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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.
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. Sometimes you just have to play with fire! Black tea, cocoa beans, chili pepper pieces, natural flavor.
Preparation: 3g tea leaves (teaspoon measurement not recommended) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
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. Prep tips
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. Prep tips
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. Prep tips
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.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Ripened bananas join forces with the faint earthy undertones of creamy walnuts to deliver a Fall Classic seemingly fresh from the oven. Black tea from India, banana pieces, walnut leaves, and natural flavor.
Preparation: 3 g tea leaves (1 heaped teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
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.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
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.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
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.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
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.
When in season, Indian mangoes hit the perfect pitch of ripeness to match the brisk character of this Black Tea base. Black teas from India, Ceylon, and China, Indian mango pieces, 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.
Preparation: 3g tea leaves (1 level teaspoon) to 1/2 a cup of filtered, boiling water. Allow to brew 2 min. Top off with ice. Add sugar to taste. Lemon or orange slices optional.
The subtle scent of citrus-fresh Bergamot blends softly with First Flush Darjeeling to create a light, flowery cup. Black Darjeeling tea, cornflower blossoms, artificial bergamot flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
The heavy aroma and bittersweet flavor of Amaretto blend perfectly with this Indian Black tea to create a tasty, alcohol free drink you are sure to fall in love with. Black tea from India, shredded almonds, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
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.
Preparation: 13 g tea leaves (7 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 3 min. May be sweetened with white candy sugar.
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.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
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.
The tart sweetness of the raspberries blend harmoniously with creamy yogurt. Excellent hot, and a customer favorite when iced. Black teas from India, Ceylon and China, raspberry leaves, raspberries 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.
Preparation: 13 g Indian Chai Tea (7 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 5 min.
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.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
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.
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.
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.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
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.
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!
Preparation: 4g tea leaves (1 heaping tsp) per 12oz cup of filtered, boiling water. Allow to brew 2.5 min.
