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Delight your senses with incredible handmade artisanal tea creations. These artisan teas conceal worlds of mystery and soft flavors deep within their shell-like exteriors. The techniques used to create them have been handed down from generation to generation and haven't changed in centuries. If you look closely, you can even see the string used to tie the broad-leafed, spring production tea, chosen leaf by leaf by the artists themselves. It takes about 10 minutes for an artisan to create one artisanal tea piece. In general, 60-75 pieces make up approximately 1 lb – roughly 10 hours worth of work! What’s the best way to brew these drinkable works of art? In a glass teapot of course! A glass teapot offer an open window on the agony of the leaf as the tea balls open to reveal the floral treasure contained within. Watch as the leaves unfurl, the bright colors of the flowers bleed into the water and the balls are transformed into flowers themselves. This is the first time many of these teas have become available in the West so let them shine.
 

Kenya teas are noted for strength with malty notes and a golden cup, whereas teas from Tanzania are slightly less full bodied with more rosy liquors. Chisunga is used quite extensively by tea blenders. It tends to be somewhat malty but not overpowering.
 

Some of the world’s most unusual teas is produced in China with soil and climatic conditions varying greatly. These elements inaddition to different philosophies and customs play a significant role in determining the appearance and taste of various teas.
 

The Assam region produces tea from March through to mid December. 2nd Flush teas are produced in June and “Autumnal” teas during the second half of October. Assam teas are suitable for the morning hours
 

The best teas from Darjeeling are harvested in early March (1st Flush) and during June (2nd Flush). 1st Flush teas tend to be lighter in the cup than 2nd Flush teas but both quality periods produce the distinctive Darjeeling character.
 

Indonesians teas are light liquoring but with a rose colored cup and hints of malt.
 

Similar to a Darjeeling with a delicate muscatel character and almost a hint of almond. An impressive tea from the Mountainous region of Nepal.
 

A fine aromatic black tea of distinctive character. Boh tea are noted for their golden color, rich aroma and unique flavor. Grown in the Cameron Highlands at an altitude of over 5,000 feet above sea level.
 

Temi has a delicate, flowery fragrance with anintoxicating honey note. Stylish leaf appearance. Temi are rarely available. Grown at a higher altitude than Darjeeling.
 

The top quality teas are grown high up the Nuwara Eliya, Dimbula and Uva district of Sri Lanka. Depending on the location these teas are harvested in February & August. Suitable for the morning and all through the day
 

So special and soooooo GOOD! We only use NATURAL FLAVORS. We only pack our teas in FLAVOR-SEALED bags preserving freshness and superb taste. We know we provide you with the best blended teas that are available!
 

Decaffeinated Tea are processed using the CO2 Process. The advantage of this decaffeination process is that no chemical solvents (such as methylene chloride or ethyl acetate) are used to remove the caffeine. This decaffeination process involves flushing carbon dioxide (CO2) through freshly plucked tea leaves soaked in water, and then drained it off, removing the caffeine. The process may be more expensive, but it produces a better tasting tea and leaves no chemical residue. The result is a decaf tea that is sure to please.
 

China produces the broadest range of green teas in the world. Many of these teas are so special only a few hundred pounds are produced each year. Teas available here are some of the most popular as well as some of the most unusual.
 

Japan has been growing it’s own tea since at least the 8th century when Zen Buddhist priests grew the plants in their temple gardens with seeds obtained from fellow Buddhists in China.
 

Discover green tea delights from Taiwan, India, Kenya and Sri Lanka (Ceylon) that perhaps are not normally associated with green tea production. All of them are unique in their own way. Kenya green tea has excellent flavor and body...
 

The herbal teas which we offer are the most commonly available—we simply make sure that they are the best. Herbal teas from the mint family are said to aid in digestion and Camomile is purported to assist one to sleep.
 

Oolong Tea is semi-fermented & are recognized by the appearance of the leaves which are stout, crinkled & when infused, often tend greenish with reddish edges. The flavor profiles vary according to the tea makers & the soil conditions of the tea bushes.
 

Organic tea is grown without artificial fertilizers, pesticide and herbicides. Decaffeinated Tea are processed using the CO2 Process. No chemical solvents (such as methylene chloride or ethyl acetate) are used to remove the caffeine.
 

Formed teas have been manufactured and enjoyed in China for millennia. Originally designed for ease of transport, these pressed wonders have been hauled over the Himalayas on foot, carted to Russia on camels and hauled into Mongolia on ponies. In recent years, these rare teas have been having a resurgence in popularity, Pu-erh in particular. In China, some exceptionally rare pu-erh recently sold at auction for tens of thousands of dollars per cake.
 

White tea come from special varietal tea bushes and are not processed but are dried and withered in the sun. Only special “two leaves and a bud” are selected with the ideal being two leaves wrapped around a newly developing shoot.