White Tea is minimally touched before reaching your cup. It is referred to as "White" because the flowery buds are harvested the day before they open. This light delicate tea is a great starter tea. White tea is the most simple of the tea types to describe, because it basically consists of the two steps of harvesting and drying. The leaves do not oxidize at all. This leaves the leaf in a full, unbroken, natural state. White was only grown in China using bushes that were carefully selected and cultivated as “tribute tea” for the emperor. The increased awareness and marketability of white tea has influenced other tea producing regions to try their hands at white tea production as well.Learn More
Green tea is one of the most consumed teas. Green tea is not oxidized , which gives a green hue to water when brewed. Records show the use of green tea about three thousand years ago in the south-west region of China. After being harvested, it is allowed to air-dry for a brief period The leaf undergoes a process of firing or steaming. This stops any enzyme action or oxidation of the leaves and fixes the juices in the leaf. Many green teas are rolled or shaped using traditional techniques, creating a vast array of leaf styles from which to choose. The taste or character of green tea is heavily determined by the time of harvesting, maturity of the plant, and geographic area. The full bodied flavor of this tea is typically accompanied by something sweet.Learn More
This is a rich dark tea that is a lot like a little black dress! Indispensable and nice to have on hand. Black tea undergoes processing to fully oxidize the leaf. This oxidization is what allows for the natural and robust flavors to emerge. In the orthodox method of manufacturing, after harvesting and sorting, the leaves undergo the withering step where they are spread in several inch thick layers and allowed to dry, reducing the moisture of the leaf. When the withering process is complete, the leaves are then rolled using modern machinery that rolls, twists, and compresses the leaf. Black tea is allowed to oxidize fully, a process that is carefully controlled and monitored by experienced tea experts. When oxidation is considered complete, the tea is then dried with hot air to stop any further enzymatic breakdown of the leaf. This is one tea that goes well as a latte, just add milk and some Crafted Infused Vanilla Sugar.Learn More
The latest innovation in the tea world has finally arrived! Purple Tea is a brand new category of tea. The Purple Tea Leaf gets it's color from the super antioxidants it contains: Anthocyanins. Anthocyanins are antioxidants which produce the distinctive reddish purple colors of the leaves. There is another secret weapon in the purple tea arsenal, a special type of polyphonel called GHG. Initial research has shown that it can decrease fat mass & thickness while increasing lean body mass. Researchers think this is caused by GHG affecting lipase, the enzyme that breaks down fats so the body can easily digest them.Learn More
Our fruit and herbal loose leaf teas are naturally caffeine free, taste great, and are good for your health! For thousands of years, herbal teas have been made with flowers, leaves, seeds and roots. Adding fruit like apples, strawberries, and elderberry make it just that much better. Herbal and Fruit teas are more commonly referred to as tisanes. Tisane translates to a medicinal infusion, drink. This is exactly what herbal and fruit tea is! Ayurvedic Practitioners have been using tisanes for thousands of years with the intent to heal.Learn More
When Japanese Buddhist monks were preparing a long meditative session, they turned to ground form of tea we now know as Matcha. We are very proud of our luxury Matcha tea. We only offer Izu because it is produced from pure tea leaves called “tencha”, which are shaded for 3 weeks prior to plucking. Grown on the Izu peninsula of Japan, Izu Matcha has higher levels of Chlorophyll content that gives the leaves and tea an emerald green color and grassy notes.