Big Hibiscus - Blend No.24
The cabernet of hibiscus teas. We join luscious red hibiscus with Indian sarsaparilla, ginger, pink rose petals, and elderflowers from Europe. Deep red, complex, nuanced and caffeine free, this tea almost needs a corkscrew.
British Brunch - Blend No.18
A rich blend of full-bodied Indian Assam teas paired with succulent Ceylon Dimbulla, intense and floral Ceylon Uva and a touch of smoky China Keemun from Anhui. The perfect breakfast tea. But sophisticated and delicious any time of day as well.
Fez - Blend No.39
Rare green teas from China combined with aromatic spearmint grown in the Pacific Northwest and a hint of lemon myrtle from Australia. Fez artfully evokes old Morocco, and tastes best when shared with friends while lounging on pillows.
Bungalow - Blend No.47
Grown in the foothills of the Himalayas, this blend of first and second flush organic Darjeeling teas produces a light, yet complex tea with the aroma and flavor of fruits, nuts and flowers complemented by rich, toasty, buttery notes.
Jasmine Silver Tip - Blend No.96
Delicate, tender green tea leaves from Chinaâs Fujian Province are harvested each May and steam-fired to maintain their flavor â then placed amid just- picked jasmine buds, which open slowly to share their fragrance. Many call it the perfect marriage.
Kandy - Blend No.23
Named after one of the most beautiful cities in Sri Lanka, Kandy brings together full and flavory Dimbulla with highly aromatic and intense Uva and lightly scented high-grown Nuwara Eliya. A tea made for sipping with pleasure all day.
Peppermint Leaves - Blend No.45
Itâs no secret that the worldâs best peppermint comes from the Pacific Northwest. Gently hand-screened for perfect leaf size, it infuses a full, creamy flavor with distinct chocolate notes and an intense finish. A great after dinner treat or midday breath freshener. Caffeine free.
Lord Bergamot - Blend No.55
A flavor somewhat superior to traditional Earl Grey. Fragrant Ceylon Dimbulla and Uva are artfully combined with select teas from Indiaâs Assam valley, then scented with the flavor of bergamot from the realm of Reggio Calabria, Italy.
Meadow - Blend No.67
A caffeine free blend of golden Egyptian chamomile flowers and mildly stimulating, fragrant hyssop joined with smooth Cape rooibos, rose petals and linden flowers. You may need a sun hat.
Mao Feng Shui - Blend No.8
This spring harvested Mao Feng green tea from Zhejiang China has a slightly sweet, vegetative taste and aroma with a lingering fresh aftertaste. Carefully picked at high elevation, it is exceptionally rich in antioxidants for greater feng shui enhancement.
Masala Chai - Blend No.33
To Indians, chai means sweetly spiced tea served with foamed milk. Ours combines second flush Assam teas with pungent ginger root, cassia, black pepper, cloves and cardamom to create a rich and spicy brew worthy of any chai wallah.
Red Nectar - Blend No.13
A delicious, caffeine free infusion of rooibos, also known as red bush, from Clanwilliam in South Africa, paired with succulent honeybush and a bit of natural orchard fruit flavor. Lightly sweet, medium-bodied and highly quaffable, hot or chilled.
White Petal - Blend No.72
These delicate, shade-dried leaves from Chinaâs Fujian Province are naturally high in antioxidants. Egyptian chamomile petals and Chinese osmanthus flowers add a fragrant, toasty, creamy and slightly sweet bloom of flavor.