Verdant Tea

Black tea blended with cinnamon, orange peel, ginger, coriander, dandelion root, clove, saffron, and vanilla.

Firelight, and the softest blanket in the house, a companion for a riveting read, or comfort for a long day of work. Sienna stars a fine spring bud black tea with natural chocolatey citrus notes, and bolsters it with spices, orange, and luxurious saffron. Finally, Sienna is scented with a fine small-batch Madagascar vanilla for a rich sweet finish that brings it all together.

Black tea breakfast blend with roasted oolong tea, shu pu'er tea, and white tea.

The ultimate breakfast blend. This tea started with the concept of a blend that could be rich, satisfying and strong enough to wake you up in the morning, but without having any bitterness. Instead of your typical broken-leaf breakfast tea, we turned to black tea from Laoshan for its chocolatey goodness, black tea from Yunnan for texture and body, white tea for sweetness, pu’er for deep intensity, and oolong for a long aftertaste. It’s unlike anything else out there - a “collaboration” between the work of five tea farmers.

Black tea and roasted oolong blended with cinnamon, cacao nibs, fennel seed, spearmint, chamomile, and marigold.

Inspired by old apothecary blends - the kind you might find in a movie stumbling into a dimly-lit shop to find a blue-green glass bottle on the highest shelf behind a pile of books. Uncork this one for a rich, herbaceous and chocolatey brew bolstered by some of the finest oolong and black tea out there.

Earl Grey style scented black tea blended with grapefruit peel, orange peel, yuzu oil, vanilla, and cornflower.

Eminence is our Earl Grey tribute blend - taking the concept of black tea and bergamot and dialing it up to something legendary. First, we use a wild-picked black tea from Qianjiazai, the oldest tea forest in the world. This tea already has citrus notes and cooling foresty complexity without bergamot. Then we add citrus peel and vanilla for depth. Finally, instead of bergamot oil, we turn to Yuzu instead, a close citrus relative that is even juicier and sweeter than bergamot.

Oolong tea blended with fennel, coriander, lemon peel, juniper, and star anise.

Sunny summer fields, fresh-cut grass, flowers in full bloom. Goldenrod captures the abundance of summer in a blend centered around Master Zhang’s sweet, floral, creamy oolong tea, drawing out even bigger aftertaste with the addition of fennel and star anise, and brighter overtones with lemon peel.

Roasted oolong tea blended with honeysuckle, sandalwood, cardamom, star anise, and scented with vetiver and aloeswood oil.

This is a tribute to Shui Xian oolong, a varietal that in the right hands evokes deep forests, mineral complexity, and layered texture bolstering perfumed aromatics. Shui Xian is a tea we normally drink in Wuyishan with incense in the air from Taoist mountain temples, and fresh-picked oranges on the table, and Azure is a window into this sense memory.

Black tea and roasted oolong blended with cinnamon, cacao nibs, fennel seed, spearmint, chamomile, and marigold.

Inspired by old apothecary blends - the kind you might find in a movie stumbling into a dimly-lit shop to find a blue-green glass bottle on the highest shelf behind a pile of books. Uncork this one for a rich, herbaceous and chocolatey brew bolstered by some of the finest oolong and black tea out there.

This "eight treasures" herbal tisane is made with rose petals, goji berry, chrysanthemum, marigold, orange peel, licorice root, cornflower, and jasmine oil.

Floral and fruity, rich and soothing, Amethyst is inspired by a special herbal blend called Eight Treasures Tea - not so much a recipe as a format all about abundance, harmony, and balance. The perfect Eight Treasures calls on all types of ingredients, bringing them together into something beautiful and supremely comforting. Not to mention - with gorgeous chrysanthemum and rose blossoms, this tea is meant to look beautiful brewed in glass to show off every ingredient.

This tropical herbal tisane blended with cinnamon, pineapple, lemongrass. coconut, orange peel, turmeric, vanilla, and yuzu oil.

Sunburst is a joyous celebration of sunny days and sweet air carrying the scent of tropical flowers, ready to kick back and take it all in.

This blend uses dried (not sweetened!) pineapple and coconut for no added sugar, while still giving Sunburst a sweet, rich flavor with fine Madagascar vanilla and juicy yuzu. The result is a tropical tea as good hot as it is iced.

Green tea blended with toasted rice and goji berry.

Genmaicha is one of the most well-loved tea blends out there - a simple mix of toasted rice and green tea that comes together in a perfect and satisfying brew. This unique take on Genmaicha uses a northern Chinese base tea.  Hand-picked Laoshan Green is already creamy and nutty on its own, is rounded out with a toasted rice actually finished in the very same village where the green tea is made. Finally, a touch of Goji berry adds a sweet finish.

Black tea breakfast blend with roasted oolong tea, shu pu'er tea, and white tea.

The ultimate breakfast blend. This tea started with the concept of a blend that could be rich, satisfying and strong enough to wake you up in the morning, but without having any bitterness. Instead of your typical broken-leaf breakfast tea, we turned to black tea from Laoshan for its chocolatey goodness, black tea from Yunnan for texture and body, white tea for sweetness, pu’er for deep intensity, and oolong for a long aftertaste. It’s unlike anything else out there - a “collaboration” between the work of five tea farmers.

White tea blended with hibiscus, schisandra berry, goji berry, licorice, rose, coriande, strawberry, cardamom, and spearmint.

Unabashedly beautiful, Coral brews up pink as rose - a garden party in a cup. We start with the Wu Family’s wild arbor Bai Mudan white tea - a buddy, sweet, crisp and complex brew of its own - and make it even sweeter, and deeper with spearmint, cardamom, hibiscus, and more. For an extra-fun aperitif, try flash-chilling this tea. It comes out foamy, pink, and almost sparkling