Teas

Chamomile has documented use going back thousands of years, with records appearing early in ancient Egypt and later across the Mediterranean and northern Europe. This low-growing member of the daisy... [read more]

Chamomile takes its name from the Greek word for “ground apple,” a nod to the flower's apple-like fragrance. This modest plant has been revered since ancient Egypt, where it was dedicated to the... [read more]

Mellow and bright, Chamomile is a humble daisy relative, now growing wild in most temperate regions ~ a tough, adaptable plant found along gravelly paths and in poor soils. The small white & yellow... [read more]

Native to the Mediterranean basin and western Asia, Chaste Tree is a flowering shrub that thrives in warm climates. It grows between three and eighteen feet tall, with long, finger-like leaves and... [read more]

Bright and familiar, Chickweed is a small, tender plant that thrives across temperate regions and into northern climates, often appearing wherever soils are cool and lightly disturbed. Its botanical... [read more]

Precious Eyebrow is the translation of this tea’s Chinese name of Chunmee, or Chun Mee which is written as zhen méi in pinyin ~ it’s a high-grade leaf tea from the southern and eastern provinces of... [read more]

Tasting Notes Green Tea is celebrated as the original tea in China with its heritage dating back 5000 years. Traditional processing involves hand picking selected leaves, steaming, hand rolling, then... [read more]

Silken and quietly complex, Ceylon Cinnamon is a thin layer of inner bark. It’s taken from a small tree that grows in warm, humid regions and is a famous export of Sri Lanka. It’s often called True... [read more]

Warm and aromatic, Korintje Cinnamon is more properly called Cassia. It’s what most North Americans associate with baking, cinnamon buns and red heart candies. For Indonesian farmers, Cassia is... [read more]

Flowery and warming, Saigon Cinnamon is more properly called Cassia ~ it’s what we use for baking in North America, but stronger, more flowery and less spicy. It’s native to Vietnam’s humid forests... [read more]

The above herbs have been harvested from wild (uncultivated) areas and randomly harvested to ensure natural species regeneration. About Devil’s Claw... The stems of Cleavers are lined with raspy... [read more]

An ear of Corn is the plant’s female flowering structure, tucked inside layers of husk. Each potential kernel begins as a tiny ovule along that ear, and from each one grows a single strand of... [read more]

Sour and intense, this fruit-producing bush grows in lowlands and bogs across much of the north, particularly in New England, Quebec and Atlantic Canada. Traditionally, the berries are harvested once... [read more]

Sour and intense, this fruit-producing bush grows in lowlands and bogs across much of the north, particularly in New England, Quebec and Atlantic Canada. Traditionally, the berries are harvested once... [read more]

Sun-warmed and aromatic, this small shrub grows wild across Mexico, Central America, the Caribbean, and parts of the southern United States. Damiana is known by its bright yellow flowers and long,... [read more]

This stubborn weed came to the Americas with settlers from Europe and now shows up everywhere ~ lawns, gardens, and parks alike. Its leaves are a springtime staple in salads and brew into a... [read more]

This stubborn weed came to the Americas with settlers from Europe and now shows up everywhere ~ lawns, gardens, and parks alike. Its leaves are a springtime staple in salads and brew into a... [read more]

The use of Dandelion was first recorded in China in the seventh century. By the eleventh century, middle eastern scholars were praising its qualities, and by the sixteenth century it was well... [read more]

Native to Eurasia, Dandelion has been gathered and prepared for centuries, with records reaching back to the seventh century. As people moved across regions and settled new ground, the plant followed... [read more]

Across Europe, this dark, robust tea is commonly known as Dandelion Coffee. The name reflects its preparation and appearance: the root is roasted and brewed to produce a deep, strong cup... [read more]

Darjeeling is recognized as being one of the great tea regions of the world. Teas from this area are known to have a unique muscatel note because of the unique geographical location, elevation, and... [read more]

Darjeeling is a region in North-Eastern India. This famous namesake tea all started some 150 years ago when a British civil engineer, who was stationed in the area, experimented with planting tea... [read more]

Rooted and aromatic ~ Dong Quai, sometimes called Chinese Angelica, is a graceful plant related to carrot, celery, parsley and coriander. With its feather like leaves and clusters of small... [read more]

“Masala chai” means spiced tea ~ typically black tea simmered with milk, water, and spices. Our Double Chai is different: it’s tea-free, letting the spices take the lead. In India and surrounding... [read more]