Did you know all classes of tea leaf, from black to white, come from the same plant? Their delicious aromas and flavors are mostly attributed to the specific cultivar of each bush, the environment they thrive in, and the careful technique used by the farmers who grow them. Every batch of tea harbors a unique set of traits that reflect the devotion and attention that goes into each tea leaf.
White Jasmine (under 1 lb remaining)
Full, Floral, creamy Sweetness
This silver needle white tea is harvested in the Yunnan province of China. It is fragrant, sweet, and delicious and undergoes a unique processing technique. During their light processing, the leaves absorb fragrant oils from the fresh jasmine blossoms with which they are dried. This careful craftsmanship creates a bright floral aroma that sticks around for multiple steepings.
Steep 3g in 8 ounces of water at 175° F for 2-3 minutes, then strain and enjoy, or steep leaves 2-3 times for 60-90 seconds each.
Autumn Harvest Black
Warm, Malty, Cocoa Notes
The leaves of this tea are hand picked in Laoshan, a protected mountain village located in the Shandong province of China. The mountain spring water, cool climate, and traditional family processing techniques produce a deep chocolatey sweetness.
Steep 3g in 8 ounces of water at 190° F for up to 3 minutes, then strain and enjoy, or steep leaves 2-3 times for 60-90 seconds each.
Black Hills Breakfast (Out of Stock)
Rich, Astringent, Robust
Our house blend of Indian, Sri Lankan, and Chinese black teas in the style of a traditional English Breakfast. The rich flavors pair well with cream.
Steep 2.5g in 8 ounces of water at 190° F for 3 minutes, then strain and enjoy.
Autumn harvest green
Grassy, Sweet, Vegetal, Umami
This tea is hand picked and processed in the mountain village of Laoshan in Shandong, China. It is warm, grassy, and refreshing with a nutty finish.
Steep 3g in 8 ounces of water at 180° F for up to 3 minutes, then strain and enjoy, or steep leaves 2-3 times for 60-90 seconds each.