Featured Products
our single-origin GABA oolong is grown on a fully organic farm where no pesticides, herbicides, or fertilizers ever touch the soil. the leaves undergo a special oxidation process under a nitrogen atmosphere. this unique method results in high levels of GABA (gamma-aminobutyric acid), an amino acid known for its calming effects and ability to improve sleep.
the fully oxidized leaves offer a dark infusion bursting with sweet, fruity flavors and an irresistible aroma in each rich, full-bodied cup. this brew is excellent shared and is perfect for re-steeping throughout the day and into the evening.
the tea undergoes a meticulous three day processing period, highlighted by extended longer solar withering following harvest, then three sessions of alternating oxidation in vacuum-sealed (nitrogen atmosphere) steel cylinders and tumbling in large bamboo basket cylinders. afterwards, leaves are heated, rolled and dried.
product net weight: 75g
season: summer 2025
cultivar: four seasons oolong (Si Ji Chun Tea)
origin: songboling, nantou county, taiwan
picking and processing: machine harvested with care
elevation: 400m
sencha fukamushi, a deep steamed first harvest or “ichibancha” japanese green tea, offers a vibrant cup brimming with rich, umami flavors gently balanced by a subtle sweetness. deep steaming breaks up leaves and results in a rich, cloudy, vibrant green brew and requires a shorter brewing time than a standard sencha. the easier extraction also means this tea is perfect for cold brewing.
the leaves are carefully shaded for 5-7 days before harvest, a technique that enhances amino acid (l-theanine) production and softens any bitterness by ensuring leaves are tender and thin. this meticulous process results in a tea that's smooth and full-bodied, perfect for those who savor a complex, nourishing brew with every sip.
season: spring 2025
cultivar: yabukita, sayamakaori and saemidori
origin: kyoto / uji, japan
processing / harvest: machine trimmed
elevation: varied
hojicha is a roasted japanese green tea. hojicha is often made with low grade tea leaves from the third or fourth harvest of the year. our hojicha karigane uses the stems, which are often sorted out during tea processing. using stems allows us to make hojicha with first harvest, high grade teas. in our opinion, stems, especially those from the first harvest, taste better than leaves.
hojicha karigane offers a warm, toasty flavor with natural sweetness and no bitterness, making it smooth and gentle. the roasing process removes much of the caffeine, so it’s perfect as a cozy, rich, and comforting cup that won’t keep you up like coffee.
hojicha is perfect as a warm, comforting beverage in the winter, and while we do recommend brewing hot, hojicha is also refreshing when consumed cold (over ice) on a warm day.
the roasting process lowers the water content in the hojicha, so the tea is less dense and requires slightly more volume of tea per cup. steeping instructions are below.
each bag contains 80g of tea.
season: spring
cultivar: varied
origin: kyoto / uji, japan
processing: machine trimmed
elevation: varied
about
brooklyn tea table was born out of a simple mission: to make high-quality, healthy tea both affordable and totally approachable. after water, tea is the world’s most popular drink—but here in the U.S., we tend to reach for coffee first.
we are on a mission to demystify tea and introduce you to flavors leagues beyond the boring grocery store teabag. don’t let those sad little things ruin tea for you!
our story started on the sidewalk outside prospect park in brooklyn, new york, where we poured freshly brewed cups of tea for our neighbors. today, we’re proud to ship the very same premium tea leaves straight to your door, anywhere in the U.S.
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