FROM LEAF TO CUP

about tea

From origin to oxidation, a multitude of factors can influence the fine flavors and aromas that end up in your cup.

Napkin, flowers, tea
THE PERFECT CUP

HOW TO BREW

Never guess. Each tea tastes best when brewed with consideration for temperature, time, and proportion. Our step-by-step guides can help you perfect your brewing process.

Tea Types

White, green, oolong, and black tea all come from the same plant. The widely varied and unique flavors we savor in each cup are usually the result of the process, from the heat applied to whether the leaves are oxidized. Whatever tea experience you seek, we select the best ingredients and process the leaves in a way that gives you the fullest, truest flavors in every cup.

  • BLACK
    Is withered, rolled, oxidized, and dried.

    Tea color and flavor deepens with exposure to air.

    Highest level of caffeine.

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  • GREEN
    Is steamed or pan-fired, then rolled and dried.

    Since it is not oxidized, the tea retains its green color.

    Caffeinated, but less than black tea.

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  • HERBAL
    Also known as tisanes.

    Consist of herbs, spices, fruits, flowers, or other plants.

    Pure herbal teas are naturally caffeine-free.

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  • MATCHA
    Is steamed, dried, deveined, and then finely ground.

    Contains more caffeine than regular tea leaves steeped in water.

    Prepared by whisking into hot water.

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