Plantain Leaf Tea

For the boys, we like to craft this tisane into a simple syrup and serve it with gin and club soda over ice. All white gloves and delicate decorum. A dandy concoction if we do say so.

A jammy sensation worth experiencing. Add hot water and it will fill any room with the aroma of cinnamon and summer stone fruit. A perky tea that would marry happily with a cheese plate decked out with triple cream cheeses, or perhaps used to flavor the...

Rooibos doesn't come from a tea plant, but from the rooibos plant, a broom-like legume found in South Africa's shrubland. Also known as red tea and bush tea, this particular tisane only took the Western world by storm in the past ten years.

Lastly, feel free to doctor this all-purpose chai base by adding star anise, lemongrass, rose, nutmeg, licorice root, saffron , vanilla bean , or other favored spices. Chefs love to grind it fine and use this blend in baking or as a rub for pork or beef.

Assam tea hails from, logically, Assam, India. Londoners who first indulged in it this tea often took it with cream and sugar, though a few diehards enjoyed it black. A key ingredient in Irish and English Breakfast teas, this workhorse of the tea world...

Most often served with milk and a bit of sugar this tea is usually had at breakfast, but is often consumed at any time of day. The ingredients are cheap, plus and the sugar and caffeine make the cookies the ultimate late night study tool.

The flavor is often described as bitter and somewhat astringent, though a persistent sweetness lies underneath it all for those looking for it. Before 1972 Sri Lanka wasn't Sri Lanka.

It may smell perky, but this mellow tisane of chamomile and peppermint is sure to rock you off to Dream Land. Looking for a soothing digestif after a meal or a soporific something to sip?

Hailing from the Jiangxi province Chun Mee tea is one of the most popular green teas shipped around the world. Chun Mee has a pleasant chestnut aroma and the taste is complex, akin to sweetened chestnuts, artichoke, and apricot.

It's sort of the most amazing thing ever. Fragrant, sweet, creamy, floral… we could go on and on and on about this rooibos tisane. You'll thank us. Rooibos doesn't come from a tea plant, but from the rooibos plant, a broom-like legume found in South...

Food-wise the Song Dynasty saw the spread of imported exotic produce such as jujubes, the proliferation of noodle shops, and the development of a wide array of scented green teas. One of the most prized scented teas was (and still is) jasmine.

Mediterranean and North American herbs were carefully picked and balanced with green tea for a soothing cup. If chai is an entire percussion section, then green chai is a master musician playing the flute.

The smell is intensely fruity, but the taste is all jam and dried fruit. Maybe a big glass of orange juice and some freshly cut figs on the side. The black currant leaves offer a verdant, slightly almond flavor that sweetens the experience.

It's a black tea that'll nudge you awake in due time, and the addition of dried blackberry leaves will instill a bit of serenity into your late morning. This is the black tea for those days when you decide you need a mental health day.

Green teas were placed in containers with powerful aromatics such as tangerine peel or cassia bark and allowed to absorb their flavor. In the morning when the blossoms open they release their perfume, which is then absorbed by the tea leave.

Of course, Earl Grey is also a fantastic tool for the pastry fan. Want a popular pastry combination in San Francisco and Sacramento bakeries? The British, not having direct access to mandarins, used oil from bergamots (another fragrant citrus fruit).

It has to do with the lemon part… We're hiding a surprise with this tea. After that we add heaps of sugar, some more water, and then serve it over ice. We love this tea brewed strong and hard, maybe about 10-15 minutes.

High grade green tea and dried peppermint are tossed together in a measured ratio to achieve an excellent balance. A classic combination that still is still appreciated in the modern world.

It's a classic green tea to serve before a meal or as a simple digestif. Strong and heavy with astringent green flavor and citrus, and with a hit of smoke at the back it's a tea that packs a welcoming wallop at the start or end of a meal.

The amber pour of this tea is floral in aroma – imagine daisies and lilacs – and the flavor is musky as a rough block of sandalwood or remnants of forgotten cinnamon sticks. Prized for its floral aroma and musky - even spicy - flavor Darjeeling is...

It also makes for a jovial addition to mulled cider or for serving with dessert after a Thanksgiving feast. The overall flavor is merry to say the least and sure to call on memories of hot cider, cranberry sauce, and dried orange peels tossed in the fireplace...

Fragile tea buds plucked and dried into delicate emerald twirls are mixed with dried pomegranate for a fragrant tea that possesses a subtle tranquility. Pour into serving bowls, cover with plastic wrap, and chill until set.

Kukicha twig tea consists of the stems and twigs that have been separated out of Japanese green tea and are highly oxidized and roasted. The flavor is that of dried wood and blessed incense lit for the gods.

In the middle of each sip heart notes of blue malva flower adds a bitter, but gardenia-like note to balance all the fruit. Rather, it gently nudges you along. This is a fruity tea with a bitter back that pairs perfectly for a breezy outdoor breakfast...

You both adore black tea so I think you'll be the best of friends! Just slip this in their cup without their noticing and watch after the first sip as they marvel (“What is this scrumptious tea!?”) and then express shock when you let them know (“Well,...

For something special do a deep steep for about eight minutes and add lemon juice, milk, and a dash of rhubarb bitters. The aromatic of this tea is all lemons, whereas the taste is a slightly bitter green.

Black tea has a bolder flavor than white, green, or oolong tea due to complete oxidation of the leaves after bruising. Bring to a simmer for about 2 hours. Maybe grind them into a powder and add them to a chocolate cake batter.