This heavily oxidized Taiwanese tea begins its processing before the leaves are even picked, thanks to the tiny bites from Jacobiasca formosana, the leaf hopper bug.

Introducing IPOT’s house label pu-erh teas, in traditional shapes and new formats for every kind of tea drinker.

Tea and chocolate have a lot in common. Both require careful, controlled oxidation to draw out their full flavors, and growing conditions (terroir) have a big effect on the end product.

If you like Chinese tea, it helps to know the lingo. That’s where Babelcarp comes in.

The deeper you dig into your favorite brew, the more you realize it's less the product of a single tea master than a whole crew of skilled workers.

An inside look at how we collaborate with small farmers to produce great tea.