Ikebana, Mintha, Tropic Garden, Chai Assam,
Green Twist, Golden Horse, Caravan Chai...
A new line up of teas have arrived from Leaves and Flowers for these stormy winter days. Leaves and Flowers was founded in 2014 by Anna Morton and Emily Erb in Berkeley, California. Their infusions are delicate and precise in a way that connects us to the land and farmer from which the blends were sourced and harvested. Anna and Emily integrate the ancient wisdom of herbal medicinals with botanical science to create flavors and scents that calm or invigorate depending on your mood or energy. Each blend is gentle and elegant offering a restorative quality to your day. A moment by the fire enjoying a cup of tea just might be the rejuvenation you need. This is how Anna and Emily describe each of these teas.
IKEBANA - Wild Bergamot, Anise Hyssop, Calendula, Lemon Verbena, Lavender, Rose
Tasting Notes - Floral, Peppery, Sweet
Named after the Japanese art of flower arrangement, our Ikebana Infusion is a true summer bouquet. It is composed of our favorite California flowers, and though delicate, it has an elegant structure and body that persists with multiple steeps. A possible translation for Ikebana is making flowers alive or, giving life to flowers. You’ll find that this blend does just that. After a sip you may even feel like a flower yourself.
MINTHA - Peppermint, Anise Hyssop, Tarragon
Tasting Notes - Fresh, Sweet, Uplifting
In Greek mythology, Mintha was a Naiad nymph beloved by Hades. When Hades’ wife Persephone learned of his love for Mintha, Persephone cast a spell and transformed Mintha into what we know as the Mint plant. In his grief, Hades gave Mintha's leaves a fresh and enlivening scent so all would appreciate her undying sweetness. Mintha was forever a sacred plant to Hades and has come to be associated with metamorphosed beauty. We love this blend in the morning to awaken, or in the evening as an after dinner digestif. Recommended hot or iced.
TROPIC GARDEN - Lemongrass, Hibiscus Flower, Ginger, Orange Peel, Anise Hyssop, Cinnamon
Tasting Notes - Lychee, Dried Mandarin, Allspice
Lemongrass and Hibiscus are two of our favorite flavors, especially when used in combination. While this blend makes the most refreshing summer drink, it’s also a lovely hot tea during cooler months with a tart brightness and sweet, warming spice. The addition of Anise Hyssop brings a delicate floral, herbaceous note that balances the more punchy, citrus flavors. Cinnamon and Ginger warm and sweeten this unique and delicious blend, making it a perfect all-season offering.
CHAI ASSAM - Assam Tea, Ginger, Cardamom, Cinnamon, Black Pepper, Rose Petal, Peppermint
Tasting Notes - Sweet Spice, Peppery, Bold
Once you taste the Chai of India no other version compares - except ours. True to origin, we blend small beads of Assam black tea with potent, aromatic spices. We also include Indian Rose and a whisper of Peppermint to add subtle complexity to the blend’s rich sweetness. You may steep in a teapot to infuse, or for the traditional preparation, simmer in a saucepan on the stove with milk and sugar to taste.
GREEN TWIST - Yunnan Province, China
Tasting Notes - Roasted Almond, Heart of Palm, Meyer Lemon Leaf
Green Twist is grown on Wangzi Mountain in Ning'Er County of Simao. This year the tea was harvested in early March due to the mild sunny winter. This classic Yunnan green tea is plucked with one leaf and bud combinations that are then rolled together. The leaves are expertly processed in small batches to retain a fresh taste with nutty undertones and a thick mouthfeel. This tea is incredibly life giving and able to be infused up to eight times.
GOLDEN HORSE - Yunnan Province, China
Tasting Notes - Honey, Caramel, Crème Brulée
A soft and smooth black tea with natural lingering sweetness. Golden Horse is a single pluck, spring tea from Yunnan Province. Picked in combination with bud and leaf, this tea yields more flavor than single bud teas. The leaves have a beautiful coppery color and infuse into an amber-hued liquor.
CARAVAN CHAI - Rooibos, Cinnamon, Sage, Cardamom, Pink Peppercorn, Ginger Root
Tasting Notes - Maple, Spice, Pine
An Indian friend once gave us a recipe for her father’s special chai blend. In addition to the more familiar spices of ginger and cardamom, the recipe included culinary sage. We always loved this chai, and decided to adapt the recipe to create a non-caffeinated version with rooibos tea as the base. Fall and winter is the perfect time of year for these flavors, and this blend will quickly become your favorite warming treat. A delight on its own, or try with milk of choice and raw honey.
To learn more about Leaves and Flowers check here.