Pinkies Up

Delicate, tender green tea leaves from China's Fujian Province are fired to maintain their flavor - then placed amid jasmine buds, which open slowly to share their fragrance.

A caffeine-free blend of golden Egyptian chamomile flowers and mildly stimulating, fragrant hyssop joined with smooth Cape rooibos, rose petals and linden flowers.

Luscious red hibiscus with Indian sarsaparilla, ginger, pink rose petals, and elderflowers from Europe.

Fragrant Ceylon Dimbula and Uva are artfully combined with select teas from India's Assam valley, then scented with bergamot oil from the realm of Reggio Calabria, Italy.

Combination of second flush Assam teas with pungent ginger root, cassia, black pepper, cloves and cardamom to create a rich and spicy brew.

Indian Assam teas paired with succulent Ceylon Dimbula and a touch of smoky Keemun from Anhui Province in China.

Peppermint leaves from the Pacific Northwest which infuse a full, creamy flavor with distinct chocolate notes and an intense finish.