Black tea is 1 of the most beloved drinks in the world with almost 80% of humans consuming it. Black tea is created when the leaf is entirely oxidized. The process of making black tea always involves withering, rolling, oxidizing and drying the tea leaves. During this process, flavanols (catechins) oxidize with the air to create the flavors and the color that makes this tea unique. The most consistent description of black tea is a strong, full-bodied flavor, and a dark-brown infusion. Caffeine: 40-60 milligrams per 8 oz. cup. How to brew: steep at 205 degrees for 3-5 mins. Resteep up to 3 times.
Lapsang Souchong Loose Leaf Tea 1 oz.
Lapsang Souchong is a small leaf cultivar, smoked by pine wood. These leaves are plucked from the lower part of the tea plant where the leaves are bigger. After the leaves are plucked, they are put on an iron pan to roast, then they are smoked over pinewood rich with resin. According to history, the drying of the leaves over a pine fire was done by accident in order to hurry the drying process. The "ruined" tea was then sold to the Dutch who sang its praises and requested more. What the Dutch discovered was a tea with a rich smokiness, a hint of sweet pine, and a malty aftertaste.
Keemun Loose Leaf Tea 1 oz.
Keemun is one of the top ten famous teas in the world. It is one part of the popular English Breakfast. This Keemun is from the Chinese province of Anhui, where it is organically grown. The tea leaves have a distinctive shape, having been twisted before being left to oxidize and turn black. The tea is then baked or fired to remove any remaining moisture. This process results in a mild sweetness and a hint of smokiness; some say that this is the "Burgundy Wine" of teas.
Oolong tea is generally described as being a semi-oxidized tea. It represents only 2% of the world's tea production, and it is primarily manufactured in China and Taiwan (often called Formosa). Formosa oolong is processed immediately after plucking. The leaves are first wilted in direct sunlight, then shaken (not stirred) in bamboo baskets to lightly bruise the edges of the leaves. For the next 1.5 to 2 hours, the tea is vacillated between being shaken and spread out to dry. This is done until the leaves are slightly yellow. In order to halt the oxidation, the leaves are pan-fried. This results in a 10-50% oxidation. The flavor of Formosa oolong can be described as similar to sweet corn: honeyed and a bit grassy. The Chinese oolong undergoes longer processing, which results in a 60-80% oxidation. This gives the tea a richer, darker liquor. Caffeine: 36 milligrams per 8 oz. cup. How to brew: steep at 195 degrees for 3 mins. Resteep up to 3-7 times.
Butterfly Formosa Loose Leaf Tea 1 oz.
This oolong, with its many shades of green and brown, is only produced in the Taiwanese highlands. Stopping the fermentation process at the right moment means that the leaf edges are oxidized, and the leaf centers remain green. This tea has a particular sweetness, and it reminds us of the smell of freshly baked bread. The leaves have a noticeably twisted quality that is very different from semi-balled, high-mountain teas.
Kokosnuss Loose Leaf Tea 1 oz.
This is a decadent dessert tea. If you love coconut milk, with all its sweet qualities, this will be your go-to tea for a guiltless dessert. The flavor is smooth and creamy, and you will savor every sip. Coconut, oolong.
Green tea is often referred to as an "unoxidized" tea. It can literally be plucked in the morning and be ready to be brewed the same night. The leaves are heated immediately after plucking. This heat prevents the leaves from withering or oxidizing. The bypass of oxidation allows green tea to retain most of its natural color, tannins, vitamin C, chlorophyll, and minerals. In some green teas, this lack of oxidation is responsible for the low caffeine level. In China, most farms still handpick, then spread out the leaves on bamboo trays to be exposed to sunlight. They are then quickly roasted, rolled into balls, and roasted again a second time, or are left to dry. In Japan, the leaves are plucked and steamed quickly until they are soft enough to roll. They are cooled, rolled, and twisted until they are completely dry. Caffeine: 25-30 milligrams per 8 oz. cup. How to brew: steep at 175 degrees for 1-3 mins. Resteep up to 3 times.
Purple Rain Loose Leaf Tea 1 oz.
You could purify yourself in the waters of Lake Minnetonka, or drink this luscious blend of green tea, lemongrass, and dragon fruit. Let us guide you to the Purple Rain. Green tea, apple, purple dragon fruit, lemongrass, butterfly pea blossoms, pomelo, lemon peels, watermelon flakes.
Winter Pine Loose Leaf Tea 1 oz.
Holiday colors of red peppercorn and golden oranges make for a festive cup of green tea. This tea is here for a good time, not a long time. When the sun comes back we'll have to let it go. Green tea, orange slices, planed almonds, pink peppercorns, safflower.
White teas are the least processed of all teas. Almost all white teas hail from Fujian province in China. White teas are picked when young tea buds are tightly enclosed in new leaves. They are then withered to allow the natural moisture to evaporate. The leaves retain a silky, downy quality. Caffeine: 10-15 milligrams per 8 oz. cup. How to brew: steep at 175 degrees for 2 mins. Resteep up to 3 times.
Orange Fennel Loose Leaf Tea 1 oz.
This combination is perfectly balanced with a distinctive combination of orange, fig, and fennel. White tea, orange zest, fennel, fig, honey.
Mango Ginger Loose Leaf Tea 1 oz.
This is our star for ginger lovers! The apple and mango add a bit of softness to the sharp ginger bite. Ginger, apple, dried mango cubes, cornflower blossoms.
Pu-erh teas are aged and fermented. These aged teas are revered throughout Asia for their unique taste and medicinal benefits. Pu-erh can be classified in 2 ways, depending on how it is processed: The oldest method creates a Pu-erh that is called "Sheng" (raw). This traditional process involves compressing loose green tea into cakes. These cakes are slowly fermented over a very long period of time, usually from 10 to 50 years. When the cake is at least 30 years old, it is considered matured and given the label of vintage". Caffeine: 60-70 milligrams per 8 oz. cup. How to brew: steep at 195-205 degrees for 3-5 mins. Resteep many times.
Yunnan Shou Tou Cha Loose Leaf Tea Ea.
This tea is a great introduction to Pu-erh. These 5-gram nests with make you think of a full-bodied coffee (smooth, smoky, and dark) without the acidity.
Sticky Rice Tou Cha Ripe Loose Leaf Tea Ea.
People often ask if there is real sticky rice added to this tea. Actually, the smell of rice comes from one secret ingredient: an herb from Yunnan called "Nuo Mi Xiang" or "Semnostachya Menglaenisis." The Chinese name of this herb is literally translated as "sticky rice fragrance." The flavor of these 5-gram nests (perfectly sized for a pot of tea) is rich, nutty, and sweet. As a bonus, some even tout this tea as a great hangover cure.