Black Tea Blend
Keemun and golden monkey black teas, allspice berries, rosehips, elderflower, cacao shells and coriander
The original idea of this blend was to bring the chocolatey undertones of the black teas to the fore with the addition of cacao shells (which also make an excellent tea on their own). Elderflower and rosehips then build on the fruity notes of the cacao, while allspice and coriander provide a spicy counterpoint.
Instructions: Use 1-2 teaspoons per cup water. Bring water to a full boil, add to tea, and steep for five minutes.
Herbal Tea Blend
Toasted sweet rice, red and green rooibos, pandan leaf, jasmine buds and dried coconut
One of our favorite teas is genmaicha, a Japanese blend of green tea and toasted rice. With this blend, we decided to explore what else toasted rice could do. Taking inspiration from the Filipino dessert suman, we blended sweet rice with pandan leaf and coconut. Rooibos adds body and a bit of fruitiness, and jasmine rounds out the flavor profile.
Completely caffeine-free.
Instructions: Use 1-2 teaspoons per cup water. Bring water to a full boil, add to tea, and steep for five minutes. (Yes, this is the same is the other one)