Pick 5 Assorted Tea Package
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Is your tongue bored being locked into 20 cups of the same old tea at a time? Add excitement back into your tea time with our new assorted tea package, where you can experience the rich, unique flavors of any 5 types of tea we offer! Each tea type you choose will contain roughly 4 cups of high-quality cut & sifted tea ingredients. Enjoy them on their own, or blend them however you like, you are the artist! If you need a tea infuser, simply select it from the list as your 6th choice. Happy blending friends!
Our Dried Ingredients:
Herbal Ingredients
Barks
Slippery Elm (Inner Bark): is an ingredient that is commonly used in teas, salves, tinctures, skin care products, and much more. When slippery elm is brewed into tea, it omits a sweet aroma and earthy taste while giving the water a light brown to pinkish brown appearance. Herbalists have used slippery elm bark tea for its demulcent and diuretic properties.
Wild Cherry: is an ingredient that is commonly used in teas, syrups, and other products. When Wild cherry bark is brewed into tea, it omits an almond-like aroma and balanced sweet/tart flavor while giving the water a pale pink/amber appearance. Herbalists have used wild cherry bark tea for its astringent, sedative, and stomachic properties.
Wild Cherry: is an ingredient that is commonly used in teas, syrups, and other products. When Wild cherry bark is brewed into tea, it omits an almond-like aroma and balanced sweet/tart flavor while giving the water a pale pink/amber appearance. Herbalists have used wild cherry bark tea for its astringent, sedative, and stomachic properties.
Flowers
Chamomile (flower): is an ingredient used in everyday products such as infused oils, lip balm, facial toners, bath bombs, lotions, and food and beverages. When chamomile flowers are brewed into tea, they omit a pleasing apple-like scent and flavor while giving the water a bright yellow appearance. Herbalists have used chamomile for centuries due to its anodyne, antiphlogistic, antispasmodic, calmative, diaphoretic, and tonic properties.
Hibiscus (petal): is a popular ingredient in everyday products such as juices, teas, soft drinks, wines, syrups, animal feeds, and traditional medicine. When dried hibiscus petals are brewed into a tea, they barely omit an aroma and have a tart cranberry-like taste while giving the water a deep red appearance. Herbalists have used hibiscus flowers for their diuretic and refrigerant properties.
Lavender (flower): is a commonly used ingredient to flavor food rubs, sauces, marinades, and beverages such as lemonades, teas, and cocktails. When lavender flowers are brewed into tea, they omit a minty evergreen aroma and florally earth-tone taste while giving the water a slight purple appearance. Herbalists have long used lavender flowers and leaves for their antispasmodic, carminative, cholagogue, diuretic, sedative, stimulant, stomachic, and tonic properties.
Jasmine (flower): is a commonly used ingredient to flavor food, beverages, soaps, shampoos, lotions, and much more. When jasmine flowers are brewed into tea, they omit a slightly sweet aroma and subtle floral taste while giving the water a clear light yellow appearance. Herbalists have used jasmine for its calmative properties to calm nerves.
Rose (Petals): are an ingredient that has been used for centuries to flavor food, beverages, soaps, and many other products. When rose petals are brewed into a tea, they omit a flowery, earthy scent and smooth flavor with a spicy aftertaste while giving the water a warm tawny brown appearance. Herbalists use rose petal tea for its aperient, astringent, and stomachic properties.
Hibiscus (petal): is a popular ingredient in everyday products such as juices, teas, soft drinks, wines, syrups, animal feeds, and traditional medicine. When dried hibiscus petals are brewed into a tea, they barely omit an aroma and have a tart cranberry-like taste while giving the water a deep red appearance. Herbalists have used hibiscus flowers for their diuretic and refrigerant properties.
Lavender (flower): is a commonly used ingredient to flavor food rubs, sauces, marinades, and beverages such as lemonades, teas, and cocktails. When lavender flowers are brewed into tea, they omit a minty evergreen aroma and florally earth-tone taste while giving the water a slight purple appearance. Herbalists have long used lavender flowers and leaves for their antispasmodic, carminative, cholagogue, diuretic, sedative, stimulant, stomachic, and tonic properties.
Jasmine (flower): is a commonly used ingredient to flavor food, beverages, soaps, shampoos, lotions, and much more. When jasmine flowers are brewed into tea, they omit a slightly sweet aroma and subtle floral taste while giving the water a clear light yellow appearance. Herbalists have used jasmine for its calmative properties to calm nerves.
Rose (Petals): are an ingredient that has been used for centuries to flavor food, beverages, soaps, and many other products. When rose petals are brewed into a tea, they omit a flowery, earthy scent and smooth flavor with a spicy aftertaste while giving the water a warm tawny brown appearance. Herbalists use rose petal tea for its aperient, astringent, and stomachic properties.
Fruits
Elderberry: is an ingredient used in everyday products such as teas, wines, jams, pies, and much more. When dried elderberries are brewed into a tea, they omit a slightly musky odor and sweet/tart taste with earthly undertones while giving the water a deep purple appearance. Herbalists have used elderberry fruit for their aperient properties.
Rosehips: is an ingredient used in breads, pies, jams, jellies, syrups, soups, teas, wines, and other products. When rosehips are brewed into tea, they omit a tangy, sweet aroma and sweet floral flavor (with a tart aftertaste) while giving the water an orange to reddish brown appearance. Herbalists have used rosehip tea for its antioxidant and anti-inflammatory properties.
Rosehips: is an ingredient used in breads, pies, jams, jellies, syrups, soups, teas, wines, and other products. When rosehips are brewed into tea, they omit a tangy, sweet aroma and sweet floral flavor (with a tart aftertaste) while giving the water an orange to reddish brown appearance. Herbalists have used rosehip tea for its antioxidant and anti-inflammatory properties.
Leaves
Catnip: leaves are an ingredient used as a flavoring in everyday products such as sauces, soups, stews, and beverages like tea, wines, and liquors. When catnip leaves are brewed into tea, they omit a pleasant lemony scent and have a minty, earthy taste while giving the water a faint-yellow appearance. Native Americans used catnip for its anodyne, antispasmodic, aromatic, carminative, and diaphoretic properties.
Lemongrass: leaves are a popular ingredient used to flavor food and beverages and as a fragrance in deodorants, soaps, and cosmetics. When lemongrass leaves are brewed into tea, they omit a soft lemony aroma and taste while giving the water a light yellow appearance. Herbalists use lemongrass for its antioxidant, antimicrobial, and anti-inflammatory properties.
Mullein: leaf is commonly used as an ingredient in many products like teas, syrups, and traditional medicines. When mullein leaves are brewed into a tea, they omit a pungent earthy smell and soft sweet mint-like taste while giving the water a beige/khaki appearance. Herbalists have traditionally used mullein leaves and flowers for their anodyne, antispasmodic, demulcent, diuretic, expectorant, and vulnerary properties.
Peppermint: is commonly used to add flavor or fragrance to foods, cosmetics, soaps, toothpaste, mouthwashes, and other products. When peppermint leaves are brewed as a tea, they omit a strong, sweet aroma and a delicious cooling taste while giving the water a clear medium yellow appearance. Herbalists have used peppermint leaves for their anodyne, antispasmodic, carminative, cholagogue, refrigerant, stomachic, and tonic properties.
Red Raspberry: leaves are an ingredient that contains many nutrients and minerals such as vitamin C, vitamin E, calcium, magnesium, and zinc, and are caffeine free. When brewed into a tea, red raspberry leaves omit a slightly fruity aroma and bitter but tangy flavor while giving the water a clear deep red appearance. Herbalists have used raspberry leaves and fruit for their astringent, cardiac, and refrigerant properties.
Rooibos: leaves are an ingredient in teas, skin care lotions, and creams. They are unique because this plant only grows in the Cederberg region of the Western Cape of South Africa. When rooibos leaves are brewed into tea, they omit a fruit-like aroma and nutty/sweet caffeine-free taste while giving the water a reddish-brown appearance. South African herbalists have used rooibos to improve appetite, calm the digestive tract, and reduce nervous tension.
Spearmint: is an ingredient commonly used to flavor or fragrance many products, such as food, beverages, chewing gum, mouthwash, toothpaste, perfumes, and much more. When spearmint leaves are brewed into tea, they omit a menthol/fruity aroma and sweeter flavor than peppermint while giving the water a golden honey appearance. Herbalists have used spearmint for its antispasmodic, carminative, diuretic, stimulant, and stomachic properties.
Lemongrass: leaves are a popular ingredient used to flavor food and beverages and as a fragrance in deodorants, soaps, and cosmetics. When lemongrass leaves are brewed into tea, they omit a soft lemony aroma and taste while giving the water a light yellow appearance. Herbalists use lemongrass for its antioxidant, antimicrobial, and anti-inflammatory properties.
Mullein: leaf is commonly used as an ingredient in many products like teas, syrups, and traditional medicines. When mullein leaves are brewed into a tea, they omit a pungent earthy smell and soft sweet mint-like taste while giving the water a beige/khaki appearance. Herbalists have traditionally used mullein leaves and flowers for their anodyne, antispasmodic, demulcent, diuretic, expectorant, and vulnerary properties.
Peppermint: is commonly used to add flavor or fragrance to foods, cosmetics, soaps, toothpaste, mouthwashes, and other products. When peppermint leaves are brewed as a tea, they omit a strong, sweet aroma and a delicious cooling taste while giving the water a clear medium yellow appearance. Herbalists have used peppermint leaves for their anodyne, antispasmodic, carminative, cholagogue, refrigerant, stomachic, and tonic properties.
Red Raspberry: leaves are an ingredient that contains many nutrients and minerals such as vitamin C, vitamin E, calcium, magnesium, and zinc, and are caffeine free. When brewed into a tea, red raspberry leaves omit a slightly fruity aroma and bitter but tangy flavor while giving the water a clear deep red appearance. Herbalists have used raspberry leaves and fruit for their astringent, cardiac, and refrigerant properties.
Rooibos: leaves are an ingredient in teas, skin care lotions, and creams. They are unique because this plant only grows in the Cederberg region of the Western Cape of South Africa. When rooibos leaves are brewed into tea, they omit a fruit-like aroma and nutty/sweet caffeine-free taste while giving the water a reddish-brown appearance. South African herbalists have used rooibos to improve appetite, calm the digestive tract, and reduce nervous tension.
Spearmint: is an ingredient commonly used to flavor or fragrance many products, such as food, beverages, chewing gum, mouthwash, toothpaste, perfumes, and much more. When spearmint leaves are brewed into tea, they omit a menthol/fruity aroma and sweeter flavor than peppermint while giving the water a golden honey appearance. Herbalists have used spearmint for its antispasmodic, carminative, diuretic, stimulant, and stomachic properties.
Roots
Black Cohosh: root is an ingredient commonly used in woman's health supplements. When brewed into tea, black cohosh roots omit a slightly smoky aroma and bitter, milk earthly taste which gives the water a bronze appearance. Native Americans used black cohosh roots for its antispasmodic, astringent, diuretic, emmenagogue, expectorant, and sedative properties.
Dandelion: root is an ingredient in many wellness products like teas, supplement capsules, and liquid extracts. When dandelion roots are brewed into tea, they omit an aroma similar to coffee and a deep bitter-rich taste while giving the water a deep apricot appearance. Herbalists have used dandelion for its aperient, cholagogue, diuretic, stomachic, and tonic properties.
Licorice: root is an ingredient commonly used as a flavoring in candy, food, beverages, and tobacco, products in many parts of the world. When brewed into tea, licorice root omits an aroma and flavor reminiscent of anise while giving the water a golden honey/bronze appearance. Herbalists have used licorice root for its demulcent, diuretic, expectorant, and laxative properties.
Marshmallow: root is a common ingredient in juices, teas, syrups, candies, baked goods, skin care products, and more. When marshmallow roots are brewed into a tea, they omit a sweet woody aroma and flavor while giving the water a cloudy, deep yellow appearance. Herbalists have used a cold marshmallow root extract for issues such as soothing irritated tissues of the respiratory and digestive systems.
Valerian: root is considered a dietary or herbal supplement that contains many nutrients and minerals such as calcium, essential fatty acids, iron, magnesium, manganese, phosphorous, potassium, zinc, vitamins B1, 2, 3, and vitamin C. When valerian root is brewed into tea, it omits a strong, pungent aroma and woody flavor while giving the water a cloudy light brown appearance. Herbalists have used valerian for its antispasmodic, calmative, carminative, hypnotic, nervine, and stomachic properties.
Dandelion: root is an ingredient in many wellness products like teas, supplement capsules, and liquid extracts. When dandelion roots are brewed into tea, they omit an aroma similar to coffee and a deep bitter-rich taste while giving the water a deep apricot appearance. Herbalists have used dandelion for its aperient, cholagogue, diuretic, stomachic, and tonic properties.
Licorice: root is an ingredient commonly used as a flavoring in candy, food, beverages, and tobacco, products in many parts of the world. When brewed into tea, licorice root omits an aroma and flavor reminiscent of anise while giving the water a golden honey/bronze appearance. Herbalists have used licorice root for its demulcent, diuretic, expectorant, and laxative properties.
Marshmallow: root is a common ingredient in juices, teas, syrups, candies, baked goods, skin care products, and more. When marshmallow roots are brewed into a tea, they omit a sweet woody aroma and flavor while giving the water a cloudy, deep yellow appearance. Herbalists have used a cold marshmallow root extract for issues such as soothing irritated tissues of the respiratory and digestive systems.
Valerian: root is considered a dietary or herbal supplement that contains many nutrients and minerals such as calcium, essential fatty acids, iron, magnesium, manganese, phosphorous, potassium, zinc, vitamins B1, 2, 3, and vitamin C. When valerian root is brewed into tea, it omits a strong, pungent aroma and woody flavor while giving the water a cloudy light brown appearance. Herbalists have used valerian for its antispasmodic, calmative, carminative, hypnotic, nervine, and stomachic properties.
Blends
Cough and Cold: tea blend contains organic ingredients such as elderberry fruit, slippery elm inner bark, mullein leaves, and licorice root. Herbalists have used this mixture to aid respiratory issues.
Detox: tea blend contains organic ingredients such as clove, milk thistle powder, dandelion root, and licorice root. Herbalists have used this mixture to reduce toxins in the body.
Detox: tea blend contains organic ingredients such as clove, milk thistle powder, dandelion root, and licorice root. Herbalists have used this mixture to reduce toxins in the body.
Tea Leaf Ingredients:
Black Tea
Darjeeling: is a black tea famous for its unique flavor that comes from the climate of the high elevation it is cultivated at (higher than any other tea). When Darjeeling is brewed into tea, it omits a fruity aroma and sweeter flavor (less tart than other black teas) while giving the water a golden to bronze appearance.
Earl Grey: are the same leaves of Irish breakfast, that have been sprayed with Bergamot orange (Citrus bergamia) oil. When brewed into tea, Earl Grey omits a sweet floral/orange aroma and citrusy flavor while giving the water an amber appearance.
English breakfast: is a blend of Assam, Ceylon, Kenyan, and Keemun leaves. When brewed into tea, each type of tea combines its unique flavor giving English breakfast a toasty aroma and famous rich, robust, full-bodied flavor that is malty, bitter, piney, sour, fruity, floral, citric, and smoky at the same time! English breakfast tea is dark golden-brown in appearance and is often enjoyed with milk or sweetener and pairs well with breakfast or snacks.
Irish breakfast: leaf blend is the same blend of tea types as the English breakfast. Irish breakfast blend does contain more Assam leaves that give it a more robust flavor than English Breakfast. Irish breakfast tea can be served hot or cold, has a reddish appearance, and is often enjoyed with sugar, honey, and other sweeteners.
Turmeric chai: tea blend consists of several organically grown herbs and spices such as black tea, anise, black pepper, cardamom, cinnamon, cloves, fennel, ginger, and turmeric. When brewed into tea, this blend omits a woody cinnamon aroma and sweet and spicy taste while giving the water a bright golden appearance. Herbalists have used turmeric chai tea for its anti-inflammatory and sedative properties.
Earl Grey: are the same leaves of Irish breakfast, that have been sprayed with Bergamot orange (Citrus bergamia) oil. When brewed into tea, Earl Grey omits a sweet floral/orange aroma and citrusy flavor while giving the water an amber appearance.
English breakfast: is a blend of Assam, Ceylon, Kenyan, and Keemun leaves. When brewed into tea, each type of tea combines its unique flavor giving English breakfast a toasty aroma and famous rich, robust, full-bodied flavor that is malty, bitter, piney, sour, fruity, floral, citric, and smoky at the same time! English breakfast tea is dark golden-brown in appearance and is often enjoyed with milk or sweetener and pairs well with breakfast or snacks.
Irish breakfast: leaf blend is the same blend of tea types as the English breakfast. Irish breakfast blend does contain more Assam leaves that give it a more robust flavor than English Breakfast. Irish breakfast tea can be served hot or cold, has a reddish appearance, and is often enjoyed with sugar, honey, and other sweeteners.
Turmeric chai: tea blend consists of several organically grown herbs and spices such as black tea, anise, black pepper, cardamom, cinnamon, cloves, fennel, ginger, and turmeric. When brewed into tea, this blend omits a woody cinnamon aroma and sweet and spicy taste while giving the water a bright golden appearance. Herbalists have used turmeric chai tea for its anti-inflammatory and sedative properties.
Green Tea
Gunpowder: is a green tea from the Zhejiang province famous for being hand-rolled into tiny pellets. When brewed into tea, gunpowder green tea omits a smoky, aroma, and nutty flavor with a slightly bitter aftertaste while giving the water a dark golden appearance.
Gunpowder pearl mint: is a blend of tea that consists of gunpowder green tea blend with the addition of peppermint and spearmint leaves. When brewed into tea, gunpowder pearl mint creates the classic gunpowder tea taste, with a minty kick.
Japanese matcha: can be traced back to the 12th century when it was discovered by a Buddhist monk, Myoan Eisai. When brewed into tea, the powder omits a grassy aroma and sweet, nutty taste that offers a touch of bitterness while giving the water a deep green appearance.
Gunpowder pearl mint: is a blend of tea that consists of gunpowder green tea blend with the addition of peppermint and spearmint leaves. When brewed into tea, gunpowder pearl mint creates the classic gunpowder tea taste, with a minty kick.
Japanese matcha: can be traced back to the 12th century when it was discovered by a Buddhist monk, Myoan Eisai. When brewed into tea, the powder omits a grassy aroma and sweet, nutty taste that offers a touch of bitterness while giving the water a deep green appearance.
Oolong Tea
Se Chung Special: is a semi-fermented, rare, premium tea that has an oxidation level halfway between green and black tea. When brewed into tea, Se Chung Special leaves omit a peachy aroma and woody, astringent flavor while giving the water a burgundy appearance.
White Tea
Tangerine flavored: is a blend that contains organic white tea leaves, dried orange peels, and natural tangerine flavoring. When brewed into tea, it omits a sweet, citrusy aroma and a honey-like tangerine taste while giving the water a pale yellow to light orange appearance.
Sweeteners
Cane sugar: is an ingredient commonly used as a sweetener in beverages, foods, bakery products, and much more. It contains no preservatives or additives and has not been chemically altered or bleached.
Cinnamon sticks: are an ingredient that's commonly used to flavor many food and beverages like coffee, teas, ciders, hot cocoa, cocktails, dessert sauces, baked goods, and much more!
Crystallized ginger: is an ingredient commonly used in food and beverages such as cookies, cakes, pies, teas, and sparkling water, and is also enjoyed on its own as a snack.
Orange peel: is used to flavor or fragrance many foods, beverages, cleaning, and beauty products. When orange peels are brewed into a tea, they omit a vibrant, citrusy aroma and a flavorful, tangy taste while giving the water a pale yellow appearance. Herbalists have used orange peel tea for its carminative properties to aid digestive issues.
Cinnamon sticks: are an ingredient that's commonly used to flavor many food and beverages like coffee, teas, ciders, hot cocoa, cocktails, dessert sauces, baked goods, and much more!
Crystallized ginger: is an ingredient commonly used in food and beverages such as cookies, cakes, pies, teas, and sparkling water, and is also enjoyed on its own as a snack.
Orange peel: is used to flavor or fragrance many foods, beverages, cleaning, and beauty products. When orange peels are brewed into a tea, they omit a vibrant, citrusy aroma and a flavorful, tangy taste while giving the water a pale yellow appearance. Herbalists have used orange peel tea for its carminative properties to aid digestive issues.