Birch Leaf Tea

If so our Triple Berry is simply that. For the boys, we like to craft this tisane into a simple syrup and serve it with gin and club soda over ice. A delicate and adult tisane that eschews the idea that herbal teas should be fruity bags packed with words...

A perky tea that would marry happily with a cheese plate decked out with triple cream cheeses, or perhaps used to flavor the milk used to make homemade caramels. A jammy sensation worth experiencing.

However, rooibos is finding a modern preparation via the red espresso. The result is a much richer, more intense, dark red brew. Rooibos doesn't come from a tea plant, but from the rooibos plant, a broom-like legume found in South Africa's shrubland.

Cinnamon lays at the heart of each sip, clearing both the mind and sinuses. Finally, it tapers off with the rejuvenating touch of cardamom and allspice berries. While absolutely wonderful black we love to serve this tea with honey and milk or coconut...

This cup brews brisk and malty, has a rather punchy flavor, and possesses a high dose of caffeine. Assam tea hails from, logically, Assam, India. Today, a popular option is to brew it with cinnamon and honey.

Most often served with milk and a bit of sugar this tea is usually had at breakfast, but is often consumed at any time of day. It's why people come to her bar, after all. A blend of black teas with a preference for malty Assam tea, Irish Breakfast tea...

The first Ceylon tea plantation was founded 1867 by James Taylor, in Kandy, Ceylon. The flavor is often described as bitter and somewhat astringent, though a persistent sweetness lies underneath it all for those looking for it.

The ultimate sleepy time tea. Looking for a soothing digestif after a meal or a soporific something to sip? Relaxies your eyesies. This chamomint tea will both calm the stomach and heavy your eyes.

In fact, most of the green tea people drink generally tends to be Chun Mee (albeit usually made up of low-quality fannings and dust). Hailing from the Jiangxi province Chun Mee tea is one of the most popular green teas shipped around the world.

Considering the supremely indulgent flavor of vanilla we must insist on the following: brew this with milk and a bit of honey. It's sort of the most amazing thing ever. Just really, seriously, do this.

Green teas were placed in containers with powerful aromatics such as tangerine peel or cassia bark and allowed to absorb their flavor. Our most premium, hand-rolled green tea best preserves the leaf's natural flavors and unfurls them in warm water.

Unlike traditional chai, which has a very spicy and bold approach, Immortalitea is more muted. Mediterranean and North American herbs were carefully picked and balanced with green tea for a soothing cup.

This is the tea for you. The smell is intensely fruity, but the taste is all jam and dried fruit. This is a black tea that provides all the health benefits and plenty of full-bodied flavor but without any of the astringency.

You finally grab the book that's been folded at chapter seven for the last month because you never have time to actually read. It's a black tea that'll nudge you awake in due time, and the addition of dried blackberry leaves will instill a bit of serenity...

Green teas were placed in containers with powerful aromatics such as tangerine peel or cassia bark and allowed to absorb their flavor. The Song Dynasty saw the invention of the compass and the establishment of true north, the creation of gunpowder warfare,...

Of course, Earl Grey is also a fantastic tool for the pastry fan. Our Earl Grey comes packed with bergamot oil and the addition of indigo cornflower petals. The result is a classic flavor with plenty of citrus.

You can add a wedge of lemon if you want, but we don't think you'll miss it. After that we add heaps of sugar, some more water, and then serve it over ice. It has to do with the lemon part…

The tea is then strained, sugar is added, and the brew brought back to a rolling boil. Of course, some people just brew the mint leaves straight up. Truly epic teas never go out of style.

This rolling process is done to help preserve the flavor and allow it to unfurl due to excessive bruising, producing a full-bodied cup. It's a classic green tea to serve before a meal or as a simple digestif.

Darjeeling teas are so prized that the Tea Board of India actually has a task force to stop counterfeit Darjeeling from being sold worldwide. The amber pour of this tea is floral in aroma – imagine daisies and lilacs – and the flavor is musky as a...

The sugar will become scented by this tea and should be sprinkled over pie crusts before baking or over homemade doughnuts. It also makes for a jovial addition to mulled cider or for serving with dessert after a Thanksgiving feast.

Yet, from the first sip you can feel vitamins, antioxidants, and a hint of caffeine begin to surge through your body and give you that extra jolt of energy you need to get through your day.

This gives the twigs a dark, ruddy red color and an intensely woodsy scent. Kukicha twig tea consists of the stems and twigs that have been separated out of Japanese green tea and are highly oxidized and roasted.

This tea is mellow and sweet, and though it's caffeinated it doesn't provide that crazy green tea rush. In the middle of each sip heart notes of blue malva flower adds a bitter, but gardenia-like note to balance all the fruit.

This is a black tea for the person who isn't keen on black tea. You both adore black tea so I think you'll be the best of friends! It's a black tea that's plenty sweet from all the dried peach, with a teeny hint of spice from the confetti of dried ginger...

Citrus green tea is a tea that engages the nose and mouth simultaneously. The aromatic of this tea is all lemons, whereas the taste is a slightly bitter green. Lemons, lemons, lemons! Fresh blades of emerald green tea crash together with thick chunks...

This results in a dark amber-red cup and a powerful, bold flavor. Does the local barista know your name and order by heart? Perhaps it's time to try a cup of our Black Tea. Ever make tea-marbled eggs?