Distinctive Teas

Different from true tea (camellia sinenses), herbal infusions come from the leaves, roots, stems, fruits or flowers that are known to have healthful properties. Funnel Mill’s unique recipe uses astragal roots, red dates, lycium fruit, and fresh apples. These ingredients have been shown to help prevent migraines, eye fatigue, body exhaustion, and cold hands and feet.

Different from true tea (camellia sinenses), herbal infusions come from the leaves, roots, stems, fruits or flowers that are known to have healthful properties. Funnel Mill’s unique recipe uses astragal roots, red dates, lycium fruit, and fresh apples. These ingredients have been shown to help prevent migraines, eye fatigue, body exhaustion, and cold hands and feet.

Did you know Yerba Maté is known as "friendship tea" throughout South America? Traditionally, Yerba Maté is brewed in a gourd shell (called a cabaca) through a metal filtering straw (called a bombilla). Sharing a gourd of Maté with a friend is a common social practice in Argentina and throughout South America.

Our Yerba Maté hails from the Las Marias farm in Corrientes, Argentina: the birthplace of this unique tea. With over 80 years of experience, Las Marias is renown for combining traditional techniques and modern technology to produce this superior product.

Harvested Spring 2007 in Fujian, China

Our rose tea originates from a wild species cultivated by dry farming. This rose bush grows to 1.6m in height and 1.2m in width. Flowers of this plant are usually individual and appear on two-year old stems at the beginning of spring. According to the ancient Chinese pharmacopoeia roses are clear and kind; it is said that they can invigorate the circulation of blood and keep us pretty and healthy.

No granular fertilizer, pesticides, nor chemicals are used in our process, so the product is truly natural and organic. The wild rose bud is sun air-dried to preserve its natural color, texture and fragrance.

Harvested Spring 2007 in Fujian, China

This plant has been cultivated in China since the 15th century, and is commonly drunk in the heat of summer. Chrysanthemum flower tea is thought to purify blood and get rid of toxins and excess heat. It has also been known to calm and relax the body and mind.

Harvested Spring 2007 in Anhui, China

Wild Chrysanthemum is found in Huang Shan, the Yellow Mountain. Its flowers have distinct white petals like a sunflower. The wild variety produces a beverage that is more peppery in taste.

Harvested Spring 2007 in Eastern China

Hibiscus flower has a unique and delicious taste that is distinctive and vibrant. Hibiscus is rich in Vitamin C, and has been used to ease indigestion, relieve colds and respiratory trouble, and promotes good circulation.

Harvested Spring 2007 in Eastern China

Lily flower tea is refreshing with a sweet and smooth finish. This herb helps to alleviate a cough, clear heat of the heart, and quiet the spirit. It can also firm skin and reduce wrinkles.

Harvested Spring 2007 in Egypt

Chamomile is one of the oldest flower teas, with its use for medicinal purposes dating back to ancient Egypt. The Egyptians considered Chamomile a universal remedy, drinking it to battle various illnesses, promote calm, and relieve anxiety. Funnel Mill imports only the finest Chamomile flower from Egypt, and it is naturally caffeine-free. If you have yet to try it, you'll be pleasantly surprised by its superior natural flower flavor.

Harvested Spring 2007 in South Eastern China

This unique and rare Jasmine flower has a long history in traditional Chinese herbal remedies. Wild Jasmine has been used to help clear internal body heat, brighten the eyes, neutralize toxins, and protect the liver. Mixing it with Chrysanthemum flower is thought to help lower cholesterol.

Harvested Fall 2007 in Midwest and Southern USA

Wild Peppermint has been naturalized in North America and is found near streams. Natural hybridization among wild species has yielded many varieties of peppermint, but only the black and white varieties are recognized by herbalists. The white variety is less hardy and less productive, but its oil is considered more delicate.

Harvested Spring 2007 in Xiamen, China

Strong buds are plucked from the "Fuding Bid Pekoe" plant to produce this king grade tea. The tea gets its name from the silvery hairs that cover its buds. During infusion, the buds stand upright in the cup, yielding a visual effect similar to bamboo shoots after a spring rain. Silver Needle King is naturally scented with fresh Jasmine flowers, producing a gentle, fresh, and persistent aroma. The taste is delicious and sweet, and just one sip will fill your mouth and nose with the gentle bouquet.

Harvested Spring 2007 in Fujian, China

This white tea is grown in the Fujian Province of China and is traditionally known as Bai Mudan. It is one of the least processed of all teas, so you may need two full teaspoons for a serving. The infused leaves have an aroma of sorrels and a pleasing, nutty flavor.

Harvested Spring 2007 in Xihu, China

The name Long Jing means "Dragon Well." This legendary green tea is pan-fired in a wok with great skill, and then is gently pressed flat. Its smooth liqueur is accompanied by a chestnut-like fragrance and fresh aftertaste.

Harvested Spring 2007 in Jiang Si, China

This rare and unusual green tea has tiny moss-like curls of a dark jade green color. Lu Shan Yun Wu is grown on the peaks of Mt. Lu Shan, a Taoist mountain known for its fantastic scenery. This tea hails from stout, thick leaves that are covered with a fine white down. This famous shrub was domesticated as early as the Tang dynasty, and by the Song dynasty (circa 1000) had been perfected for use as tea. The tea was known as an imperial tribute, and to this day is rated among China’s top ten. You will enjoy its buttery body, refreshing fragrance, and sweet taste.

Harvested Spring 2008 in Houkeng, China

This award-winning green tea has a sweet yet complex taste. It is devoid of the bitter edge that some inferior green teas are prone to. Enlightened Monkey has a distinct appearance, characterized by a flattened double leaf with a hidden downy bud. Because this tea is very delicate, one must be careful to brew it at just below 130°F.

Harvested Spring 2008 in Uji, Japan

Uji is home of the best hand-picked, shade-grown shan cha. This tea is lightly pan-roasted with white and brown rice, contributing to its distinct earthy and nutty flavor.

Harvested Winter 2006 in Fujian, China

A particularly rare tea created through a unique process. Spring fresh green tea is layered between early winter Jasmine blossoms (these blossoms have the most aroma). Air that is slightly warmer than ambient temperature air is passed through the layers of blossoms and tea. The fragrance of the blossoms permeates the new fresh tea resulting in a concentrated heady bouquet of a grade in full bloom. Following this process, some of the jasmine flowers and petals are blended into the Winter Jasmine to enhance the flavors and visual appeal. Hand picked in early winter for high aromatic floral tea.

Harvested Winter 2007 in Taiwan

Taiwan Winter Jasmine is a testament to the level of skill and craftsmanship that can be accomplished by generations of processing tea. Whereas a typical grade of Jasmine tea will only be fermented once with Jasmine petals, our Taiwan Winter Jasmine has been fermented 15 times and aged for one month to create a deep-bodied flavor. This tea has a light peach color and fresh Jasmine scent, sweet refreshing taste, and a lingering floral aftertaste.

Harvested Spring 2007 in Yunnan, China

Yunnan tea is easily identified by its luscious soft leaves, red-gold color, and unique peppery taste. Our Yunnan Gold Needle Superior is an exceptional quality tea. If you plan on being deserted on an island, Yunnan Gold Needle Superior would be our suggestion for the one tea to take with you.

Harvested Spring 2007 in Tung Ting, Taiwan

During the Ching Dynasty, a local farmer from Luku, Taiwan, returned from Fujian, China, with twelve tea plants. He planted these along the shores of Chi Ling Lake, and from these twelve trees the world-renowned Tung Ting oolong tea was born. A richly aromatic medium oolong of exceptional quality, this tea is handpicked and slowly crafted over a period of five days. Note its smooth body, rich golden liqueur, and sweet lingering aftertaste.

Harvested Spring 2007 in Shan Lin She, Taiwan

Hand picked and painstakingly crafted at the famed Shan Lin She Mountain in Taiwan, this oolong is an exceptional representation of traditional charcoal fire roasting. This tea has a dark jade green color and a complex, fiery aroma. The body is deep and full with a finish that is silky smooth and sweet. When enjoying this tea, take a moment to look at the steeped leaves and note the 'two leaves and a bud' sets, and the deep, thick, healthy glow of the green leaves.

Harvested Winter 2007 in Fujian, China

Tikuanyin teas are native from Fujian province in China. Legend has it that the tea received its name many centuries ago when a farmer tending a temple fell in dire need of funds to repair the temple. The temple had an iron statue of Kuan Yin, the Chinese goddess of compassion. One night, he prayed to the statue and went to bed. That night, the goddess appeared in his dream and told him that all he needed would be growing on a cliff behind the temple. The next morning, he climbed the cliff, and found a wild tea plant that he transplanted and grew at the temple. He named it the Iron Tikuanyin tea, after the iron statue, and it became so popular that sales from the tea helped to repair the temple. Iron Tikuanyin is also sometimes spelled as Tieguanyin, Tiquanyin, Tiekuanyin or literally translated into English as Iron Goddess Oolong.

Harvested Spring 2007 in Hsin Chu, Taiwan

Taiwan Beauty also known as Oriental Beauty. This sweet brown Taiwanese oolong has a pronounced honey aroma and notes of spice. This tea has the subtle complexities of an oolong in taste and aroma, but the appearance and strength of a black tea. Originally devised to compete with the popular Darjeeling teas from India, Oriental Beauty was promoted heavily in Europe and the US before World War II.

Harvested Spring 2007 in Nantou, Taiwan

Extremely well respected, Taiwan High Mounatin oolong has become one of the most sought-after teas amongst connoisseurs. This rare tea is known for its floral aroma, distinctly complex flavor, and fresh, clean aftertaste. Taiwan High Mountain Jade is very close to being fully green, and is easily distinguished from the traditional darker varieties of Mainland China oolong.

Harvested Spring 2007 in Nantou, Taiwan

Same as High Mountain – Jade but with a clear amber color and a light smoky flavor.

Harvested Spring 2007 on Ali Mountain, Taiwan

In October 2007, Funnel Mill signed a private contract with the only Taiwanese Tea plantation that produces New High Mountain Tea. As a result, Funnel Mill has the exclusive right to introduce this tea to the US market. The New High Mountain tea has a natural fruity fragrance and a fresh mellow sweet taste devoid of astringency. The finish is grassy with a shimmering clear infusion of green tea taste. This rare gem of tea its hard to find even in Taiwan. Stock is limited.