Our Tea

Legend has it that once monkeys were trained to harvest tea leaves from hard-to-reach mountainous perches, but these days “monkey-picked” tea is in fact picked by humans. Either way, this tea, plucked from cliffsides typically 5000 feet or higher, is a very light roast Ti Kwan Yin and has a bright, lemony, soft flavor. Monkey-picked lends itself to being steeped numerous times before the flavor fades.

Brewing: 180F
Leaves: 1tsp/8oz
Time: 4 minutes

This is perhaps our most complex oolong. It is highly oxidated, giving it heavy body, with mellow, ripe peachy flavors. It is also “tippy” meaning a high proportion of the tea is made up of tender white buds which give the tea a soft, delicate flavor.

Brewing: 190F
Leaves: 1tsp/8oz
Time: 3-4 minutes

Bao Zhong is considered its own class of tea, as it is the least oxidized oolong, exhibiting characteristics of both oolong and green tea. A very bright tea, vibrant in color, aroma, and flavor. Grassy, with notes of lemon, lilac, and melon. The first steeping can be overpowering in its brightness but each successive steeping mellows and softens the flavor.

Brewing: 170F
Leaves: 1tsp/8oz
Time: 4 minutes

Sold in 2 ounce portions

This tea nourishes and strengthens the nervous system and assists in quieting mild cases of anxiety, tension, restlessness and insomnia. It is a soothing remedy for frazzled nerves and chronic stress.* Ingredients: Oatstraw, lemon balm, catnip, chamomile, licorice root, skullcap, passionflower & linden.

Our one oolong from India, Darjeeling oolong bears little resemblace to any Chinese oolong. It is winy and heavy-bodied for an oolong, with flavors of toasted grains and orange zest.

Brewing: 180F
Leaves: 2tsp/8oz
Time: 3 minutes

A blend of teas from the Sri Lanka, India, and China, decaffeinated using a natural water process. Very flavorful, smooth, sweet, and full-bodied.

Brewing:  212F
Leaves: 2tsp/8oz
Time: 2-3 minutes

Sold in 2 ounce portions

This full-bodied herbal contains anti-viral, adaptogenic and immune enhancing herbs. Elder berries contain Vitamin C have and have proven useful for treating colds and influenza.* Ingredients: Nettles, astragalus root, elder berries, lemon balm, yarrow, echinacea purp. root, echinacea ang. root, ashwaganda root, elder flowers, licorice root & lemon thyme.

This tea is made by scenting Gunpowder green tea leaves with bergamot oil. It combines the citrusy flavor and aroma of the oil with the floral and grassy tea base.

Brewing: 175F
Leaves: 1tsp/8oz
Time: 3 minutes

A full-bodied, flowery tea, reminiscent of green tea but much softer and riper in flavor. A great place to start if you’re trying oolong for the first time.

Brewing: 180F
Leaves: 1tsp/8oz
Time: 4 minutes

Sold in 2 ounce portions

A light and lovely “green” tea that is both nourishing and delicious. This original recipe has a light lift and is full of anti-oxidants and nutrients. Enjoy!* Ingredients: Nettles, green tea, lemon balm, peppermint, ginger root, cardamom seeds & lemon peel.

Dragonwell (Long Jing) is China’s most prized green tea. The unrolled leaves are needle-like in appearance and have a unique chestnut flavor and aroma. Mellow, cooling and refreshing.

Brewing: 175F
Leaves: 1tsp/8oz
Time: 3 minutes

This is our most popular black tea, with a pungent, malty, and smoky flavor, and hints of orange zest and cloves. Made from a blend of Chinese teas and is perfect for iced tea as well as hot.

Brewing: 212F
Leaves: 2tsp/oz
Time: 3 minutes

We generally prefer second flush Darjeelings as they tend to have more body, less astringency, and a softer flavor than first flush teas. This Darjeeling is unusual for its soft, ripe grape and peach flavors reminiscent of a dark oolong more than a typical black Darjeeling.

Brewing: Water 200F
Leaves: 1tsp/8oz
Time: 3 minutes

Earl Grey tea is made from blending tea leaves with the oil of the bergamot orange. Named after Charles Grey, who was the Prime Minister of the United Kingdom in the early 19th century, this is the best Earl Grey we’ve ever tasted, with a clean, smooth flavor and just the right amount of bergamot.

Brewing:  212F
Leaves: 2tsp/8oz
Time: 3 minutes

Pu-erh is its own class of tea, as it is either oxidized and fermented (traditional), or else it is oxidized twice (more modern technique meant to simulate the mellowing produced by aging). Pu-erh is also unique in that the leaves are traditionally pressed together into bricks or other shapes, both for easy transport and to help the leaves maintain their integrity while aging. Our pu-erh is pressed into a bowl or nest-like shape called “tuo cha” and is the perfect size to make one 16 ounce pot. The tea has a wonderful musty, mellow, and earthy flavor, with heavy body.

Brewing:  200F
Leaves: 1 tuo cha bowl/16oz pot
Time: 3 minutes

All of these fresh herbs are known for their health benefits as well as flavor. We recommend steeping all herbal infusions in a closed container. A short steep of a couple of minutes probably tastes best for each but a longer steeping of 10 minutes or more generally yields the most health benefit.

Brewing: Boiling
Leaves: 1tsp/8oz
Time: Varies

Our one green tea from India, this tea has more astringency and fuller body than most green teas. It is vegetal but not grassy, and has a dark, ripe flavor with hints of grapes.

Brewing: 175F
Leaves: 1tsp/8oz
Time: 3 minutes

This tea is scented by mixing jasmine flowers with the tea leaves for a few hours and then removing the jasmine. Each pearl is made by hand rolling two leaves and a bud, and when the tea is steeped in hot water the pearls unravel. This tea is a great place to start if you’re new to green tea.

Brewing: 175F
Leaves: 1tsp/8oz
Time: Until the pearls unravel, 3-4 minutes

Lapsang Souchong is produced by withering tea leaves over pine or cedar fires, pan-frying, rolling, and oxidizing the leaves, and then drying them in bamboo baskets over burning pine. This unique process results in a bold, smoky, and pungent tea with hints of licorice and wood chips.

Brewing: 212F
Leaves: 2tsp/8oz
Time: 3 minutes

Our Wuyi is a classic example of a high oxidation oolong, with smooth, heavy body, and mellow, roasty flavor with hints of ripe peaches. Probably the best oolong to drink with a meal.

Brewing: 190F
Leaves: 1tsp/8oz
Time: 3-4 minutes

Mate is wildly popular throughout South America, where it is traditionally drunk from a mate “gourd”, through a metal straw. Mate has been proven to contain caffeine, though it has been a point of u for many years. It is traditional and recommended to moisten recommendedthe leaves with cool water before introducing hot water, as this will improve the flavor of the brew. Unlike other teas, mate can be steeped for long periods of time without turning bitter, and it can taste good for several successive steepings. Our mate is organic and shade-grown in a sustainable manner in Paraguayan Amazon rain forest.

Brewing: 170F
Leaves: 1tsp/8oz
Time: varies; 6-8 minutes

This is the world’s most prized white tea. Yin Zhen is only picked o a few spring days each year, before sunrise, and consists purely of unopened buds. The flavor is somehow intense and delicate at the same time, with hints of melon ad sweet grass. To a novice this tea “tastes like water” but to a connoisseur this tea is profound and endlessly interesting.

Brewing: 160F
Leaves: 2tsp/8oz
Time: 4 minutes

Sold in 2 ounce portions

This gentle formula soothes a cough and assists with healing mucous membranes irritated from the classic symptoms of colds, flu and other viral respiratory disorders.* Ingredients: Mullein leaf, calendula, nettles, elder flower, ginger root, wild cherry bark, yarrow, cinnamon & linden flowers.

Sold in 2 ounce portions

A tonifying blend of herbs well repected for their utilization in strengthening the endocrine/immune systems and stimulating sluggish liver function. This adaptogenic formula is also “grounding” and encourages a sense of well being.* Ingredients: Burdock root, dandelion root, eleuthero root, sarsaparilla root, astragalus root, licorice root & schizandra berries.

Sold in 2 ounce portions

A sparkling ruby color with a refreshing taste, this lovely tea nurtures the heart while improving circulation.* Ingredients: Hawthorne leaf, flowers & berries, hibiscus flowers, olive leaf, blackberry leaf, linden flowers, lemon verbena, motherwort, melissa, rose hips & rose petals.

This is a medium-roast Ti Kwan Yin, with flavors ranging from apricots to nuts and roasted grain and an aroma of orchids. Very full-bodied for a light oolong.

Brewing: 180F
Leaves: 1tsp/8oz
Time: 4 minutes

Sold in 2 ounce portions

The herbs in this tasty tea are known for their comforting action on the digestive system. It is good for nausea, nervous dyspepsia, flatulence and excessive gastric secretions. Tummy Tea is high in calcium and minerals.* Ingredients: Oatstraw, melissa, catnip, nettles, meadowsweet, anise seed, fennel seed & slippery elm bark.

Sold in 2 ounce portions

These herbs are useful for strengthening depleted immune activity. They are helpful in treating acute viral infections, stimulating the metabolism and reducing mild inflammation.*
Ingredients: Nettles, oatstraw, calendula, astragalus root, schizandra berries, yarrow, linden, codonopsis root, echinacea purpurea leaf, flower & root & elder berries.

A rare, unblended single-estate tea from Ceylon (Sri Lanka) with bold, sweet, ripe flavors, and heavy body.

Brewing:  212F
Leaves: 1tsp/8oz
Time: 3 minutes

Indian Black Tea blended with Mango and Merrigold