Dandelion Leaf Root Tea

For the boys, we like to craft this tisane into a simple syrup and serve it with gin and club soda over ice. A dandy concoction if we do say so. Refined flavors of juniper berry, blueberry leaf, and myrtle make this an elegant selection.

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.

Rooibos is ground to a fine powder and processed as espresso powder would be. The result is a much richer, more intense, dark red brew. In addition, many people enjoy brewing this in milk as opposed to water and sweetening it with vanilla and simple syrup.

Chefs love to grind it fine and use this blend in baking or as a rub for pork or beef. Our blend of chai tea is a little bolder than other blends out there, putting more focus on the spices themselves than the actual tea leaves.

Some indie coffee houses also intentionally use coconut, soy, or almond milk as opposed to traditional creamer to contrast the tea's wilder flavors. This cup brews brisk and malty, has a rather punchy flavor, and possesses a high dose of caffeine.

She's not all grit and nails, though, she's happy to pour you a malty scotch (no ice) and listen to your problems. She won't take any of your guff and'll kick yer behind outta her bar if you don't act right.

The flavor is often described as bitter and somewhat astringent, though a persistent sweetness lies underneath it all for those looking for it. It is best served with cream and sugar.

Looking for a soothing digestif after a meal or a soporific something to sip? It may smell perky, but this mellow tisane of chamomile and peppermint is sure to rock you off to Dream Land.

Chun Mee is a quiet and easygoing tea leaf that loves to be bottled up and taken to yoga practice or the office. 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).

It's sort of the most amazing thing ever. You'll thank us. Rooibos doesn't come from a tea plant, but from the rooibos plant, a broom-like legume found in South Africa's shrubland.

This was a period of great technological, economic, political, and culinary achievements. A scented tea that is one of the world's most delicate. Along with the tea's natural green aroma the water and steam pick up the pashmina soft fragrance of the jasmine...

However, it's rather floral and piney with a fresh, green flavor underneath. Unlike traditional chai, which has a very spicy and bold approach, Immortalitea is more muted. If chai is an entire percussion section, then green chai is a master musician playing...

The smell is intensely fruity, but the taste is all jam and dried fruit. The black currant leaves offer a verdant, slightly almond flavor that sweetens the experience. To go with it all a steaming cup of jammy black currant tea; black tea leaves, black...

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 into your late morning. This tea takes to milk and sugar just fine, but to really make it something special we recommend you...

Scented green teas go as far back as the Song Dynasty (960 AD -1279 AD). A tea house favorite perfect for bawdy nights trading dirty jokes with the guys or quiet nights curled up with your favorite bad movie.

It was actually a fraudulent product passed off as the real thing, the tea equivalent of buying an authentic Prada bag from the trunk of a car. The British, not having direct access to mandarins, used oil from bergamots (another fragrant citrus fruit).

We love this tea brewed strong and hard, maybe about 10-15 minutes. After that we add heaps of sugar, some more water, and then serve it over ice. (And then fresh lemon, because we're persnickety like that.)

Morocco has a very important tea culture that focuses on the use of green tea leaves and mint leaves. A refreshing and traditional tea from Morocco. Truly epic teas never go out of style.

It's a classic green tea to serve before a meal or as a simple digestif. It's also extremely pleasant over ice with a splash of cream. Produced in the Zhejiang Provence of China gunpowder tea is a method of forming tea as opposed to a flavor.

The amber pour of this tea is floral in aroma – imagine daisies and lilacs – and the flavor is musky as a rough block of sandalwood or remnants of forgotten cinnamon sticks. It's a tea drinker's tea.

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.

Heat the 1 cup of cream and 1 tablespoon of white pomegranate tea over medium and add ½ cup of sugar and stir until dissolved. Place 2 teaspoons of gelatin with 2 tablespoons if water in a bowl and allow to gel.

This tea loves to be served with dried fruits or roasted walnuts, or used as a beverage alongside a farro salad or a baked squash coated in brown sugar and cinnamon. This gives the twigs a dark, ruddy red color and an intensely woodsy scent.

A perfect accompaniment for lavender tea cakes with a bit of lemon glaze, ground into powder and added to pound cake batter before baking, or poured over ice. This tea is mellow and sweet, and though it's caffeinated it doesn't provide that crazy green...

We love to serve this Thai iced tea style: iced with a splash of half-and-half and ton of tapioca pearls! This is a black tea for the person who isn't keen on black tea. Just slip this in their cup without their noticing and watch after the first sip...

The aromatic of this tea is all lemons, whereas the taste is a slightly bitter green. For something special do a deep steep for about eight minutes and add lemon juice, milk, and a dash of rhubarb bitters.

We're also huge fans of using them for tea-smoked duck. Maybe grind them into a powder and add them to a chocolate cake batter. Are you a coffee addict? Do you have a coffee machine at home and a French press at work?