Tea is really quite simple, although it is centuries old, is part of the history and culture

of nearly every continent, and is second only to water as the most consumed beverage in the world. 

 All tea, rather it be yellow (very rare), white, green, oolong, black or pu-erh 

come from the same plant...Camellia Sinensis. 

The magic is all in how the leaves are harvested and processed.  

A single bud (unopened leaf) and first two leaves are plucked by hand usually once or twice a year. 

The leaves then go through centuries old techniques to process and dry them.







Please use the steeping guidelines below as a starting point. We encourage you to

adjust the amount of tea, steeping times and water temperature to discover your, perfect cup of tea!

                               White Tea

White teas are minimally processed. The leaves are dried after plucking to prevent oxidation resulting

in a delicate, subtly sweet cup of tea.



                      1 1/12 tsp of tea per 8oz of water

170º - 180º F

2-3 min

Can be resteeped



                                Green Tea

Green tea leaves are heated, usually steamed or fried before drying which allows for little oxidization.

Taste ranges from grassy, lightly toasted and sweet.



1 1/2 tsp per 8oz of water

165º - 175º F

2-3 min

Can be resteeped 



                                 Oolong Tea

A complex process of bruising and rolling the leaves allowing for slow oxidization. This process provides a wide range of flavors, from earthy, roasted, sweet and floral.



1 1/2 tsp per 8oz of water

180º - 210º F

2-4 min

Can be resteeped


                                   Black Tea

The leaves are rolled and/or crushed and allowed plenty of time to oxidize. The result is a complex, bold, full bodied tea.



1 1/2 tsp per 8 oz water

210º - 212º F

3-5 min


                                                                            Herbal Tea

Altough not technically tea. Tisane or herbal infusions are

delicious blends made typically of herbs, fruits and spices.



1 - 3 tsp per 8oz of water

212º F

5-10 min


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