90% of our teas are purchased directly from local growers with whom we have established a trustful relationship.
We continue to travel the world to discover unique tea plantations, while learning the story of the soil on which the tea grew and the people that lovingly harvested it locally.

Official organic certification is a complex and costly process that is mainly operated only by major tea companies. As we work chiefly with micro-farmers (some of whom are illiterate) it is not common to have certificates of any kind. That’s said, we do strongly favour farmers who do not use pesticides or synthetic fertilizers, and we also inspect farms for biodiversity, signaled by the presence of insects, reptiles, amphibians and other crops, healthy trees, and healthy farmers.

Tea doesn’t technically expire, but its optimal flavor and aroma may diminish over time. When stored properly, packaged tea can last up to 1-2 years, while loose tea lasts a similar duration. The first thing to consider is whether your tea is fermented or unfermented. Fermented teas keep well for many years, sometimes for decades, like Chinese Pu'er tea, which connoisseurs estimate reaches its best taste after around 60 years! Unfermented teas are at their best when consumed within a year, 6 months for Matcha.

Tea is very sensitive to light and temperature changes, and easily absorbs odors from its surroundings. Hence, we recommend keeping your tea in an airtight container to avoid exposure to air and moisture, while storing it in a dark, cool, dry place, away from sunlight and heat. The most sensitive teas, like Japanese sencha and matcha, should preferably be stored in the refrigerator to avoid any alteration in taste.