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Leafhollow Tea Single Bush & Small Lot
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New season harvest — now pouring

Tea with an address, a season, and a name.

We buy from small independent growers, one lot at a time. Every tea here is listed with where it comes from and how to brew it — because that is what you are actually tasting.

Browse the harvest How we source
A quiet tea table set with a celadon gaiwan and loose leaf
100% Bought direct from the garden

The house

Small lots, long conversations, no blending.

The shop began as a notebook — pages of tasting notes and roast dates kept over many springs of visiting the same mountains. We still work that way. Nothing is blended to a house style, nothing is bought on spec, and a lot that does not taste like itself simply does not get listed.

20+ Partner growers
6 Tea styles
48h Finish to cold store
10+ Springs on the road

This season

Currently on the tasting table

Six teas we are pouring for visitors this month. Each is listed with simple brewing guidance so you can get the same cup at home.

All lots
Family terraces high in the mountains

High Mountain Oolong

Cool, milky and faintly floral — the tea that convinces people high mountain oolong is…

$38.00 View lot
Old bushes on a north-facing slope

Honey Orchid Oolong

A single-bush style oolong from mature bushes. Apricot skin, cold honey and a mineral edge…

$46.00 View lot
High arbor-tree gardens

Golden Bud Black Tea

All golden tips from mature arbor trees. Cocoa, sweet potato and malt, thick enough to…

$30.00 View lot
Six gardens across several tea regions

Tea Discovery Set

Fifteen grams of each house tea, six printed brewing cards and a tasting sheet. The…

$54.00 View lot
Terraced tea garden under morning mist
Hands plucking two leaves and a bud

Origin

A mountain is not a marketing term.

Elevation changes how slowly a leaf grows, and slow growth is where aroma comes from. We walk each garden before the flush, taste the finished lot beside last year’s, and buy only what stands on its own. When a spring disappoints, we say so and we skip it.

  • Elevation band760 m – 2,050 m above sea level
  • Picking windowLate March to early June, by garden
  • Lot size12 kg to 40 kg — never repeated
  • StorageNitrogen-flushed, 4°C on arrival

Read the sourcing notes

Brewing

Four steps, no ceremony required.

Gongfu brewing is simply more leaf, less water, shorter time — repeated. Here is the version we teach in the tasting room.

Full guide
Step one

Warm the vessel

Rinse gaiwan, pitcher and cups with boiling water. A warm vessel keeps the first infusion from stalling and lifts the dry aroma off the leaf.

Step two

Measure by weight

Five grams to 100 ml for rolled oolong, four for open leaf. Weigh it once and your eye will learn the volume for good.

Step three

Wake the leaf

A five-second rinse for compressed and roasted teas. Pour it away, then smell the wet leaf before the first real infusion.

Step four

Short, then longer

Begin at ten seconds and add five to each round. Good leaf gives eight infusions; stop when the sweetness leaves the finish.

Water 85–100°C by style Ratio 5 g / 100 ml First infusion 10 seconds Expect 6–8 infusions

Collections

Find your way in by style

Six shelves, arranged the way we think about tea rather than the way a warehouse does.

Oolong

Oolong

3 lots White Tea

White Tea

2 lots Black Tea

Black Tea

2 lots Pu-erh

Pu-erh

2 lots Teaware

Teaware

2 lots Tasting Sets

Tasting Sets

1 lot

Journal

Field notes from the hollow

Cupping notes, travel writing and the occasional argument about water temperature.

All entries
House Notes

Why We Stopped Blending

We sold a house blend for two years and then stopped. What blending was quietly costing us, and what replaced…

Read

Start here

One parcel, six teas, a spring on your table.

The Discovery Set gathers 15 g of each of our six house lots with brewing cards, so you can taste a whole season across a weekend.

Order the Discovery Set