I drink a lot of tea, and it turns out good honey and good tea belong together. These are my quieter meads, made for slow evenings, where the leaf does as much work as the honey. I steep whole‑leaf teas and ferment them long and easy so the flavor stays clean instead of bitter. A few lean on Asian traditions I have real respect for. In this line you'll find Wuyi Oolong, made with raw honey and Wuyi rock oolong; Jade Dragon Brew, a sencha and matcha green‑tea mead; Golden Ash Elixir, a smoked floral mead with Lapsang Souchong, Assam, vanilla bean, peach, and meadow‑foam honey; and Land of the Morning Calm, brewed with Korean pear, ginger, and black tea.