01
Thailand
Doi Mae Salong, Chiang Rai
High-mountain oolongs from descendants of Yunnan tea families who settled Doi Mae Salong in the 1950s. Floral, honeyed, clean.
Arriving Spring 2026
The Topanga Tea Company
Teas brought back from Thailand, Korea, Taiwan & Japan — and a small planting of our own, up the canyon.
Descend
01
The Company
A small tea house in Topanga Canyon. We import carefully — mountain oolongs from Taiwan, sencha from Uji, balhyocha charcoal-fermented in Jirisan, dancong from Guangdong — and only work with farms we've actually been to.
We also grow our own. A dozen young plants on a terraced hill above the creek and more to come.
— Topanga Canyon
02 — Origins
Four regions,
Four regions,
one garden.
Farms we visit. Teas we bring back.
02
Korea
Boseong & Hadong
Sejak and balhyocha from the slopes of Jirisan. A spring green and a charcoal-fermented, depending on the season.
03
Taiwan
Nantou & Alishan
Gaoshan — tightly rolled, lightly oxidized, and (in our opinion) the best tea on earth. We buy one lot at a time, from a handful of family farms.
04
Japan
Uji, Kyoto & Kagoshima
Stone-milled matcha, shade-grown gyokuro, first-flush sencha. The teas that got us started on this whole thing.
03 — The Canyon
Grown in the Canyon.
Twelve young Camellia sinensis on a terrace above the creek. Two cultivars, hand-watered, shaded by valley oak. More go in next season.
We're not going to scale this. That's the point.
12
Plants & Growing
2
Cultivars
1
Year One
∞
Patience
04 — Coming Soon
The first harvest is small.
More in the spring. For now, we're just growing.
Spring 2026 — Topanga, California