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FUNCTIONAL TEA - COLD + FLU : ZESTY TULSI

In Hinduism, Tulsi (Latin: Ocimum tenuiflorum) is regarded as the holiest of all plants. Like the threshold of a doorway, it is believed to be the point where heaven meets the earth. In fact, a traditional Hindu prayer maintains that the creator-god Brahma resides in each of its branches. To say they regard Tulsi as a plant of great power is an understatement. In addition to its spiritual characteristics, Tulsi is also prized for its ability to restore and fortify the body. According to natural health and Ayurvedic practitioners, tisanes made from the leaves of the plant are said to boost immunity, acting as an antibacterial element that can protect the body from cold and flu, easing fevers and headaches and relieving sore throats and coughs. The effects of this holy plant are believed to be particularly effective when mixed into a traditional concoction known as kadha, a spicy mix of tulsi leaves, peppercorns and ginger, boiled in water. To boost flavor add an additional layer of antioxidants and polyphenols to the tried and true kadha recipe, we've added in a host of additional spices, dried fruits and flowers, all selected for their zip and rich character. The resulting brew, Zesty Tulsi, is truly one for the ages.

Types of Teas

Green Teas Gunpowder: Bold, slightly smokey Chinese tea made up of tightly rolled pellet-like leaves that resemble grains of gunpowder Dragon Well (Longjing): Pan-roasted tea from China’s Zhejiang Province praised for its high quality and sweet, rounded flavor Chun Mee: Chinese tea with leaves rolled into an eyebrow shape (the literal translation is “Precious Eyebrow”) known for its dusty coloring, vegetal notes, and fruity plum-like tartnes Sencha: Extremely popular, bright green whole-leaf Japanese tea with many different subvarieties based on season harvested, growing method, and brewing style Matcha: Often highly caffeinated Japanese tea leaves ground into a fine powder and meant to be dissolved in liquid rather than steeped White Teas Silver Needle (Bai Hao Yinzhen): Prized delicate, woodsy, and aromatic golden tea made from small silver buds and mainly produced in China’s Fujian Province White Peony (Bai Mudan): Full-bodied, floral, and pale green-hued tea made from the buds and top two leaves of a young plant shoot Tribute Eyebrow (Gong Mei): Mid-grade white tea grown in China’s Guangxi and Fujian Provinces
and known for its bold, fruity flavors Long Life Eyebrow (Shou Mei): Strong golden yellow tea from China’s Guangxi and Fujian Provinces made from the low-quality leaves left over from previous harvests White tea blends: A vast array of infusions, tinctures, and blends with many different fruits and herbs, often for medicinal purposes Black Teas & Black Tea Blends Lapsang souchong: Chinese tea smoke-dried over pinewood to create a sharply smoky, woodsy flavor and aroma Assam: Full-bodied, earthy, and malty tea from the northeast Indian state of Assam Darjeeling: Grown in West Bengal, India and known for its light body, floral aroma, and tannic spiciness Ceylon: Honey-colored or reddish-brown tea with light and floral or rich and full-bodied characteristics depending on growth altitude Earl Grey: A mix of Chinese-grown black tea and fragrant bergamot oil named after former British Prime Minister Charles Grey English Breakfast: Traditionally made from a combination of Assam, Ceylon, and Kenyan-grown black teas and known for its bitterness, brown color, and robust yet rounded flavor Irish Breakfast: Strong black tea blend generally dominated by Assam leaves and sharing a similar profile with English Breakfast Masala Chai: Bold black tea from India usually made from a type of Assam that’s been cured into a dissolvable powder then mixed with a number of warming spices like cinnamon, ginger, cardamom, anise, fennel, nutmeg, and cloves, in addition to sweeteners and often served with milk Oolong Teas Iron Goddess of Mercy (Ti Kuan Yin or Tie Guan Yin): Very popular Chinese tea grown in the Fujian Province’s mountainous Anxi region and beloved for its refreshing qualities, honeyed flavor, and orchid-like aroma Red Robe Tea (Da Hong Pao): Heavily-oxidized, dark orange-hued tea from China’s Wuyi Mountains with intense smoke and caramel notes and a markedly high price tag Phoenix (Dan Chong or Dan Cong): Flavorful, full-bodied tea harvested from a single bush grown in China’s Guangdong Province with different characteristics depending on the batch’s origin plant Milk Oolong (Nai Xiang): Creamy, and easy-drinking Taiwanese tea first created in 1980 Pouchong: Very airy and floral Chinese or Taiwanese tea made from pale unrolled leaves Herbal Teas Chamomile: Herbal infusion made from several different species of a daisy-like plant in the Asteraceae family and thought to treat stomach aches, inflammation, and insomnia Chrysanthemum: Very aromatic mix of dried chrysanthemum petals often served with Chinese Dim Sum Hibiscus: Brightly-colored, tart infusion made from the hibiscus plant, often blended with rosehip and served either hot or cold Kava: Powdery tincture made from a root native to the South Pacific islands used for relaxation and other neurological purposes, including as a natural alternative to synthetic antidepressant and antianxiety medications Rooibos (Red Bush): Earthy, bright, and caffeine-free infusion made from a ruddy, red-colored South African plant loaded with antioxidants

Nothing is as warm and comforting as mug of hot tea on a chilly day.

WHAT IS MILK TEA? Milk tea is simply milk with tea. Any kind of tea and any kind of milk together makes milk tea. That’s it! Combinations to make milk tea are endless but the most basic milk tea is made with black tea and regular whole milk. This milk tea recipe is made decadent with half & half (instead of milk) and brown sugar (instead of regular white sugar). It’s smooth, sweet, and creamy, just as milk tea should taste. STEPS TO MAKE MILK TEA Boil water. Warm up teapot. Combine tea and hot water in a teapot. Cover teapot and steep for 5 minutes. Strain tea leaves and pour hot tea into a teacup. Stir in brown sugar. Pour in half & half. TIPS FOR MAKING THE BEST MILK TEA Brew a strong cup of tea
Since we’re adding half & half and sugar, you want to make sure the tea is strong and brewed properly with boiling water and steeped for the right amount of time. Weak tea isn’t great for milk tea. There are many flavors of tea that will work well for Milk Tea.... try Chai, Lavender Earl Grey, Ginger Cardamom.... etc.