Voila is an homage to the brilliant beautiful C̫te d'Azur. This "Mediterranean" chai is made with a blend of three Indian black teas, then spiked with anise and fennel seeds, cloves, nutmeg, a hint of cinnamon and flowers. High caffeine.
Steep 1-2 teaspoons in 8-10 ounces 195 degrees spring water for 3-5 minutes.
Hand-rolled organic mountain oolong from Taiwan is a special tea meant to be savored, not rushed. Tropical sugar cane notes in the tightly rolled leaves are complimented by a hint of organic dried coconut. Lily petals add a hint of color to this creamy buttery oolong, that will infuse at least 3 times.
Steep 1-2 teaspoons or 1 sachet in 8-10 ounces 185 degrees spring water for 3-4 minutes, up to four infusions.
Organic white and green teas from China are blended with locally foraged cedar tips, Oregon peppermint, spices, vanilla beans and roses for this seductive tribute to the lush Pacific Northwest. The woodsy aromatics and sweet spices compliment the savory green tea. Medium caffeine.
Steep 2 teaspoons tea in 8-10 ounces 185 degrees spring water for 3-5 minutes, 2 infusions.
A blend premium Japanese sencha with a light sprinkling of Oregon mint so as not to overwhelm the grassy sea breeze notes of the deep green sencha. Slightly caffeinated.
Steep 1 sachet or 1 teaspoon tea in 8-10 ounces 175 degrees spring water for 2-3 minutes.
A simple blend of African red rooibos and honeybush with Oregon mint and sunflowers makes the perfect peppermint blend in our minds and palates. It calls for nothing more and nothing less.
Organic Egyptian chamomile comes to life in this delicious simple digestive. Fennel seeds and organic sweet oil brings the prosaic of most chamomile teas to a new level, soothing and bright at once. Jackson Browne sang ‰ÛÏYou say Morocco - that makes me smile, I haven‰۪t seen Morocco in a long long while." Then he adds ‰ÛÏI just had a taste of something fine." It seemed the right thing to call this wonderful chamomile elixir.