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Though this tea resembles bluish green pebbles, when you steep the pebbles in hot water, they magically transform into a gorgeous, large-leafed oolong with a surprising sweetness and long finish. An “ah hah” moment oolong.
- How to Steep
- Product Details
- Fun Facts
- Pairing Suggestions
1 tsp per 8 oz of water, 195°F, 2-3 min
When using a Yixing tea pot or a Gaiwan, use two to three times as much tea and steep the same tea leaves (between 30 sec and 2 min) multiple times until the flavor fades.
- Grown in Fujian Province at an elevation of 3000 ft, these tea leaves are hand-picked and oxidized slightly before being coated with a dusting of ginseng and licorice root
- Tea leaves are folded multiple times and end up looking like small greenish blue pebbles
- The same pebbles can be re-steeped up to ten times!
- Blue Pebbles could be called "the fishes and loaves" of tea, because you can steep the same tea leaves effectively so many times
- We've found that new tea drinkers and connoisseurs alike love this tea. So serve this tea to the multitudes!
- Fresh green salad
- Soft and mild cheeses
- Middle Eastern food such as a mezze plate
- This tea will cool any highly spiced foods such as Thai, Indian, Korean, Szechuan, or Hunan
China, Fujian Province oolong tea, ginseng, and licorice root
Unlike any other tea in our extensive list