An ancient European herbal remedy for the common cold. The flowers of the Linden tree are popular with both bees and tea drinkers for their lovely sweetness of apple and honey.
Read more on 1240 Linden Blossom (40g package)…
Tart and sweet, the infusion of these crimson flower petals is adored round the world. The finest, Grade A African Hibiscus.
Preparation: 2g Herbal tea (2 level teaspoons) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min.
Read more on 1238 Hibiscus Blossom (50g package)…
When roasted, the South American ethnic drink takes on a milder taste than the green mate.
Preparation: 3g Maté tea (1 heaping teaspoon) to 12oz of filtered or soft, hot water. Allow to brew 5 – 10 min.
Read more on 1199 Roasted Maté (150g package)…
Legend has it that Maté was a gift from the Gods. It is the hot drink of choice in South America, where its invigorating effects and herbal, grassy notes are enjoyed by sipping from a hollow gourd (cuia) through a filtered straw (bombihla).
Read more on 1198 Maté (150g package)…
Popular in Europe as part of a detoxifying ritual, this balanced blend of herbs accented with lavender and nettle will leave you feeling invigorated and refreshed. Apple pieces, oats, horsetail, lemon balm leaves, stinging nettle leaves, maté, fennel, lavender, mallow blossoms, marigold blossoms, rose blossoms.
Read more on 1179 Purity (80g package)…
Fall in love with this cooling, minty blend married with sweet rose and clover. Ingredients: orangemint, lemon balm, applemint, marigold blossoms, cornflowers, clover, rose, and hibiscus blossoms.
Preparation: 7 g Herbal tea (7 heaped Teelamass) to 1 liter filtered or soft, vigorously boiling water. Allow to brew 5 – 10 min. Unsweetened or with honey.
Read more on 1158 Late Summer Love (50g package); out of stock, no backorders!…
The Romans made crowns from it. Let there be no doubt, Peppermint is King among herbals. The contrast of hot and cool is synonymous with good taste and refreshment. Excellent hot or iced.
Read more on 1137 Peppermint (50g package)…
Full chamomile blossoms infuse your cup with a warm honey glow and a soothing aroma. How good is this tea? Eastern European folklore maintains that a person should bow when facing a chamomile plant.
Read more on 1129 Camomile Blossom (50g package)…
From the slopes of the Taygetos Mountains to your teacup, this traditional Mediterranean tisane possesses an herbaceous hint of lemon. Long valued by Greek mothers for its ability to soothe the stresses of the day.
Read more on 1127 Greek Mountain (40g package); Out of Stock, no backorders!…
Wildly popular in France for its zesty bright notes of Lemon, this herb was once named in honor of a Spanish Queen. An exceptionally refreshing tea.
Preparation: 1g Herbal tea per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min. For a more intense flavor, crumble the leaves before brewing.
Read more on 1125 Verbena (30g package)…
A classically delicious fruit tea composition of hibiscus blossoms and rose hips, enhanced by plump sour cherries Apple pieces, hibiscus blossoms, rose hips, natural flavor, sour cherry pieces and jasmine blossoms.
Read more on 1495 Wild Cherry…
Agreeable cream texture made deliciously tart by hibiscus blossoms and ripe peaches. Peach pieces, hibiscus blossoms, apple pieces, elderberries, natural flavor and sunflower blossoms.
Preparation: 26 g Fruit tea (7 heaped Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 5–10 min. according to taste. Good unsweetened, or sweetened with honey or white candy sugar.
Read more on 1480 Peach Melba; out of stock, no backorders!…
Our sweet medley of tart raspberries, juicy strawberries, and luscious vanilla make for a desirable, almost forbidden, cup of tea. Apple bits. hibiscus blossoms, rose hips, elderberries, freeze-dried raspberry and strawberry pieces, strawberry leaves, natural flavor, vanilla pieces.
Read more on 1444 Summer Romance…
Fresh strawberry and apricot melded into a sophisticated blend sure to please your senses. Hibiscus blossoms, rose hips, apple pieces, elderberries, orange peel, and natural flavor.
Preparation: 6 g Fruit tea (2 level teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 5-10 min.
Read more on 1435 Paradise…
Bursting with sweet, juicy, citrus appeal this sunny blend is made complete with faint whispers of raspberry. Excellent hot or iced. Apple and red beet pieces, orange and rosehip peel, freeze-dried orange pieces, hibiscus and safflower blossoms, natural and natural flavor, orange and marigold blossoms.
Read more on 1416 Blood Orange…
Plump blackberries make for a luscious, midsummer iced tea or a warm distraction come colder months.Apple pieces, hibiscus blossoms, rose hips, elderberries, blackberries, and natural flavor.
Preparation: 6 g Fruit tea (2 heaping teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 5-10 min.
Read more on 1411 Blackberry…
The fresh smoothness of ripe peaches is the ideal complement for this full-bodied Rooibus tea. Green Rooibos, peach pieces, sunflower blossoms, natural flavor.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
Read more on 1386 Peachy Green…
Sharp ginger rooted in smooth, yet dry Rooibush tea. A true delight. Rooibush tea, ginger pieces, natural flavor.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min. Good with honey.
Read more on 1387 Ginger…
Discover new depths of sweetness. Caramel and strawberry swirl effortlessly with South African Honeybush for a guilt and caffeine free dessert blend. Honey bush tea, pieces of caramel, natural flavor, strawberry bits and leaves.
Read more on 1335 Smooth Strawberry Dream…
All that character of the original Honeybush tea plucked from the wild.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 10 min. Enjoy plain, with sugar or milk, as iced tea, or mxed with fresh juice.
Read more on 1330 Honeybush…
Lively lemon sparkle rounded out by the lovely creamy finish of Rooibush. Excellent hot and a customer favorite when iced. Rooibush tea, apple pieces, lemon peel, lemon grass and natural flavors.
Read more on 1325 Lemon…
Rooibush made sweeter by juicy plump cherries for a surprisingly rich aroma. Rooibush tea, rose blossoms, freeze-dried cherry pieces and natural flavor.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
Read more on 1319 Cherry…
A clash of sweet, tangy citrus and icy, soothing peppermint. Rooibush tea, peppermint leaves, orange peel, apple pieces, hibiscus blossoms, rose hips, sunflower petals and natural flavor.
Preparation: 4 g Rooibush tea (2 level teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 5-10 min.
Read more on 1308 Orange Peppermint…
This decadent dessert comes guilt free. An overwhelming favorite at the teashop and on cozy couches everywhere. Let us lead you into temptation. Rooibush tea, creamy caramel bits, and natural flavor.
Read more on 1312 Cream Caramel; Out of stock, no backorders!…
The natural creaminess of South African Rooibush enhanced by fine French Vanilla. Rooibush tea, vanilla pieces and natural flavors.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
Read more on 1309 Vanilla…
A floral kiss of exotic blossoms from Capetown. Enjoy a South African tradition. Rooibush tea, hibiscus blossoms, rose and blue mallow blossoms, sunflower blossoms and natural flavors.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
Read more on 1304 Capetown…
Clove and cinnamon sparkle along side the natural sweetness of Rooibush. A satisfying, spicy heat. Rooibush tea, cloves from Zanzibar, natural cinnamon oil, artificial orange and lemon oils, and natural flavor.
Read more on 1303 Jungle Fire…
Naturally creamy with a touch of honey. South Africa’s national drink makes a splash in any cup—enjoy it here the way it has been savored for centuries.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
Read more on 1302 Rooibos…
Caramelized sugar and oil of apricot characterize the bittersweet almond taste of Amaretto, brought to life by a medley of apple, raisins and creamy Rooibush. Apple pieces, raisins, rose hips, Rooibush tea, almond bits, and natural flavor. Pale yellow in the cup, very smooth and non-acidic.
Read more on 1458 Luigi Amaretto…
A strawberry blond color when brewed, this blend of subtel vaniolla and perfectly roasted almonds is a perfect dessert anytime of day. Excellent when hot and incredible when iced. Apple pieces, almond pieces, beetroot pieces, hibiscus flowers and natural flavor.
Read more on 1438 Roasted Almonds…
German holiday tradition is reflected in this complex and captivating blend of fruit and spice. Lively and lovely. Hibiscus blossoms, rose hips, wineberries, apple pieces, elderberries, almonds bits, cloves, cinnamon bits, candied pineapple pieces, citrus peel, blueberries, candied mango and papaya pieces, black currants, and natural flavor.
Read more on 1402 Advent…
Cinnamon, cardamom, and sandalwood melt into the creaminess of Rooibush Tea and almond for a welcome break from the winter cold. Rooibush tea, cinnamon and almonds bits, cardamom husks and seeds, red sandalwood and natural and natural flavor.
Read more on 1320 Winter Magic…
The serene smell of a white Christmas day filled with warm vanilla pastries inspires every pallet, topped off with a dash of lemon. White tea from South India, almond bits, orange blossoms, and natural flavor.
Read more on 998 White Christmas…
A sumptuous almond pastry profile that is not to be left off any list. A nimble contrast to the heavier flavors of the season, Sencha Claus delights in warm, spicy sweetness. Green teas from Japan, Ceylon and North India, almond bits, cinnamon bits, natural flavor and orange blossoms.
Read more on 983 Sencha Claus…
The yuletide is made bright by the hearty spices of the season—Nutmeg and vanilla hide subtly behind a bold dose of cloves. Black teas from China, Ceylon, and India, orange peel, cloves, vanilla pieces, and natural flavor.
Read more on 999 Christmas; Out of Stock, no backorders!…
A creamy, whiskey flavor. Black tea from India, Ceylon, and China; cocoa shavings and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min. May be sweetened with white candy sugar.
Read more on 962 O’Connor’s Cream…
Sweet strawberries underscore the subtle symphony of berry creaminess. Black tea from China, Ceylon, and India; strawberry leaves freeze-dried strawberry pieces and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Read more on 921 Strawberry Cream…
The warmth and spice of this clove flavored Chai blend make for a cozy cup. Notes of brandy and creamy vanilla brace your senses for the season’s first frost. Black tea from Ceylon, China and India, natural flavor, cinnamon, orange and lemon peel, star anise, anise, fennel, and cloves.
Read more on 946 Autumn Spice…
This delicate, high quality Oolong from Indonesia is comparable to the best Green Oolongs from Taiwan. Skilled processing and high-altitude cultivation delivers a fragrantly floral, jade-green color. The taste is a mild grassiness that gives way to lush, buttery floral and vanilla notes sure to make a lasting impression on your palate.
Read more on 860 Sumatra Barisan…
The Fancy Superior grade is bestowed only upon exquisite, tippy teas such as the Taifu. Known as “Five Color Tea,” northern Taiwanese Oolongs are oxidized around roughly 60% and take on various hues of brown—from beige to sienna. The Taifu is a heady cup, a nuanced sketch of wood and stewed plum. Infuse multiple times.
Read more on 630 Formosa Fancy Superior Taifu…
A fine and robust representative of Oriental Beauty or Dong Fang Mei Ren, a specialty of Northern Taiwan. The Ming Xiang is heavier than its Formosa counterparts, a rich amber in the cup with a smoky depth that contrasts with sweeter fruit notes. By all means a fantastic “sipping tea.”
Read more on 620 Formosa Fancy Ming Xiang…
This moderately oxidized Fujian Oolong, warm and woody, is complemented quite nicely by the addition of Osmanthus Blossoms—tiny late summer flowers prized by the Chinese for their rich, nectar-like flavor reminiscent of peach.
Read more on 525 China Kwai Flower…
An inspiring “New Style” Chinese White Tea hailing from Fuding county in Fujian Province. Created by a fine plucking of the bud and first leaf in late March or early April, first grade Pai Mu Tan (or White Peony) is distinguished by its high count of silver downy buds. A pale blonde infusion reveals the slightest astringency and subtle acidity with clean notes of chestnut, honey and white flowers.
Read more on 532 China Fancy Peony…
Plucked from one of Fujian’s finest gardens, this refined, hand-processed tea is a representative of the “New Style” of White Tea production. Withered and then bake-dried, the tea undergoes the slightest oxidation, masking the “greener” vegetal notes and allowing us to discover sweet and woody undertones capped by a lingering floral finish.
Read more on 531 China Pai Mu Tan…
Forty miles from the southern tip of the subcontinent and isolated within a pristine tropical rainforest, Oothu was the first tea garden in India to adopt Biodynamic tea cultivation. This White Tea offering is partially oxidized, showing splendid colors of green, russet and pale brown. In the cup, a delightful and pungent earthiness awaits with nutty undertones. A smooth affair, with an intensity rarely seen in a White Tea.
Read more on 349 South India Oothu…
An exquisite, everyday Matcha for the demanding enthusiast. In order to capture the maximum possible health benefit from your cup, there is no better choice than a tea such as this—you are actually drinking the powdered leaf! A gorgeous, foamy vivid green when prepared properly in Japanese Tea Ceremony style. Filtered water is added, boiled and cooled to 60°C/140°F. The liquid is then beaten until frothy using a bamboo whisk (chasen).
Read more on 726 Japan Matcha Powdered Tea (30g tin)…
The advent of spring heralds this elite “Jade Dew” tea that is entirely produced by hand in a boutique setting in the Aichi Prefecture. The emerald leaf takes on a lustrous, splinter-like appearance after being subjected to full shading under trellises for several weeks. Intense chartreuse cup, with rewarding notes of seaweed and honeydew melon. A brief second infusion is possible.
Read more on 720 Japan Gyokuro…
A stunning, emerald First Flush Green Tea harvested in early June. For centuries, Japanese tea growers have practiced “shading”—using nets or trellises to control the amount of sunlight the plants receive. Kabuse cha is partially shaded under translucent nets for two weeks prior to harvest enhancing the sweetness and smoothness of the finished product. The result is somewhere between Sencha and Gyokuro: grassy and vegetal capped by a rich, unexpected creaminess.
Read more on 718 Japan Kabusecha…
The muted green color indicates this is not your typical Japanese Green Tea. This specialty of Kyushu is pan-fired, rather than steamed, and hand-rolled in the traditional Chinese fashion. The result is a stunning mélange of flavors highlighted by briny grass, almonds and the tartness of berries. Five hundred years of tea tradition come alive in this golden yellow infusion.
Read more on 717 Japan Tamaryokucha…
“Twig Tea” is a specialty of the early spring made by meticulously processing leaf and stalk cuttings from Sencha production. Lightly creamy and nutty, this treat brews up a bright yellow-green, but does not have the vegetal boldness of its Sencha cousin. Low in caffeine and delicious on ice.
Read more on 715 Japan Kukicha Extra…
No inferior tea here—our Genmaicha is made with high quality Sencha, and of course, the famous toasted rice. Originally a frugal and clever way to extend the household tea supply until the following spring, this invention of the less fortunate became a smashing success. The brisk vegetal sweetness of Sencha harmonizes wonderfully with the starchy flavor of toasted rice.
Read more on 702 Japan Genmaicha; out of stock, no backorders!…
Bancha—“coarse tea”—hardly deserves its humble name. Plucked in the summer, after the prime Sencha season, Bancha has a more subtle vegetal profile, with pleasant toasted notes and low astringency. It is an ideal tea to pair with food and presents an excellent choice for those seeking to minimize caffeine intake.
Read more on 701 Japan Bancha (Second Flush)…
A splendid introduction to Japanese Green Tea, this straightforward selection from the Aichi Prefecture will satisfy your curiosities. Brisk and full-bodied with the characteristic notes of brine and fresh-cut grass that make Sencha a beloved choice the world over.
Read more on 700 Japan Sencha (First Flush)…
This bold Jasmine handiwork is the specialty of producers in the northern highlands of Jiangxi Province. The base of Chun Mee Green Tea provides a bold canvas for the enduring bouquet of fresh Jasmine. A golden, lively cup that is sure to inspire your confidence and compliments.
Read more on 536 China Wuyuan Jasmine; Out of Stock, no backorders!…
The finest Jasmine teas hail from Fujian Province where Tea Masters have been practicing their art for centuries. Top quality green bud sets are plucked in spring, and after light processing, are set aside to patiently await the jasmine blossoms of summer. Picked at just the right moment, the delicate white blooms are layered with the tea and allowed to rest overnight. These beautiful hand-rolled Curls readily accept the delicate, heavenly aroma. A Royal cup indeed.
Read more on 534 China Royal Jasmine Curls…
Widely known as “Dragon Well,” Lung Ching is one of China’s “Ten Famous Teas” eagerly awaited each March and April. Meticulously plucked, withered and pan-fired to perfection, this First Grade tea is a masterful achievement of the balance between bitter and sweet. A sunshine yellow infusion presents contrast. Water chestnut resounds and bitter plant undertones give way to a softer, sweeter hint of vanilla.
Read more on 520 China Lung Ching…
A gem from the breathtaking jagged peaks of the south Anhui Province. The gardens, often subject to shifting mists, give up their finest rewards each spring—pan firing delivers a pale straw cup with a bittersweet astringency, subtle roasted character and light floral finish.
Read more on 515 China Mao Feng; Out of Stock, no backorders!…
Sea captains ferrying precious cargoes back to the West dubbed this granular tea Gunpowder, in reference to that common tool of warfare. This tumble-fired Chinese classic comes in many grades, the finest of which is Temple of Heaven. The choicest leaves and buds make the smallest “pellets,” which render an olive colored cup when brewed, slightly sweet and strikingly nutty. A second infusion is usually possible.
Read more on 510 China Gunpowder Temple of Heaven…
Assam lovers stand amazed. Teas of surprising quality are emerging from Northern Vietnam. Wild tea trees are plucked and expertly processed. The finished product glows coppery in the cup with notes of cocoa and sweet spice against a stout background.
Read more on 870 Vietnam Yen Bai OP…
Negotiate a peaceful accord between two of the world’s most exquisite teas—Formosa Fancy Superior Oolong and the finest First Flush Darjeeling. The bright, brisk Muscatel edge of the Himalayan tea is a worthy companion to the woody, apricot influences of the Taiwanese selection.
Read more on 765 Diplomat’s; Out of Stock; No Backorders…
The Irish are the most prolific tea drinkers in the world, enjoying strong and robust teas daily. We salute them with our Irish Breakfast blend—a hearty machine processed CTC (Cut-Tear-Curl) from the premier tea garden in Kenya. Boldly spicy and aromatic, it carries considerable heft. Excellent with milk.
Read more on 762 O’Sullivan’s Favorite; Out of stock, no backorders!…
No doubt this blend of Assam, Java and Ceylon teas would find many admirers in the halls of Parliament. More stiff and brisk than our English Breakfast—owing to the absence of Darjeeling tea—the Westminster has been known to persuade many a tea lover to renounce their customary teabag blend.
Read more on 760 English Westminster…
A brilliant interpretation of a classic. This harmonious blend of Ceylon, Assam, Java and Darjeeling teas will help you greet the morning in proper fashion. Robust and malty—just the way it should be.
Read more on 750 English Breakfast; out of stock, no backorders!…
A blend of Ceylon, Chinese and Indian teas with the mild notes of smoke and spice favored by the nomads of the Russian Steppes. Its flexibility in the cup makes it ideally suited to service from the icon of Western tea culture, the Samovar.
Read more on 739 Russian Samovar…
Legend has it that this intense, smoky Black tea from the Fujian Province was the result of an accidental drying of the leaves in haste over pine fires. The rejected tea eventually ended up being traded to the Dutch, who sang its praises and requested more. Thus, this unforgettably pungent, smooth tea came into purposeful production, and worldwide admiration.
Read more on 581 China Lapsang Souchong…
This odd looking tea is pressed into a “Nest” shape or “Tuo.” Pu-erh is a highly revered tea type from Yunnan Province that undergoes fermentation during its production—it then can improve with age, developing nuance as a result of microbial activity. This “Shou” Pu-erh is richly earthy and velvety smooth.
Read more on 572 China Pu-Erh Tuocha…
Tightly rolled curls shine with their golden buds. The unfurling leaves in the cup are a sight to behold as the dark amber infusion builds intensity. Malty honey and spicy tobacco notes give way to a truffle-like dampness that lingers pleasantly on your palate. Complex and rewarding.
Read more on 571 China Yunnan Golden Downy Pekoe…
Yunnan Province, the birthplace of tea, is famous for its golden-tipped Black Teas derived from ancient Assamica variety tea plants. These prizes are among the most intriguing teas you will ever taste—malty, creamy and redolent of truffles or mushrooms. Largely without bite, they reflect the beauty of the complex landscape in which they are cultivated.
Read more on 570 China Golden Yunnan…
A treasured tea from southern Anhui Province, Keemun is grown and produced near the famous Huang Shan mountains. This selection represents one of the finest grades available, boasting a velvety mouth feel and subtle notes of cocoa, leather and wet earth. The sienna cup is understated, yet noble.
Read more on 560 China Keemun Finest Chuen Cha…
This mellow Chinese Black Tea springs to life after a fresh Rose petal steam infusion. The result is a floral contrast worth savoring.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
Read more on 550 China Rose…
At over 6000 feet, the high plateau of Nuwara Eliya boasts some of the finest tea gardens in Sri Lanka. Our Orange Pekoe is an understated selection, with soft tones of honey and fruit outlasting a mild astringency. A pleasant cup of exceptional pedigree.
Read more on 430 Ceylon OP Nuwara Eliya…
The highest heights of Uva at their very best. A smaller leaf size translates weight to cup dominated by peak notes of juicy summer fruit. The rusty copper cup brims with the finest Ceylon character—fragrant with rich mouth feel. Our Finest Ceylon tea.
Read more on 410 Ceylon Pekoe Uva Highlands…
A warm floral bouquet floats from the cup, fostering just the right amount of anticipation to be properly met by incredible nuance in the cup. Offering the faint sweetness of lemon with roasted and malty notes following close behind, the rich flavor profile of this excellent tea will win you over.
Read more on 275 Darjeeling SFTGFOP1 Risheehat (Second Flush)…
A tea that truly deserves its name—a hearty, full-bodied selection anchored by an enduring Muscatel lushness and trademark astringency. The bright mahogany cup will win you over with its intensity and clarity.
Read more on 260 Darjeeling No.10 TGFOP Rarity (Second Flush)…
Lingia is a small garden recognized for doing big things in Darjeeling. Spring tea of this superlative quality is intensely fought over in the tea market. This incredible First Flush offers the perfect combination of rich floral and Muscatel overtones with customary briskness. Cultivate your passion for the champagne of teas with this sunny cup – the epitome of the Himalayan spring.
Read more on 235 Darjeeling SFTGFOP1 Lingia (First Flush)…
Founded in 1852, Steinthal is one of the oldest gardens in Darjeeling. Many of the original plants still thrive in a place where the tradition has been First Flush excellence. Fresh and herbaceous with subtle muscatel peeking through, the Steinthal packs a sizable bite with the hallmark astringency that First Flush fans adore.
Read more on 225 Darjeeling FTGFOP1 Steinthal (First Flush)…
Generous malted notes of barley and an ale-like fruity depth lead the way, reinforced with a cast of notes ranging from caramel to Brazil nuts. Astringency in just the right measure ensures balance on your palate. An indisputable, unforgettable tour de force.
Read more on 160 Assam SFTGFOP1 Marangi…
Our most popular Assam. Situated on the banks of the mighty Brahmaputra River, the Mokalbari is a regional superstar. Once you have tried this generous, burnt orange cup you will find it difficult to drink other Assams without a touch of nostalgia. Complex and haunting, with notes of burnt caramel, squash, almond butter and earthy tobacco. It’s a long way down from here.
Read more on 155 Assam SFTGFOP1 Mokalbari (Second Flush)…
Golden tips evoke the hot sun of the early June Second Flush Harvest. One of finest producers in region delivers a beautiful example of what is possible under the right conditions. Slightly heartier and creamier than some whole leaf assams, this selection picks up deep malty notes, cocoa and subtle fruit.
Read more on 150 Assam FTGFOP1 Mangalam (Second Flush)…
The decaffeinated version of a best seller. A lighter “chai” tea in the style of Western India. Cinnamon, cardamom, clove and vanilla are blended with green tea for a true “Khali-Kahwa” or “really good cup”. Decaffeinated Green tea, decaffeinated Black tea, cinnamon bits, cardamom seeds, cardamom husks, cloves, orange peel, and natural vanilla flavor.
Read more on 1027 Kashmir Khali Kahwa (decaf)…
The decaffeinated version of a best seller. The creamy richness of coconut milk on a dazzling and brisk Japanese Sencha base. Decaffeinated green tea, shredded coconut, and natural flavor.
Preparation: 13 g tea leaves (6 level Teelamass) to 1 liter filtered or soft water, boiled and cooled to 90°C/194°. Allow to brew 2 min.
Read more on 1021 Coconut (decaf)…
The decaffeinated version of a best seller. Jasmine, sunflower and rose enchant your senses. It isn’t difficult to imagine a thousand more cups as lovely as the very first. Decaffeinated green tea, decaffeinated black tea, sunflower, jasmine, rose blossoms, and natural flavor.
Read more on 1020 Arabian Nights (decaf)…
A Decaffeinated version of the classic “Precious Eyebrows”—with all the same solid heart notes of smoke and chestnut. Lose the caffeine without compromising the quality of your cup.
Preparation: 12g tea leaves (5 level Teelamass) to 1 liter filtered or soft water, boiled and cooled to 90°C/194°F. Allow to brew 1 min.
Read more on 501 China Chun Mee (decaf)…
The delightful spice of ginger mixed with the sweet tartness of lemon makes this decaffeinated tea an excellent, refreshing experience for any time of the day. Decaffeinated black tea, ginger pieces, lemon peel, natural lemon oil, and natural flavor.
Read more on 939 Ginger Lemon (decaf)…
The decaffeinated version of a best seller. Sweet Madagascar Vanilla beans put this classic composition a cut above the rest. Decaffeinated black tea, vanilla pieces, natural flavor.
Preparation: 12 g tea leaves (6 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 2 min. May be sweetened with white candy sugar.
Read more on 1026 Vanilla (decaf)…
Intense, sweet caramel and smooth cream blend together for a caffeine free, guilt free experience you will want to savor again and again. Decaffeinated black tea, creamy caramel bits, and natural flavor.
Read more on 1025 Cream Caramel (decaf)…
A romantic approach to a classic. Resplendent with rose blossoms and powered by premium natural Bergamot oil, this is a bouquet for your all your senses. Decaffeinated black tea, natural bergamot oil, rose blossoms.
Read more on 1024 Earl Grey Bouquet (decaf)…
This lovely Ceylon, decaffeinated via a natural CO2 process, brings the body you expect of a proper breakfast tea with light accents of fruit and malt.
Preparation: 14 g tea leaves (7 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 4 min. Good with white candy sugar.
Read more on 751 English Breakfast (decaf)…
Decaffeinated via a natural CO2 process, this Ceylon Orange Pekoe has a light and lively character punctuated by flowery sweetness and subtle astringency.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
Read more on 445 Ceylon OP (decaf)…
In the Ayurvedic tradition, the Vata dosha requires the sweet holistic calm granted by licorice, ginger, and anise. Also rich in coriander, a traditional herbal remedy for anxiety. Licorice, coriander, cinnamon, ginger, anise and mallow blossoms.
Read more on 1299 Vata…
Mint, Lemon Grass and Cardamom sooth the heat of the day—be it the blaze of summer or the stress of the grind. In the Ayurvedic tradition, the Pitta dosha is in need of a cooling, soothing touch. Excellent hot or iced. Lemon grass, mint, raspberry leaves, cardamom, licorice, mallow petals and rose petals.
Read more on 1298 Pitta…
A fiery, peppered blend for those in need of a little kick or welcome relief from a cold. In the Ayurvedic tradition, the Kapha dosha requires the fiery motivation provided by red chili and ginger to achieve balance. Ginger, blackberry leaves, lemon balm leaves, parsley, fennel, coriander, chili and cardamom.
Read more on 1297 Kapha…
Travel back to the Victorian era with this black tea (black teas from China, India and Ceylon) using our first-rate bergamot oil, lavender, rosemary, and rose blossoms. Curly moustaches and white gloves are only temporary side effects!
Read more on 6969 Victorian Earl Grey…
An ancient European herbal remedy for the common cold. The flowers of the Linden tree are popular with both bees and tea drinkers for their lovely sweetness of apple and honey.
