Verdant Tea

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!

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.

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.

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 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 peppermint, spearmint, fennel, burdock, and tulsi.

A new take on lassic minty green tea, Mauve starts with creamy, naturally herbaceous Laoshan Green from the He Family, and makes the brew sweeter, deeper and profoundly cooling with the addition of tulsi, spearmint, peppermint and fennel.

This invigorating minty green tea blend shines as a cold brew or flash chilled iced tea, on its own, or with a touch of honey.

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!

This unique harvest is an extremely limited offering - part of an advance commission for a special one-off request - with less than two kilos available to share. This is not a tea the He Family stocks or plans as part of their regular harvests, and it is not the wood-fired offering introduced this year. Instead, this is the original, classic, honey-forward juicy aromatic finish that the He Family has done in years past, but with a stunning special grade black tea. The results are a rich, honeyed and tropical black tea, beautifully light and balanced between the black tea's natural sweetness and the wild-foraged osmanthus flowers' beautifully decadent florals. 

Huangshan, the home of Qimen Black Tea, is almost as famous for its scenting craft, specifically with jasmine-scented Huangshan Maofeng. It is no surprise that the Cheng Family would tap into this scenting tradition to give an even deeper more honeyed complexity to their reserve-level Qimen Black using golden osmanthus blossoms. The blossoms are spread through the black tea as it dries so that they fresh leaves can absorb all the natural aromatics of the osmanthus.