Going green doesn't mean you have to compromise. This Green Tea Chai is loaded with cinnamon, ginger, cardamom, and other spices like its traditional black tea cousins. Try it straight or with frothed milk for a sweet and spicy treat.

Green Yerba Mate, made from the leaves of Ilex paraguariensis, a South American evergreen shrub, is rich in caffeine. This naturally caffeinated tea is a wonderful coffee substitute.

Gyokuro sits on a royal throne amongst elite green teas. It is only picked during the April/May peak season, and the leaves are carefully shaded to produce its distinct dark green color. Our Gyokuro green tea is from a small batch production, sourced directly from Japan. It brews a vivid emerald infusion full of smooth 'umami' flavor. Fresh and vegetal, once you try Gyokuro you won't look back. For best results, use water at 140-160 degrees. This will prevent bitterness and allow full flavor enjoyment.

If you're looking to bring a ray of sunshine to your senses, you've come to the right place. What better way to lift your spirits than to tantalize your palate with a cup of this organic, Utopian bliss? Sweet raspberries are perfectly balanced with bright and tangy hibiscus flowers to bring a smile to your face. The guayusa tea gives a caffeinated boost and with each sip, the delicate scent of jasmine rises from the cup.

Hojicha is a Japanese roasted green tea, uniquely prepared by roasting the leaves in a porcelain pot over charcoal. This process creates a deep, toasty aroma and a rich, comforting flavor. It brews into a warm amber cup with a smooth, high-roast finish.

Honeybush Cider is a cozy, caffeine-free herbal blend that tastes like a warm cup of mulled cider. Sweet, naturally mellow honeybush provides a smooth base while turmeric and ginger bring earthy, warming spice. Cinnamon and a touch of black pepper add depth, creamy vanilla softens the edges, and a hint of lemon brightens the finish. It’s a rich, comforting cup any time of day or night, especially for quiet mornings, chilly afternoons, or relaxed evenings. Fans love how bold and full-bodied this blend is, some comparing it to a spiced coffee alternative, others keeping it on hand as a go-to decaffeinated favorite. It also stands up well to different preparations: enjoy it hot for maximum spice, or brew and chill it for a refreshing, spiced iced tea. Whether you’re drawn to honeybush for its naturally caffeine-free profile or you simply want a seasonal, spiced tea with a creamy vanilla finish, Honeybush Cider makes a welcoming addition to any tea collection.

Huo Mountain Yellow Sprouting is a rare Chinese yellow tea from the misty peaks of Anhui Province. This delicate tea features tender, golden-yellow leaves with a naturally sweet, fruity character and subtle floral notes. The unique "sprouting" processing method creates a smooth, mellow cup with a bright, refreshing finish. Steeped at lower temperatures, each infusion reveals layers of honey, chestnut, and light vegetal complexity. Perfect for those seeking a refined, less-oxidized alternative to green tea with exceptional depth and elegance.

Irish Breakfast is a classic, full-bodied black tea made for those who want a bold, no-nonsense cup. The leaves are processed using the crush-tear-curl, or CTC, method, creating small, dense pellets that release a deep, malty flavor and brisk, satisfying strength. It’s the kind of tea that stands up beautifully to a splash of milk, or holds its own when enjoyed black or with a touch of sweetener. Expect a rich amber liquor, a robust mouthfeel, and a lively finish: honest, straightforward character that makes it a favorite for morning ritual and anytime you want a steady, flavorful brew. If you like a hearty black tea that delivers consistent body and bold flavor, Irish Breakfast is a reliable go-to.

This delicate oolong is grown in China's high hilltops among fresh streams and cool, crisp air. Tender leaves are gently basket tossed immediately after harvesting, then semi-oxidized and carefully rolled. Each cup is light and refreshing, easing the mind of all worries. Sweet scents of orchids and honeycomb waft up from the tea as it brews. According to legend, an iron statue of a merciful Bodhisattva came alive and blessed a poor farmer with a magical tea plant. Iron Goddess of Mercy Oolong is a must-try tea steeped in culture and history.

This tea is sourced directly from the Tung Ting Mountains in Taiwan. The name Jade Oolong perfectly describes the vivid color of the tightly hand-rolled leaves. Each cup is smooth and fragrant with notes of lilac and jasmine. This oolong tea pairs well with delicate pastries for a refined afternoon tea.

Jasmine Pearls are small, hand-rolled green tea leaves scented with layers of fresh jasmine, crafted from the top two leaves and a bud from early spring growth. As the pearls open in hot water they release a pale, luminous liquor and a clean, floral aroma that is fragrant without being overpowering. The result is a refined jasmine green tea that feels both delicate and satisfying. The flavor is a graceful balance of subtle jasmine floral notes and a gentle, nutty green tea base, with a silky mouthfeel many customers describe as velvety. Because these are tightly rolled pearls, a little goes a long way, and the leaves re-steep beautifully for multiple cups throughout the day. Enjoy Jasmine Pearls on their own for a quiet moment, or blend them with complementary greens if you like a slightly fuller cup. Perfect for tea rituals and everyday sipping, Jasmine Pearls are an elegant, aromatic choice for anyone who loves classic jasmine green tea in a convenient, visually charming form.

This full-bodied Kenyan tea is intense with deep, malty flavor. Using the CTC style of processing (Crush-Tear-Curl), the leaves are made into tiny pellets that brew a stronger cup. Kambaa is an ideal early morning tea that will instantly make you feel awake and energized.

One of the highest grade organic teas in the world, King of Silver Needles is soft and elegant. The fuzzy texture of the slender leaves shows that only the newest early spring buds were picked. Our King of Silver Needles tea is directly sourced from Fujian Province, China, where this tea was originally created. Crisp and refreshing in flavor, this white tea is filled with healthy antioxidants. The infusion is light with hints of apple and apricot.

Kukicha, also called twig tea or Kuki cha, is a delightfully different Japanese green tea made from the leafless stalks, stems, and twigs of the tea plant. If you want something smooth, comforting, and a little unusual, this is a lovely choice. The cup is gentle and mellow, with warm nutty and malty notes, a hint of toasted sweetness, and an earthy, brothy character that many fans describe as comforting and garden-fresh. This Kukicha is low on bitterness and pleasantly sweet, making it welcoming for people who are new to green tea, and it pairs well with other greens if you like to blend. Expect subtle grassy and umami undertones, a light, clean finish, and a soft aroma that some say has a faint floral or perfumed edge. Several customers praise this version as an exceptional, organic example of its kind. Brewing tips: use about 1 teaspoon per 8-ounce cup, water at 175 to 185°F (80 to 85°C), and steep 1 to 2 minutes for a smooth, balanced cup. Kukicha also takes a second infusion well, especially when mixed with leftover Gyokuro leaves for a gentle afternoon steep. Whether you enjoy it as a morning pick-me-up or a mellow afternoon sip, Kukicha delivers a unique taste profile: nutty, toasted, slightly sweet, and refreshingly smooth. Try a bag today and discover why this twig tea has a devoted following.

This exquisite Pu-Erh tea cake was crafted in Yunnan Province, China by one of the top Pu-Erh producers. It brews a wonderfully rich cup with deep notes of earth, malt, and gentle musk. Pu-erh tea leaves can be brewed several times, and each cup will be smoother and more complex than the last. Weighs 357g. Brewing Suggestions: We recommend 5 grams for 8 ounces of water. This tea can be steeped multiple times, 12-30 seconds in the first infusions, 2-10 minutes for subsequent infusions. Enjoy the subtle variations with each brew.