice, mint, and brightness were still there in the mix, just less so in this fifth adventure. The tea liquor reminded me of maple syrup in color and, in some sense, in flavor as well; an absolute treat from start to finish.

Although I should have provided the disclaimer at the beginning of my story, I’ll share now that none of us is a particular fan of ripe pu erhs. In fact, all three of the tasters in this story had tried a variety of pu erhs over their time as tea drinkers, and moderately disliked the vast majority of them. Yet, for the green mandarin tou cha, all three of us found a soft spot! The excellently well-balanced cup yielded steep after steep is a treat for any tea drinker and perhaps a nice entry point into the world of pu erhs overall! If you’ve seen Leaf Tea Bar’s pu erh menu and been too intimidated to give them a try, stop by and ask for “the one inside an orange peel” and see what you discover!

The glorious colors of fall are beginning to spread, so it's a great time to pause and enjoy nature. The picture above is of a honey locus tree whose brilliant yellow leaves carpet the outside of our store and provide a magical setting.

What a pleasure to enjoy the above sight with two new oolong teas from Taiwan. The first one is a Dong Ding oolong tea. This highly regarded semi-oxidized and roasted oolong is competition grade and it shows! We drink it gong fu style and through multiple steeps it offers layers of fruity sweetness that turns floral slowly. The roast is perfect - just enough to evoke and sustain a warm coziness in the heart even long after you have finished the tea.

Competition grade refers to the most exceptional teas being submitted by tea farmers in the annual Dong Ding Oolong Competition.

The next tea is Bai Hao oolong tea or erstwhile called Oriental Beauty. We have decided to refer to this tea as Bai Hao, its Chinese name rather than a name that many people consider out of sync with the times.

The Bai Hao oolong tea of this year is from the same farmer that made our last year's batch. Very similar to last year, the oolong is just as enjoyable. For those who may be unfamiliar with this tea: Bai Hao is made from leaves that have been bitten by leaf hopper insects. The tea plant produces certain enzymes to ward off these bugs which are believed to bring about a honey-like sweetness in this oolong tea. The idea of bugs improving the quality of tea is also prevalent in other parts of the world. You can read about it in this blog post.

While looking at our new oolong teas don't forget to check our tea ware collection where a lot of articles for gong fu cha have been recently added.   

You may have noticed that we are no longer using the name Leaf Tea Bar. We are now only Happy Earth Tea. Just to clear up any confusion around our name:  Happy Earth Tea has always been the umbrella company of Leaf Tea Bar formerly located at 650 South Avenue.  Initially, Happy Earth Tea was only available online and then we expanded to a brick-and-mortar location which we called Leaf Tea Bar because we thought it sounded fun.  Also the tea bar was the dominant feature of that location. Although our tea packets have always been branded as Happy Earth Tea and so moving forwarded our new shop will be called Happy Earth Tea. We now have the space where our full vision beyond just the tea bar can actually manifest. The new location offers a lot more retail space and tea service in a peaceful setting. We hope this clears up any confusion. Please drop in soon for a good cup of tea and company.

Happy Earth Tea proudly offers over 80 premium loose-leaf teas and herbal blends from around the world. Tea service will be available for people to experience expertly prepared teas and the opportunity to try traditional matcha, gong fu, and scratch made masala chai. The new location will feature more teas, tea ware and local products such as hand-crafted soaps, honey, jam, local art, and baked goods.

There will be a week-long Grand Opening Celebration from July 10th -17th with special discounts, sampling, and giveaways:

• July 10th: Ribbon Cutting at 10:00 am
• July 14th: Matcha Demo & Tasting at 12:00-12:30 pm
• July 15th: Chai Demo & Tasting at 12:00-12:30 pm
• July 16th: Cold Brew Demo & Tasting at 12:00-12:30 pm

While a Rochester based small business, they were recognized as one of the 11 best tea houses in the world by CNN in February 2017.  This recognition put Rochester on the map as a destination for tea enthusiasts to experience some exceptional teas presented in traditional style.  They also draw visitors from around the state and beyond.

Happy Earth Tea is committed to protecting our planet. As a member of 1% for the Planet they support the Finger Lakes Land Trust and Climate Solutions Accelerator.

Happy Earth Tea was established in 2011 by Niraj Lama and his wife Mary Boland. Niraj hails from Darjeeling, India – a region that produces some of world’s finest black teas.

July 10^th – July 17^th

Where: 696 South Avenue (Corner of Gregory & South)

Festivities Include:

• 15% off ALL tea
• $50 Gift Card Drawing
• Complimentary sampling

July 10th: Ribbon Cutting at 10:00 am

(First 20 guests receive a free 1 oz tea packet)

July 14th: Matcha Demo & Tasting at 12:00-12:30 pm

July 15th: Chai Demo & Tasting at 12:00-12:30 pm

July 16th: Cold Brew Demo & Tasting at 12:00-12:30 pm

We hope you can be there! 

As the saying goes, light is at the end of the tunnel regarding our relocation! We are in the final construction phase now and things are looking good for a move in June.  Not exactly sure about the dates yet, but we will definitely be out of 650 South Avenue because our lease expires at the end of June!!

We have mixed emotions about leaving our cozy little Tea Bar.  We’ve made many friends there and created many happy memories together.  When we started it five years ago, we were not sure if the concept of a place to experience and buy tea would work in Rochester and with your support, it’s been a grand success! Stay tuned for farewell event details at the Tea Bar. It will provide the chance to say goodbye and honor this sweet spot where many authentic human connections happened!

As for the new location, it's one block south at 696 South Ave. (corner of South & Gregory). It’s huge and has incredible vibes as the former home of Tru Yoga. The smell of incense still delicately wafts through the air.  It’s a charming historic building – another wedge-shaped space with loads of character and natural light. We’re keeping our Zen feel to help unclutter the mind, but there is plenty of space for your mind to wander here. With the larger space, we will be able to offer more tea and herbal blends, tea ware and local goods!  We will also be able to hold our tea classes and events such as tea/food pairing and more. There are endless possibilities!

When we open, we’ll still be working out the operational pieces and hope you’ll help us figure out what works best in the new space.  As you may remember, we did not get permission from the city to add more seating, but we’ll continue working with them to increase the seating capacity.  There is a  nearby parking lot for our customers and the bus stop is across the street.

We’re planning a week-long Grand Opening celebration and we hope you can join us for some of the festivities - so stay tuned for those details. Click the link for a little sneak preview. Thanks for being on this journey with us!  Stay well and we hope to see you soon!

These sublime black teas were crafted during very challenging times. As you all know, India is in the throes of a COVID-19 resurgence. Fortunately, the Darjeeling area and much of the north eastern part of the country has been spared from the scourge so far. The anxiety nevertheless permeates all corners of the nation. We had to ship the teas out fast because the tea makers feared another lockdown.

In Nepal, although the situation is not as bad, fear of a surge remains high there as well.

As if COVID was not enough, the tea makers were battling a drought on another front. The winter was very dry and there was not enough spring rain. As a result, the bushes stopped sprouting new leaves mid-way in the season. Consequently, only a limited amount of good quality tea could be made during this prime season.

It is indeed a miracle that we have these splendid teas to enjoy. We are grateful to everyone - those involved in the making of it, and you our dear customers, who have an appreciation for these teas. You keep the miracle going!

We have also a tea sampler set that includes all the Darjeeling tea and Nepal first flush teas from this year. This should make it easy for you to select your favorite or favorites. 

The first of our spring teas of 2021 have arrived! Two delightful green teas from China that were manufactured before the Qingming festival, which means they are the very first of this year's crop.  These sublime green teas are Anji Bai Cha and Long Jing. They were very popular last year and sold out so we're thrilled to have them back in stock.