The combination of a bud and top leaf from the tea plant provides us with the backbone of green tea. After picking, the tea begins its journey down the mountain where it will be thinly spread in the shade and left to air-dry. This primary drying is short to prevent oxidation of the leaf. The next step in green tea’s manufacture determines the characteristics of a tea’s style.
The flavor of green tea is partially determined by region of growth and time of pick, but especially dependent upon method of finishing. Pan-frying results in the toasty flavor of Long Jing, while steaming results in the vegetal and robust flavors of Sencha.
Fragrant organic jasmine flowers are laid atop organic green tea leaves as their scent is naturally embraced. Scented three times, this smooth green tea has layers of subtle fragrance and hints of moonlight.
This traditional Japanese green tea with toasted rice is often served in restaurants. Now you can enjoy its robust, nutty and savory flavors at home.
Within hours of being plucked, this whole leaf organic green tea is gently steamed and then rolled into small tight pearls. When steeped, the leaves unfurl, releasing a well-rounded, full-bodied flavor.
Decaf Ginger Lemon
Our Ginger Lemon blends organic sweet lemongrass and invigorating ginger into an organic decaffeinated green tea. The CO2 decaf process is chemical-free and retains more flavor and health properties.
This infusion of organic South American Yerba Maté, Australian Lemon Myrtle and green tea unfolds into a lemon taste with sweet, earthy undertones. Its stimulating effect evokes a cheerful mental lucidity.
Decaffeinated pure green tea is gently steamed and then curled to retain the tea’s natural flavor. Decaf Simply Green has a smooth taste with a slightly sweet finish.
White tea (in one form or another) has been treasured for over 1,000 years as the finest of all teas and for a time, was reserved solely for Chinese Royalty. True to its history, white tea remains a delicacy to this day, albeit, one we can all enjoy.
Harvested in early spring, tender young buds are carefully plucked the day before they unfurl into leaves. The downy buds are briefly withered and then quickly steamed to prevent oxidation. As a result of minimal processing, white tea is valued for its high concentration of polyphenols. The flavor of white tea can be described as delicate, smooth, sweet, velvety, and reminiscent of fresh apricots.
Our sublime blend of organic smooth white tea and real orange peel, schizandra berries and lemongrass balances complex citrus notes with luxurious spice. All make for the most divine cup.
Black tea results from the full oxidation of the bud and first two leaves of the tea plant. Like green and white teas, a high quality black tea is picked early in the spring and contains a high ratio of bud-to-leaf. Unlike other teas, leaves destined for black tea production are brought down the mountain and spread thickly on the ground or in troughs where they will wither for up to 18 hours.
Grown and produced similarly all over the world, black tea is graded and sold by its size of leaf and point of origin.
High quality black teas are of whole leaf with “tips” or leaf buds included and labeled “Flowery Orange Pekoe” (FOP). Names like: Assam, Darjeeling, Yunnan, and Ceylon refer to the region where the tea was grown
Lower quality black teas prepared from fannings and dust (not whole leaf) will taste bitter and harsh. Full leaf black teas will have aromas that are clean, nutty, and bright, with flavors that are brisk, coppery, soft, and full.
Our Chinese Breakfast black tea includes the flavorful golden tips of the tea leaves to create this gourmet Yunnan style of tea. It is malty and full-bodied with lingering floral notes.
Aged Earl Grey
We age organic Assam black tea with real Italian Bergamot for several weeks so the tea absorbs the orange scent. Enjoy a robust (flavorings-free) Earl Grey with subtle citrus notes.
This complex blend of organic black teas – malty Assam, robust Ceylon, brisk Chinese Keemun and hints of floral Darjeeling – creates a hearty, balanced morning cup.
Our Golden Chai is a traditional Indian treasure. We blend organic hearty Assam black tea with organic cinnamon, cardamom and ginger for a rich and spicy tea. Great with milk!
Tea is a misnomer for anything steeped in hot water. Teas come from the tea plant. “Teasans” is Numi’s term, from the French tisanes, for brewed herbal beverages brewed from herbs, fruits or flowers. Strictly speaking, Teasans contain no tea leaves.
They have a variety of flavors from minty, to sweet chamomile to tart lemon. They contain no caffeine and have an abundant and varied health benefits depending on the herb, flower or fruit.
Our organic Moroccan Mint, known as “nana mint,” flourishes in North Africa. With a flavor as light and lively as a newly picked leaf, it has a sweet spearmint flavor that is refreshing and soothing any time of day.
From South Africa, our organic Honeybush is a flowering shrub that yields a rich earthy brew with sweet honey overtones. This secret healer is rich in antioxidants.
Dry Desert Lime
Traditionally harvested and dried in the hot desert sun, this rare Arabian dried lime has been drunk for centuries. It has a distinct, tart citrus flavor and is an oasis of health.
Also called Red Tea, Rooibos is an herb indigenous to the Cederberg region of South Africa. It has a deep, earthy vanilla taste, is rich in antioxidants and known for its calming affects.
Our South African Green Rooibos is the same plant as Red Rooibos. It is less oxidized thus remaining green and yielding added health benefits. Its light, woody taste is accented by sweet Honeybush.
Our organic caffeine-free Chai blends rich Rooibos and a sultry blend of spices. Piquant cloves, nutmeg, and cinnamon mingle with sweet allspice, vivacious ginger and a kiss of cardamom. Great with milk!
We combine fine Egyptian chamomile blossoms with Australian lemon myrtle leaves for a sweet organic brew that imparts a lingering calmness with citrus murmurings.
Pu·erh (pū-ĕr) is an ancient healing tea picked from 500 year old organic wild tea trees in the majestic mountains of Yunnan, China. Pu·erh’s history began over 2000 years ago when tea was transported along five Tea Horse Roads’. The first and most traveled road began in the village of Pu Erh.
In order to maximize their load, merchants compressed the tea, and to their surprise, the tea tasted better at the journey’s end and yielded additional health benefits. It is said the Last Emperor’s mother, known as the Beautiful Countenance, was cured of her gout by drinking Pu·erh
Basil Mint Pu-erh
This unique blend has a deep, earthy flavor rounded by rich herbal aromas, succulent piquant notes of basil and hints of mint. It has a smooth vegetal richness and long sweet aftertaste.