Rooibos Seasonal
A delicious eggnog flavor that sits well with the herby sweetness of Rooibos tea. Ingerdients: Rooibos tea; natural flavor; sunflower, mallow, and violet blossoms.
Prep: 3g Rooibos tea (1 heaping tsp) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
An Austrian specialty that features delicate hints of bergamot and summer jasmine. Black tea from Darjeeling and Sri Lanka, jasmine blossoms and natural flavor.
Preparation: One heaping teaspoon per 8oz cup of filtered, boiling water. Allow to brew 2 minutes.
Read more on 996 Viennese Blend; out of stock, no backorders!…
Fruity and bold with typical East Frisian character. Black tea from India, sea buck thorn, natural flavor and safflower petals.
Preparation: 4g tea leaves (1 heaping tsp) per 12oz cup of filtered, boiling water. Allow to brew 2 min.
Read more on 1586 East Frisian Sea Buckthorn; out of stock, no backorders!…
In this classic combination, tangy raspberries contrast with decadently creamy chocolate. Black teas from Ceylon, China and India, Rooibos, cocoa bits, raspberry pieces and natural flavor.
Preparation: 4g tea leaves (1 heaping tsp) per 12oz cup of filtered, boiling water. Allow to brew 2 min.
Each sip of this blend takes your taste buds closer to Austrailia, home of the “queen of nuts”. Black tea from Ceylon, China and India, macadamia nut pieces, safflower blossoms and natural flavor.
Blueberries make for a slightly sweet fruitiness in this delightful tea blend. Black tea from Ceylon, blueberries, cornflower blossoms and natural flavor.
Preparation: 4g tea leaves (1 heaping tsp) per 12oz cup of filtered, boiling water. Allow to brew 2 min.
For the ancient Aztecs, chocolate was not a food but a drink – and hot chili powder was the addition of choice. Hot chili peppers and bitter cocoa beans play a wonderful harmony alongside the subtle sweetness of black tea. Black tea, cocoa beans & powder, chili pepper pieces, natural flavor.
A fine and spicy breeze wafted from distant countries. Blackberries, raisins, apples, figs, cinnamon, coconut chips, cardamom whole, ginger, cocoa nibs, Honeybush, orange peel, caramelized macadamia nuts, licorice root, orange, pomegranate petals, pink pepper berries, vanilla, allspice, cloves.
Flavors joined in a fusion that astounds as well as in convinces. Red and green Rooibos, thyme, freeze dried raspberry pieces, red peppercorns, pineapple pieces, everlasting flowers, mango pieces, and peony blossoms.
Read more on 1592 Wild Berries & Thyme; out of stock, no backorders!…
A delicious creamy caramel note with sweet, ripe orange joyfully tunes in with the rooibos tea. It does not even need sugar to score a goal! Rooibos, orange peel, freeze-dried yogurt pieces, and natural flavor.
Lomi-Lomi-Nui: an ancient Hawaiian temple ritual is said to bring about inner peace. Apple pieces, stinging nettle, strawberry leaves, pineapple, lemon grass, freeze-dried banana pieces, hibiscus blossoms, papaya, rose petals, camomile, rose and mallow blossoms, natural flavor.
Wake each day to this sweet nightingale. Asatsuyu, “Morning Dew” in Japanese, is a tea striking in its gentleness. A sweet floral nectar haunts the palate and stirs the senses. Ingredients: Green tea from Japan, sunflower and peony blossoms, and natural flavor.
Pure fresh lavender from France! This famously therapeutic herb can also be used in baths or pillows for a soothing, calming sense.
Preparation: 1/2g herbal tea (1 level tsp) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min. Or, add just a pinch to other tea blends for lavender flavor.
A special blend truly befitting the Big Apple! Sweet, crisp apples and fragrant vanilla make a perfect pair, hot or iced. Black tea, flavor, apple pieces and vanilla pieces.
Preparation: One heaping teaspoon per 8oz cup of filtered, boiling water. Allow to brew for 2 minutes.
Read more on 1925 Rockin’ Red Apple; Out of Stock, no backorders!…
“Gemiini” stackable porcelain cream and sugar set.
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“Gemiini” porcelain cup and saucer set of two.
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“Gemiini” warmer. For use with the Gemiini-style teapot.
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“Filio”, set of glass teacup.
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Prepare for a richly exotic voyage across continents and centuries in this in-depth exploration of the world of tea. Like wine, tea has its own prestigious growing regions and plantations where are produced refined, noble, and modern varieties as distinctive as the terroir on which they are grown. This impressive volume follows the trade routes of the familiar yet mysterious tea leaf, from the origins of cultivation in China to Japan’s legendary tea ceremony to the ritual of afternoon tea in the U.K. Practical advice describes the benefits of tea in the diet, the optimum brewing temperature, and precise measurements for steeping the perfect cup. Profiles of the Grand Crus of tea (32 worldwide varieties) plus recipes that pair well with tea or have tea as an ingredient are also featured. Rich and sumptuous photographs lead us through this ancient but still contemporary pursuit that reaches from remote Asian villages to exotic islands to today’s modern cities. Tea is a book to be savored with all the senses.
This vibrant, relevant study from architects Ando, Fujimori and Isozaki looks at the present moment of a centuries-old Japanese tradition, the chashitsu, or “tea room.” In first-person narratives, leading Japanese architects discuss their contemporary take on the classic tea ceremony space. Full-color photographs, design sketches and polished plans are clearly laid out along with text, and each chapter focuses on a number of works by a single architect. Fujimori’s chapter, for example, includes an elaborate tree-top tea house, an “enormous woven bamboo birdcage” called The Forum and a room built especially to host France’s President Chirac. Ando gets to the heart of the matter in his statement of purpose: “not to dwell solely on the abstract; but to explore abstract concepts by expressing them through material phenomena.” Three more architects-Isozaki, Kengo Kuma and Hiroshi Hara-discuss their designs, and how they relate to the genre’s traditions, in similar terms, focusing on the “tension between abstraction and representation.” Especially fascinating are discussions of materials used: for Fujimori, the most important components are “raw, unworked materials” and “amateur artisans” to do all the building. Throughout, the houses’ elegance and simplicity are reflected in the text; lush images, meanwhile, provide tranquil warmth and a real sense of place.
Read more on The Contemporary Tea House: Japan’s Top Architects Redefine a Tradition…
What’s a sociable spider to do when no one will accept her invitations to tea? Seemingly unaware of her own predatory reputation, the eponymous arachnid is perplexed and saddened when a parade of potential guests scuttles, scampers and scurries away “in mortal dread.” A timely rainstorm provides the perfect opportunity for Miss Spider to prove her good intentions, however, as she lovingly nurtures a rain-soaked moth with sweets and warm brew. Good news travels quickly, and before long her web is abuzz with a full-scale tea party. “Her friends were glad to watch her feast / Upon the floral centerpiece. / It was a great relief to see / She ate just flowers and drank just tea.” First-time author Kirk’s rhyming text, with its singsong rhythm and counting motif (two beetles are followed by three fireflies, then four bumblebees, etc.), is slack and predictable, but his illustrations are thoroughly original. The stylized paintings are flecked with a shimmery light that accentuates the bold, often garish, juxtaposition of colors and increases the whimsy of the appropriately bug-eyed cast. All ages.
For the first time, a discussion of tea’s transcendental nature and reasons given as to why we keep returning to this Queen of the Camellia’s, that offers us a few moments of respite in a world gone mad. Myths about tea are debunked while practical information given, including history, characteristics, and properties of the six classical tea categories.
Is enjoying a cup of tea the favorite part of your day? Is the brewing of a ‘cuppa’ a ritual that centers and calms you? Then let Chicken Soup for the Tea Lover’s Soul help you reconnect with yourself in the silent intimacy and introspection experienced while sipping tea.
Read more on Chicken Soup for the Tea Lover’s Soul; Out of Stock, no backorders!…
By popular demand! This is a complementary blend of sweet, musky & floral notes which make an overall irresistible flavor for hot & iced beverages. Black tea from China, India, and Ceylon, strawberry pieces, peppermint leaves, lavender & honeybush.
Your own personal oasis away from the heat of a busy day. Organic dates, figs and raisins offer a refreshing sweetness that makes life all dessert and no desert. Date pieces, fig pieces, apple pieces sultanas grapes, shredded almonds, natural flavor, rose blossoms.
Read more on 1574 Desert Oasis; Out of Stock- No Back Orders!…
Get a taste of Moroccan culture with one of these six colored glasses.
*Color will vary depending on availability, and number of cups ordered.
An attractive way to enjoy a cup of tea while showing off its color.
Specifications: .15l
The perfect complement to the full line of the popular “Miko” glass teapots.
Specifications: Dishwasher & Microwave Safe.
Miko Glass Teapots captivate the essence of tea and offer unsurpassed simplicity and functionality. The integrated glass strainer sits deep in the teapot and allows the leaves to expand fully. The clarity of these teapots, especially when accented by a lighted candle in the matching warmer, provides the perfect showcase for the inspiring range of colors found in the world of tea.
A great way to store your tea in style! This tin also includes a freshness lid on the inside to ensure it’s air-tight.
*style will vary and depend on availability.
A great way to store your tea in style! This tin also includes a freshness lid on the inside to ensure it’s air-tight.
*style will vary and depend on availability.
A great way to store your tea in style! This tin also includes a freshness lid on the inside to ensure it’s air-tight.
*style will vary and depend on availability.
This exquisite product is used during a traditional Japanese Tea Ceremony, including a container for matcha powder, Chashaku (bamboo scoop), Chasen (bamboo whisk), and a Chawan (ceramic bowl).
*style of set may vary depending on availability.
Just like a traditional tea-master, you can experience the process that goes into in-depth flavor and contemplation. The 6oz porcelain cup is used to brew the traditional amount of tea (3g) for an 8-12oz cup, but with less water – to create a bolder stronger flavor to swirl around the palette. The lid and cup are abruptly placed on their side over the tasting bowl to strain the fluid from the infused leaves; the leaves can be displayed on the lid as a presentation dish to view the quality of the moist leaf.
This gourd is the traditional drinking vessel for Maté, the South American Herbal Tea, and is designed to work with the Maté Bombihla, or drinking straw.
*gourd may vary in size and appearance, as it is a natural-formed product.
This gourd is the traditional drinking vessel for Maté, the South American Herbal Tea, and is designed to work with the Maté Bombihla, or drinking straw.
*gourd may vary in size and appearance, as it is a natural-formed product.
This stainless steel straw – Bombihla – is topped with a built in strainer to allow the drinker to sip from the “Cuia” without drinking the Maté leaves. (19 cm / 7.48 in.)
For use in a traditional Japanese tea ceremony, a bamboo scoop is used to lift approximately the standard amount of matcha needed for a cup of tea.
Take your beverage with you in style! This is a double-walled stainless-steel travel mug bearing the ‘TeaHaus’ logo. Great for walking around or traveling in your car.
*please note this travel mug is not air-tight, and will drip a little if turned upside-down.
Take your beverage with you in style! This is a double-walled stainless-steel travel mug bearing the ‘TeaHaus’ logo. Great for walking around or traveling in your car.
*please note this travel mug is not air-tight, and will drip a little if turned upside-down.
These streamline tea tins are the ideal solution for storing your teas for maximum freshness, convenience and class. The best teas deserve the finest packaging!
For those of you who want the ease of a teabag but with high quality tea, these filters are great.
For a smaller bag size, look at our ‘Small Paper Tea Filters’.
This filter is ideal for small mugs and pots of tea. The mesh is the finest we have found and keeps even the small pieces of leaf from going into your cup. Use the lid to keep your tea warm while steeping and as a convenient stand to keep your filter from dripping.
The tiny garden Temi is nestled tightly in against the mighty southern stretch of the Himalaya, producing superb teas of a character that recall those of its neighbor, Darjeeling. Bright gold cup, sweet vegetal and muscatel highlights with dry finish.
The taste of juicy orange and the pleasant sweetness of green tea make this tea blend a refreshing taste experience. Green tea, orange peel, sunflower blossoms, natural flavor.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
Green tea from India, slightly flavored with the taste of fresh plucked, juicy apples and a hint of spicy coriander. Green tea, apple pieces, coriander, natural flavor.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
Read more on 929 Apple Coriander; out of stock, no backorders!…
Milder, finer green tea from the high cultivation areas of Eastern Nepal. Dark green leaf with fine, light tip and a golden yellow infusion.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
Geographically remote but close to the top with regard to taste. ‘Darjeeling first flush’ from the Nilgiris. Golden yellow, lively and spirited infusion.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Read more on 343 South India SFTGFOP Parkside; Out of Stock, no backorders!…
Bright cup, with a sweet taste of vanilla and a touch of fresh lemon. Lemon grass, lemon-myrtle, moldavian dragonshead, elderflowers, vanilla pieces.
Preparation: 2g herbal tea (2 level teaspoons) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min.
As requested by several guests of the August English Tea Service, here is the recipe for this great summer soup.
-One liter (32oz) boiling water
-3 tbs Rooibos Ginger Tea (TeaHaus tea 1382)
Our August English Tea Service was a big hit. The menu included cucumber sandwiches, Smoked Salmon Pockets with strawberries, cream cheese and capers, a Chilled Ginger Rooibos Carrot Soup and mini Swedish Shrimp and Cheese Quiches on the savory side. Chocolate chip and orange zest scones and traditional English scones were served with clotted cream and jam. Dessert included a Lemon Curd and Fresh Berry Trifle, three French Macaroons- hibiscus, coconut and matcha and an Earl Grey infused chocolate truffle. Eight teas were served and those who wanted to take a cupcake home could.
This traditional, fine Bamboo Whisk is specifically designed to whisk matcha, a powdered green tea, during the Japanese Tea Ceremony.
*we recommend using a whisk holder to prevent warping of the whisk over time.
This filter is ideal for large, deep mugs and larger pots of tea. The mesh is the finest we have found and keeps even the small pieces of leaf from going into your cup. Use the lid to keep your tea warm while steeping and as a convenient stand to keep your filter from dripping.
On Wednesday, July 15, I had a great time at the Glass House Cafe in Palmer Commons at our 2nd tea and food pairing. Chef Alan prepared three courses all prepared and paired with TeaHaus tea.
Read more on TeaHaus and Glasshouse Cafe – A Perfect Lunch Combination…
This filter is ideal for small mugs and pots of tea. The mesh is the finest we have found and keeps even the small pieces of leaf from going into your cup. Use the lid to keep your tea warm while steeping and as a convenient stand to keep your filter from dripping.
For those of you who want the ease of a teabag but with high quality tea, these filters are great.
For a larger bag size, look at our ‘Large Paper Tea Filters’.
Creamy hazelnut and vanilla give warm rhythm to this customer favorite. Oolong tea from China, hazelnut brittle, mullein blossoms, and natural flavors.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Elusive, floral notes of orange meet a woody Oolong punctuated by the faintest hints of smoke and leather. Semi-fermented Oolong tea from China, orange blossoms, and natural orange oil.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Elderflower blossoms add floral aroma and sweetness to this top quality Indian White Tea. Excellent hot or iced. White Tea from India, elderflower blossoms, natural flavor.
Preparation: 3g tea leaves (teaspoon measurement not recommended) per 8oz cup of filtered, boiled and cooled to 70° C/158°F. Allow to brew 2 min.
A teashop favorite. The aroma of ripe summer strawberries and the finest White Tea from India combine for a new but familiar treat. Excellent hot and a customer favorite when iced. White Tea from India, strawberries, natural flavor.
Lemon Myrtle and Lemon Grass power this soft and aromatic blend. White tea from India, lemongrass, lemon myrtle, natural flavor, vanilla pieces.
Preparation: 3 g tea leaves (teaspoon measurement not recommended) per 8oz cup of filtered, boiled and cooled to 70°C/158°F water. Allow to brew 2 min.
Typical tea specialty from Morocco. The finest Chinese gunpowder and the sweet yet fresh-tasting mint invite you to a flavorful journey to North Africa. Green tea, nana mint, natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 2 min.
A unique treat for ginger lovers. Green tea from India, ginger pieces, natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
The intensities of sweet raspberry and sour rhubarb tamed by fine vanilla. Green teas from Ceylon and Indonesia, apple pieces, natural flavors, and raspberry and rhubarb pieces.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
The creamy richness of coconut milk on a dazzling and brisk Japanese Sencha base. A true customer favorite. Green tea, shredded coconut and natural flavor.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°. Allow to brew 2 min.
A captivating composition of strawberry and vanilla that is sure to warm your world. Green teas from India, Japan and Ceylon, strawberry pieces, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
Bring your ruby red breakfast ritual to the teacup with this citrus indulgence that is sure to please – morning, noon or night. Green tea from India, Guava pieces, berries, cornflower petals and natural flavor.
Fresh and tangy citrus sweetened with a touch of vanilla. Green teas from India, Japan and Ceylon, lemon peel, vanilla pieces, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
Brace yourself for a blast of cool Peppermint in this hot green tea. Popular in Southern France and Northern Africa, this traditional tea has been a favorite for centuries. Green tea (Gunpowder from China), natural peppermint oil and natural flavor.
A lighter “chai” tea in the style of Western India. Cinnamon, cardamom, clove and vanilla are blended with green and black teas for a true “Khali-Kahwa” or “really good cup”. Green teas from India, China and Japan, Black tea from India, cinnamon bits, cardamom seeds, cardamom husks, cloves, orange peel, and natural vanilla flavor. Read more on 943 Kashmir Khali Kahwa…
A fine blend of green teas with a delicate and enticing cherry bouquet. Green teas from Japan and China, silver tips (the youngest shoots of the tea plant), and natural flavor.
Mouthwatering peaches and velvety vanilla deliver a smooth cup that is full-bodied and sweet. Green teas from Ceylon, Japan, and India, peach pieces, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
The Earl goes Green. The bright, familiar taste of the Bergamot Orange on a green tea base. A slight variation on a tea classic. Green teas from India, Japan and Ceylon, bergamot oil.
Tart and tangy cranberries meet the rich sweetness of ripe mangos. Sweet, invigorating and exceptional! Green teas from China and Ceylon, mango and cranberry pieces, and natural flavor.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
Like a piping hot apple pie wafting on the window ledge, this blend commands the attention of the entire neighborhood. Immensely popular and intensely enjoyable. Black and green teas from India, Ceylon, and China, apple pieces, chopped almonds, cinnamon bits, and natural flavor. Read more on 908 Gwendalina’s Baked Apple…
Jasmine, sunflower and rose enchant your senses. It isn’t difficult to imagine a thousand more cups as lovely as the very first. Green tea from China and black teas from India, Ceylon and China blended with sunflower, jasmine, rose blossoms, and natural flavor. Read more on 901 Arabian Days…
Spicy sharp ginger balanced by ripe orange sweetness. Black teas from China, Ceylon and India, ginger pieces, orange peel and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Indian Black Tea punctuated by plump, sweet cherries. Black tea from India, sour cherry pieces, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
The deep rich aroma of Madagascar vanilla makes for a velvety smooth, naturally sweetened tea that is excellent hot or iced. Black teas from China, Ceylon and India, vanilla pieces, natural flavor.
Two of the tropics finest offerings, tart pineapple and sweet mango, combine here to create a refreshing brew. Excellent hot and a customer favorite when iced. Black tea, pineapple and mango pieces, sunflower, rose and mallow blossoms, and natural flavor.
Sweet cream meets strong black tea. Black tea from India, natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Honey, vanilla and anise compose this smoothest of symphonies. A velvety vice for licorice lovers and fans of sweet spice. Excellent hot or iced. Black tea from India, cardamom husks, natural flavor, red sandalwood, lemon grass, and jasmine blossoms.
Grown along the Northern Coast of the Mediterranean Sea, Blood Oranges have been revered since ancient times for their rich sweetness. This less acidic counterpart to the classic orange makes for a excellent cup of tea, iced or hot. Black teas from Ceylon and China, orange peel, safflower blossoms and natural orange oil.
The stunning aroma of this tropical treasure is sure to awaken your senses. Black tea from India, sunflower blossoms, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
A sugar-free, almond filled offering sure to satisfy your sweet tooth. Black tea from India, almond bits, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Pure Sicilian Lemon Oil powers this classic Black Tea Black tea from India, Ceylon, and China, lemon peel, and natural lemon oil.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
This spritz of fresh lime will invigorate your senses. Layered over a fruity, tangy Ceylon tea, this bold citrus statement makes for an ideal iced summer treat. Black tea, lemon peel, flavor.
A superior Earl Grey composed of high quality First Flush Darjeeling teas leaves with a touch of bergamot oil and a brisk, floral citrus note. Fine Black tea from Darjeeling and finest bergamot flavor.
A blend of the finest Black Teas heavy with first-rate natural bergamot oil. Even the Earl himself would be smitten by the bold character of this classic. Black tea from China, India, and Ceylon, bergamot oil.
Read more on 922 Earl Grey No.69; Out of Stock, no backorders!…
Velvety Caramel so divine, it begs your indulgence. A guilt-free dessert. Black tea from India, caramel pieces, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Mouth-watering Pineapple and succulent Apricot bloom into a sweet reminder of the Islands. Mahalo. Black tea from India, Ceylon, and China, cornflowers, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
These lovely summer berries are immensely popular in Europe. Ready for a Continental treat? Black tea from India, black currant leaves, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
An authentic South Indian delight. Strong, broken black tea is anchored by the warmth of cinnamon, cardamom and cloves. Add milk and sweetener for an experience half a world away. Black tea, cinnamon, cardamom, ginger, cloves, pepper.
This herbal Chai blend has all the spice but leaves behind the tea for a naturally caffeine free treat. Brilliant with a touch of sugar and milk. A naturally decaffeinated pleasure for any time of day. Cinnamon, cardamom, ginger, cloves and pepper.
Read more on 1274 Enlightenment (75g package); out of stock, no backorders!…
The tasty spice is as welcome in the cup as in a curry. Add this to your favorite hearty Black Tea along with milk for your own version of Masala Chai. Ginger, cinnamon, cardamom, cloves, pepper and nutmeg.
A warm, aromatic trio that recalls sweet licorice. A composition of “seeds”—actually fruits—that have been revered for their aid in digestion for millennia. Fennel, anise and caraway.
Preparation: 2g Herbal tea (3 level teaspoons) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min.
Warm, soothing and intoxicatingly fragrant. These small rose blossom buds are incredible alone or blended with other teas.
Preparation:1g blossoms (crumble the rose buds shortly before brewing) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min.
Read more on 1242 Rose Blossoms (30g package); out of stock, no backorders!…
