GREEN & WHITE TEAS
china long leaf
fukuiju
paradise green
spring hao ya
silver needle (organic)
ginger peach (organic)
lime blossom (organic)
pomegranate (organic)
gunpowder
melon pear
sundew
BLACK
makaibari darjeeling (organic)
south india tippy ceylon (organic)
keemun hairpoint
yunnan congou special
lapsang souchong
remberg estate
sonari assam
pu erh
BLENDED TEAS
irish breakfast
english breakfast
prince of wales
SCENTED BLACK TEAS
mango w/ pieces
passion fruit
brandied apricot (organic)
sweet orange & honey
vanilla
chocolate
caramel toffee
ginger w/ pieces
blue lady
four red fruit
earl grey imperial
victorian garden
star of india
FRUIT BLENDS, INFUSIONS & TISANES
berry cocktail
blue eyes
lemon mango
tranquility
peppermint
rooibos paradise (organic)
rooibos peppermint patty
rooibos w/ vanilla (organic)
yerba mate (organic)
CHAI
masala chai vanilla
masala chai cinnamon 
rooibos chai (organic)
green tea chai (organic)
kashmiri chai (organic)
BLOOMING TEAS
Lavender Dream (White)
Dragon Lilly (White)
Shooting Star (Green)
Golden Jasmine(Black)
OOLONG
imperial gold oolong
lemon grass oolong
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BREWING TIPS
* Use loose leaf tea whenever possible. The tea used in teabags is usually broken, dusty bits of lesser quality leaves.
* It's essential that tea is never allowed to over infuse. You'll end up with bitter, ruined tea. For stronger tea, add more leaves rather than infusing longer than recommended. At the end of a timed infusion, decant all of the tea or remove the tea leaves to avoid ruining your beverage.
* It is best to boil fresh tap or bottled water(not distilled water) and avoid reusing water that has already been heated or boiled. This is 'flat' water and the oxygen has been depleted making it less than ideal for brewing a good cup of tea.
* A tea strainer or infuser basket is preferable for infusing loose leaf teas (rather than a tea ball or clamping spoon) in order to give the leaves plenty of room to expand and fully infuse.
* Using water that is too cool, or too hot, can ruin a good cup of tea. Always remember that black teas infuse best with water at the boiling point and greens should use water at 170F-190F (at most). Oolongs vary.
* For consistent results, always use one heaping
teaspoon of tea per 8 ounce sup of water.To make amazing iced tea, brew double strength then pour over ice. Any tea will work so try a variety. Green, oolong, black or flavored teas....try them all.
TEA STORAGE TIPS
* True tea - Camellia sinensis, has a shelf life of 1-2 years. Tea, if kept properly will not spoil but it does go gradually stale. Tea that has had flavors, fruit, herbs and spices added may not last as long as this. Most likely 6 months to 1 year.
* In order to insure that the fine teas you purchase are going to last until you can consume every drop, be sure to follow the general guidelines below:
* Do not buy tea in tremendous amounts. Keep your stockpile small enough to be able to store properly. Store dry tea leaves in an airtight container. The smallest container that will hold your tea(less air space to draw out tea's natural essential oils and any other added flavors).
* Make sure that the air tight container you use is free of any odors. Tea quickly absorbs the odor of anything it is in contact with, and will taste of whatever was residing in that tin before.
BE SURE TO STORE YOUR TEA AWAY FROM: HEAT, LIGHT & MOISTURE.***
 
Now issuing the TEAVOLVE PASSPORTCome by and pick up our frequent buyer PASSPORT to earn one ounce of free tea when you purchase 18 ounces of our specialty teas from around the world. For each 2 oz. purchase you will receive a stamp on the back of your passport. 9 stamps will give you free tea!
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