There's more to tea than you might expect.
Composed of the delicate top buds and young leaves of the camellia sinensis plant, the leaves are minimally processed - steamed and dried immediately upon picking.
This is a white tea blended with lavender and mint. One of our favourite combinations!
Tossed and rolled to achieve optimal oxidation and fermentation, the leaves for oolong tea (also camellia sinensis) are rolled into beautiful beads.
This Lishan oolong comes from a region of Taiwan where the leaves are grown at an elevation of over 1000 metres.
There's more to black tea than English Breakfast (which we also love)! The large leaves of the camellia sinensis plant are cultivated all over the world, rolled and dried into the full-bodied strong teas we know and love.
This is a black tea from the Yunnan provice - look at those beautiful golden tips!
Green tea also comes from the camellia sinensis plant. The leaves can be grown in sun or shade, and dried in baskets or on fire to encourage oxidation.
This beautiful Snow Dragon green tea was pan-roasted and hand-twisted to form the beautiful spirals seen here.
Also from the camellia sinensis plant, puerh tea has been cultivated in the Yunnan provice of China for thousands of years. Cooked puerh is fermented artificially while raw puerh ferments with age - sometimes many decades!
Because of this prolonged fermentation, puerh can be steeped for long periods of time and over multiple infusions without getting bitter.
Finally, we have herbal infusions which are commonly known as 'tea' even though they do not come from the camellia sinensis plant. However herbal teas can be just as complex as any of the teas above - without the caffeine!
We love this tart citrus blend - shown here with blood oranges, raisins, cinnamon, cloves, and more.