Climate and geographic location play an important role in determining a particular tea’s flavor profile. At Mighty Leaf we focus on sourcing single-estate teas from countries that grow the highest quality teas with the widest range of flavor available.

	Yunnan Top Grade From the cloud-veiled mountains of the Yunnan province, one of the finest and noble China black teas. Nick-named the "mocha of teas", this tea boasts beautiful large, golden-tipped leaves, a sensual aroma and a rich, smooth flavor with a touch of fruit.
	Keemun One of China's most famous teas from the Anhui region, Keemun is known as the Burgundy of black teas. This elegant tea, with its round, wine-like body and sweet aroma leaves a lasting impression.
	Lapsang Souchong This rich Chinese black tea from the Fujian province is made in the age-old tradition of slowly smoking leaves over natural pine tree roots. It produces an intensely smoky brew that is considered to be a unique treat.

Climate and geographic location play an important role in determining a particular tea’s flavor profile. At Mighty Leaf we focus on sourcing single-estate teas from countries that grow the highest quality teas with the widest range of flavor available.

Chinese green teas

Dragonwell From the Zhejiang province, the world's most renowned China green tea also known as “Lung Ching” envelops the whole palate with a slightly sweet, very refreshing liquor. A classic wok-fired green tea, it has a delicate chestnut like flavor, captivating aroma, and a lovely yellow-green color.

Gunpowder Known to the Chinese as "pearl tea" or "zucha" the tightly rolled pellets of green tea were called "gunpowder" by the British long ago who thought it resembled gunpowder. Originating in the Pingshui area of the northern Zheijang province, gunpowder became one of the first Chinese teas exported during the early 1600s. Watch these pinhead gunpowder pearls unfurl before your eyes. Bursting with energy they resemble pellets of gunpowder. Slightly roasted in character, this is a classic Chinese cup.

Sculpted/Display Teas
 
China's ancient tea history and expertise in tea making is best exhibited in premium hand sewn and handcrafted display teas. These teas are made to be visually enjoyed while steeping. Most often, young tea leaves are bunched together and hand tied or rolled into unique shapes. When placed in hot water, the leaves slowly unfurl and evolve into the most surprising shapes. The Chinese create these mini works of art with forgiving teas that will not bitter, even if steeped for longer periods of time.

Chinese oolong teas

Ti Kuan Yin From the Fujian province and named after the Chinese Goddess of Mercy (the "Iron Goddess"), this meditative, deep rich, semi-fermented tea fills your palate with fruit-like flavor and a heady, floral aroma. Considered one of China's best oolongs. Good for multiple infusions.

Phoenix Bird Select
 
Ancient trees in the Phoenix Mountains of China's Guandong province infuse their magic into a mellow, yet complex, semi-fermented oolong tea. Uplifting with its fruity aroma and unique woodsy, fruit flavor. Good for multiple infusions.





Chinese white teas

	White Peony Known as Bai Mu Dan, this elegant White Tea, a Zhenghe Varietal, is of the highest quality. Produced in China's Fujian province during early spring, by carefully selecting only the finest tender buds and top two leaves of the tea plant results in a unique nutty or bamboo fragrance and a sweet, savory taste.
	Silver Needle One of the finest and rarest of white teas from the Fujian province, Silver Needle known as Bai Hao Yin Zhen, is processed entirely by hand in early spring for only two days a year. Consisting of young, silvery down covered buds, this infusion dazzles with its rich flavor and fresh aroma.

Japan
Japan, a country with an ancient tea tradition, only produces green tea, much of which is consumed internally. Japanese green tea boasts a distinctive fresh green character and appearance. Green tea is processed differently than the Chinese green teas -- after plucked, it is steamed to neutralize oxidation versus pan-fired.




Japanese green teas

	Hojicha Pan-fired and slow-roasted green tea leaves yield a rich nutty brew.
	Genmaicha Kyoto Rice, Mighty Leaf tea’s version of Genmaicha contains Kyoto leaves blended with popped and roasted rice, making this a deep, brothy and nurturing infusion with unique appeal.
	Sencha A classic Japanese tea drank and enjoyed daily. Deep-green, natural leaves produce a delicate aroma and a smooth, sweet tasting vegetal cup

India
As the largest grower and consumer of tea in the world, India boasts three well-known tea growing regions: Assam, Darjeeling and Nilgiri. Around 99% of Indian tea produced is black. Darjeeling teas grown in the high altitude Himalayan foothills are often referred to as the “champagne of teas” due to their extraordinary flavor and quality. In India, these teas are picked during specific seasons or “flushes”—tea connoisseurs anxiously await the first flush each year in spring followed later by a second flush in summer. Assam, located in northeastern India, cultivates hearty, robust teas that stand up to milk and sugar. In the south, Nilgiri grows tea not widely known in the West. They are often used in blends and iced-tea.
 

Indian black tea

	Darjeeling Choice Estate Just as time stands still in the Himalayas' tea gardens overlooking the Seven Valleys, this finest Darjeeling leaf is chosen seasonally for its floral, sweet and lingering finish.
	Assam Choice Estate A classic black tea rich and malty with a honey-like finish. Delicate leaves with a profusion of golden buds hail from a late Spring harvest.

Sri Lanka (Teas sold as “Ceylon”)
Ceylon Teas come fro the island of Sri Lanka, formerly known as Ceylon, just south of the Indian subcontinent. Sri Lanka produced coffee until the 1860s when a coffee fungus hit, effectively destroying the island's coffee industry. To diversify, plantations, owned and managed by the British, started growing tea.
 
Most Ceylon Teas are grown in the mountain regions of the island at elevations between 3,000 and 8,000 feet on the southeastern part of the island - teas grown from the high-test elevations are known as the champagne of Ceylon teas. The finest Ceylon teas are harvested in the late summer in the eastern parts of the island, and in late spring in the western regions. Renowned as some of the worlds finest black teas, Ceylon teas from Sri Lanka are part of a family of other teas grown in India including Assam, Darjeeling, and Nilgiri.
 

Ceylon black tea

Ceylon Yalta An exquisite Ceylon black tea grown high in the fertile green tropical mountains of the island nation Sri Lanka. A palate exhibiting the flavors of the best Ceylon's complex tea that will surprise with its nuanced flavor and aroma.

Taiwan
Formerly known as Formosa, Taiwan is famous for producing high quality oolongs. Formosa oolongs tend to be fruiter and stronger than Chinese oolongs. Other teas including green and black are produced as well.

Other Tea Producing Countries
Kenya, Indonesia, Turkey and Argentina are all other important tea producing countries. Kenya produces strong, robust black tea, exporting large amounts to the United Kingdom. A large exporter to the United States, Argentina produces significant quantities of black tea.