An herbal tea is any herbal infusion/tisane other than from the leaves of the tea bush (Camellia Sinensis). Herbal teas are caffeine free and can be made with fresh or dried flowers, leaves, seeds, or roots.

All tea leaves are picked green. When the leaves are immediately steamed or pan-fried, the heat stops the oxidation process (exposure to oxygen) and keeps the tea leaves green. Green teas usually have a grassy, vegetal, nutty and savory taste, and are very rich in anti-oxidants. Usually low in caffeine.

While most teas are picked as the top two leaves and bud of the tea plant, white teas are picked in the early spring before the buds open and are exclusively the top leaf and bud. White tea is the least processed form of tea undergoing almost no transformation. White tea leaves are easily identified by their silky, white, downy hairs. Flavors range from sweet and delicate, to savory, velvety, smooth, and orchid-like.

Oolong is a compromise between green and black tea. The leaves are only partly oxidized and turn a greenish brown. Oolongs are known for having delicate peach-like undertones and make an excellent alternative to traditional black tea.

Black teas are withered and fully oxidized (exposed to oxygen). Black tea leaves have a rich, bold, malty, and sometimes floral taste.

Flowering tea is a new tradition that celebrates the tea leaf. The tea leaves are hand sown with cotton thread into bundles or 'rosettes' by artisans. When steeped in hot water these rare leaves of art slowly blossom into breathtaking shapes.

A blend of fruit, green tea and botanicals (ginkgo, ginseng, and guarana)