01
3g
Measure
1 tsp (3g) per 8oz cup.
02
195°F
Heat
Water at 208°F — boiling.
03
3 min
Steep
First infusion 3 min. Re-steep up to 4 times.
04
×4
Pour
Decant fully. The leaf is hungry for air.
Dessert Collection
When dinner is over and no one is ready to leave the table, put the kettle on. Chocolate, caramel, and toasted almond give this collection the pleasure of dessert in a cup.
What’s inside: Three 2 oz tins of loose-leaf tea, one of each blend (6 oz total).
- Chocolate Orange Rooibos — Cocoa richness meets bright citrus on a smooth rooibos base.
- Caramel Toffee Pu-erh — A deep, velvety tea with buttery caramel-toffee notes.
- Roasted Almond — Warm, nutty, and toasty, with mellow almond flavor.
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Small-batch packed for peak flavor
