East Meets East Collection

Some teas stand on their own. These three are better together — India's bright Himalayan green alongside two expressions of Taiwan's finest mountain oolong. Himalayan Mountain Green In Meghalaya's Ri Bhoi Hills, Marbah Warjri runs Denmar Teas — a garden his grandfather started in 1996, growing under gooseberry shade. No pesticides. Roughly 3 tons per year from 5 hectares. The green tea is delicate, naturally sweet, with a floral brightness that shade-growing and elevation bring together. Clean and bright — the foundation this set builds from. Alishan High Mountain Oolong At 1,400 meters in Taiwan's Alishan range, Lin Liang-Chih and Guo Chun-mei have farmed their Shizhuo estate since 1985. Three decades of craft, no middlemen. Above 1,000 meters, cooler air slows leaf growth and concentrates flavor — producing the creamy, buttery body and floral sweetness that define high mountain oolong. This is where the set shifts from bright to complex. Roasted Alishan Oolong The same Alishan terroir, the same Lin family craft — passed through fire. Slow-baked over low heat until the leaf turns toasty, velvety, caramel-deep. The roast doesn't mask the origin — it deepens it. Tasting this after the unroasted Alishan is the point. Same leaf, different expression. Three teas. Two countries. One conversation between traditions.