Standard green tea. Fresh, grassy, and light with vegetal notes. A good starting point for green tea exploration.

The most common Japanese green tea. Rich in umami and L-theanine, with a refreshing balance of sweetness and astringency.

Powdered Japanese green tea. Whisked, not steeped. Rich in umami, vibrant green color, and provides calm alertness through the combination of caffeine and L-theanine.

Everyday Japanese green tea harvested from the same plant as Sencha but later in the season. Lower in caffeine, more robust flavor, perfect for daily drinking.

Gunpowder green tea with fresh spearmint. Traditionally served very sweet, poured from height to create foam. Symbol of Moroccan hospitality.

Tightly rolled into small pellets resembling gunpowder. Bold, slightly smoky flavor. The rolling preserves freshness and allows the leaves to unfurl slowly during steeping.

Green tea mixed with roasted brown rice. Toasty and comforting with a unique popcorn-like aroma. The rice dilutes the caffeine, making it ideal for evening drinking.

Famous wok-fired Chinese green tea from Hangzhou. Flat, sword-shaped leaves with chestnut, nutty notes and a sweet aftertaste. One of China's most prized teas.

Japanese roasted green tea, traditionally made from bancha stems and leaves. The high-temperature roasting produces caramel and nutty notes with a distinctive reddish-brown color. Very low in caffeine...

The jewel of Japanese teas, shade-grown for 20+ days before harvest. This increases chlorophyll, L-theanine, and caffeine, producing an intensely sweet, savory umami flavor unmatched by any other tea.

Japanese stem tea. Creamy, nutty, and naturally very low in caffeine. Made from stems and twigs of the tea plant, often from gyokuro or sencha production.

Rare specialty tea from the TRFK306 cultivar, rich in anthocyanins. Mellow and floral with plum and berry hints. Low in caffeine and high in antioxidants. Grown in Nandi Hills and Mount Kenya.

Fully oxidized tea. Bold, robust flavor with malty and tannic notes. Can be enjoyed plain or with milk and sugar.

Full-bodied and rich blend of Assam, Ceylon, and Kenyan teas. Designed to pair well with milk and sugar. The quintessential morning tea.

A lighter, more delicate blend of Ceylon and Keemun designed for afternoon drinking. Less astringent than English Breakfast, with smooth, subtle flavors.

Black tea flavored with oil of bergamot from Calabria. Citrusy, floral, and fragrant. Traditionally served with lemon rather than milk.

Malty, bold, and full-bodied from India's Assam valley. The Assamica variety produces robust tannins ideal for milk tea. The backbone of many breakfast blends.

Bright and brisk from Sri Lanka with citrus notes and medium body. Its polyphenol profile resists cloudiness, making it ideal for iced tea.

The champagne of teas. First Flush brings floral notes. Second Flush develops fruity, muscatel notes. Grown in the Himalayan foothills.

Spiced black tea with cinnamon, cardamom, ginger, and cloves. Traditionally prepared by decoction: simmering tea and spices together in milk and water, then sweetened.

The original smoked tea from Wuyi Mountains, dried over pinewood fires. Intensely smoky with notes of pine resin. An acquired taste beloved by many.

Premium Chinese black tea from Anhui province. Wine-like body with orchid notes and a slight pine aroma. Less astringent than Indian blacks, often enjoyed without milk.

Golden-tipped black tea from Yunnan province. Sweet potato, cocoa, and malt notes with a silky, honey-like texture. Full-leaf style responds beautifully to gongfu brewing.

Kenya's dominant style. Crush-Tear-Curl processing creates small granules that brew fast and bold. Brisk, full-bodied and tannic. The base of most commercial tea bags worldwide.

Full-bodied black tea from Kenya's Rift Valley highlands. Malty with fruity plum notes and a copper-colored liquor. Grown at high altitude on volcanic soils.

Orthodox black tea from the Marinyin estate in Kericho, near Lake Victoria. Bright, aromatic with floral and woody notes. One of the few Kenyan teas using whole-leaf traditional processing.

Fermented tea from Yunnan. Woody and smooth. Antioxidant and immune system support. Improves with age.

Accelerated fermentation (Wo Dui process) creates deep, earthy, smooth character. Notes of leather, wet earth, and sweetness.

Sun-dried, naturally aged, developing complexity and smoothness over decades. Young sheng is lively and bitter with apricot notes; aged sheng becomes mellow with wood notes.

Partially oxidized tea spanning 15-85% oxidation. Complex range from floral and buttery to roasted and mineral. The most diverse tea category.

Jade oolong with orchid fragrance and creamy, floral character. Tightly rolled leaves that unfurl across multiple infusions, revealing evolving layers of flavor.

King of Wuyi rock teas. Heavily roasted oolong with Yan Yun, the unique mineral sensation from Wuyi Mountains. Rich mineral and fruity notes that evolve dramatically across infusions.

Traditional Taiwanese oolong from Lugu township. Medium roast with balanced floral and honey notes, buttery texture. A benchmark for Taiwanese oolong craftsmanship.

High mountain oolong grown above 1,000m in Alishan, Taiwan. Cool mountain air slows growth, concentrating floral and creamy notes with buttery texture. Delicate and refined.

Guangdong oolong famous for natural fruit and floral mimicry: peach, honey orchid, ginger flower, lychee. Astringent if over-brewed, requiring careful flash brewing in gongfu style.

Heavily oxidized Taiwanese oolong (60-80%). Leaves bitten by leafhoppers trigger a natural defense creating a unique honey-muscatel character with sweet floral, citric, and fruit notes. Brilliant apri...

The least processed tea type, with only withering and drying. Delicate, subtle, and naturally sweet with a silky mouthfeel.

One bud, two leaves. Fruity-dry profile with floral, hay, and nutty notes. An accessible yet complex white tea.

Bud-only white tea of crystalline purity. The most prized white tea. Delicate notes of honeydew melon, hay, and a subtle sweetness. Silver-furred buds create an ethereal brew.

Accessible white tea with fuller flavor than Silver Needle. Made from buds and mature leaves. Notes of dried fruit, hay, and honey with a warm, earthy character.

White tea pressed into cakes and aged 3+ years. Aging transforms fresh floral notes into complex medicinal, dates, and wood character. Brewed at high temperature to extract depth.

Rare and delicate Chinese tea. The Men Huang (sealed yellowing) process creates a mellower, sweeter flavor than green tea with less astringency and a distinctive golden liquor.

Yellow tea from Meng Ding Mountain. The Men Huang process transforms green tea leaves into a mellow brew with chestnut, sweet corn, and vegetal notes with exceptional smoothness.

Rare yellow tea from Jun Shan Island. Famous for the 'dancing leaves', buds stand upright and bob in the glass. Mellow, sweet with corn and floral notes. One of China's Ten Famous Teas.

Yellow tea from Huoshan mountain in Anhui province. Completes the famous trio of Chinese yellow teas. Sweet corn, nutty, and mellow with a distinctive amber liquor.

Caffeine-free herbal blend. Can be enjoyed any time of day. Wide variety of flavors and benefits.

Calming floral infusion from chamomile flowers. Perfect for relaxation and sleep. Apple-like sweetness.

Refreshing mint infusion. Aids digestion and refreshes the palate. Cool and invigorating.

Warming and spicy ginger root infusion. Aids digestion and boosts immunity with anti-inflammatory properties. Zesty and invigorating.

Red bush tea from South Africa. Naturally caffeine-free. Sweet, nutty, with vanilla notes.

Citrusy and refreshing herbal tea. Known for its digestive benefits and bright, clean flavor.

Floral and calming herbal tea. Known for promoting relaxation and better sleep.

Sacred herb in Ayurveda. Adaptogenic properties, helps with stress and supports immune system. Slightly spicy and aromatic.

Gentle lemon-scented herb from the mint family. Calming properties, supports digestion and promotes restful sleep.

Tart and cranberry-like. Deep red color. Refreshing hot or iced. Rich in vitamin C.

Woody and bitter medicinal mushroom used in Traditional Chinese Medicine. Known as the 'mushroom of immortality'. Boosts the immune system, calms stress, regulates cholesterol and blood pressure.

Traditional South American drink. Earthy, vegetal with natural caffeine. Traditionally shared from a gourd.