grounding, toasted rice, wheatgrass
In the days of the Samurai, green tea was a luxury in Japan. It was common practice for peasants to bolster their precious tea supply by adding brown rice. Soon the lightly toasted flavor of Genmaicha, or brown rice tea, became a staple throughout the country. Our version of “the people’s tea,” as it is affectionately called in Japan, is made from indigenous cultivars and prepared in the patient, mindful, fukamushi deep-steamed method.
Organic green tea leaves grown in Kagoshima, Japan (Yabukita, Yutaka Midori, Hatsumomiji cultivars) and organic toasted brown rice
Steep 3 teaspoons (9g) of Genmaicha in 1 cup (8oz) of 160° F water for 1.5 minutes and strain. Makes 2 infusions. For 160° F water, boil then let cool 8-10 minutes.
lively, dried cherry, fresh oak Some say that it was just one cup of a uniquely bold and brisk tea served to Queen Victoria at Scotland’s Balmoral Castle that spurred her love affair with this...View full product details
brisk, rosewood, tangerine marmalade Bergamot is a highly aromatic citrus, the finest emerging from the southern Italian region of Calabria. The oil taken from the rind of this sweet-smelling fruit has been used in Italian...View full product details
heady, sweet jasmine, peppermint To the North African nomadic tribes, a glass of mint tea offers a refreshing escape from the dry desert heat. It is a symbol of friendship and an afternoon tonic often...View full product details
revitalizing, red fruit, ginger juice Throughout the Caribbean, Central America and Mexico, hibiscus flowers are more than just an iconic figure in the art of the region – they also make a rejuvenating elixir that...View full product details