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Limited Collection: Premium Aged Rou Gui 1999
New Arrivals:
Loose Jing Mai Old Tree Ripe Pu-Erh
- Mao cha to make our 2011 Old Tree Pu-Erh Ripe Cake
- 100-year-old trees growing wild in Jing Mai region, Yunnan province.
- Very mellow flavors with notes of plum and a smooth, sweet finish
$16-31
Bai Hao Oolong-B
- Harvested and made in Summer 2024
- Grown at mountains in northern Vietnam
- Beautiful honey-sweetness, ripe fruit fragrance
$24-41
Rou Gui Rock Tea 1999
- Unique: premium selection and 25 years aged
- From the famous rock tea garden: Wuyi Mountain in Fujian Province, China
- Sandalwood fragrance; stone fruit sweetness, and complex flavor profile
$88 gift canister
A Li Shan Oolong
- Winter 2024 Harvest from Taiwan high mountain
- Made from Gold Medal Winner Tea Master
- Milky, Creamy and Sweet taste, refreshing and floral aroma
$22-38
Rare Tea: Ancient Tree Tea Samples
25 gram samples are now available for our Jing Mai Ancient Tree (Gu Shu) tea cakes, starting at $15!
Rare and rich aroma, smoothness, and subtlety from 500-year-old tea trees.
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Premium Jing Mai Ancient Tree Black Tea Cake$15.00 – $125.00 -
Premium Jing Mai Ancient Tree Raw Pu-Erh Cake$15.95 – $714.00
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News
CC Fine Tea Mentioned in IPOT’s Article, Gems of the Tea World: All About Jasmine Pearls
For many tea drinkers, Jasmine Pearls are a first love. They are a marvel—not just of traditional tea crafts, but of engineering, aesthetics and olfactory skill. And brewing Jasmine Pearls is an event: the spheres bob in water like roiling bubbles, then gracefully unfurl into individual tea leaf and bud sets as a floral fragrance fills the room….
CC Fine Tea Recommended by Dan of America’s Test Kitchen
C C Fine Tea’s founder Jason had a great time chatting about tea with Dan Souza of America’s Test Kitchen, for his YouTube video “The Science Behind Tea” and article, “Gong Fu Cha: Brewing Tea with Skill.”
Dan captured our sense that simplicity and enjoyment are the heart of tea:
Jason Chen, owner of CC Fine Tea in Seattle, WA, who learned gong fu cha directly from tea farmers in Taiwan, where he grew up, has been practicing the method for 40 years and says that his technique is still improving. “I get older and my experience is a simpler way,” he said. “In a simple tea pot, pitcher, and cup. We focus on conversation with friends. That’s my understanding of gong fu style.”
This is the spirit behind our motto: “Tea Makes a Happy Day!”
