Green Formosa (i.e., from Taiwan) tea scented with delicate jasmine flowers. A lovely floral aroma and delicate flavor, perfect for afternoons or evenings. Use 1 tsp. per cup and brew 3 minutes in steaming water.

Georgia Peach Rooibos packs an amazing peach punch! The best peach flavor in a tea we've come across. Choice-grade rooibos with natural peach flavor, blackberry leaves, and calendula petals. Caffeine-free. Good hot or for iced tea. Use 1 tsp. per cup and steep 5-10 minutes in freshly boiled water.

Our new blend of Green Chai (formerly Exotic Evening Green) tea is a delicate China green tea in the sencha style blended with cardamom, ginger, cloves, pepper, cinnamon, spearmint and flavoring. Lovely spiced tea with just a hint of mint makes a delicious winter-time treat. Use 1 heaping tsp. per cup and brew 2-3 minutes in steaming water.

Green Cherry Tea combines a green sencha style tea with wild cherry and other natural fruits. Incredible aroma with a light cherry flavor. Use one heaping tsp. per cup and steep 1.5-2 min. in steaming water. Good hot or for iced tea.

Our new Green Earl Grey is gunpowder green tea with oil of Bergamot, the classic Earl Grey flavor. We much prefer this blend to our old one. Slightly sweet and quite smooth. Good hot or for iced tea. Use 1 tsp per cup and steep 1.5-2 minutes in near boiling water.

We have (finally) found a new Jasmine Yin-Hao and it is the best we've ever had. Smooth and mild, this Yin-Hao is less aromatic than some varieties we have sold in the past. For those people looking for the most aromatic, potent jasmine, we recommend Jasmine Monkey King.

This new version of Jasmine Yin Hao has a more subtle scent than before, but uses the same top grade jasmine with white, downy tips that brews a pale green infusion with a delicate, sweet flavor. The perfect balance between highly aromatic green tea and fine jasmine scent. Use one teaspoon per cup and steep for 1.5-2 minutes in steaming water. Good hot or for iced tea.

Keemun Three Monkey Tea has a complex and subtle flavor that is aromatic and penetrating without being lush or floral. Nice mild smoky finish. Milk highlights the bright reddish cup. Also makes an excellent "plain" black iced tea as it is perfectly delicious without any sweetener and remains very smooth. Use one tsp. per cup and steep for 3-5 minutes in freshly boiled water.

Lady Hannah's Whole Fruit Tea is a great choice for kids due to its mild flavor and great appearance. Caffeine-free fruit blend of apple, orange peel, strawberry, lemon peel, whole dried blackberries, whole dried raspberries, pineapple, hibiscus, and rosehips. Good hot or for iced tea.

Lady Londonderry Tea, a black tea blend lightly flavored with strawberry and lemon, has been a hit for afternoon tea and tea parties. Good hot or for iced tea. Blended from Ceylon and Assam black teas, freeze dried strawberries, lemon balm, sunflower and calendula petals, this tea has a lovely mild fruitiness that begs to be sipped on the patio overlooking decadent summer blossoms! Use one teaspoon per cup and steep in freshly boiled water for 3-5 minutes.

Lemon Green Tea combines High-grown Ceylon green tea with natural lemon and slices of lime. A lovely light tea, great for evenings or as an iced tea. Try it with a drop of honey! Use 1 tsp. per cup and steep 3 minutes in steaming water.

Delicious Lemon Mango Tea blends diced lemon and mango with apple pieces, orange peel, hibiscus petals and rosehip chips. Refreshing lemony flavor with the sweet tropical notes of mango. It is a delightful combination. Add some sugar to highlight the flavors—you will be rewarded with a cup of enchantment. Caffeine-free. Good hot or for iced tea.

Lichee Congou tea is made by combining fine China black tea with the exotic taste of lichee fruit, which adds an amazing fragrance and and natural sweetness. This tea is great hot, but just stunning as iced tea! Also great blended with either Earl Grey or Jasmine Yin Hao, then serve over ice. Use one teaspoon per cup and steep in freshly boiled water for 3-5 minutes.

Mango Mist Tea combines high-grown Ceylon from the Nuwara Eliya, Dimbula, and Uva regions with natural dried mango, freeze-dried mango, lime leaves, calendula and sunflower petals, natural flavors. Fresh, piquant mango character, especially good for iced tea! Use 1 tsp. per cup and brew 3-5 minutes in freshly boiled water.

About mangoes: Mango, sometimes known as the “king of fruit,” is one of the most commonly consumed tropical fruits in the world. They were originally grown in East India, Burma, and the Andaman Islands, around the 5th century B.C., but are now cultivated in just about every warm corner of the globe. Besides being pulpy sweet and delicious, mangoes have long been associated in the Eastern world with peace, tranquility, and harmony. Legend has it that the Buddha himself would often seek repose in a grove of mango trees. In certain parts of India it was believed that mango trees were sacred, and a symbol of love – some even believed that mango trees could grant wishes. Even to this day Hindus hang fresh leaves from mango trees outside their doors during Ponggol, the Hindu New Year, as a blessing for peace in the New Year.

Due to their unique characteristics and delicate aroma, Darjeeling teas, from the mountainous Darjeeling region of India, are often called the “champagne of tea.” Unlike teas grown in lower altitudes, they have only four harvest periods each year: first flush (spring); “in between” (late spring); second flush (summer); and autumnal. Each crop produces a different tasting tea, with the earlier crops tending light and flowery and later crops becoming progressively fuller bodied and fruity. Be careful not to over-steep Darjeelings as they are quite sensitive!

During the 1930s, the garden where this tea is grown was owned by a man who lived in London, but visited the tea garden regularly. He had two daughters; when the younger daughter, Margaret, saw the tea garden she fell in love with it, hoping one day to have an opportunity to return. However, she sadly fell ill onboard ship during her return trip to England and died soon after. In her memory, her father changed the garden's name to Margaret's Hope.

The bushes at Margaret's Hope are almost entirely the Chinese Jat genus of the tea plant, which accounts for the green-leafed tippy appearance of the manufactured leaf and the superb fragrance. Because the tea is grown as such high altitudes and in relatively cool weather, the bushes do not grow quickly, and as such the production is limited. The best time of year for quality is during "second flush" (end of May to end of June). During this time, the tea produced has a fragrance and taste of a complex bouquet that reaches right out of the cup. Some would describe the taste as nutty; others would find it reminds them of black currants, but most often it is described as similar to the taste and aroma of muscat grapes. This particular selection is a very likeable medium-bodied Darjeeling with a fruity and slightly nutty flavor. Quite smooth and pleasant. A great afternoon tea at a good value. Good hot or as an iced tea.  Use one teaspoon per cup and steep 2-3 minutes in freshly boiled water.

Originally, it is believed that Monk's Blend was developed by monks to support their life's desires as tea is an item that these monks considered good for the soul. The monks would drink this tea to help keep them awake during long periods of meditation. It is fair to say that this is an ancient and harmonious blend that we can still enjoy today. Our Monk's Blend is a perfect all-day treat; sweet and toasty with a subtle bouquet. The high-grown Ceylon used in this blend goes well with the smooth flavors of vanilla and grenadine. Enhanced with sunflower and calendula petals. Use one teaspoon per cup and steep 3-5 minutes in freshly boiled water.

Moroccan Mint Tea is a blend of China gunpowder green tea with spearmint. Good hot or for iced tea. (See our "How to Make Iced Tea" section.) Use 1/2 tsp per cup and steep 1 min. in near boiling water.

Moroccan tea culture is defined by the way tea (exclusively green tea) is prepared and consumed in Morocco, where it is widely consumed with food. The tradition has also spread throughout North Africa, parts of the Sahel, and southern Spain. Tea occupies a very important place in Moroccan culture and is considered an art form. Morocco is one of the biggest tea importers of the world. Moroccan-style mint tea is now commonly served all through North Africa. It is served not only at mealtimes but all through the day, and it is especially a drink of hospitality, commonly served whenever there are guests. Unlike Moroccan food, cooked by women, this tea is traditionally a man's affair: prepared by the head of the family, it is served to guests, and it is impolite to refuse it.