| TEA |
| After years of drinking coffee, I found myself stimulated beyond all reason. At this point I was drinking about seven to ten cups a day. I cut my consumption to two cups per day, and only in the morning, as I am a slow waker. I felt a need for something in the afternoon and evenings. Something comforting, something ritualistic. I started drinking tea. Darjeelings are my favorites. All teas, once plucked, find their ultimate form through the action of withering (oxidation), rolling that shapes the leaf, and firing that stops the wither and fixes the form. Through variation in these four simple steps, an incredible variety of teas have been created. A pluck may be "fine" when the picker harvests only the tips-two leaves and a bud-or "coarse" when many leaves and even some woody stems are stripped from the tea bush. Teas that are fired right after harvest are green, oolongs arise from a short wither, and black teas have the strongest and darkest liquor from a full oxidation. |
WHITE TEA |
GREEN TEA |
OOLONG |
BLACK TEA |
HOUSE BLENDS |
SCENTED & FLAVORED |
CHAI |
DECAF TEA |
HERBAL BLENDS |
ROOIBOS |
BOTANICALS & SPICES |
TEABAGS & TINS |
INFUSERS & STRAINERS |
| WHAT'S NEW! |