Single-origin ceremonial teas sourced directly from small farms in Japan, Taiwan, and Darjeeling. Cold-shipped. Small-batch. Every harvest numbered.
Each Mōku tea is sourced from a single farm, in a single harvest season. Hover any product to reveal its flavor profile. Every batch is numbered and ships cold within 48 hours of your order.
Every Mōku tea is purchased directly from the farmer. No intermediaries. No blending houses. We visit each farm during harvest season to select the specific lots we bring back. The relationship is the supply chain.
Begin before the water boils. The temperature of your water will do more to shape the cup than any other single variable — more than the quality of the tea, more than the vessel, more than the time. Gyokuro asks for 140°F. Matcha accepts 175°F. The Darjeeling wants the full 205°F — the heat is what unlocks the muscatel character. Each tea makes a different demand. Honoring it is the beginning of the ritual.
140°F — 205°F · Filtered Water OnlyWarm the vessel first. Pour a small amount of hot water into your cup or kyusu, swirl once, discard. This is not ceremony for its own sake — a cold vessel drops the water temperature at contact and changes the extraction. The clay or porcelain you use affects the final cup. Unglazed clay absorbs and softens. Porcelain preserves clarity. Glass shows you what you've done. Choose deliberately.
Clay · Porcelain · Glass · Each Changes the CupThe Gyokuro steeps for 90 seconds. Not two minutes. Not however long it takes you to check your phone. Ninety seconds. The Alishan Oolong opens in three minutes and can be re-steeped four times, each infusion different from the last — lighter, more floral, then quieter, then finally just warmth. The Darjeeling second flush will reward you for waiting the full four minutes. The discipline is part of the flavor.
90 sec — 4 min · Re-steep 3–4 TimesDrink it before it cools. Not because tea is worse cold — some of it is quite good — but because this cup was made for this moment. The steam carries aromatics that are gone in three minutes. The temperature carries sensations that follow two minutes after. This is the cup that was worth everything that came before it. Take one more minute than you think you have to sit with it.
Drink Within 3 Minutes · Savour Without Hastehe premise of Mōku is simple enough to state in one sentence: most tea being sold in the West is not very good, and the people who grow exceptional tea deserve a better relationship with the people who drink it. We built the company around closing that distance.
We visit each farm before we buy anything. We sit with the farmers, drink what they've grown, understand what the harvest season looked like that year. We buy the specific lot we tasted, numbered, and ship it cold within 48 hours of receipt. There is no warehouse. There is no buffer stock. When a harvest sells out, it is gone until the next season.
This makes us a difficult business to run and an easy business to trust. The tea in your bag was picked within the last six months. The farmer who picked it was paid a price we negotiated directly. Nothing between them and you was compromised in the interest of scale.
"Nothing between the farmer and you was compromised in the interest of scale."
A monthly note on new harvests, brewing guidance, and the farms we're visiting. Written by the founders. No promotions. No urgency. Just tea.
