We strive to bring you the freshest teas possible and we are ever expanding our selections. Below please find a list of the teas we are currently blending as well as some of the inclusions we have available.
Assam (kondoli) – Tippy Golden Flowery Orange Pekoe – Named for the region of India where they are grown, Assam teas are usually described as bold, malty, and brisk. Assam teas are often principal members of “breakfast teas,” whether English, Irish, or Scottish.
Black – Flowery Orange Pekoe (FOP) – Traditional China Black tea is the completely oxidized leaves of the Camellia sinensis plant. Known as “red tea” in China, for the color of its infused cup, black tea is hearty and full-flavored, with an inherent sweetness and underlying malty note.
Ceylon – Broken Orange Pekoe (BOP) – Grown in Sri Lanka, Ceylon tea bears the name its country held until 1972. A high quality black tea, Ceylon has a notable crisp aroma and a dark strong body.
Earl Grey – Orange Pekoe – Probably the most well recognized tea name in the world. This amazing and visually appealing tea combines the dark full leaves of an Orange Pekoe with the indigo splash of cornflower petals. Flavored with the sweet succulent aroma of the bitter orange (bergamot).
English Breakfast – Named for its accompaniment with the traditional and hearty English breakfast, English Breakfast Blend is a mixture of strong black teas that create a full-bodied and robust infusion. Usually served with cream and sugar. This English Breakfast Blend includes Assam, Ceylon, Kenyan, and Keemun black teas, which provide a suitably vigorous cup to get the day started. Rich and aromatic, English Breakfast Blend gets you up and going!
Oolong – Oolong teas linger somewhere between the oxidation of green and black teas. With a name that means “black dragon,” this type of tea combines the robust flavors of black teas with the lighter tastes of green teas. Oolong sits comfortably in the middle ground, featuring a complex and inherent sweetness swirled throughout a warm and inviting golden infusion. This tea is a true pleasure to drink!
Green (Chun Mei) – Green tea comes from the same plant as black tea (Camellia sinensis), but is less processed so it undergoes less oxidation. Loose leaf green tea is used to make tea (what else?) and infusions. The leaf blends well with many other herbs, flowers and spices in tea blends.
Gunpowder Green – Named for its resemblance to gunpowder pellets, this type of delicious Chinese green tea is centuries old. Rolled to protect the quality of the tea leaves and preserve freshness, this green tea delivers a full-bodied cup with occasional smoky notes and a lingering citrus flavor.
Jasmine Green – From Fuzhou, the capital and largest city in the Fujian province of China, comes this exquisite Jasmine tea. Coupled with a Chinese green tea, and celebrated for its strong base and superb scenting, this fragrant infusion fills the room with the succulent aroma of flowers. With a pale green cup and soothing properties, Jasmine tea brings its enticing bouquet to the top of the menu at any social gathering.
Young Hyson Green – Young Hyson is a type of green tea, defined by how it is processed and the age of its leaves. Off the eastern coast of China, on the island of Taiwan, young green tea leaves are harvested and twisted into long threads. With a name meaning “before the rains,” this tea produces a golden cup that is full-bodied and, due to the young leaves, possessing a hint of natural sweetness.
Rooibos – When referring to the growing popularity of red tea, the world is talking about rooibos, a teal-like shrub grown high in the hills of South Africa. Each rooibos tea yields a caffeine-free beverage, extravagantly rich in essential minerals. It is enjoyed in South Africa throughout the day, both hot and chilled. With its mild flavor and soft citric sweetness, this velvety infusion is making waves around the world!
Chai Spice Blend – N/A – All the wonderful flavors of chai, but without the caffeine boost! This traditional blend of exotic spices from Southern Asia can stand all on its own. Chai has become increasingly popular, well known for its delicious warmth and satisfying variety of tastes. On a cool winter’s day, enjoy this yummy classic piping hot with cream and sugar! In the summer, try it over ice for a refreshing treat! This blend contains Cinnamon, ginger, cardamom, allspice, cloves, and black pepper.
Chamomile (Egyptian) – N/A – Although grown in Egypt, this is the same species of chamomile commonly referred to as German chamomile. This has been known worldwide to calm the nerves and make getting to sleep easier.
Yerba Mate – N/A – Yerba mate is a member of the holly family of plants that is widely distributed throughout South America. Although the herb has a very long history of use by the Guaraní and Tupi peoples of Paraguay and Brazil, yerba mate is relative newcomer to the rest of the world in the sense that it was only “discovered” in the late 19th century and didn’t gain wide popularity until the 1980s.
Hibiscus Flower – N/A – Hibiscus flowers only last for one day on the stem, but keep considerably longer when dried and stored properly. The brightly colored blooms are typically dried for use in making teas and other beverages, including alcoholic cocktails. But don’t overlook other culinary possibilities—sprinkle the dried flowers into soups and custards or mix into bread dough before baking.”