Supporting youth training and mentorship in coffee growing communities. Bright and refined with malt sweetness and ripe mellon
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This China green tea’s flavor balances the ethereal fragrance, like drinking the nectar of fresh flowers.
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Ready to explore the world of Peet’s? These sampler collections will introduce you to some of our favorites.
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This unique Oolong comes from a centuries-old tea varietal. The jet-black leaves turn green after steeping.
Phoenix (Fenghuang) Mountain is located along the coast of China's Guangdong province. For several hundred years, small farmers here have grown a unique strain of the tea bush, notable for its thick central trunk. The freshly picked leaves are hand-processed in small batches by skilled workers, who labor through the night alternately rolling the leaves, then allowing them to rest. The leaves are then baked four to five separate times over coals until completely dried. The long, jet-black leaves turn olive green after steeping, and yield a strong, natural flavor with hints of apricot, plum and roasted grains.
Start with a preheated cup or teapot.
Measure 2 spoonfuls (3g) of tea for each cup of water.
Bring the water to boil; let it cool for 30 seconds (200° F) before steeping tea for 5 minutes.
Strain leaves while pouring.
PMO is an absolute favorite of mine. It's full, warm aroma is intoxicating. The layers of complexity in the cup keep me engaged and happy. I throw a pinch of these leaves in a cup and continually add hot water, allowing the tea to share its full character. No need to strain out the leaves. I'd hate to waste a drop.
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