Inspired by the sun-bleached bark and golden canopy of the Western Sycamore that lines California creek beds, Sycamore Oolong is a delicate, hearth-baked tea that bridges the gap between a rustic oolong and a sophisticated white tea. Light yet deeply flavorful, it unfolds with the comforting aroma of artisan rye bread, toasted grain, and dried wildflowers—like the scent of the valley floor baking in the late afternoon sun.

Crafted from sun-ripened Camellia sinensis leaves harvested in summer, this tea was minimally processed to preserve the leaf's natural structure. Rather than a heavy charcoal roast, it was finished with a slow, penetrating bake. This technique transformed the raw summer energy into a profile that is crisp, savory, and remarkably clean—toasted but not heavy, sweet but not cloying.

The first steep opens with a pale, golden-yellow liquor and a fragrance of warm barley and sun-dried grass. On the palate, it surprises with the gentle delicacy of an aged white tea, grounded by a distinct note of crusty rye bread and a subtle, medicinal sweetness. Re-steeped, the toasted grain notes soften, revealing a lingering, clean finish reminiscent of wild oats and honeycomb.

This specific lot represents a unique expression of the growing season. Harvested in June, the leaves had weathered the full intensity of the California summer, developing a hardy, mature character. By treating them with a "white tea" approach—minimal oxidation followed by a light roast—we unlocked a flavor profile that is rarely seen in traditional oolongs. It is a tea of quiet resilience, turning the heat of summer into a cup of golden, savory comfort.

Product Details

• Origin: California

• Type: Lightly Roasted Oolong

• Caffeine Level: Low-Medium

• Flavor Profile: Toasted Rye · Warm Barley · Wildflower Honey

Brewing Recommendations

Use 195°F water and steep for 2–3 minutes. Re-steep 3–4 times, adding 1 minute per infusion. The first cup highlights the savory toasted grain notes; subsequent infusions soften into a sweet, hay-like delicacy.

Size and Yield

Each 1 oz (28 g) bag makes about 9 servings. With 3 infusions per serving, that yields 27 cups of tea total.

Our limited annual harvest is reserved exclusively for California Tea Reserve members and booked tour guests. In the event of a bumper crop, surplus individual pouches will be released here for general sale—if you signup below you will to be alerted the moment inventory becomes available.

Cultivated in the perpetual twilight beneath the our Redwood canopy, our Hojicha Powder is a rare and profound expression of Northern California terroir.

The tea plants are grown under the natural shade of the Redwoods, mirroring the traditional Japanese method of canopy shading (kabuse). This unique environment slows growth and dramatically increases the Umami and inherent sweetness of the leaf. This high-grade Tencha (the same base used for ceremonial matcha) is then slowly roasted in a controlled process.

The result is a powder unlike any other: exceptionally smooth, grounding, and deeply flavorful, delivering an unmistakable note of dark, bittersweet chocolate balanced by warm grain and toasted hazelnut. Designed to be savored straight, it is milled to an ultra-fine texture, dissolving instantly to create a concentrated, silken cup that is comforting yet profound.

Product Details

Origin: California (Grown under Redwood Canopy Shade)

Type: Ultra-Premium Roasted Green Tea Powder (Hojicha)

Caffeine Level: Medium (Slightly Decaffeinated by Roasting)

Flavor Profile: Dark Chocolate · Toasted Hazelnut

Preparation Recommendations (Straight Drinking)

This powder is an instant, one-and-done ritual.

• Prep: Sift 1 level teaspoon (2g) of powder into a matcha bowl or wide cup.

• Water: Add 2.5 oz (75mL) of hot water at 175°F (80°C). (Do not use boiling water.)

• Whisk: Whisk vigorously with a bamboo whisk (chasen) in a zig-zag (W) motion until a fine, creamy foam forms on the surface. Drink immediately.

For Lattes:

Use 2–3 teaspoons (4–6g) of powder and whisk with 1 oz of water to create a strong concentrate before adding your steamed milk. Use significantly less milk than a typical latte to preserve the delicate chocolate notes.

Size and Yield

Each 30 g tin (powder) makes about 15 individual servings (2g per serving).

• At a recommended price of $30.00, the cost per cup is $2.00.

Shipping

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Inspired by the rugged slopes where manzanita trees twist and shine in the sun, Manzanita Hojicha is a medium-roast green tea that captures the quiet strength of one of California’s iconic plants. Smooth and grounding, it unfolds in layers of roasted barley, rich caramel, and nutty depth — like sitting by a hearth after a long walk among red bark and golden light.

Crafted from hand-picked Camellia sinensis leaves, this green tea has moderately mature leaves to soften the roast and lend a subtle woodsy sweetness. Minimally oxidized and gently roasted, the blend balances depth and clarity — comforting yet refined, roasted but not heavy.

The first steep opens with a mellow, nutty nose and hints of caramelized sugar, leading into a body of warm, toasty grain. The stems add a grounding undertone reminiscent of sun-warmed wood, echoing the manzanita groves that inspired its name. Re-steeped, the flavors round out further — smoother, softer, and layered with a lingering sweetness.

Product Details

Origin: California

Type: Medium-Roast Green Tea

Caffeine Level: Medium

Flavor Profile: Roasted Barley · Caramel · Hazelnut

Brewing Recommendations
Use 175°F water and steep for 2 minutes. Re-steep 3–4 times, adding 1 minute per infusion. The first cup highlights nutty and caramel notes; subsequent infusions deepen into smooth toasted grain with a lingering sweetness.

Size and Yield
Each 1 oz (28 g) bag makes about 9 servings. With 3 infusions per serving, that yields 27 cups of tea total — coming out to 74 cents per cup for a hand-crafted California green tea.

A Bold & Citrusy California Earl Grey

Crafted on our sun-soaked California farm, Big Sur Black Tea is a bold yet smooth interpretation of the classic Earl Grey. The cup opens with a lively bergamot aroma that rises like a coastal morning breeze, followed by a smooth, malty body enlivened by bright citrus zest. A subtle briskness runs through each sip, balancing the tea’s natural sweetness with an invigorating citrus tang, and finishing with a clean, uplifting lift on the palate.

We named this tea after Big Sur’s breathtaking coast to reflect its wild, invigorating character and serene depth. Much like a journey along Highway 1 where ocean mist meets ancient redwoods, this tea is at once energizing and grounding. The bold bergamot notes are as refreshing as a Pacific breeze, while the rich, malty undertones provide a comforting warmth reminiscent of sunlit Californian forests.

This is a fully oxidized black tea (processed in the traditional “red tea” style) crafted with a local twist: instead of bergamot oil, we use real California-grown bergamot orange peel for flavor. During production, the tea leaves were allowed an extended oxidation to develop their robust maltiness. After reaching peak oxidation, hand-cut pieces of sun-dried bergamot peel were blended in and the tea was gently dried at low temperature, allowing the natural citrus oils to infuse the leaves. The first infusion of Big Sur Black Tea comes across brisk and bright – you may notice a slight citrus rind bite that awakens the senses. Subsequent steeps, however, grow exceptionally smooth as the bergamot’s sweetness unfolds, yielding a mellow, sweet orange-blossom note over the second and third cups.

Harvesting and Crafting

This tea is made from our summer harvest of Camellia sinensis var. sinensis, grown and hand-harvested on our estate. Each pluck included two to three leaves and a bud to capture both robust flavor and aromatic sweetness. After harvest:

• The leaves were withered for about 16 hours at ambient temperature to reduce moisture and concentrate flavor.

• Next, they were gently rolled to fully bruise the leaf, releasing juices and initiating a deep oxidation.

• The rolled leaves were oxidized fully over several hours until they turned a rich reddish-brown, developing a smooth malty profile.

• California bergamot orange peel (Citrus bergamia) was added during the final stage of processing.

Product Details

• Origin: California

• Type: Black Tea (with Bergamot Peel)

• Caffeine Level: Medium-High

• Flavor Profile: Malty Smoothness · Bergamot Citrus Zest · Brisk Finish

Brewing Recommendations

Use freshly boiled ~205°F water and steep for 3 minutes for the first brew. Re-steep 2–3 times, increasing the steep time slightly with each infusion. We recommend enjoying multiple infusions – the first cup will be bold and brisk, while later brews become smoother and sweeter as the bergamot mellows.

Please note that the flavor profile and brewing tips may vary slightly depending on personal preference and water quality.

Size and Yield

Each 1 oz (28g) bag makes about 6 to 7 generous servings. With 2–3 infusions per serving, that’s roughly 18–21 cups of tea in total – around $1.00 per cup for our premium, California-grown tea.

Our limited annual harvest is reserved exclusively for California Tea Reserve members and booked tour guests. In the event of a bumper crop, surplus individual pouches will be released here for general sale—if you signup below you will to be alerted the moment inventory becomes available.

A Calming and Rejuvenating Brew

Our whole leaf Yosemite green tea is a delicate expression of spring—bright and floral, with a silky, buttery texture that glides across the palate. Crafted to be remarkably smooth and free of bitterness, this tea is welcoming even to those who think they don’t like green tea.

We call it Yosemite Green Tea as a tribute to the stillness, clarity, and grandeur of California’s most iconic valley. Like the morning mist rising over granite cliffs and ancient pines, this tea is quiet, grounding, and expansive—a gentle invitation to slow down and savor the moment.

Inspired by the finest Chinese greens, it drinks like a cross between Tai Ping Hou Kui and early spring Dragonwell—soft, sweet, and floral, without the bite. Grown in California and handcrafted in the tradition of pan-fired teas from China’s Anhui province, this tea is a quiet celebration of balance, purity, and place.

Silky Texture and Evolving Flavor

Each serving yields up to five elegant infusions, deepening in complexity as the leaves gently unfurl. Thanks to its exceptionally low astringency, even longer steep times in later brews remain smooth and balanced—never bitter, always refined.

Tasting notes unfold with each steep: fresh sugar peas, warm roasted chestnut, and a lingering hint of creamy butter.

Harvesting and Crafting

This tea is made from a blend of first-flush Camellia sinensis var. sinensis cultivars, grown and hand-harvested on our estate. Each pluck follows traditional standards—one to two leaves and a bud.

After harvest:

• The leaves are withered for four hours at 70°F

• Pan-fired to halt oxidation and preserve their verdant quality

• Gently rolled to encourage full expression in the cup

• Then slow-roasted at 50°C for four hours to preserve the tea’s floral top notes and create its signature smoothness

This process yields a tea of exceptional clarity, mouthfeel, and elegance.

Product Details

Origin: California
Type: Pan-Fired Green Tea
Caffeine: Medium-Low
Flavor Profile: Sugar Peas · Roasted Chestnut · Silky Butter

Brewing Recommendations

Use 175°F water and steep for 2–3 minutes. Re-steep up to five times, increasing the steep time slightly with each infusion. For the fourth and fifth infusions, raise the temperature to 195–205°F to coax out the tea’s deeper vegetal layers—without extracting bitterness.

Note: Brewing results may vary slightly depending on water quality and personal preference.

Size and Yield

Each 1 oz (28g) bag makes approximately 6 to 7 generous servings. With multiple infusions per session, that’s roughly 30 cups of tea—just 83 cents per cup for premium, estate-grown California green tea.

Our limited annual harvest is reserved exclusively for California Tea Reserve members and booked tour guests. In the event of a bumper crop, surplus individual pouches will be released here for general sale—if you signup below you will to be alerted the moment inventory becomes available.

Introducing our Malibu White Tea — a distinctive blend that reimagines what white tea can be. Grown and crafted on our sun-drenched California estate, this whole-leaf blend is a reflection of meticulous craftsmanship, rare botanicals, and a commitment to elevating everyday tea into something extraordinary.

At the heart of this blend is our estate-grown Bai Mudan-style white tea, hand-plucked at one bud and one to two leaves. Its flavor is layered and compelling — complex vegetal notes unfold alongside hints of fresh ginger and a surprising touch of red pepper spice that lingers gracefully on the palate.

Paired with this is our lavender-mint — a rare peppermint cultivar naturally infused with a lavender-like aroma. Unlike commercial peppermint, which can overwhelm with menthol intensity, our lavender-mint offers a cooling, floral lift that’s both refreshing and refined. Grown on our own dedicated plot, these leaves are hand-harvested and gently withered to preserve their essential oils, resulting in a mint tea that is softer, sweeter, and dramatically less astringent than most.

This pairing is rare — mint is almost never blended with white tea, as most white teas are too delicate to hold their own. But this particular cultivar and processing method allows a seamless union. The result is a tea that is both calming and invigorating, with remarkable balance and character.

Brew a cup and let the aroma of spring greens, mint, and lavender transport you to the golden fields and quiet beauty of our California tea gardens.

Harvesting & Processing

Our white tea is composed of hand-plucked buds and young leaves, following the traditional Bai Mudan (White Peony) standard.
Unlike most white teas that are quickly fan-dried, ours is air-withered slowly on trays in a temperature-controlled room for up to a week, preserving the delicate oils and volatile compounds that define exceptional white tea.

Once reduced to 20% moisture, the leaves are gently oven-finished at 80°C over four hours, reaching a final moisture content of 8% — locking in the tea’s soft sweetness and layered complexity.

Product Details

Origin: California
Type: Bai Mudan White Tea Blend
Caffeine Level: Low
Flavor Profile: Spring greens, Red pepper, Cooling peppermint, Floral lavender

Brewing Tips: Use 175°F water and steep for 2–3 minutes. Re-steep the same leaves 3 or more times, increasing steep time slightly with each infusion.

Note: Flavor and brewing experience may vary slightly depending on personal preference and water quality.

Contents: 1 oz (28 grams) of loose leaf tea.
This bag makes about 6 to 7 servings, using a generous pinch of tea each time. Each serving can be steeped up to three times, yielding around 20 cups of tea in total. That’s just $1.00 per cup for our premium, California-grown tea.

Our limited annual harvest is reserved exclusively for California Tea Reserve members and booked tour guests. In the event of a bumper crop, surplus individual pouches will be released here for general sale—if you signup below you will to be alerted the moment inventory becomes available.