English Breakfast
Hearty, full-bodied, and perfectly blended, Assam, Ceylon, and Chinese black tea mix together for your enjoyment, popular since the time of Queen Victoria and still adored in England.
DetailsThe Collection
Twenty-three teas in five chapters. Choose one for details on brewing, ingredients and price.
8 teas
The Classics
The ones that never leave the table.
Black, green and herbal teas that have earned their place over centuries. Familiar names, chosen with care.
Earl Grey
A classic for centuries, Earl Grey blends Ceylon black tea with a smooth bergamot undertone, making it an enduring modern favorite.
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Sencha
The quintessential everyday Japanese green tea. Sencha translates to “Steamed Tea”. With gentle grassy notes and low acidity, enjoy Sencha for its vibrant freshness and complex sweetness.
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Genmaicha
Sencha green tea, coupled with toasted rice and topped off with matcha powder, was historically consumed by fasting Buddhist monks to quench their hunger. This fragrant and earthy mélange will soothe and satisfy.
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Chamomile
Find ease and unwind from your day with calming chamomile, subtly fragrant and delicately soothing.
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Peppermint
Pure organic peppermint, single ingredient and nothing else. Bright and cooling, with a clean menthol finish.
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Black Pu-Erh
A variety of fermented and aged dark tea. Deep and earthy, with a smooth mellow finish that rounds out over multiple infusions.
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Chrysanthemum
A clear golden infusion of whole chrysanthemum blossoms. Light, softly sweet and naturally caffeine-free.
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8 teas
The Blends
Herbs, flowers and leaf, in balance.
Our own recipes. Herbs, petals, fruit and spice, layered so that no single note takes over.
Namaste
An uplifting blend of peppermint and spearmint over a rooibos base, layered with rose, rosehip and hibiscus, and finished with a warm note of ginger.
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Rise and Shine
Hearty yerba maté balanced by bright lemongrass and delicate spearmint.
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Serenitea
Refreshing fruit and spearmint notes over honeybush, finished with chamomile, rose and osmanthus petals.
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Good Night Mint
Sweet March chamomile enlivened with mouth-feel peppermint. Simple and quiet.
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Bonne Nuit Lemon
Mellow waves of chamomile blossom and Egyptian lemon. Soft, golden and gently sweet — an unhurried end to the day.
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Honey Berry Sweet
Sweet and tangy bursts of raspberry and goji berry over a honeybush base, lifted by a note of lime leaf. Equally good hot or iced.
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Spiced Apple Cider
Fragrant rooibos, accented by orange, cinnamon and sweet apple, brings to mind a warm mug of hot spiced apple cider.
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Warm Whisper
Lemongrass and ginger brightened with lemon and apple, with a pinch of cinnamon, cardamom and clove. Warm, sweet and softly spiced.
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3 teas
Fruits & Blossom
Fruit, flower and green tea. Best on a warm afternoon.
Green tea carried by fruit and petals. Light enough for the afternoon, bright enough to serve iced.
Cherry Blossom
Elegant notes of spring with a vibrant note of pineapple, delicate and graceful.
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Exotic Escape
Living by its name — a bright tropical green tea layered with mango, pineapple and papaya, finished with rose and calendula petals.
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Pomegranate Green
A twist of pomegranate over green tea and green rooibos, making its taste unforgettable. A touch of sweetness to brighten up your day.
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3 teas
The Reserve
Rolled by hand, tied by hand, picked as buds. The rarest leaves we carry.
Three teas that take the most hands to make. Worth slowing down for, and good for several infusions.
Jasmine Pearls
Fragrant pearls of jasmine blossom into a rich, subtly sweet wonder, laced with the elegance of green tea. Hand-rolled, and good for multiple infusions.
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White Silver Needle
Unopened white tea buds, covered in fine silver down. Pale, delicate and faintly sweet.
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Blooming Tea
Tea leaves and flowers bound together into a bulb. Steeped in hot water, it slowly blossoms into a bouquet of exquisite shapes and flavors.
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Kaya Matcha
Kaya Hikari
Ceremonial grade, first harvest.
100% ichibancha, first-harvest leaves, stone-ground. Deep umami and soft sweetness with little bitterness. For usucha or a latte.
- Matcha
- 2 g
- Water
- 70 ml
- Temperature
- 80°C
- Whisk
- 20 sec
- Cultivars
- Yabukita · Samidori · Okumidori
- Caffeine
- Sift 2 g of Kaya Hikari, two bamboo scoops, into the bowl.
- Usucha: add 70 ml of water at 80°C. Latte: add 200 ml of hot milk.
- Whisk briskly for 20 seconds, until a fine foam forms.
A Tin Tall is priced by the tea inside it. Petite and Wooden Boxes are priced by size alone, filled with any tea.