ORGANIC Teas

Hojicha is unique among green teas as the leaves are roasted over a charcoal fire. The roasting causes the leaves to turn brown and the brew to have a brownish red color with more body and less astringency than other green teas.

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 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

Chamomile Blossoms 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

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.

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

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.

Jade Cloud is a special green tea produced in the higher elevations of China.

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

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

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