We have over 100 kinds of teas from around the world!
Within each tea category (listed below) we have a broad selection of unique teas we personally selected to import. Watch the slideshow for a taste of where we traveled to find these superb teas from around the world.
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In order to really appreciate our vast inventory, come in to our store and have a sample. See you soon!
Below is a listing of all the categories of Tea we have on hand. See our Tea Menu for a detailed listing.
Traditional (Caffeinated)
BLACK Classics, Blends, including Chai Teas
GREEN Teas: Classic, Blends, including ORGANIC MATCHA:
WHITE Teas: Both Classic, Blends
OOLONG Teas and OOLONG Blends
YERBA MATE Classics and Blends:
TISANES – Caffeine Free
ROOIBOS Classics and Blends:
GREEN ROOIBOS: and GREEN ROOIBOS BLENDS:
HONEYBUSH :and HONEYBUSH BLENDS:
Specialized Teas
AYURVEDIC BLENDS:
FRUIT & SPICE INFUSIONS:
FUNCTIONAL BLENDS & INFUSIONS (CAFFEINE FREE):
TEA TONICS: FROM SINGLE HERBS , FLOWERS & SPICES:
DIRECT AIR-FREIGHTED:
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- Please ask about our prized
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- Pu-erh Cakes air-freighted
- from the Yunnan province of China
Click Here to See Our Detailed Tea Menu
THE MORE YOU BREW, THE MORE YOU TASTE, THE MORE YOU APPRECIATE THE WONDERFUL WORLD OF TEA – ENJOY!
Brewing Tips:
Black Tea:
Boiling water – 1 level teaspoon per 6-8 oz cup. Steep for 3 minutes for most black teas. No milk with Darjeeling’s. Honey or sugar recommended with any black teas – although some black teas are best served without milk or sweeteners, with an addition of a slice of lemon. The above applies to flavoured and blended black teas.
Chai:
What is Chai? Chai is basically black tea with spices. Most people in the North West part of India drink tea with some basic spices, milk and sugar. Traditional masala chai has ginger, cinnamon and cardamom. Chai can also be made with lemon grass, fennel, cardamom and black pepper. To make 2 cups of chai: Take 1 cup of water, add two heaped teaspoons of chai tea and bring the mixture to boil. When boiling, add 1 cup of milk and bring the mixture to boil again. Let it simmer and cool a minute. Strain and serve sweet.
Oolong Tea:
Hot water up to 195 degrees, 1 level teaspoon per 6-8 oz cup. Steep for two minutes, most oolongs can be steeped multiple times. No sugar or milk required.
Green Tea:
Hot water up to 185 degrees, 1 level teaspoon per 6-8 oz cup, increase quantity depending upon the size and weight of tea – steep for 2-3 minutes, most green teas can be steeped multiple times. No sugar or milk. The above applies to flavoured and blended green tea.
White Tea:
Boiling water, 1 heaped teaspoon per 6-8 oz cup – Steep for 5 to 7 minutes reduce steeping time for multiple infusions, can be infused up to 4 times depending upon the tea used. No milk or sugar.
Rooibos:
Herbs & Herbal Blends: Boiling water, 1-2 heaped teaspoon per 6-8 oz cup. Steep for 7 minutes. Milk or sugar is not recommended for any herbs except Rooibos. Since these are not true ‘tea’, there is no caffeine.
Fruit Tisanes:
Boiling water, 1 heaped teaspoon per 6-8 oz cup. Steep for 7 minutes or longer. No milk please. A lot of tisanes /herbal blends have hibiscus in them, hence the milk will curdle. Sugar or honey maybe added. Since these are true ‘tea’, they are naturally caffeine free.