Happy Earth Tea Carta

Dry tea: long, dark grey wiry leaves with moderate level of tips. Clean and uniform reflecting a high quality picking. Aroma of chocolate and dark raisins with hints of pepper. Infusion: dark mahogany leaves with nose of blackberry, cacao and white pepper. Cup: a rich russet liquor with notes of cacao, caramel and roasted nuts. Silky smooth.

Dry tea: gorgeous tippy long leaves of green and grey hues exude a sweet breath of grassy and fruity notes. Infusion: leaves unfold to plump freshness with a floral-fruity nose laced with a sugary sweetness. Cup: a pale amber that belies the profusion of bright flavors. A complex but very pleasing aroma of fruity and floral character that rests on a spring honey body. The flavors are well-rounded and in perfect balance with no astringency. It has a bit more body and a fruitier character than a typical darjeeling first flush.

A smooth, full-bodied and whole-leaf (orthodox) assam from the organic tea estate of belseri. Rich with malt and honey notes, there is no strong bitterness in this tea unlike many assams.

Cacao kisses is a blend of Colombian black tea with cacao nibs and shells without any use of artificial flavorings. The cacao is from tumaco, a region in the Colombian pacific (south west), which is known to produce one of the most aromatic cacaos in the country used to make extra fine chocolates. Dry leaf: full leaf, long and wiry with pieces of cacao nibs and shells. Rich aroma of cacao. Infusion: notes of cacao, pepper and touch malty. Cup: dark amber with notes of cacao, roasted nuts and pepper. The cacao flavors are in fine balance with the tea without overpowering the latter. The naturalness of all the flavors make this tea decidedly different from many other chocolate teas in the market.

Made from 1 of the finest grades of yuunan black tea, the year's first-pressed bergamot oil from Italy and our earl grey imperial is a rich and refined experience. Bright citrus notes with a sweet fruity finish.

Our new happy breakfast blend is made of finest assam summer tea. This golden-tipped blend yields a bold, bright cup with refined, rounded fruity accents. And yes,whether youre a morning maniac or arent really in your element til noon and our cheerful new take on the classic English breakfast blend is sure to brighten your day.

Nepal tea and autumn 2016. Jun chiyabari tea eatate. A hand-rolled autumn flush tea with notes of honey and apples. Dry tea: well crafted tea with stylish leaves that are bold and tippy. Notes of freshly cut grass, slight pepperiness and hay. Infusion: the leaves turn brown and olive, suggesting a mid-to-heavy oxidation. The nose is grassy, peppery and honey. Cup: pale amber with slightly nutty and fruity aroma. The liquor is smooth, well-balanced and full-flavored with notes of honey, apple and spice. A light sweet refreshing aftertaste.

Nepal tea, summer 2017 and jun chiyabari tea estate. A superb full body second flush tea from jun chiyabari tea estate. Rich with flavors like molasses, pepper and spice this tea is good choice if you are looking for a strong but yet a refined and smooth tea. Dry leaf: long wiry leaves with an unusual crispness for teas from the himalayas. Recalls wuyi rock oolong in appearance, but with more finer leaves. Rich aroma of dark chocolate and burnt caramel. Infusion: the leaves appear cocoa brown with a nose of chocolate, caramel and spice. Cup: the liquor is dark honey with a sweet fruity fragrance. A delicate creaminess coats the palate with rich notes of plum and caramel together with spicy hints. Long sweet aftertaste.

Summer 2017 and jun chiybari tea estate. Crafted with great skill, the himalayan royale ruby reveals high quality at every sip. This is a highly limited production. We are offering it only in 1 oz. and 2. 6 oz. packets so more people can enjoy them. Dry leaf: lightly rolled tippy leaves with a sweet fruity notes. Infusion: the wet leaves yields to the nose dark chocolate, ripe black berries and touch floral. Cup: amber liquor with a fruity aroma of ripe berries and honey, and a hint of sandalwood. The notes are well-rounded; very smooth on the palate. Floral-fruity notes with a sweet lingering finish make this tea exceptional.

Nepal tea and spring 2017 jun chiyabari tea estate. Every sip of himalayan spring 2017 is as inspired as last year's production. With an exquisite floral and peachy character this tea remains easily one of our spring favorites from the himalayas! dry leaf: soft bold leaves, abundantly tippy fragrant with fresh sweet notes of spring. Infusion: olive and brown with an exquisitely floral nose. Cup: the liquor has a light golden sparkle with a highly pleasing floral aroma together with rounded notes of peach and citrus. Lovely complexity in the mouth with a slight briskness, and a long sweet aftertaste.

Among the finest grades of keemun, this tea has an earthy character with a smokey-honeyed sweetness. The dry leaf is clean, small, wiry and with abundant golden tip. It is excellent straight or with milk and sweetener.

Dry tea: wiry, well rolled handsome tea with dark fruity and chocolate smells. It is an usual from other keemuns in that the leaf size for mao feng is larger. You also get slight hint of smoke, camphor and pepper in this batch of dry tea. Infusion: deep copper appearance with a nose of ripe apricot, caramel and dark wood. Cup: dark amber with a lovely bouquet and a touch of fire. There is a grapeyness in the cup along with almond notes. This is a robust cup with great balance and very little astringency.

This famous tea from chinas anhui province is made by drying robust black tea over pine wood smoke. The flavor of pinewood smoke nicely complements the maltiness of the black tea. An undertone of sweetness and a light but a lingering astringent finish makes this tea a very enjoyable. If you are drinking this tea for the first time, give it a few sips before putting it away. The smokiness initially is a hurdle but it quickly fades away once the underlying sweetness of the tea takes over.

We are happy to have risheehat back after a rather long hiatus. The bouquet and refreshing crispness of this tea makes for a delightful cup. Dry leaf: wiry leaves of dark and light green with moderate amount of tips. Notes of freshly cut grass, pepper and with a light woodiness. Infusion: a delicate and sweet nose that recalls tulips, peach and candied sugar. Cup: limpid amber liquor with crisp notes of green apples, with good balance of floral and grassy notes. Spring honey tones rounding it off with a long aftertaste.

Darjeeling first flush 2017. A crisp spring tea with bright floral and grassy notes from 1 of our favorite tea estates. Dry leaf: well rolled leaf and fairly tippy with mild notes of fresh grass, geraniums and pepper. Infusion: mottled green, sweet grass, floral and golden raisins. Cup: pale amber with aroma of orange blossom. Well rounded notes of green grapes, pepper and dried fruits.

First flush 2017. A spring darjeeling from sungma tea estate with bright notes, a complex fruity-floral character and a hint of cream. Dry leaf: bright green and grey leaves that have a grassy and woody notes. Infusion: the leaves have a nose of bright floral with grassy, herbaceous notes. Cup: a light golden cup that has delicate grassy and floral fragrance. On the palate, the liquor feels wonderfully rounded with notes of coconut, slight cream and peach. There is hardly any astringency. The finish is long and refreshing.

First flush 2017. Light floral and sweet peach notes make this tea from turzum tea estate a classic darjeeling first flush, delicious and refreshing. Dry leaf: greenish grey fragrant with floral and biscuity notes. Light silver tips and well rolled. Infusion: open leaves of pale lemon-green with a strong floral nose layered with notes of sweet green grapes and green pepper. Cup: light gold liquor with green floral fragrance. Sweet peach notes in the forefront, hints of sandalwood, well-balanced and crisp with hint of astringency. Lingering aftertaste of mild sweetness.

Our full flavored yunnan gold is made from leaves of ancient tea trees of jingmai manjing mountains in southern yunnan. These trees are reputed to be hundreds of years old. Yunnan gold replaces our yunnan gold supreme for now. The gold variety is sweet with notes of raw honey, wood, pepper and malt. The liquor is sparkly brassy with a rich buttery mouth-feel with accents of ripe pear and raisins. This is a wonderful tea for those looking for a full-bodied black tea.

Ingredients: organic turmeric, organic ginger, organic lemongrass, organic orange peel, organic licorice, essential lemon and orange oils.

Ingredients: lemon balm, hibiscus flowers, skullcap, passionflower, hops flowers, valerian root and lavender flowers.

Your stomach works hard for you, so treat it to this soothing blend of herbs traditionally known for their beneficial digestive properties. As it calms your belly, its beautiful fragrance will also calm your mind. If you are looking for a herbal tea for your stomach that you can actually enjoy drinking this is the 1. Organic ingredients: calendula flowers, fennel, sage, rosemary, spearmint, lemongrass, skullcap and catnip.

Organic and fairtrade ingredients: peppermint leaf, nettle leaf, raspberry leaf, ginger root, dandelion leaf, oatstraw, chamomile flowers and rose petals.

Organic unblended hibiscus tea is highly recommended for those seeking healthier beverages to consume. Health gurus proclaim hibiscus can lower blood pressure and cholesterol besides bringing other health benefits. But even just to sip on its tarty flavor, hot or iced and is highly enjoyable. This is a tarty-sweet tea which first timers might find pretty sharp. However, it is easy to get used to the flavor and before long your palate will have a craving for it. The tea itself is made from the sepals of the hibiscus flower (hibiscus sabdariffa). Hibiscus tea has been a popular drink in many parts of the world, including the Caribbean and south and central america. Referred to as flor de jamaica in latin america, the tea is normally prepared by boiling with ginger and later adding sweetener - a fortifying cup indeed.

Youll feel invigorated as by a golden ray of sunlight when you sip this fragrant, spicy-sweet blend of ginger and holy basil, a plant revered for its stress-relieving properties in the ancient ayurveda tradition. Tulsi, or holy basil as the variety grown in india is called, is rich in antioxidants and is revered in its home country for the benefits it brings to body and mind. It is a sacred herb that strengthens the immune system and helps relieve stress. It is more spicier than the Mediterranean kind and normally not used for cooking. Ginger has traditionally been used in ayurveda to improve digestion and remove toxins. It is supposed to revive the body's fire element. Herbalists find that ginger warms the emotions and makes the senses sharper. Ginger's effectiveness as a home-remedy against cough and cold is well known. Ingredient: organic holy basil and organic ginger.

Essence of lime, ginger and fresh organic herbs combine with green rooibos to create a spirited cup full of bright flavors and zest. Refreshing both hot and iced. Ingredients: organic green rooibos, organic ginger, organic lemongrass, organic lemon myrtle, organic licorice root, essential lime and tangerine oils.

Fair trade. Naturally sweet and filled with antioxidants and beneficial minerals, rooibos was exclusively enjoyed for centuries in its native south africa.

Fair trade. When you want to be done with the day, find a moment of peace and regroup with yourself, pick up this tea. The blend is made up of herbs that heal and calm. It has a soothing and a gentle taste with a minty balance. Leaves you relaxed and refreshed.

A rhapsody of refreshing flavors that bring vigor and clarity. This is a chai with a Mediterranean twist that has you in a playful embrace right from get go. The earthy tones of green tea, cloves and ginger lend a good grounding to the flighty peppermint.

Originally cultivated by the guarani people of southern Brazil, yerba mate, combined with this zesty, aromatic Indian spice blend and is sure to put some rhythm in your step. Ingredients: organic yerba mate, organic ginger, organic cardamon, organic clove and organic cinnamon.

A delicate oolong with a buttery, floral and vegetal character from the alishan mountains of taiwan. Right from the bright floral notes (imagine a jasmine-lilac-cream blend) of the dry leaf that greets you upon opening the packaging to the lingering sweet finish of the tea, this high-mountain spring oolong packs the freshness of spring in every sip.

Baozhong, also known as pouchong, is a lightly oxidized oolong that has a delicate body richly fragrant with floral notes. Our baozhong comes with a light roasting, yielding multiple of cups of smooth slightly creamy liquor.

Our tie guan yin is the most heavily roasted oolong we have right now in our collection. It is a sturdy tea which reveals within its layers many fruity, nutty and sweet notes. Made in 2013, this tea has aged well with its roasted notes in perfect balance with its softer, sweeter character. A smooth, relaxing cup.

Yunnan, spring 2017. Made from choicest buds of tea trees from menghai region of yunnan province in china, our certified organic silver needle comes with a complexity that is rich and satisfying for white tea enthusiasts. The tea hasamild fruity sweetness of a honeydew with a soft earthy notes. Although delicate and the tea is flavorful making several steeping possible. Dry leaf: coming from tea trees, the buds are large and draped in silver silken hair giving it a striking appearance. These sun dried buds have been minimally handled. Notes of melon and sweet hay. Infusion: the leaves turn brown and light green with a sweet fruity nose - mix of melon and peach. Cup: pale yellow liquor with fruity notes of melon and honey. A subtle undertone of earthiness lends body and adds a nice complexity to the tea. A lingering sweet finish.

Genmaicha is a blend of green tea with toasted brown rice. The blend was developed during the second world war when rice was mixed into tea to make the latter go further. It has become a signature green tea from japan. Our genmaicha is full-bodied green tea with the savory toasted rice bringing out the sweetness of tea. Can be addictive! genmaicha pairs well with both savory and sweet foods.

An artisan jasmine green tea crafted with finest skills and ingredients for an exquisite cup. Tender tippy leaves are painstakingly handrolled into shape and then set to rest for at least four nights with fresh jasmine flowers to transfer the fragrance. Every morning the leaves have to be fired to reduce the moisture absorbed from the flowers. Both our tea and flowers were grown organically. Dry tea: stunning looks, handcrafted with clean and beautiful appearance. Fragrant with smells of fresh jasmine. Infusion: the tippiness of the tea is evident as the balls unfold to reveal fine tea buds. The nose has a rich balance of jasmine without overpowering the tea character. Cup: a pale golden hue with sweet and soothing aroma of jasmine. The jasmine-tea balance is carried over in the flavors of the cup. An underlying briskness of the green tea perfectly complements the jasmine's delicate nature. An enjoyable sweet lingering aftertaste completes the cup.

Gyokuro is one of the highest forms of Japanese whole leaf green tea. We are proud to be offering gyokuro from a certified organic production that comes from aichi prefecture. Like the leaves for matcha, tea bushes are grown under intense shade for 2-3 weeks before the harvest of gyokuro. Dry leaf: long needle like, vivid green leaves with a rich sweet smell. Wet leaves: grassy green with a savory nose. Cup: light greenliquor. Slightly grassy, salty, creamy with a mild sweetness. Rich umami.

Kabuse. Summer 2017, jun chiyabari tea estate and nepal. This excellent green tea from jun chiyabari has been produced using the japanese-technique of shading high-quality green tea few weeks before harvest. Due to the intensity of work involved in making this tea, only 700 gram was made this summer. We are glad we managed to secure this lot for our customers! dry leaf: deep emerald green with a sweet creamy vegetal notes. Precisely selected young leaves and buds. Infusion: the vibrant green of the leaves yield a highly pleasing fruity, vegetal and prominently sweet nose. Cup: the pale liquor has a sweet-fruity delicate aroma. It coats your palate with a gentle creaminess with floral notes rising in the forefront, layered over a grassy-vegetal character that makes it highly enjoyable. The best of the himalayas seem to be distilled in this cup.

Autumn 2016, jun chiyabari tea estate and nepal. Light vegetal and floral notes with a soft sweet aftertaste make this a refreshing evergreen of the autumn 2016 harvest. Dry leaf: well rolled leaves bearing scents of fresh hay, butter and and pepper. Good amount of tips. Infusion: the leaves unfurl to yield a nose of notes of peach and sweet wild flowers. Cup: the liquor is a pale gold and exudes a soft vegetal-foral fragrance. The mouth-feel is smooth and cleansing. The palate is softly washed with a fruity-floral complexity which is in perfect balance. A sweet finish. Crisp and satisfying.

Houjicha is a bancha grade green tea (leaf and stems) that have been roasted. The tea yields a warm nutty cup with notes of cocoa and barley. The practice of roasting in porcelain vessel over charcoal fire started in the 1920s in japan. The tea is considered to be lower in caffeine and can be enjoyed during later hours of the day.

Lung ching-dragon well. A classic green tea from china - one of chinas 10 famoustteas (teas previously enjoyed only by the emperor). Also known as longjing, this beautiful tea with a distinct appearance is made by artisan tea makers. The budsets are finely plucked during mid-spring and painstakingly flattened, each leaf appearing like a sparrows beak or a papyrus sword. On steeping it gives up a straw-colored liquor with a hint of amber. It has a fragrant floral bouquet with a smooth refreshing mouthfeel.

Our kukicha is made largely from stems and leaves of organically grown gyokuro and sencha. It has a mellow flavor (similar but muted form of the gyokuro or sencha notes) with a refreshing aftertaste. Since kukicha has a high content of stems it has less caffeine than a regular green tea. Dry leaf: a mottled appearance of light green stems and the dark green of the leaves. Bears a fresh sweet green smell. Infused leaf: has a vegetal, grassy nose with savory undertones. Cup: a pale green liquor that has notes of sweet grass and boiled veggies. Light body with a just a hint of savoriness.

Also known as lu'an melon seed tea, this famous green tea comes from lu an county of anhui province of china. Our summer 2014 batch comes with floral notes, hint of citrus and freshly cut sweet grass. It is called melon seed tea because the infused leaves are supposed to recall seeds of melon. Dry tea: long elongated lightly rolled leaves with sweet earthy notes. Lu an gua pian is made from the single true leaf below the budset, which calls for careful plucking. Infusion: leaves turn olive green with a nose of floral, citrus and sweet grass. Cup: the aroma recalls ripening rice fields. The deep straw colored cup is soft and smooth. Hints of citrus, grass, hay and smoke. No hints of bitterness.

We are happy to offer our customers with one of the best ceremonial grade matcha with organic certification available in the market. It is hard to come across a matcha that has been made with the rigors required of ceremonial grade and be certified organic at the same time. Aiya, our supplier from aichi prefecture, has been manufacturing matcha since 1888. This grade has a wonderful and satisfying taste, with a creamy, nutty and vegetal character mixed in without being bitter.

A blend of jasmine green tea with peppermint makes for refreshing cup with bright notes. Ingredients: organic jasmine green tea and organic peppermint.

Our sencha has a cool, sweet-vegetal character, with a wonderful fragrance that leaves you refreshed and centered. Japan started making sencha in the 18th century. It is a carefully blended tea by an expert blender. The leaves are steamed, pressed, then rolled and dried into loose leaf. It is one of the most popular teas in japan. The inherent sweetness of this tea can be enjoyed if you have it with a savory snack.

Flavored green tea blended with the essence of pineapple and a hint of papaya. Light body tea with bright notes-a perfect voyage to the tropics in a cup!

Puerh, an ancient form of tea, comes in a compact form. The flavors of the tea improves with age by way of fermentation. Also described as post-fermented tea, there are 2 main categories of puerh - ripe (shou) and raw (sheng). The latter is more traditional where the leaves are left to ferment on its own naturally, where ripe puerh are made from leaves where fermentation have been accelerated by way of wet-piling the leaf. Our puerh is in raw form and comes from the mengku area, yunnan. It was made in 2012 so it has a good 5 years of aging already. The tea has a light body with notes of peach, light honey and camphor. You can steep this tea multiple times.

A blend of loose puerh (ripe) tea with spices that yield a bright, flavorful cup with earthy tones in fine balance. The ginger is not overpowering and is in fine balance with the tea and the other ingredients. Is wonderful hot or iced. Ingredients: organic puerh tea, organic ginger root, organic lemongrass, organic orange peel and organic lemon verbena .