Shaved Ice - Pure, natural spring water frozen solid and shaved into fine icy powder. It is then topped with a homemade syrup of rolanberry, peach, lemon, plum, raspberry, or mandarin. Finishing options are sweet thickened cream, sweetened condensed milk, and chocolate.Sachima - Sweetened wheat noodles deep fried to a golden crispy outside and chewy inside. Bound together with thick Valley wildflower honey syrup they are then pressed into a shallow pan to cool and set. This snack is airy with a satisfying sweet crunch and chew. Served as two-ilm cubes.Taiyaki - A Hingan festival staple of light, slightly crispy batter wrapped around a gooey filling. Available fillings are: lemon, peach, rolanberry, plum, chocolate, or adzuki filling. Available in the shapes of a loafing chibi rabbit, a laughing fox, or a curled chibi coeurl. Served in waxed paper.Tanghulu - Fresh fruit skewered and dipped in a liquid sugar syrup, then left to harden. Three to five fruits on a skewer. Choose from slightly sour rolanberry, cherry, mandarin, plum, and kiwi.Chilled Fruit - Fresh from the Valley come a variety of chilled, fruity offerings from the spring and summer. Choose from plums, peaches, pears, and cherries!Hard Candies - An Eorzean classic, and beloved the world over. Hard boiled sweets in flavors of cherry, rolanberry, lemon, ginger, and green tea. Available in seven onze or one ponze packages, of a single type or variety sampler.
Hanabi Special - Green Tea Honey - The same delicious candies and flavorings wrapped around a chewy center bursting with flavor. All the candies' center's are the same flavor as their shell, except green tea. The green tea center is a high quality wildflower honey.

Roujiamo - A yeasted wheat baijimo cut in half and filled with long stewed meats. Aromatic braised mutton, spicy braised dzo haunch, and sweet-sour duck are all available. Pickled radish, pickled mustard, and peppers sweet or spicy are also available as an addition.Shaobing - A baked, stuffed yeast-flour flatbread. The exterior is crispy and decorated with roasted sesame seeds, the inside flaky and rich. Available fillings are spicy braised dzo shoulder, spiced lamb shoulder (warming), and savory mushroom.Shaokao - A marinated protein of your choosing perched on a bamboo skewer, then grilled over fine Yanxian charcoal until it's perfectly cooked. Proteins are firm tofu, dzo, and mutton. Sauces are spicy mala, sweet-and-savory, and sour-sweet.Liangpi (Cold Noodles) - A classic from the Fanged Crescent, these chilled wheat flour noodles are served in an equally chilled bowl. Served with fragrant red chili oil, pickled mustard greens, radishes, and/or bamboo sprouts. Additional sauces or toppings may be asked after. Vegetarian by default.Dandanmian - Another classic of the Fanged Crescent, these are slender wheat noodles are served hot. Topped with spicy, thick chili oil, pickled mustard stems, and finely diced and wok-fried mutton then finished with scallion, it will set the mouth aflame and the tongue to tingling! Spicy and numbing.Spicy Lamb Noodles - A local take on a Crescent classic using mutton in lieu of beef. Mutton is cooked with scallions, ginger, and garlic, then cubed. A fragrant oil is made with cumin, fennel, cinnamon, and other spices, and the lamb re-fried. Spicy soup-base is used to blanch fresh greens, and it is all served over fresh wheat noodles!

Masala Chai - A blend of tea with cinnamon, cardamom, star anise, black pepper and grains of paradise, ginger. Served hot with milk and a drizzling of honey, perfect for warming the heart and soul on a cold or rainy day!Lassi - A staple of the hot seasons in Thavnair, this is a thick, chilled beverage of yogurt, spices, and fruit perfect for the sweltering days. Available in mango, mint, coconut, and cardamom primary flavors.

Mugicha - Simple barley tea, brewed from roasted and toasted barley grain. Roasted sweetness, and a deep, pleasing flavor. Perfect for hot summer days and muggy nights alike. Served chilled.Fresh Sparkling Juice - Freshly squeezed cherry, peach, plum, or orange juice made fizzy with the inclusion of Air aether, and mixed with a sweet fragrant syrup. Syrups are rolanberry, kuromitsu, basil, and green tea. Served chilled or at air-temperature. Includes free mini-umbrella!

Deep in the Fanged Crescent, the Peony River Valley was renowned for the quality and variety of its teas. Despite the desolation of Garlean offensives and the price of resistance, many trees have survived in the now-renewed gardens, and the local monasteries kept well-hidden the land's wild trees from aerial onslaughts.Our teas available for purchase dry, or prepared on site. Prepared tea is given in a disposable gaiwan with the leaves, so you can add more hot water and enjoy through the festival! All proceeds from purchases will purchase more tea, and any excess used to try and expand our contacts.

The Valley's kilns and ovens have been fully repaired! Tea-wares are still not being sold, but we are happy to say that we've been able to procure new teas for the summer season! Thank you again, Yugen -ᚨᚱᚹᛖᛞ

白 Bai - White

Weeping River: Low Valley White - A tea between two and three years in age, from trees nearer the Crystal Lake and Peony River in the Low Valley. All leaf no bud (Shou Mei) pluck, loose leaf. A more astringent flavor profile with less sweetness to the tongue, and a deeper element of tannins.Spring Dew Ya Bao: Mid-Valley White - A yabao-style tea harvested before other trees begin to bud, drawn from the estates near the southern mouth to the Upper Valley. Expect these to be sweet and floral, with a light element of woodsy spice. Sold by the half-onze.Silver Feather: Ren White - One Bud Two Leaf plucked tea, 5 years' aged or more. Strong notes of honey, fields of fresh barley in high summer sunlight, and a cooling-to-the-tongue finish that is close to mintlike. The liquor color is a flawless, deep gold when brewed. Sold in roughly four-onze round cakes.Sleeping Silver Moon: Ren White - The main branch of the Ren family plant a tea tree on their fourth nameday. This tea is freshly withered and dried under moonlight rather than sun, and will not be more than two years in age. Expect it to be sweet and mild, with a soft note of fruit and a strong suggestion of citrus essences. The liquor is a pale, clear lunar gold.

绿 Lu - Green

Peony Down: Ren Green - Fresh-picked and kill-greened to prevent further aging at the start of the year's season. The flavor is lightly grassy and clean, with a slight note of wheat in summer sun. This is drawn from the remaining tea trees in the Ren estate.Pale Jade Laurel Dew: Ren Green - This tea embodies the Ren mixture of Hingan and Yanxian tea styles - a shade-finished young green tea that is then pan-fired to seal their state. Their scent is lightly roasted and nutty from the pan-firing, with an underlying sweetness and deep umami from the leaf. The flavor lacks any hint of bitter tannin, being sweet and smooth with rich umami, fresh grass, mild nuttiness and soft melon notes.Willow Frond: Zhou Green - A local take on one of Yanxia's most renowned teas, with the leaves flat and straight. Pan roasted after being kill-greened, these leaves give a sweet, light liquor of pale gold with a faint hint of roasting chestnuts. Somewhat more of a pronounced nut-aroma than other longjing-type teas.

Rolanberry's Floral Blends

Honghua Shoumei (Red Blossom Shou Mei)- A mix of Heron Estate, moonshade dried red and pink rhododendron petals and white shou mei tea from the Ren Estate. The late plucked leaves offer a stronger flavor profile than other bai cha, paired with hints of delicate, floral sweetness and a slightly tangy finish.Jinyinhua Ge (Honeysuckle Antlers): Fully opened honeysuckle flowers plucked and trimmed of any bitter greens, dried out of direct sunlight to preserve their crisp honey sweetness. These are combined with a high Rise Valley oolong cha. This tea is mildly earthy and nutty with delightful floral notes and melon-like flavor finishing with delicate honey sweetness.

红 Hong - Red

Honey Well: Zhou Red - 1 year aged. A rich, fruity flavor with strong honey aroma and a light underlying minerality from the stones and soil around mountainside gardens. The liquor color is vivid red, with a golden hint when held to light. The finish is rich, rather than dry. Sold loose in two onze or one ponze increments. Grown by the Zhou estate. Tea cakes.Iron Oak: Zhou Red - 2 year aged. A mineral-forward tea from the lower Zhou Estate, with a color so dark it borders on true crimson under the light. Its flavors lean more towards a lightly tannic, wood-scented experience, with a faint edge of honey sweetness still. The aroma is rich and low, with a pronounced aroma like oak wood.Scarlet Morning: High Valley Red - A smoked tea from the Upper Valley, expect a balance of sweetness, notes of dried fruit, and a delicate smoke from Upper Valley pine and cedar wood. Modeled after classic zhengshan xiaozhong of wider Yanxia, with a more pronounced melon note to its aroma and flavor.Scarlet Rain: High Valley Red - The unsmoked pair to the Morning Cloud tea, both grown in the Upper Valley. This is an intensely sweet hong cha, with a flavor profile bursting with notes of dried fruits and honeyed melon. Excellent paired with a less sweetened snack.

烏龍 Wulong - Oolong

Kneeling Iron Branch: Zhou Wu Long - A high oxidation oolong tea from the Zhou Estate, with tightly curled leaves rolled to spear shapes. There is a faintly red tinge to them, and the brew they produce is a deep, reddish umber. The flavor is strong in minerals similar to the Iron Oak, but with additional roasted notes from hardwood charcoal.Green Snail: Zhou Wu Long - A low oxidation oolong close in character to low altitude green teas. Rolled into small balls during its processing, the leaves themselves rehydrate to a nearly-pure green. It has a strong, almost-bitter-edged flavor, with a gold-green tea liquor and notes of fresh grown grasses.Honey Orchid Aroma: Mid-Valley Wu Long - A higher oxidation oolong from the Rise, this is a tea of intense flavor. Unrolled dark leaves have a light aroma of orchid blossoms and honey, yielding a thick tea liquor that is a clear, flawless gold. The flavor is sweet like honey, with notes of ripe apricot and peach.Red Laurel Tips: Mid-Valley Wu Long - An experimental tea made from one bud and one leaf tea near the high end of the Rise, strongly oxidized and roasted twice. Shaped as individual buds wrapped in their leaf, this has a roasted, nutty aroma paired with a sweet, melon-like flavor typical of high altitude teas. The tea liquor is a dark, almost reddish gold.

🌶️Spicy Fishing Dofu - A twist on western Doman bean curd. A small bowl of spicy, lightly savory and sour sauce fortified with fried-crisp knife-minced dzo, with dense Doman tofu held within. Topped with fresh spring onion greens, and served with a decorative skewer to fish for the contents!Mutton Soup (Yangrou Paomo) - A dish from the Fanged Crescent with strong influence of the Steppe nearby. A fragrant meat stock with ginger, spices, and onions; chunks of slow-cooked mutton, and finished with simple wheat biscuits. Break off a piece, dip it in the soup, and eat before it dissolves!Mochi Ice Cream - A thin shell of mochi dough, dusted to keep it from sticking, filled with homemade (stallmade?) ice-cream. Available in green tea, rolanberry, and peach flavors.Tsukimi Dango - A treat for Tsukimi. These small, round, white dumplings are made from rice flour and stacked in a pyramid as an offering to the moon. They are somewhat chewier than their skewered brethren. Served with a side of kuri paste, rolanberry jam, or persimmon jam. Served on a small plate.

Harvest Sun - Bangan Huangjiu - A wheat-based huangjiu at the upper end of the semi-dry range for sweetness. The color is that of wheat ripe under summer sun, with strong wine-legs when swirled. It is lightly malty and sweet, with a strong character of the same sun-ripened wheat. Can be served warm or at room temperature.Snow River Silver - Gan Huangjiu - A dry-range huangjiu made with water from the fast-flowing and clear Snow River in the mid-Rise, nigh on crystalline in clarity. The scent is mild and complex, with a flavor rich in nuttiness, malt, and long-matured grain. Best served room temperature.Cloud Pass - Bantian Huangjiu - Brewed with water from the turbid Crescent River where it flows across the Upper Valley, this wine is murky and dark, with a lingering flavor that pairs best with strongly flavored or fermented foods. It is semi-sweet, with a pale red color that shines vermillion under light. If you enjoy 'funky', this is likely for you!

Tea Pets

A lighthearted component of Yanxian tea culture, tea pets are small ceramic (usually) animals who share the first steep of fresh leaves (the wash). They soak up some of the liquid, and over time develop a rich patina. As the Valley's kilns and craftsmen begin making their wares again, they have set their apprentices the solemn task of fashioning the small fellows!Adopt today! Share a drink!Available pets include: chubby sheep, coiled snake, polite fox, lop-eared rabbit, and very lost tiger. Each is slightly below palm-sized for the average teenaged hyur.

Steamed Sweet Popotoes - Fresh steamed after being ordered, these treats have a velvet-like texture and wonderfully sweet flavor. Served with your choice of butter or a dusting of cinnamon with a drizzle of honey.Harvest Moon Mochi - A vividly orange mochi filled with a core of persimmon jam, plum jam, or sweet white bean paste.Sweet Maple Candies - The incarnation of autumn and a physical manifestation of the concept 'sweet'. Cast into the shape of tree leaves, these pale sugar candies are made of pure, solidified sugar syrup sourced from trees in the Valley. Sold in threes, each the size of a small child's palm. Please share with friends!

Plum Wine - A slightly sour and fragrant expression of early season plums, this wine pairs tart and sweet flavors with an infusion of floral notes - hibiscus, laurel, and a faint hint of jasmine.Plum-Honey WineRed Wild Grape Wine - The waters of the Xue Jiang flow from the high peaks of the Rise, down to join another tributary of the Peony River near the low reaches.

Teas

Savories

Shaobing - A baked, stuffed flatbread of a yeasted flour dough. The exterior is crispy and decorated with roasted sesame seeds, the inside flaky and rich. Available fillings are spicy braised dzo shoulder, spiced lamb shoulder (warming), thick black sesame paste (sweet), and mushroom.Roujiamo - A yeasted wheat baijimo cut in half, then filled with long stewed meats. Aromatic braised mutton, spicy braised dzo haunch, and sweet-sour dzo haunch are all available. Pickled radish, pickled mustard, and peppers sweet or spicy are also available as an addition.

Sweets

Shuijing Bing (Crystal Cake): A small, hand sized cake that has a tender outer layer made from wheat, starch, and oil wrapped around a glittering filling of rock candy, candied fruit, and nuts. Choose either blueberries and walnut or rolanberries and almond.Fuping (Persimmon Cake): This golden-amber round cake is frosted with powdered sugar and served in slices. Its inner texture is similar to cheesecake. Each bite brings bursting sweetness complemented by notes of cinnamon and nutmeg.