Tea

Showing all 35 results

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    Aphrodite’s Citrus Olive Leaf Blend

    $0.05

    2oz. $5.50
    This organic blend of Orange, Lemon and Olive Leaf is a nice alternative caffeine-free beverage. Olive leaf has antioxidant activity that is higher than that of green tea.

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    Chaga Mushroom Spiced Chai

    $10.00

    2oz. $10.00
    This mycelium mass grows on Birches and has immune balancing properties and produces killer cells to battle infection and tumors.

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    Chrysanthemum Flower

    $6.00

    1oz. $5.50
    These organic blossoms make a pleasant and healthy infusion; it detoxifies blood and aids in regulating high blood pressure. Helps with sinus congestion and flu symptoms. Used as a dinner companion it facilitates digestion, particularly of fatty foods.

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    Colombia Santander Excelso RFA Hacienda La Pradera

    $10.00

    $12.50 per pound
    Medium Roast with notes of Toffee, Brown Sugar and Dark Chocolate.

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    Costa Rica Cascara Coffee Fruit Tea

    $8.00

    1oz. $5.00
    Cascara is the skin of the Coffee cherry. Making tea from the dried coffee fruit pre-dates roasting the seed to brew for coffee. This “tea” is pleasantly smooth, reminiscent of Plum, Hibiscus, Tamarind and Mango.

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    East Frisian Black Tea

    $6.00

    2oz. $6.00
    Blend of Assam, Sumatra and Java teas peculiar to East Frisia, a region of Germany bordering the Netherlands.

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    Hojicha

    $8.00

    2oz. $5.75
    From the Japanese green tea family; roasted Sencha and Bancha with a mild, nutty flavor. Contains less caffeine and tannins.

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    Irish Breakfast

    $6.00

    2oz. $6.00
    A blend of several different broken pekoe Assam black teas. Robust, hearty, brisk and very smooth!

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    Kauai Fruit Cocktail Blend

    $9.00

    2oz. $6.00
    An organic blend of Hibiscus, Pineapple, Currant, Rosehip and Rooibos. A sweet and flavorful elixir that brews up a rich, red infusion.

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    Kukicha

    $10.00

    2oz. $6.00
    Roasted Japanese tea composed of the stalk, stem and twigs of the tea plant. The infusion is sweet, creamy and nutty.

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    Lapsang Souchong Superior

    $8.00

    2oz. $6.00
    Organic black tea leaves from Fujian, China; smoked over pine needles for a distinctive aroma. With its smoky aroma, it goes well with savory foods.

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    Licorice Spice Herbal Tea

    $12.00

    2oz. $6.00
    An Organic blend of Licorice, Cardamom, Cinnamon and Ginger. A fragrant and cozy non-caffeine pick me up.

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    Matcha-Iri-Genmaicha

    $10.00

    2oz. $6.50
    Organic steamed Japanese Sencha Green with puffed toasted rice blended with powdered Matcha tea. A thick emerald-green brew has a strong aroma and is packed with satisfying flavor, high antioxidants and long lasting energy boost.

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    Mint Chocolate Yerba Mate

    $9.00

    2oz. $5.50
    Aromatic blend of Organic Yerba Mate, Peppermint leaf, Cacao and Vanilla.

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    Organic Blackberry-Basil Green Tea Blend

    $9.00

    2oz. $6.00
    Aromatic, comforting blend of organic Japanese Sencha with subtle essences of blackberry and basil.

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    Organic Catnip

    $0.10

    1oz. $5.00
    Used for minor aches and pains, colic, teeth and gum complaints and for its calming effect.

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    Organic Chamomile Clementine

    $9.00

    2oz. $5.50
    A mellow, sweet scented tisane of Chamomile, red and green Rooibos and Orange peel.

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    Organic China Sencha

    $8.00

    2oz. $7.00
    A steamed green tea from the peak growing season in the style of Japanese Sencha. A well balanced cup that is pleasant and mild, with a gentle pungency and smooth, vegetal characteristics.

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    Organic Congu Black Tea

    $6.00

    2oz. $6.00
    Sourced from Keemun, China; this tea is packed with a rich, brisk flavor and a refreshing slightly sweet finishing.

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    Organic Daydreamer’s Tea

    $8.00

    2oz. $5.50
    Heavenly scented with vanilla, rose and cardamom. A delicate and tantalizing brew for afternoon or after dinner sipping.

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    Organic Earl Grey

    $6.00

    2oz. $6.00
    This is a very well balanced blend of natural bergamot oil, lemon peel, safflower threads, cacao nibs and Assam tea.

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    Organic Evening Star

    $20.00

    2oz. $6.00
    This caffeine-free Chai contains Red Rooibos tea blended with Cardamom, Cinnamon, Nutmeg, Clove and Vanilla Bean.

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    Organic French Lemon Ginger

    $9.00

    2oz. $5.75
    This herbal blend is an uplifting, light beverage. Great hot or iced. Lemongrass, Rooibos, Honeybush, Lemon Verbena and Ginger.

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    Organic Green Pomegranate Tea

    $11.00

    2oz. $5.50
    Sencha-style organic green tea wait essence of pomegranate and raspberries. Light, refreshing and fruity!

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    Organic Green Yerba Mate

    $9.00

    2oz. $6.00
    South American Rainforest Holly Leaf. One of the world’s most effective and healing beverages with over 196 active compounds.

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    Organic Gunpowder Green

    $6.00

    2oz. $6.00
    Fine China green tea, painstakingly proceed into pearls?. Rich flavor, balanced pungency and smoky tones.

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    Organic Happy Tummy Herbal Blend

    $4.00

    1oz. $6.00
    Caffeine-free blend for digestion health and tummy problems.

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    Organic Lychee-Peach Black Tea

    $6.00

    2oz. $6.00
    Essence of Lychee and Peach infused into black tea. A sweet, brisk and refreshing brew!

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    Organic Plum Oolong

    $8.00

    2oz. $6.50
    A blend of sweet, amber organic Oolong tea leaves with Japanese Gomishi berries and plum essence. This is a superb cup of tea, full in refreshing fragrance and taste.

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    Organic Raspberry Crush Herbal Tea

    $9.00

    2oz. $5.50
    Organic and naturally caffeine free, this hibiscus based tea is brisk and lively. Slightly tart and sweet raspberry flavor with refreshing lemongrass. Its brilliant red color makes for a beautiful iced tea.

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    Organic Rosehips and Hibiscus

    $10.00

    2oz. $5.50
    Ruby-red non-caffeine herbal blend, chock full of Vitamin C! This beautiful and refreshing duo makes a fruity, sweet-tart drink that is equally nice as a hot or cold beverage.

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    Organic Vanilla Black Tea

    $6.00

    2oz. $6.00
    An aromatic blending of organic, fair-trade vanilla bean and black tea. A nice afternoon cup.

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    Pear Ginger Black Tea

    $5.50

    2oz. $5.50
    Sweet ripe pear with spicy ginger in a light black tea. Fruity and warming, this energizing blend will keep you going throughout the day.

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    Peru Cecovasa

    $8.00

    $12.50 per pound
    Medium Dark Roast with notes ranging from Citric to Lemon or Lime.

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    Zheng Shan Xiao Zhong of Wu Yi Fujian Black Tea

    $5.50

    1oz. $5.50
    Classic Wu Yi mountain blend tea; processed in the traditional style and has notes of dark chocolate in the taste and the aroma with a sweet after-finish.

Showing all 35 results

What’s in your Tea

There are nine main chemical components of tea as a fresh leaf. They are polyphenols (sometimes called tannins), alkaloids, protids, organic acids, glucids, lipids, cholorphylls, mineral salts, and volatile substances. Each of these can be further divided into subcategories. Percentages and exact chemical makeup will vary according to many factors, including plant varietal, soil and weather conditions, and leaf age. Processing of the tea leaves causes chemical reactions to occur further changing the chemical makeup.

Polyphenols are a group of chemicals (catechins) that generally have antioxidant properties, and contribute color to many plants. The polyphenols present in tea–which account for roughly a third of a leaf’s dry matter–include flavonols, anthocyanins (pigments), and phenolic acids (which can contribute to astringency and bitterness). Catechin and epicatechin are epimers, with (-)-epicatechin and (+)-catechin being the most common optical isomers found in nature. Catechin was first isolated from the plant extract catechu, avove, from which it derives its name. Catechins constitute about 25% of the dry weight of fresh tea leaf, although total catechin content varies widely depending on clonal variation, growing location, seasonal/ light variation, and altitude. They are present in nearly all teas made from Camellia sinensis, including white tea, green tea, black tea and Oolong tea. Epigallocatechin gallate is the most abundant catechin in tea.

The health benefits of catechins have been studied extensively in humans and in animal models. Reduction in atherosclerotic plaques was seen in animal models. Reduction in carcinogenesis was seen in vitro.

Many studies on health benefits have been linked to the catechin content. According to Norman Hollenberg, professor of medicine at Harvard Medical School, epicatechin can reduce the risk of four of the major health problems: stroke, heart failure, cancer and diabetes. He studied the Kuna people in Panama, who drink up to 40 cups of cocoa a week, and found that the prevalence of the “big four” is less than 10%. He believes that epicatechin should be considered essential to the diet and thus classed as a vitamin. Science Daily March 12, 2007

According to one research, epigallocatechin-3-gallate is an antioxidant that helps protect the skin from UV radiation-induced damage and tumor formation.

Green tea catechins have also been shown to possess antibiotic properties due to their role in disrupting a specific stage of the bacterial DNA replication process.

Catechins, when combined with habitual exercise, have been shown to delay some forms of aging. Mice fed catechins showed decreased levels of aging. Oxidative stress was lowered in cell mitochondria, as well as increase in mRNA transcription of mitochondria related proteins.

Common tea flavonols include quercetin, campherol, and myrecetin. Quercetin is a powerful antioxidant, and all three are anti-inflammatories. During the oxidizing processes of tea leaves, some flavanols such as EGCG combine to form larger molecules of thearubigins and theaflavins, which are also powerful antioxidants. They also give highly oxidized tea its coppery or reddish color when infused.

Three main alkaloids are found in the fresh tea leaf: Caffeine (also known as theine when produced by the tea plant), theobromine, and theophylline. Caffeine is a stimulant that can contributes to bitterness. Theobromine is a diuretic, and theophylline is a respiratory stimulant sometimes used in asthma medication. However, although caffeine can make up as much as 4% of dry leaf matter, the other two alkaloids make up half a percent or less.

Protids are a category of proteins and amino acids contributing less than a quarter of dry matter in a fresh leaf. One of the most interesting of the amino acids is theanine, which has relaxing properties when ingested. Some of the scent of tea is caused by the breakdown of certain proteins.

Glucids are a host of substances that provide the majority of the leaf structure–cellulose, pectins, and lignins. However, other glucids, such as monosaccharides and polysaccharides, can give a slight sweetness to the tea.
Common mineral salts in the tea leaf include flourine, potassium, calcium, and magnesium. The leaf does not contain sodium, however.

Although making up a tiny percentage of the leaf mass, volatile substances form part of the aroma of tea. Over 300 different substances have been identified–some claim over 600. Some of the compounds which give tea some of its floral aroma include geraniol and nerolidol (both of which give a rose scent), lanalool (something akin to lily-of-the-valley), terpineol (lilac), phenylethanol (a generally light floral fragrance), methoxybenzaldehyde (vanilla), both Z-jasmone and jasmine lactone (a jasmine-like scent), B-ionone (violets), and hexanoics (varying from geranium or generally flowery to fruit).[1] Nutty flavors in tea can be divided into two groups. The first are those with an almond-like flavor and include 2-acetylthiazole, furfaral, and 5-methyl-furfaral. The other group produces a more hazelnut-like flavor: 2-acetylthiazole, 4-methylthiazole, and trimethylpyrazine. Together (with a few that are not found in tea), these six substances are the same ones that produce almond and hazelnut flavors in wine as well. Other substances may give tea a nutty flavor but not be present in wine.

Black teas tend to have a broader spectrum of aroma compounds, but oolongs have higher concentrations of a few, giving the impression that oolongs are more floral in aroma.

The remaining compounds are either present in very small amounts, or tend not to transfer into water during tea brewing. For example, even though lipids, or fatty acids, are present in the tea leaf, they are fat-soluble (not water-soluble), and only a negligible amount make it into brewed tea. Organic acids such as vitamin C are present in fresh leaf, but tea processing destroys it. Chlorophylls make up a very small percentage of total leaf mass, and contribute to the color of the leaf.