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🥁Introducing🥁 Limited Edition Kashmiri Kehwa (Spiced Saffron Tea) in collaboration with the lovely @hellosongtea

Inspired by a beautiful kehwa recipe from the Mir family (our Kashmiri farm partners) from our book, and brought to life with Song’s Wild Gongmei white tea and our fragrant Kashmiri Saffron! It’s soothing, it’s fragrant, it is the moment!

Hello! I realize I've fallen quite a bit behind with these posts! So much so that I am writing this after returning last night. There's a fair bit on Jingdezhen, but I'll save that for my Field Notes email, and I really want to get into my Taiwan work. More on that soon!

Hello! I realize I've fallen quite a bit behind with these posts! So much so that I am writing this after returning last night. There's a fair bit on Jingdezhen, but I'll save that for my Field Notes email, and I really want to get into my Taiwan work. More on that soon!

Hello! I realize I've fallen quite a bit behind with these posts! So much so that I am writing this after returning last night. There's a fair bit on Jingdezhen, but I'll save that for my Field Notes email, and I really want to get into my Taiwan work. More on that soon!

Hello! I realize I've fallen quite a bit behind with these posts! So much so that I am writing this after returning last night. There's a fair bit on Jingdezhen, but I'll save that for my Field Notes email, and I really want to get into my Taiwan work. More on that soon!

Hello! I realize I've fallen quite a bit behind with these posts! So much so that I am writing this after returning last night. There's a fair bit on Jingdezhen, but I'll save that for my Field Notes email, and I really want to get into my Taiwan work. More on that soon!

Hello! I realize I've fallen quite a bit behind with these posts! So much so that I am writing this after returning last night. There's a fair bit on Jingdezhen, but I'll save that for my Field Notes email, and I really want to get into my Taiwan work. More on that soon!

After Yixing, I made my way to Hunan to visit the gardens that produce both our Huangjin Cha and Cai Cha.

While this visit was short, and most of the time was spent in discussions (over tea, of course) about the limitations of tea craftsmanship in this part of China, I left with a better appreciation of the region’s terroir, and the hope we’d be sourcing more teas from Hunan in the future.

After Yixing, I made my way to Hunan to visit the gardens that produce both our Huangjin Cha and Cai Cha.

While this visit was short, and most of the time was spent in discussions (over tea, of course) about the limitations of tea craftsmanship in this part of China, I left with a better appreciation of the region’s terroir, and the hope we’d be sourcing more teas from Hunan in the future.

After Yixing, I made my way to Hunan to visit the gardens that produce both our Huangjin Cha and Cai Cha.

While this visit was short, and most of the time was spent in discussions (over tea, of course) about the limitations of tea craftsmanship in this part of China, I left with a better appreciation of the region’s terroir, and the hope we’d be sourcing more teas from Hunan in the future.

After Yixing, I made my way to Hunan to visit the gardens that produce both our Huangjin Cha and Cai Cha.

While this visit was short, and most of the time was spent in discussions (over tea, of course) about the limitations of tea craftsmanship in this part of China, I left with a better appreciation of the region’s terroir, and the hope we’d be sourcing more teas from Hunan in the future.

After Yixing, I made my way to Hunan to visit the gardens that produce both our Huangjin Cha and Cai Cha.

While this visit was short, and most of the time was spent in discussions (over tea, of course) about the limitations of tea craftsmanship in this part of China, I left with a better appreciation of the region’s terroir, and the hope we’d be sourcing more teas from Hunan in the future.

After Yixing, I made my way to Hunan to visit the gardens that produce both our Huangjin Cha and Cai Cha.

While this visit was short, and most of the time was spent in discussions (over tea, of course) about the limitations of tea craftsmanship in this part of China, I left with a better appreciation of the region’s terroir, and the hope we’d be sourcing more teas from Hunan in the future.

I'm playing catch-up here, with a post about my first stop in Yixing. More to come!

I'm playing catch-up here, with a post about my first stop in Yixing. More to come!

I'm playing catch-up here, with a post about my first stop in Yixing. More to come!

I'm playing catch-up here, with a post about my first stop in Yixing. More to come!

I'm playing catch-up here, with a post about my first stop in Yixing. More to come!

I'm playing catch-up here, with a post about my first stop in Yixing. More to come!

Hello from the field! I'm 3 weeks into Song's sourcing trip, and just now going over some of my field footage from Yixing, Hunan, Wuyishan, and Jingdezhen.Hope to post more soon!

Have you been following along with Peter’s travels through China this month? This past week, he’s been visiting Yixing, working alongside artist Pan Yi on a new series of zisha ware, the semi-porous clay teapots mined and made to compliment the oils and aromas of brewing tea.

Each Sunday Peter shares an Update from the Field, delving into the stories, experiences, rationale behind the places he’s visiting on this spring’s tea sourcing trip.

If you’re not already subscribed, make sure you sign up for his correspondences (there’s a form at the bottom of our website, www.songtea.com), and join us for an armchair adventure in tea and ceramic sourcing across China and Taiwan!

Have you been following along with Peter’s travels through China this month? This past week, he’s been visiting Yixing, working alongside artist Pan Yi on a new series of zisha ware, the semi-porous clay teapots mined and made to compliment the oils and aromas of brewing tea.

Each Sunday Peter shares an Update from the Field, delving into the stories, experiences, rationale behind the places he’s visiting on this spring’s tea sourcing trip.

If you’re not already subscribed, make sure you sign up for his correspondences (there’s a form at the bottom of our website, www.songtea.com), and join us for an armchair adventure in tea and ceramic sourcing across China and Taiwan!

There’s a very good chance you’re familiar with Wild Tree Yunnan Red. The sweet, fruit notes that make this tea a favorite with both our retail customers and cafe and restaurant partners alike, are incredibly consistent and superlatively sweet. You’ll find it on the menu at some of our favorite coffee shops - @themillsf, @bettywinebar, @seycoffee, and more, holding up batch brewed, made to order, or in a tea bowl.

The most recent harvest has hit the shelves at the Song studio and brews with a little twist! The leaves of Wild Tree mellow and mature in the first 12 months after harvest, transforming from bright, fruit forward flavors when brewed, to a fully developed, deeper, more rounded weightiness. We’re releasing this batch just shy of the 12 month resting - it’s the perfect opportunity to taste firsthand the magic of tea as it settles into itself, transforming from young leaves to the tea you know best!

Find Wild Tree Yunnan Red online now at songtea.com, or come visit us here at the studio Thursdays - Sundays from 12 - 5 pm. We would love to see you!

There’s a very good chance you’re familiar with Wild Tree Yunnan Red. The sweet, fruit notes that make this tea a favorite with both our retail customers and cafe and restaurant partners alike, are incredibly consistent and superlatively sweet. You’ll find it on the menu at some of our favorite coffee shops - @themillsf, @bettywinebar, @seycoffee, and more, holding up batch brewed, made to order, or in a tea bowl.

The most recent harvest has hit the shelves at the Song studio and brews with a little twist! The leaves of Wild Tree mellow and mature in the first 12 months after harvest, transforming from bright, fruit forward flavors when brewed, to a fully developed, deeper, more rounded weightiness. We’re releasing this batch just shy of the 12 month resting - it’s the perfect opportunity to taste firsthand the magic of tea as it settles into itself, transforming from young leaves to the tea you know best!

Find Wild Tree Yunnan Red online now at songtea.com, or come visit us here at the studio Thursdays - Sundays from 12 - 5 pm. We would love to see you!

There’s a very good chance you’re familiar with Wild Tree Yunnan Red. The sweet, fruit notes that make this tea a favorite with both our retail customers and cafe and restaurant partners alike, are incredibly consistent and superlatively sweet. You’ll find it on the menu at some of our favorite coffee shops - @themillsf, @bettywinebar, @seycoffee, and more, holding up batch brewed, made to order, or in a tea bowl.

The most recent harvest has hit the shelves at the Song studio and brews with a little twist! The leaves of Wild Tree mellow and mature in the first 12 months after harvest, transforming from bright, fruit forward flavors when brewed, to a fully developed, deeper, more rounded weightiness. We’re releasing this batch just shy of the 12 month resting - it’s the perfect opportunity to taste firsthand the magic of tea as it settles into itself, transforming from young leaves to the tea you know best!

Find Wild Tree Yunnan Red online now at songtea.com, or come visit us here at the studio Thursdays - Sundays from 12 - 5 pm. We would love to see you!

For the uninitiated, Shan Li Xi will challenge your conception of tea. The character is both quite bold: think hearty handfuls of roasted kettle corn, salted caramels, and fluffy cones of cotton candy. It’s the tea we’d serve at a tea party for four-year-olds. Or serve at a tea party of octogenarians; grandfolk who’ve tasted it all. You see, Shan Lin Xi’s distinct flavor and character lends itself to a certain type of nostalgia, of rose colored glasses, ferris wheel lights, and warm meadows. A childhood we might have never had but can still bring to mind, overlapping with a vegetality that provides a mature finish. It’s many people’s favorite Song Tea. And if you haven’t already guessed, it’s ours too.

The newest harvest of Shan Lin Xi Winter Sprout is now available online, at at the Song studio too. Visit us Thursdays - Sundays from 12 - 5 pm.

We are thrilled to welcome our friend Peter Luong, founder of @hellosongtea Song Tea, to the Sirene Chef’s Table on Thursday, March 26 at 6:30 PM

We are so fortunate here in the Bay Area. We have extraordinary produce, wine, spirits, and seafood—and we’re also home to one of America’s finest tea purveyors.
Song Tea, based in San Francisco, sources remarkable teas from some of the world’s most celebrated tea-growing regions. They also create some of the most beautiful herbal teas and tisane blends we’ve ever experienced.

Chef/Partner Gavin Schmidt will create a special menu thoughtfully paired with a selection of exceptional teas from Song Tea.

Song Tea at Sirene
Seats are $250 per person, plus tax and service charge. Reserve your table via Resy.

We are thrilled to welcome our friend Peter Luong, founder of @hellosongtea Song Tea, to the Sirene Chef’s Table on Thursday, March 26 at 6:30 PM

We are so fortunate here in the Bay Area. We have extraordinary produce, wine, spirits, and seafood—and we’re also home to one of America’s finest tea purveyors.
Song Tea, based in San Francisco, sources remarkable teas from some of the world’s most celebrated tea-growing regions. They also create some of the most beautiful herbal teas and tisane blends we’ve ever experienced.

Chef/Partner Gavin Schmidt will create a special menu thoughtfully paired with a selection of exceptional teas from Song Tea.

Song Tea at Sirene
Seats are $250 per person, plus tax and service charge. Reserve your table via Resy.

The 7 Adams front of house team recently spent the afternoon with Peter Luong of Song Tea & Ceramics for a focused tea tasting exploring the cultivation behind traditional Chinese teas.

Through a series of guided infusions, we learned how techniques such as drying, oxidation, roasting, and aging shape the structure and aromatics of tea leaves. His tasting offered a clear lesson in the craftsmanship of tea, giving us a better sense of how to introduce and pour each cup. 🫖

Gong xi, gong xi! 🐴🧨

We’re welcoming in the Year of the Horse at the Song studio this weekend with pots of Hakka Pomelo Oolong🍊, bright red envelopes🧧, and a special treat from our friends @fariabakery 🍬! Stop by in person to celebrate with us and try Faria’s delicious Almond Brittles (while supplies last!)

We look forward to seeing you!

The Song studio is open weekly, Thursday - Sundays from 12-5 pm.

Gong xi, gong xi! 🐴🧨

We’re welcoming in the Year of the Horse at the Song studio this weekend with pots of Hakka Pomelo Oolong🍊, bright red envelopes🧧, and a special treat from our friends @fariabakery 🍬! Stop by in person to celebrate with us and try Faria’s delicious Almond Brittles (while supplies last!)

We look forward to seeing you!

The Song studio is open weekly, Thursday - Sundays from 12-5 pm.

Red teapots? For Valentine’s Day? Groundbreaking.
😉

Vermillion red zhuni teapots join a bevy of colorful zisha ware from Yixing artist, Pan Yi. The new collection is online now- or come see these cuties in person here at the studio, Thursdays-Sundays from 12-5. ❤️