Five ways into tea: by flavor, by side-by-side tasting, by origin, by this year’s harvests, and by brewing method. Every tea links to the vendor’s own product page.
19 teas in three flavor families, prices checked on the vendor’s page
19 loose-leaf teas and herbals from six US-shipping vendors, grouped as fresh and vegetal, floral and fruity, or roasted and malty. Vendor tasting notes, USD prices, price per 100 g and a two-tea comparison.
Steamed vs pan-fired green, two roasts of Tieguanyin, Darjeeling vs Assam
Side-by-side tastings with exact grams, temperatures and times, and the factors each pair does not control.
SignatureOne tea from each of 12 countries, from Longjing to Malawi
12 named teas from China, Taiwan, Japan, India, Sri Lanka, Kenya, Nepal, Vietnam, South Korea, Georgia, Malawi and South Africa, with origin, harvest and vendor facts.
NEWFresh 2026 harvests, unusual plants and origins worth a first order
12 teas in three groups: 2026 spring harvests, unusual plants (Kenyan purple leaf, Malawi’s Bvumbwe cultivar, Vietnamese Shan Tuyet) and less common origins.
NEWSteep time, temperature and leaf ratio for every tea type
A steeping checker, 7 brewing methods side by side, the oxidation spectrum from green to pu-erh, and 11 teas matched to methods. Every number links to its source.