giving the slightly rolled leaf a dragon-like appearance. The name Wulong also translates to Black Dragon.
It brews a nice dark roasty cup with medium tannins. While I don't personally drink this with milk, the tea is commonly used for milk tea and bubble tea (boba).

and is ideal for gentle brewing with slightly cooled water to avoid bitterness.
I use this white tea as a base for the majority of my white tea blends because of its versatility.

flavour. When citrus is added, it turns a vibrant purple.
Rich in antioxidants, this flower was traditionally used for memory, stress relief, and skin health. Now its a popular ingredient in teas and cocktails due to its colour and reaction to citrus.

Japanese green teas are some of my favourite of that style, so I started this blend with sencha green tea. Dried strawberries and hibiscus are then added to give it a nice tart flavour to complement the grassy vegital notes of the green tea. It's then finished with a strawberry extract.

Combined you get the best of both mint varietals. Organically farmed in Egypt, the fresh mouth intensity of this blend is both cooling and warming. A perfect evening tea, or enjoyed iced as a base to a favourite cocktail. A very versatile blend.

Then vanilla bean, peppermjnt, spearmint, and candy cane bits are blended in. The great thing about rooibos is you can brew it a little longer and it never gets bitter. Makes for a great evening tea if you can something caffeine free and tend to forget about it.

Caffeine free, sweet with a thick mouth feel makes for a decadent after dinner dessert or evening treat.

Inspired by a traditional caramel apple treat that reminds me of summer days at the carnival.
This tisane (herbal) is one of my newest blends that will be available early January, but lucky advent calendar folks will get a preview.

I like to brew this tea at 85C for 2 or 3 minutes then re-steeping at least once for an additional minute.

typically 20 to 40 seconds, giving the teas a delicious light grassy notes with a slight umami taste.
Sencha (as is most green teas) is brewed at a lower water temperature to avoid extracting too many bitter tannins.

The brewed tea brews medium with slight tannins and a distinct honey taste that is present in all Doke teas. It's the taste of the farm, or terroir.

This tea was one of the first I ever made by hand, well over a decade ago. Don't worry, this batch is fresh! The tea is hand picked, rolled and sun dried on bamboo mats. Very rustic yet skillfully crafted.
I decided to brew mine Chinese Style (gongfu) in a Gaiwan (tea bowl).