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healthy tea blends at soleil tea with premium loose leaf tea

What we’re sipping this week…

  • Bi Luo Chun (Pi Luo Chun) is a famous Chinese green tea. We sourced our Bi Luo Chun from its native growing region of Dong Ting, Jiangsu.

    The floral infusion opens with subtle hints of pineapple and finishes with sweet, silky cream. In fact tea farmers would plant loquat trees alongside the tea bushes to impart a fruity fragrance on the tea leaves. Each tea bud is carefully plucked to avoid the larger leaves, which impart unwanted astringency and bitterness. Producing just one pound of Bi Luo Chun can require as many as 70,000 buds. Brew this precious green tea at a low temperature of 170° F to bring out the delicate taste.

    Brewing instructions: Use 1 heaping teaspoon for 8oz of water. Steep at 160-170° F for 2-3 minutes. For a stronger flavor, use slightly more tea leaves. For each subsequent brew, steep for at least 1 minute each time.

  • This is a truly refined Honey Orchid Phoenix Dan Cong (Mi Lan Xiang Oolong) from Wu Dong Mountain.

    Situated in high altitude of 1,000 meters above sea level, Honey Orchid Phoenix Dan Cong famous for its captivating fragrance of lightly roasted almond. The cup produces an intense, liquor-like profile of jackfruit, lychee, and muscat. Each succeeding cup reassures the palate with a long lasting touch of cooling menthol.

    Brewing instructions: Use 1 tablespoon or 2-3 grams for 8oz of water. Steep at 212° F for 3 minutes.

  • A floral Yunnan green tea made with emerald tea leaves and downy silver tips.

    White Snow Buds opens with fragrant angelcot, nectarine, and white grape followed by a refreshing hint of arugula. Deep and full-bodied with a lingering sweetness. This green tea is predominantly fruity without the grassy character of some green teas. A great tea for everyday drinking.

    Brewing instructions: Use 1 tablespoon for 8oz of water. Steep at 180° F for 2 minutes.

  • Our Gyokuro Reserve is a shade-grown Japanese green tea from Ise Bay, Mie Prefecture.

    Harvested only once a year, these tender tea leaves are shaded from direct sunlight for at least 20 days before picking. This shade-grown method increases the chlorophyll content of the tea leaf, which results in the beautiful jade green color of the leaves and an incredibly sweet infusion with low level of tannin. The gleaming pale green liquor is marked by its velvety texture and complex notes of roasted vegetables. Each sip fills the palate with hints of whipped cream and coastal sea salt followed by a slight hazelnut aftertaste. Our Gyokuro comes from an ancient tea production site in Japan with more than eight centuries of history in producing exceptional green teas.

    Brewing instructions: Use 1 heaping teaspoon for 8oz of water. Steep at 160-170° F for 1 min to 1 min 30 sec. For a stronger brew, use slightly more tea leaves. Steep the second time for 1 minute.

  • A unique black tea made with the White Peony (White Peony) varietal, Red Peony is lightly oxidized to create the warm cocoa nose accentuated by raw honey. Succulent, lush, and fruity like the White Peony. The light bodied liquor exhales a sweet bouquet of baked d’Anjou pear underscored by licorice and fresh hay. A rare find for black tea and white tea lovers alike.

    Brewing instructions: Use 1-2 tablespoons of tea for 8 oz of water. Steep at 200-210° F for 3 minutes. For a stronger flavor, use slightly more tea leaves.