Verdant Tea

Black tea blended with coconut flakes, toasted rice, and cacao nibs.

It’s Laoshan Black Chocolate Genmaicha - back by popular demand! This experimental tea from years ago has been our most asked-for revival, so here it is! We start with a deeply chocolatey black tea, hand-picked by the He Family in Laoshan, and amp it up with roasted cacao nibs, coconut flake and Laoshan toasted rice. The result is true dessert in a cup..

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.

This bundled "make your own" chai tea kit includes one 25g bag of chai spice and one 25g bag of loose leaf Laoshan Black tea base. 

To make chai concentrate for quick and easy chai at home, boil 2 cups of filtered water and add 3 tablespoons of chai spice. Simmer for 30 minutes uncovered to reduce the liquid. Add 2 tablespoons of base tea and simmer for 4 minutes. Remove from heat, and allow to sit for eight minutes. Strain, and stir in two and a half tablespoons of honey.

Use immediately, or chill in the refrigerator. You can even freeze ice cubes of chai for spiced cocktails and mocktails!

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.

This bright pink herbal tisane is blended with hibiscus, schisandra berry, goji berry, licorice, coriander, strawberry and rose.

Rocking out to your favorite song with the windows down and nobody around to hear. Dressing up in your finest just for fun.

Ultra Pink - ultra bright. This is a no-holds-barred full on berry blend packed with juicy goodness, and a color to match. 

This refreshing herbal tisane blended with organic peppermint and spearmint, fennel, burdock and tulsi.

Invigorating to the senses, calming and soothing to the palate - this herbal is inspired by the unique way that tea makes us feel, and has been blended for contemplative time. This blend calls to mind a deep forest on a sunny day, pine trees in the wind, and splashing your face with water from a mountain spring.

Steamy and soothing hot, this tea is summer in a glass when served iced, serve unadorned or add a touch of rich wild honey.

This spiced chai herbal tisane is a blend of cinnamon, ginger, black peppercorn, tulsi, dandelion root, cardamom, goji berry, fennel, elderberry, cacao nibs, burdock, galangal, clove, saffron, vanilla, and hinoki cypress oil.

This is chai spice after a fifth voyage around the world, having picked up inspiration at every stop along the way - finally world-weary and ready to set up as a hermit deep in a Hinoki Cypress forest and enjoy the balance it could only pick up with sixteen ingredients acting together in just the right way.

Brew this on its own, or add your favorite tea - a roasted oolong, like a rich Wuyi oolong, or Laoshan black tea. Give the blend even fuller texture with a touch of honey.

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.

Shu pu'er tea blended with burdock root, chrysanthemum, cardamom, coriander ,and tulsi.

Shu Pu’er with chrysanthemum is one of the most classic and traditional flavor pairings out there, something you’ll find at any Fujianese Dim Sum establishment. The bright sparkling high notes of chrysanthemum round out the deep dessert-like qualities of good shu pu’er so perfectly. For Chiffon, we’ve added a bit of cardamom for even more sparkling juicy sweetness, and tulsi to bring out the shu pu’er’s natural herbaceousness.

Sheng pu'er tea blended with wild crassicolumna sheng and hinoki cypress oil.

The best sheng pu’er in the world has a heavy sense of place, a way of transporting us to a forest, a mountaintop, a place from our memories. This blend takes a delicate approach, letting the Dongsa Cooperative’s wild-foraged sheng pu’er speak for itself. We’ve added just a touch of near-tea-relative Camellia Crassicolumna for its deep woody spice, and a bit of Hinoki Cypress oil to help amp up this pu’er natural notes of deep forest.

Shu pu'er tea blended with peppermint, spearmint, fennel, cinnamon, burdock, and tulsi.

Grounding, deep, contemplative. Celadon is the color of a still forest pond lit by moonlight, and this tea blend is inspired by that feeling. Sweet, smooth shu pu’er aged nearly a decade is the base to this blend- already naturally cooling and grounding, the tulsi, mint and cinnamon bring out even deeper complexity. We love to brew this up after big meals or long days as a way to transition into the quiet of evening. Celadon also makes a fantastic cold brew!