Our Tea Sourcing
From our mountains to your teacup - every tea begins with trusted hands and deep roots.
At Of Tea, sourcing is deeply personal. Our teas are cultivated on three family-run farms in Fujian, tended by extended family who continue our long tradition of tea craftsmanship.
武夷山｜福建 Sun‘s Family Farm
Wuyi Mountain, Fujian
Nestled among ancient cliffs, the Sun family grow bold, mineral-rich teas using centuries-old techniques. Home of the legendary rock oolongs like the Big Red Rope grown in mineral-rich cliffs, and where our robust, naturally oxidized Wild-Tree Black Tea are cultivated.
福鼎｜ 福建 Lin's Family Farm
Fuding, Fujian
Overseen by our paternal uncle’s family, the Lin‘s farm produces our Silver Needle white tea, hand-harvested during early spring. Prized for its softness, purity, and quiet strength, it’s one of the most delicate expressions of Chinese tea.
安溪｜福建 Cai's Tea House
Anxi, Fujian
Managed by our maternal aunt’s family, the Chen family runs a respected tea house in Anxi, the birthplace of Iron Goddess (Tie Guan Yin) oolong. Their mastery in producing floral, well-balanced oolong comes from decades of care and precision.
Beyond our own farms, we proudly partner with small, family-owned tea farms in some of China’s most storied regions.
These partnerships reflect our commitment to supporting small businesses - each of us rooted in tradition, and united through Of Tea to share something greater than any of us could alone.
Quanzhou, Fujian
泉州｜福建
A trusted family-run farm where our Peach Oolong and Lychee Black Tea are crafted. These teas are naturally scented with real fruit and flowers, never artificially flavored.
Hangzhou, Zhejiang
杭州｜浙江
The home of Dragonwell (Longjing) green tea. Grown on misty hills and pan-fired by hand, it offers a fresh, nutty character unique to this origin.
Mengding, Sichuan
蒙顶｜四川
A historic tea-growing region nestled in the mountains. This is where our Orchid Yellow tea is cultivated - an elegant, lightly oxidized tea with soft florals and silky depth.
Big Red Robe
From tea leaves to your cup - unfolding through care, fire, and tradition
#1 Picking (采茶)
Young, tender leaves are carefully hand-harvested.
#2 Withering (萎凋)
Fresh leaves are laid out to soften and lose moisture.
#3 Tossing (摇青)
Leaves are lightly shaken, bruising the edges to spark natural oxidation.
#4 Fixation (杀青)
A quick pan-firing halts oxidation, locking in the tea’s green essence.
#5 Rolling (揉捻)
Leaves are rolled and shaped, enhancing aroma and texture.
#6 Charcoal Preparation (打碳)
Charcoal is carefully prepared and conditioned for even, slow heat.
#7 Charcoal Baking (焙火)
Multiple rounds of charcoal roasting create Da Hong Pao’s signature deep, mineral-rich flavor.