Pinkies Up

A rich blend of full-bodied Indian Assam teas paired with succulent Ceylon Dimbula and a touch of smoky Keemun from Anhui Province in China.

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

A caffeine-free candy cane in a cup. Northwest-grown peppermint leaves waltzing in a winter wonderland of cinnamon, ginger, and sweet licorice.

A combination of flavorful Ceylons, rich and caramelized North Indian Assams and high-grown Darjeeling teas with rosemary, black currant and a pinch of cassia.

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.

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.

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

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

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