My tea garden is on the slopes of Mauna Kea on the Big Island of Hawaii. Cool tradewinds blow consistently from the northwest, bringing moisture that makes the tea thrive.  The methods are sustainable, beyond organic, working with the nature of the Hawaiian soils, which are very well suited for Tea.

I am learning to process tea using classical Chinese methods, all by hand, which have not changed significantly in a thousand years.  As i learn, i am producing batches of tea with unique characteristics.  Each harvest is different, by season and processing method.

As of October 2010, i am living away from the farm.  The tea field is being tended for my eventual return.