“So far today I’ve been just laying around at my house, but I finally made some breakfast & have also been enjoying 3 & 5 min steeps of this tea. For some reason, it’s not as wonderful as I...” Read full tasting note
“soooo busy today. This was my first tea of the morning as i’m nearly done this one so i wanted to make sure i’m working on finishing it off. This weekend i need to get some serious sipdowns in,...” Read full tasting note
“I’m Back! Hi my Friends! I’ve been very, very sick the past few days with a violent allergic reaction to a handful of dried peas. This was something like being seasick and having the flu and a...” Read full tasting note
“First tea of the day here, we are under a snowfall warning, so my plans for the day are to sip tea and make cookies later! And watch my kitty, he got fixed yesterday poor little guy so he has to...” Read full tasting note
chocolate + malt + cinnamon + creamy + caramel + semolina
"Rich yet refreshing breakfast tea with chocolate base notes and sunny Yunnan texture…"
A fine breakfast tea should gently wake you up, acting as a transition and ritual to welcome the day. Too many breakfast blends achieve this through caffeine alone, brewing up so intense that they are hard to palate. We realized the best breakfast tea is going to give you more than caffeine. Its flavor is going to be warm and sunny, the texture gentle but satisfying, the aftertaste refreshing. The sensation of drinking the tea should make you want to start the day.
We achieve this by starting with Laoshan Black and Zhu Rong Yunnan Black. This combination creates a satisfying body with a warm and bright flavor. A touch of Shui Jin Gui Wuyi Oolong accents the warm fruity qualities, while Master Han’s 2002 Shu pu’er strengthens the base and a bit of Bai Mu Dan White tea provides a uniquely refreshing aftertaste.
This brews up beautifully hot or cold, and can be just the comforting cup in the morning or throughout the day.
ICED: Bold, enlivening, sunny. Notes of bread, fruit and florals. Vanilla in the aftertaste. Yunnan linen texture. Excellent any time of the day.
Western Brewing
Use 4g of tea (2T) in 6-8oz of fresh-boiled (205°F) filtered or spring water. Steep for 30 seconds in a brew basket or equivalent. Enjoy many infusions. Add 10-15 seconds with each steeping, or to taste.
Gongfu Brewing
Use 4g of leaves for a medium gaiwan or yixing pot. Heat the gaiwan or pot with boiling water and pour out. Add leaves, rinse leaves with boiling water for less than a second. Use this steeping to heat cups and pour over yixing. Steep each round for 3-4 seconds, increasing time by 3 seconds each steeping after the third steeping. Enjoy at least 15 infusions.
Iced Tea (Cold Brewing)
Use about 4 grams of tea for every 12oz of water. Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours. Enjoy!
Iced Tea (Flash Chilled)
Use 1TB (5 grams) of tea in a 6-8oz vessel. Steep for 1 minute with filtered boiled water. Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.
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