Origin
Good tea begins long before the kettle.
A blend can only be as compelling as the ingredients inside it. We source according to aroma, flavor, growing conditions, harvest, processing and consistency — searching for botanicals and leaves that remain recognizable in the cup.
Chamomile
Beni Suef, Egypt.
Soft, naturally sweet blossoms with notes reminiscent of apple and honey. Harvested whole from Nile-fed fields, dried slowly and sorted by hand.
Matcha
Uji, Kyoto, Japan.
Shade-grown green tea selected for brilliant color, texture and balance, then milled slowly on granite stones in the town that has defined matcha for eight centuries.
Lavender
Provence, France.
Aromatic floral character with remarkable clarity. True lavender from the Valensole plateau, harvested at peak bloom and dried within hours.
Hibiscus
The Nile Delta, North Africa.
Deep ruby infusion with bright acidity and dark-fruit character. Grown on smallholder plots and sun-dried calyx by calyx.
The standard
What we look for.
I.
Flavor
It has to taste exceptional. Everything else is secondary.
II.
Traceability
Know where ingredients came from whenever reasonably possible.
III.
Harvest
Plants change from season to season. Selection matters.
IV.
Consistency
Customers should recognize the cup when they return to it.