Searching for premium tea to buy? At, we always search for high-quality tea with an intriguing flavor profile. Every now and then, we also discover a gem that stands out in its production process or taste. So if you're looking for an exclusive tea, eager for new discoveries or flavors, this selection will undoubtedly captivate you.

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Dragon Pearls

Pearls of green jasmine tea from China

Silver Needle

Buds of white tea from China.

Da Hong Pao

Premium Oolong tea from China

GABA Green Japan

Green gaba tea from Japan

Pu-erh Yunnan

Post-fermented black tea from China


Premium green tea made from twigs from Japan

Ceremonial Matcha (BIO)

Ceremonial Organic matcha powder

Muscatel Dragon Oolong

Exclusive oolong from China

Himalaya Imperial Black

Exclusive black tea from Nepal

Honey Black

Exclusive Taiwanese black tea

Dark Pearl Oolong

Exclusive Oolong Tea from Taiwan

Huang Ya

Premium yellow tea from China

Golden Yunnan

Premium black tea from China

Sticky Rice Oolong

Exclusive oolong tea from Thailand

Wonder Oolong India

Exclusive oolong tea from India

Gyokuro Kagoshima

Exclusive green tea from Japan

Tea bundle “Tea Snob”


Mini Puerh Tuo Cha


Pu-Erh Cake

Brick of post-fermented tea from China

Are you a true tea enthusiast and are you in the mood for something a bit more exclusive? Do you want to offer your guests a unique taste sensation that surpasses all others? Perhaps an exclusive tea is just the thing for you. The tea varieties below offer that little bit extra. They result from a unique process, often steeped in a long history and tradition where quality is held in high regard. It’s no surprise that several of these kinds boast a well-filled trophy cabinet and find their way to the finest restaurants and hotels worldwide.
Kokeicha (Kukicha)
Kokeicha is a type of tea that you’ll only find in Japan. This tea not only has a unique appearance but also a distinct taste. What’s special about this tea is that it isn’t made from tea leaves but rather from a byproduct of tea production, specifically the “konacha” which are kind of twig-like remnants. In 1953, a certain Mr. Takesawa thought it a waste not to use these konacha, simply because of their appearance (these twigs were previously used as fertilizer). The man decided to grind the konacha into a fine powder, add water, and turn it into a paste. His initial tea brews, however, weren’t successful as the konacha turned into a mud-like consistency. After extensive experimentation, he discovered that heating the paste to 120 degrees Celsius ensured the paste maintained a more solid consistency. The man patented his process, and kokeicha was born. Brewing this tea is straightforward, and its taste is very refreshing. A truly exclusive recommendation, rarely found in blends, and best enjoyed pure.
Genmaicha is a variety of green tea that stands out from other types, and this distinction is largely due to the unique ingredient added to this exclusive tea: roasted and popped brown rice. It’s as if there’s popcorn in your tea. While many of us are familiar with the taste of green tea, the inclusion of the popped rice gives Genmaicha a distinctive aroma that is savory, sweet, and nutty. Just by smelling this tea, you can find yourself transported to delightful sugary realms.

Genmaicha is a traditional Japanese green tea, which can be labeled as exclusive because of the popped brown rice. Essentially, there are two types of brown rice used to counter the grassy taste of classic green tea. The brown rice is first soaked in water to make it easier to steam. Afterward, the rice is dried and then roasted. Once the rice has cooled down, some of it is popped to add extra flavor and texture.

Interestingly, while this tea is considered exclusive and unique today, it was once known as a “poor man’s tea”. The origin of the tea can be traced back to the poorer population who couldn’t afford to drink fresh tea all the time and would supplement the water with rice.
Jasmine Dragon Pearls
A wondrous and exclusive tea that combines an unparalleled jasmine aroma with carefully selected, non-fermented green tea leaves. This tea can truly be called one of the treasures of tea, thankfully not a hidden one. The tea plants grow in the mountains of Southeast China. Each year, only the most beautiful and young leaves are handpicked for this tea. What follows is a process that distinguishes this tea from others. After picking, the young leaves are literally and figuratively bathed in jasmine, not just once, but up to six times. Six times, fresh jasmine flowers impart their aroma to the tea leaves. After the jasmine immersion, the tea leaves are sifted and hand-rolled into tiny pearls. Apart from Dragon Pearls, these are sometimes also called Buddha’s Tears or Dragon Tears. The act of rolling the tea leaves into tiny pearls serves a specific purpose. Only during brewing will the leaves unfurl and release their jasmine aroma, creating a unique infusion of scents. True to its exclusive nature, this tea even resembles the color of champagne. It doesn’t get much more exclusive than that.
Matcha Tea
If we translate “matcha”, we immediately gain insight into this exclusive tea. “Matcha” literally means “powdered tea”. And this name wasn’t given without reason. When one drinks regular green tea, the tea leaves infuse the water and are then discarded. With matcha tea, the leaves are ground so finely that they form a powder. This extremely fine powder blends with water, meaning you essentially consume the green tea leaves themselves. A unique approach in the tea world!

The harvesting of the tea leaves follows a specific procedure, unlike any other green tea. The tea plants are covered with cloths before they’re harvested. This shading process aims to give the leaves more flavor and texture. Subsequently, only the best leaves are picked and briefly steamed to halt fermentation. They are then dried and stored for an extended period to impart their typical robust flavor. Ultimately, the leaves are ground into a fine powder.

Preparing your cup of tea can also be considered a unique process. According to tradition, you drink matcha by taking a teaspoon of the powder, filling your cup to ¾, and then using a special bamboo whisk (matcha whisk) to whip the tea until it foams.