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 style of tea. Our classic English Breakfast blend combines a rich, malty SFTGFOP (Super Fine Tippy Golden Flowery Orange Pekoe) tea from Assam with golden Ceylon Pekoe from Sri Lanka’s famed Uva region. This noble tea can stand alone, but also pairs well with milk and sugar
Organic and biodynamic Uva Ceylon black tea leaves and SFTGFOP Assam black tea leaves
Steep 2 teaspoons (4g) of Firepot Breakfast in 1 cup (8oz) of 205° F water for 4 minutes and strain. Makes 1-2 infusions. For 205° F water, boil then let cool 1 minute.
Our Amai (sweet in Japanese) Matcha (Japan's ceremonial green tea powder) delivers a decadent taste of ancient Japan. Preparation: Matcha Latte:1. Mix sweet matcha powder with 1 oz. of hot water in serving cup.2. Whisk with...View full product details
3 oz Inspired by an ancient recipe from Northern India, our masala chai (meaning spiced tea) has won the hearts and captured the tastebuds of Firepot devotees for almost two decades. Our exotic and aromatic...View full product details
intoxicating, floral, fresh cut grass, chestnut Each summer when the jasmine flowers are blooming in Southeastern China’s Fujian province, a midnight ritual takes place. Premium spring-harvested green tea is layered with fresh jasmine blossoms so...View full product details
velvety, clover honey, fresh hay Our White Peony (Bai Mu Dan) is made from Fuding Da Bai cultivar tea plants which have been hand-harvested in the spring. High in antioxidants and rich in vitamins, minerals...View full product details