A Chinese oolong tea with sun-dried mate, assam, cornflowers, fruit extracts, and rosehip. Organic.

A red rooibos tea with chicory root, milk and dark chocolate, cinnamon, ginger, black peppercorn, and cardamom.

A black tea with coconut flakes, almond bits, and Amaretto extract.

A black tea with coconut flakes, almond bits, amaretto extract, dried blackcurrants, blackcurrant leaves, and blackcurrant extract.

An herbal blend of elderberries, rosehip, hibiscus, blackcurrants, and berry extract. Organic.

An Assam black tea with dried blackcurrants, blackcurrant leaves, and blackcurrant extract.

An Assam black tea with green cardamom, cinnamon, cloves, peppercorn, and ginger.

A red rooibos tea with bourbon, vanilla bean, and vanilla extract. Organic.

A single origin herbal tea from Chao Phraya Delta, Thailand. Almost savory in nature, it brews a strong, deep indigo colour that transforms into a magical violet when it meets something acidic, like lemon juice.

A finely ground black tea blended with organic spices. A ready-made unsweeted masala chai that brews near instantly, just add milk and sugar to taste.

A red rooibos tea with essential oils from various spices, and pieces of citrus peel, cardamom, cinnamon, clove, black peppercorn, ginger, and star anise. Organic.

A single origin herbal tea from Egypt, know for its calming properties. Organic.

A single origin oolong tea from Taiwan, it has notes of roasted caramel and chocolate.

A Japanese green tea that has been finely ground into a powder, this culinary-grade matcha is made from shade-grown leaves. With a wonderful aroma and silky texture, its mellow taste is perfect for those new to matcha. Makes delicious baked goods, smoothies, and lattes.

A Sencha green tea with dried cherries and rose petals.

A red rooibos blend with coconut rasps, almond flakes, rose petals, and natural flavours.

A single origin black tea from the Darjeeling district of West Bengal, India. Known as the champagne of teas, darjeeling can only be produced from certain estates and consists of only the top two leaves and bud of the plant. Harvested by hand from March through November, it is known for its distinctive muscatel aroma.

Maximize your steep by putting your loose leaf directly in the teapot, and pouring over this Darjeeling Tea Strainer to keep the leaves out of your cup. The stainless steel mesh strainer is 2.5" wide, with a 2" long decorative teapot handle.

A Ceylon black tea with apple pieces, mallow and linden flowers, cornflowers, white daisy, and elder blossoms.