Our core Yunnan tea partner and the source of our organic black, white, and pu'er teas. Ma Wei Shan farm makes tea as beautiful as the views from the high mountain—and their labor standards are unparalleled.
A uniquely progressive matcha project situated on the banks of a pristine, protected reservoir in rural Zhejiang Province. It's an organized, well-manicured farm producing extremely fine matcha and hyper-unique green teas.
Tucked away from industrial centers in rural Guangxi, Long Kou farm is the source of our organic project teas and house jasmine. Semi-wild tea trees and a uniquely biodiverse terroir make for one-of-a-kind teas. It's an underrated gem, led by a forward-thinking producer.
Farm and smokehouse over 100 years old in Tongmuguan-proper, a federally-protected region home to an endangered species of pine—and the requisite ingredient of true lapsang souchong. It's a 4-hour drive from Wuyi through narrow mountain passes to get there. We relish the chance each year.
High mountain yancha ("rock tea") farm on the outskirts of Yong'an city. Agrochemial-free, deep wellspring-irrigated, and a genuine permaculture. Panlan yancha is technically zhoucha (island tea"); still, its average elevation sits well above Wuyi park's highest garden, and its roasting practice is unparalleled.
Certified organic dancong ("single bush") farm on the slopes of Hu Zai mountain in the Fenghuang (Pheonix) mountains of Guangdong. High elevation, old trees, clean farming...and deeply expressive oolong. Per producer recommendation, we reroast our dancong stock every 6 months at Hugo Tea Space.
Rural Shizuoka tea cooperative producing elevated Japanese standards traceable to the rows of tea trees they were plucked from. Fully-integrated with their tea producing factory on site, and certified organic for nearly 20 years.
Single-estate matcha cooperative comprised of 6 distinct gardens led by 6 unique producers. Nestled on the banks of Ōmura Bay in Nagasaki, genre-bending matcha is grown, harvested, milled, and blended on-site; and the terroir of Higashisonogi is apparent in its microfoam.
100 years ago Megumi Hori's grandfather manually cleared a few acres of brushland for tea fields. Now, she, her mother, and her sister produce high-grade matcha and experimental productions with rare cultivars and wild tea plants.