Mei's Day & Mei's Night

This full leaf tea is a variety of oolong tea and popularly known as ‘Milk Oolong’. It originates from Taiwan and naturally tastes light and creamy, often compared to milk.

Assam tea is the biggest, brightest, richest and most astringent tea made. It is the backbone to breakfast style teas of nearly all brand and quality although it is also used in many blends for body and top notes. Assam is less floral and has more bread or biscuit-like flavor than other origins, and is often described as malty or coppery.

Grown in Fujian Province, China, Jasmine Silver Tip is also know as Jasmine Yin Hao and has a delicate yet pronounced floral scent and flavor. The green leaves are harvested in spring, pan fired to neutralize their oxidizing enzyme and stored until July, when jasmine flowers begin to bloom. The tea is then layered with unopened jasmine buds, which slowly unfurl and share their heavenly fragrance. Once the flowers have scented the tea, they are removed.

Osmanthus is a species of evergreen shrubs and trees native to Asia. Its flowers are extremely fragrant and when made into a tea have strong peach notes. A favorite of Steve's, we use this botanical in our signature White Petal blend.

The best dian hongs, or black teas, from Yunnan (known as the birthplace of tea) are wiry and tightly twisted with distinct golden tips. This exquisite variety brews up rich amber-red in color, has a lightly sweet, floral flavor and aroma, and brings welcome notes of spice and leather.

Cacao nibs come from the Theobroma cacao tree and are one of the main raw ingredients used for making chocolate. Whole cacao beans are shelled, fermented and then broken down into chopped bits of cocoa seeds. These nibs then go through an additional roasting step, resulting in a more flavorful and less bitter tasting cacao nib.