Team walking down a foggy hillside path surrounded by green plants, overlooking a misty tea farm with houses and farmland in the distance.

Learn more about our carefully curated selection of teas, how we source, and where we source.

In 2023, co-founders Eric and Philip traveled to Taiwan to connect directly with local tea farms and overhaul our entire tea program. Their goal was twofold: to create a unique BOPOMOFO blend, rather than relying on wholesale US distributors, and to build meaningful, direct relationships with the farmers who grow our tea.

Exquisite teas sourced directly from tea farms in Taiwan.

  • Jasmine tea is a delicate and fragrant blend known for its smooth, floral aroma and refreshing taste. In Taiwan, the leaves are harvested from lush, mountain-grown tea plants, ensuring that the tea has a crisp, fresh base that beautifully complements the sweet, fragrant essence of jasmine.

  • Assam tea is a bold and robust blend known for it’s malty flavor and rich, amber hue when brewed. Sourced from the Camellia sinensis plant, specifically the Assam variety, these leaves flourish in the humid, tropical climate of the Assam region. Though traditionally grown in India, tea farmers in Taiwan have embraced the Assam cultivar, blending its robust flavor profile with Taiwan's masterful tea-making techniques.

  • Roasted oolong tea is a rich and aromatic blend known for it’s deep, roasted aroma and a smooth, full-bodied taste. Taiwan’s roasted oolong teas, especially those from the high mountain regions, are considered some of the finest in the world. The roasting process enhances the natural sweetness of the leaves while adding layers of caramelized, nutty notes, creating a complex and satisfying cup.

  • Jin Xuan oolong, often referred to as "Milky Oolong," is a distinctive Taiwanese tea known for its creamy, smooth texture and naturally sweet, floral flavor. Grown in the high-altitude regions of Taiwan, this oolong is prized for its delicate balance of flavors, which range from buttery and milky to subtle floral and orchid notes. The leaves are carefully processed using traditional techniques that enhance their creamy profile, giving it a naturally sweet, velvety mouthfeel.

Two men standing next to a large industrial machine or equipment in a warehouse or industrial setting, engaging in conversation and smiling.
Group of people walking down a misty hill surrounded by lush green bushes with houses visible in the foggy background.
Three glasses of beer on a bar counter with a person reaching for one. The counter has a black and white surface, and other small bowls and cups are present in the background.
A light green textured background.

Matcha and Hojicha powders sourced from the traditional tea farms of Japan.

  • Our matcha is carefully cultivated in the renowned regions of Kagoshima and Kyoto. After harvesting, the tea leaves are meticulously sorted by grade. The leaves are then steamed, dried, and de-stemmed to create the refined tea known as tencha. To preserve its freshness and minimize oxidation, the tencha is grind using a traditional stone mortar only when it is ready to be packaged. This process ensures that every batch maintains the highest quality and flavor.

  • Hojicha is a roasted green tea. Unlike matcha, however, Hojicha tea leaves are harvested later in the season and include the stems and stalks of the green tea plant. This mixture is then ground and roasted in a spinning clay drum which gives Hojicha its signature earthy flavor and reddish-brown color.