Products

About
An organic rooibos base from South Africa spiced with all the good stuff. 
A cozy, smooth chai without the caffeine. 

Origin
Blended in Richmond, BC

Ingredients: 
Organic rooibos, organic chai blend (cinnamon, star anise, cardamom, pepper, ginger, cloves, nutmeg).

About
Crafted with a smooth Keemun tea base for body and depth and rose scent and petals for an intoxicatingly floral, soothing brew. 

Origin
Blended in Richmond, BC.

About
This is a classic style of white tea as produced in Fujian Province for generations, featuring notes of stone fruit and hints of spice. 

It's very delicious on its own, but also happens to make a delightful base for brewing kombucha at home. 

Origin
We sourced this tea from an organic garden in the highlands Hunan Province, which specializes in the organic farming of famous teas from all over the country. 

Recommendations 

• Tea: 4g / 1 tbsp
• Water: 240ml / 1 cup 
• Temperature:  75°C / 167°F
  
• Steep: 180 seconds 

About
This is a gentle, floral, organic white tea that is ideal for everyday use.

With very low astringency, this delicious tea is ideal for those who are transitioning from adding sweetener to their tea... to drinking only tea.  

Origin
The tea is farmed at the base of Yellow Mountain (Huang Shan  | 黄山), perhaps the most iconic mountain in China. The garden manager, Chen Shen, has created a beautiful ecosystem with natural shade and plenty of insects.

The leaf cultivar is imported from Fujian Province.

Recommendations 

• Tea: 4g / 1 tbsp
• Water: 240ml / 1 cup 
• Temperature:  75°C / 167°F
  
• Steep: 180 seconds 

About 
The simplest thing we can say about chaga (Inonotus obliquus | чага in Russian) is that it's our favourite mushroom, and we drink it because the rich, dark brew is delicious.

Popular among 'superfood' and 'elixir' enthusiasts, a Google search will reveal a wide variety of literature about chaga's health benefits. Though many of those articles don't seem to be based on solid data, a decent number are peer-reviewed articles from very credible sources. 

Origin & History: 
We source our chaga from some good friends in Quebec, Canada.

Chaga grows mostly on birch, in Circumboreal forests. A chaga 'tea' (or extraction) is a traditional drink in Siberia and some parts of Scandinavia.  

Recommendations: 

• Hot Tea 
• Simmer 10g chaga in 1 litre of water over low heat for 2 hours.
  If you don't have that much time, a low rolling boil can do the trick in about 20 minutes. The brew will be dark and rich, like coffee. 
• The best part about chaga is that the same chunks of tea can be used to brew tea another 3-4 times. If you're hanging around the house all day, we recommend topping up the water in your simmering pot occasionally and keeping it going all day long. 
  
  
• Double Extraction (for medicinal purposes)
• Add 15g of chaga to your favourite spirit (80 Proof or above) and extract for 3 months. For the sake of this example, we will use a 750ml bottle of spirit.
• Strain the alcohol and simmer the remaining chaga chunks in 900ml of water over 2 hours. You will likely have roughly 750ml of chaga 'tea'.
• Repeat the previous step.
• Once the liquid is cool, blend your two portions of 'water extractions' and the spirit portion.  
  
  This blend can be kept for several months; we keep ours in the fridge.

About 
The simplest thing we can say about chaga (Inonotus obliquus | чага in Russian) is that it's our favourite mushroom, and we drink it because the rich, dark brew is delicious.

Popular among 'superfood' and 'elixir' enthusiasts, a Google search will reveal a wide variety of literature about chaga's health benefits. Though many of those articles don't seem to be based on solid data, a decent number are peer-reviewed articles from very credible sources. 

Origin & History: 
We source our chaga from some good friends in Quebec, Canada.

Chaga grows mostly on birch, in Circumboreal forests. A chaga 'tea' (or extraction) is a traditional drink in Siberia and some parts of Scandinavia.  

About
This delicious, affordable oolong features notes of roasted chestnuts and a rich aroma. 

Origin
This tea is grown in the Wuyi Mountain region -- a pristine, UN-protected heritage zone. 

About
This naturally sweet black tea has golden leaves and notes of roasted sweet potato. 

Origin
This tea grows in the fabled Yellow Mountain (黄山) region, in Anhui Province, using a cultivar native to Yunnan. The particular garden in which our Yunnan Gold is farmed is at an altitude of more than 2000 meters above sea level.

Recommendations 

• Tea: 3g / 1 tbsp
• Water: 240ml / 1 cup 
• Temperature:  100°C / 212°F
  
• Steep: 210 seconds 

About 
This is a very rich, sweet, white tea.
The picking standard for this tea is one bud and one leaf -- the unoxidized buds give off notes of flowers and a hint of spice, while the lightly oxidized young leaves add notes of honey and fruit. 

Origin
Grown organically in the highlands of Southern Yunnan Province. 

Recommendations 

• Tea: 4g / 1 tbsp
• Water: 240ml / 1 cup 
• Temperature:  75°C / 167°F
  
• Steep: 120 seconds  

Our delicious, Organic Iron Goddess of Mercy oolong enhanced with Osmanthus flowers. 

About 
Our Iron Goddess tea is a lightly oxidized oolong with notes of flowers, poached leafy greens, and a buttery finish. 

While there are varying levels of oxidization available for Iron Goddess of Mercy (the base of this tea), from very green (flowery flavour) to highly oxidized (ideally charcoal fired, and much warmer in energy), this particular batch is of a modern style, and therefore more lightly oxidized. 

Origin & History
Tie Guanyin (Iron Guanyin, or Buddhist Goddess of Mercy | 鐵觀音) is one of the most popular oolong teas in China. This famous style of oolong tea is originally from Anxi, in Southern Fujian Province, and is one of the most treasured teas in Guangdong (previously known as Canton).

While Anxi is known as the birthplace of Iron Goddess, we had long been unsuccessful in finding an organic garden that we would be proud to source tea from. 
Since the area is quite famous, too many farms practice an intensive kind of agriculture that is not considered sustainable. 

Through some good friends in Huang Shan, we learned of an organic tea garden in San Mi, around 250km inland from Anxi. The garden is located on mountainous land at 500m (~1500ft) above sea level, well away from large industrial populations. This garden farms some very tasty organic tea! 

Elevate your tea experience with this pair of porcelain cups. The small size holds the perfect little sip while delivering the complex aromas wafting from the tea liquor. Made of glossy white porcelain, these cups are a great addition to a budding tea lover's brewing set.

Each cup is 2.25"/5.7cm in diameter, and holds 30ml of liquid 

The gaiwan is a traditional vessel invented in the Ming Dynasty. Versatile and understated, a gaiwan can be used to brew any style of tea and can bring out delicate flavours and aromas. 

Our gaiwans are made of glossy porcelain for a neutral brewing medium, and come in two sizes. 

--

SMALL : holds 80ml / good for 1-2 drinkers

MEDIUM: holds 120 ml / good for 2-3 drinkers

Looking to shave some seconds off your morning tea habit? This push-button tea brewer might do the trick for you. 

Simply place some tea in the basket and fill with hot water. Shut the lid and press the button to release the tea liquor once your brew time is up. Each brewer can fit multiple infusions of the same leaf. 

MATERIALS : glass (body) and BPA-free plastic (tea basket and mechanism) 

NOTE: Smaller size featured in the photos is now out of stock; only the larger, 700ml is available at this time. 

About
100% micro-milled Thai hibiscus flowers sourced from a sustainable, female-run community in rural Thailand.

Rest assured your tea is made with loving, experienced hands.

Ingredients
Micro-milled hibiscus powder

Note: 
This product is grown sustainably and without the use of pesticides – but is not certified organic.

Please note, this product is available for shipping within Canada only.

What Is A SCOBY?
SCOBY stands for "Symbiotic Culture of Bacteria and Yeast", and is the culture that's required to make kombucha.

Caring For Your SCOBY
Upon receiving your SCOBY, if you do not intend to start your first brew right away, place it and the liquid it came with into a glass jar and store in the fridge. 
This will force your SCOBY into a hibernation-like state, meaning immediate feeding will not be necessary. Do not freeze your SCOBY. 

Basic Recipe For Kombucha

• Infuse 8g tea per liter of water to taste, and strain out the leaves. 
• Add 80g sugar per liter and stir until dissolved
• Allow your tea to fully cool to room temperature. We know it's tempting to skip this step, but it is essential to your SCOBY's health. 
  
• Once cooled, add your SCOBY to your sweet tea along with the liquid it came in (this liquid will help kickstart the fermentation process, but is not essential).
• Cover with a fine-mesh cloth (fine enough that fruit flies cannot get through the holes - because if they can, they will) or coffee filter secured with an elastic band and store in a warm, dry place.
• Allow your brew to ferment for 3-8 days.  

Fermentation times may vary depending on room temperature, the type of tea you use, your preferred level of acidity/sweetness, and how happy & healthy your SCOBY is. 

We recommend sampling your kombucha every day or two. When the kombucha reaches a level of sweetness and tartness that you like, remove the scoby, bottle your kombucha and keep it air-tight in the fridge.

About
Possibly the most beautiful whole flower tea we have ever sourced, these dried hibiscus blossoms not only taste fantastic, they also look the part. 

Pro tip: Hibiscus makes an amazing addition to cocktails if you're looking for a little bit of acidity.

Recommendations 

• Tea: 4-5 flowers
• Water: 350ml / 1.5 cups 
• Temperature:  100°C / 212°F
  
• Steep: 120-180 seconds 

About
A delicious, earthy & floral tisane that is loaded with antioxidants, Butterfly Pea Flowers are sure to delight with their vibrant colour that changes with the addition of citrus!  

Origin: 
Sourced from a sustainable, female-run community in rural Sukothai, Thailand. 
This product is grown sustainably and without the use of pesticides – but is not certified organic.

Recommendations 

• Tea: 3-5 flowers
• Water: 240ml / 1 cup 
• Temperature:  100°C / 212°F
  
• Steep: 180 seconds 

This tea is traditionally served with brown sugar and a few drops of lime, lemon, or kalamansi. The edible flowers will steep to a deep blue colour and change to bright purple when you add citrus.