Moroccan Mint Tea is a blended Green Tea. Our Moroccan Mint is blended with the classic quality ingredients. We use the full body Chinese green teas as its base and blended them with top quality peppermint.
The brewed cup is minty, refreshing and emergizing. Excellent both hot and iced. It can be enjoyed as is or with a dash of sugar.
For more information, please click here to visit the product page.
Darjeeling Margaret’s Hope estate 2nd flush TGFOP. This stable Darjeeling tea is such a classic. Medium body with right amount of astringency. The signature Muscatel grape notes are prominent. It compliments desserts and snacks very well. For someone who is new to Darjeeling Tea, this is a relatively inexpensive easy pick as an introduction to the regions great teas.
More information: The bushes at Margaret’s Hope are almost entirely the Chinese Jat (genus) accounting for the green leafed tippy appearance of the manufactured leaf and the superb fragrance. Because the tea is grown at such high altitudes and in relatively cool weather the bushes do not grow quickly, and as such the production is limited. The best time of the year for quality is during ‘second-flush’ (end May - end June). During this time Darjeelings are incomparable to any other tea in the world. The fragrance and taste is a complex bouquet that reaches right out of the cup. Some would describe the taste as nutty; others find it reminds them of black currants, but most often it is described as similar to the taste and fragrance of muscat grapes.
Now available for fall and holiday is our new tea sampler value pack. For $29.99, you will get 30 gourmet loose leaf tea samplers and 100 easy to use tea filters. Tea samplers include our popular Green, Black, White, Herbal and fruit teas.
Tea samplers include: Jasmine Pearls Green Tea, Silver Needle White Tea, Golden Yunnan Black Tea, Oriental Beauty Oolong, Bi Luo Chun Green Tea, English Breakfast Tea, Irish Breakfast Tea, Darjeeling Margaret's Hope Estate Black Tea, Ceylon Kenilworth Estate, Assam Behora Estate, Kenya Milima Estate, Moroccan Mint Green Tea, Japanese Sencha,a Genmaicha, Peony White Tea, Sleep Well Herbal, Cream Earl Grey, Earl Grey, Vanilla Chai, Rooibos Chai, Blueberry White Tea, Strawberry Black Tea, Lychee Black Tea, Jade Oolong, Formosa Oolong, Cherry Blossom Green Tea, Mango Green Tea, Sencha Mint, Chun Mee Green Tea, Very Berry Fruit Blend, and Chamomile.
Each sampler makes 3-5 servings. The make your own paper tea filters/bags are made of 100% biodegradable wood or pulp fiber. They are taste neutral and allow ample room for the tea leaves to infuse and expend. Making tea is simple and easy with these filters.
Golden Monkey Tea from Fujian, China. Beautiful golden young leaves brew up a medium to full body tea with notes of dates and honey. A perfect afternoon tea to be enjoyed just by itself or to compliment any snacks, scones or deserts. Cheers!
Wanna sample different teas without spending too much? This sampler pack is a great option. It is also great as gift for loved ones and makes excellent stocking stuffers.
link: https://www.beantowntea.com/sets-gifts/15-samplers-filters-pack
Come in a package are 15 premium gourmet loose leaf tea samplers and 100 papaer make your own filters.
Tea samplers include: Jasmine Pearls Green Tea, Silver Needle White Tea, Golden Yunnan Black Tea, Jade Oolong, Cream Earl Grey, Darjeeling Margaret's Hope Estate Black Tea, Bi Luo Chun Green Tea, Blueberry White Tea, Vanilla Chai, Moroccan Mint Tea, English Breakfast Tea, Sencha Green Tea, Sleep Well Herbal Tea, Cherry Blossom Green Tea, and Very Berry Fruit Blend.
Each sampler makes 3-5 servings. The make your own paper tea filters/bags are made of 100% biodegradable wood or pulp fiber. They are taste neutral and allow ample room for the tea leaves to infuse and expend. Making tea is simple and easy with these filters.
This week's free sampler pack special ($9 value) includes Jasmine Pearls Green Tea, Sencha Mint Green Tea, Snowbud White Tea, Blueberry White Tea, and Earl Grey Black Tea.
No kidding, it is free, tell your friends! We are confident that once you have tried our teas you will come back for more. This is a weekly special. Each week we offer limited quantities of sampler packs for free.
Hurry up while stocks last! No purchase necessary. Limited to ONE per customer. Discount will be applied at checkout page.
The perfect late morning and afternoon tea.
Our Earl Grey has an unbelievable aroma that portends an unbelievable taste. A correct balance of flavoring results in a piquant and refreshing true Earl Grey taste that goes well with pastries and cakes. The true taste from the bergamot oil creates an Earl Grey that calls you back for more. No wonder it is the most consumed afternoon tea.
Put 3 teaspoons of Chai into a cooking pot.
Add 1 cup (8 oz) of water and 2 cups (16 oz) of milk. Stir and bring it to a boil.
When boiled reduce heat and simmer for 3-5 minutes. *Watch carefully, it can foam up very quickly.
Then turn off the heat and stir in some sugar/honey to taste. Strain the leaves and pour chai into cups.
For a thinner brew, use 2 cups of water and 2 cups of milk instead.
Picture above shows how to brew Masala Chai in a traditional way. Click to view product.
Creamy Madagascar vanilla notes dance with tingling Malabar Coast spices, and a lively ginger finish is accentuated by candy-sweet cardamom. No wonder it is one of our best-selling teas.
History & Heritage
In India, chai simply means tea. Spiced tea has long roots in South Asian traditions, and masala chai, meaning "spiced tea," became an everyday drink in the early 20th century. At that time, the Indian Tea Association promoted tea drinking across India through tea stalls, demonstrations and vendors at railway stations. Street vendors, known as chaiwalas, often brewed the tea with milk, sugar and spices, creating the beloved style found on street corners throughout India today.
Interesting Facts
Ingredients: black tea, dried miniature daisy, calendula petals, chopped and powdered ginger, cardamom, coriander, cinnamon, cloves, black pepper and natural flavors.
Tasting Notes & Pairings
Smooth, creamy and warmly spiced. Wonderful as a latte with steamed milk, and delicious with snickerdoodles, banana bread, or pancakes.
Brewing tips (general guideline): turn your bag of chai upside down a few times first, since powdered spices can settle. Use 1 heaping teaspoon per 8 oz of freshly boiled water (212°F), steep 4–5 minutes, then add warm milk and sweetener to taste.
Like every tea at Beantown Tea & Spices, Vanilla Chai is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Chai collection, or pair it with our tea accessories.
This Spiced Chai is a blend of seven classic spices and a flavorful black tea. It brews a full-bodied, warm cup with just the right amount of spiciness.
History & Heritage
In India, chai simply means tea. Spiced tea has long roots in South Asian traditions, and masala chai, meaning "spiced tea," became an everyday drink in the early 20th century. At that time, the Indian Tea Association promoted tea drinking across India through tea stalls, demonstrations and vendors at railway stations. Street vendors, known as chaiwalas, often brewed the tea with milk, sugar and spices, creating the beloved style found on street corners throughout India today.
Interesting Facts
Ingredients: cinnamon, ginger, black tea, green cardamom pods, allspice, cloves and black pepper.
It is excellent both hot and iced.
Tasting Notes & Pairings
Warming and aromatic with a peppery kick. Serve it hot with milk and honey, or chill it for an iced chai. Pair it with pakoras, oatmeal cookies, or apple pie.
Brewing tips (general guideline): turn your bag of chai upside down a few times first, since powdered spices can settle. Use 1 heaping teaspoon per 8 oz of freshly boiled water (212°F), steep 4–5 minutes, then add warm milk and sweetener to taste.
Like every tea at Beantown Tea & Spices, Spiced Chai is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Chai collection, or pair it with our tea accessories.
Mouth-enlivening masala spices and vanilla combine with sweet rooibos to create a caffeine-free herbal treat.
History & Heritage
Rooibos, meaning "red bush," grows in the Cederberg mountains of South Africa's Western Cape, where the indigenous Khoisan people have long known the plant. In 1904, a merchant named Benjamin Ginsberg began selling it as "Mountain Tea," and in the 1930s Dr. Le Fras Nortier helped develop methods for cultivating it as a crop. Here, that naturally sweet herb meets the spices of Indian masala chai, the spiced milk tea popularized across India in the early 20th century.
Interesting Facts
Ingredients: rooibos, ginger, cinnamon, cloves, cardamom, orange and natural vanilla flavor.
The mix of these two distinct characters gives this chai a lovely sense of balance.
Tasting Notes & Pairings
As with all chais, the complex character of the blend opens up wonderfully when prepared with warm soy or whole milk. Enjoy it in the evening with gingersnaps or a slice of pumpkin bread.
Brewing tips (general guideline): turn your bag upside down a few times first. Use 1 heaping teaspoon per 8 oz of boiling water (212°F), steep 5–7 minutes, then add warm milk and sweetener to taste.
Like every tea at Beantown Tea & Spices, Rooibos Chai is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Chai collection, or pair it with our tea accessories.
Our Chai Mix is a delicious blend of Indian chai spices that brews a thick, warm, full-bodied infusion with just the right amount of spiciness. It is naturally caffeine free because there is no tea in this blend.
History & Heritage
In India, chai simply means tea. Spiced tea has long roots in South Asian traditions, and masala chai, meaning "spiced tea," became an everyday drink in the early 20th century. At that time, the Indian Tea Association promoted tea drinking across India through tea stalls, demonstrations and vendors at railway stations. Street vendors, known as chaiwalas, often brewed the tea with milk, sugar and spices, creating the beloved style found on street corners throughout India today.
Interesting Facts
Ingredients: cinnamon, ginger, green cardamom pods, allspice, cloves and black pepper.
Add your favorite black tea, green tea or even coffee to create your own chai.
Tasting Notes & Pairings
Enjoy it as a caffeine-free chai, make a hot chai to warm up on cold winter days, or make it iced for summer. You can't go wrong either way. Try it with milk and honey alongside spiced cookies.
Brewing tips (general guideline): use 1 teaspoon per 8 oz of boiling water (212°F), or simmer with milk, for 5 minutes. Add tea or coffee if you like, and sweeten to taste.
Like every blend at Beantown Tea & Spices, our Indian Chai Spice Mix is a quality loose-leaf blend offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Chai collection, or pair it with our tea accessories.
Bring freshly drawn cold water to a rolling boil. Place 1 heaping teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes. While the tea is brewing prepare your cup to receive the chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cup’s volume. You can also use steamed milk to get a richer taste. When the chai is ready – pour into your cup.
To make 1 liter/quart, place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice, milk and top-up the pitcher with cold water. Garnish and sweeten to taste. (A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water)
This is a 2 parts question. First is how are Green and Black teas compared to each other from a production stand point? Second is what and how are they different as end products? Now lets expend on them and discuss further.
Firstly, lets take a look at how Green and Black teas are produced. Green and Black teas are both produced from the same plant which is called Camellia Sinensis. The sub cultivars of each tea maybe different, but they all belong to the Camellia Sinensis family.
The oxidation process is what sets Green and Black teas apart. Green tea is very lightly oxidized (less than 1%-15%), where as Black tea is fully oxidized. The oxidation is a process which the chlorophyll in the tea leaves is enzymatically broken down. Tannins are also released during the oxidation. This oxidation process is often times referred to as "fermentation" in the tea industry.
Green and Black teas got their name from the colors of the produced tea leaves. Because most of the chlorophyll is preserved, Green tea still retain the green appearance of the plant. Black tea appear black because the chlorophyll is broken down.
Strong, smooth and full of life, Ceylon Kenilworth is a tea that has earned its worldwide reputation. Kenilworth is known around the world for its full-bodied, strong liquors and is considered the hallmark of Ceylon's medium-grown teas.
History & Heritage
Sri Lanka, then called Ceylon, was once a coffee island. In the late 1860s and 1870s a fungal disease known as coffee rust devastated the plantations, and planters turned to tea. The Scottish planter James Taylor had planted the island's first tea field at Loolecondera, near Kandy, in 1867, and within decades tea had become Ceylon's great crop. The Kenilworth estate was established by British planters in 1880 and named after Kenilworth Castle in England.
Interesting Facts
The Kenilworth estate receives an average of 190 inches of rain a year, and it is unusual in getting rain from both the South West and North East monsoons.
Its Orange Pekoe grades are among the most sought after from any medium-grown garden. Ours is an OP grade grown at about 3,000 feet.
The first shipment of Ceylon tea to reach London, in 1873, weighed only about 23 pounds.
Tasting Notes & Pairings
Our Ceylon Kenilworth brews a malty cup that is lively and very smooth, with an infusion described as noire tending coppery. It is a fine tea after dinner or in the afternoon. Pair it with buttered toast, ginger cookies, or a hearty breakfast.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Ceylon Kenilworth is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Secondly, lets look at the differences between them as final products. Although both types of tea are rich in antioxidants, Green tea is richer in antioxidants than Black tea due to a lower oxidation level.
Studies have found that Both Green and Black tea may help boosting our energy and keeping us alert. Black tea has more caffeine than Green tea. 1 g of black tea has 22 to 28 mg of caffeine, while 1 g of green tea has 11to 20 mg of caffeine. The energizing effect is why Black tea is a stable breakfast drink in many parts of the world.
Some long term studies have shown that Black tea is beneficial to our cardiovascular system. This means regular and long term consumption may help in maintaining a healthier heart.
For Green tea, researches show that the catechins and other nutrients in Green tea may help lowering the blood sugars. Drinking 2 to 3 cups of Green tea is also believe to be very beneficial in weight control.
In conclusion, both Green and Black tea are healthy and can be very beneficial to our health. However, in order to reap the benefits of tea, we need to establish a habit of consuming 2-3 cups of tea a day every day. So the key here is to find the teas that we love to enjoy. Because if we enjoy the experience of drinking tea, it is then very naturalto establish a long term and consistent consumption of this healthy beverage.
So if you are already a regular tea drinker, stick to your favorite teas. If you are new to tea, try different types of teas and find some that you love to enjoy! Cheers
Whisking up our Matcha Samidori in a casual way. Matcha, bamboo whisk and water is all we need to make a nutritiousand delicious tea. Cheers!
Genmaicha is a specialty Japanese green tea that is blended with fire-toasted rice. A good grade Japanese sencha is blended with the toasted rice. The fresh vegetative character of the green tea is imparted on the cup but it is tempered with the bakey-like character of the rice. There is a natural sweetness and almost chewy character to the finish of this tea. During the firing of the rice, it is common for rice to ‘pop’ like popcorn, hence the name "popcorn-tea"
Country of Origin: Japan
Grade: Sencha Genmaicha
Manufacture Type: Steamed green tea
Cup Characteristics: Light brownish yellow liquor with toasty flavor, tending sweet.
Aged Snowbud White Tea. Click to view product.
To describe very briefly, White Tea is a kind of tea that has not undergone any oxidation (fermentation) process. When infused, white tea makes a pale yellow to light amber color cup of tea with delicate, floral and fresh flavor.
Take the most common white tea, White Peony (Pai Mu Tan), as an example. Tea leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas). The leaves are naturally withered and dried in the sun. If mechanical drying is required it is a baking process at temperatures less that 40’C. Thirdly only special ‘two leaves and a bud’ are selected. These leaves must show a very light green almost gray white color and be covered with velvet peach fuzz down. White teas that are withered in conditions that are too hot with become reddish and in conditions that are too cold they will become blackish.
Silver Needle's slender, downy buds shimmer silver-white in the tin and brew into a clear, glowing cup with a delicate fragrance that lingers long after the last sip.
History & Heritage
Known in Chinese as Bai Hao Yin Zhen, or "white hair silver needle," this is the most celebrated of China's white teas. It first appeared in Fuding, in Fujian Province, around 1796, when growers began making it from the buds of local tea bushes. In the late 1800s, tea makers in Fuding and Zhenghe selected bush varieties with especially large, downy buds, and the modern Silver Needle was born. White tea is traditionally made with little more than gentle withering and drying, with no rolling or pan-firing.
Interesting Facts
Silver Needle is the top grade of white tea, produced in a very short period in early spring, when the young buds are at their prime.
You will see two intact grayish-white leaves around a silver bud, all covered in a fine silvery down.
Fuding and Zhenghe, two counties in Fujian, are the traditional homes of Silver Needle, and each gives the tea a slightly different character.
Tasting Notes & Pairings
The flavor is fresh, mellow and sweet, smooth and refreshing, with none of the astringency or grassiness some expect from light teas. The infusion is shimmering and clear. Tea lovers often describe hints of honey, melon and soft white flowers in a good Silver Needle. Pair it with light fare such as fresh fruit, mild cheeses, almond cookies, or delicate seafood.
Brewing tips (general guideline): use 1–2 teaspoons (about 2–3 g) per 8 oz of water at 170–185°F, steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Silver Needle is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our White Tea collection, or pair it with our tea accessories.
Soft, velvety and gently fruity, our White Peony brews a clear, slightly pale cup with fresh aroma and smooth, velvety flavor, plus delicate jammy notes reminiscent of a mild Bordeaux.
History & Heritage
Peony white tea (Bai Mu Dan) was first developed in Fujian Province, in the area of Shuiji in Jianyang, and production expanded in nearby Zhenghe in the early 1920s. Its leaves are plucked from a special varietal tea bush called Narcissus or chaicha. Unlike green tea, the leaves are not steamed or pan-fired. They are naturally withered and dried in the sun, and only the special "two leaves and a bud" are selected. Its Chinese name, Bai Mu Dan, means "white peony," a poetic nod to the way the pale leaves and buds open in the cup like a flower.
Interesting Facts
The selected leaves must show a very light green, almost gray-white color and be covered with velvety, peach-fuzz down.
In Fujian, an old saying about white tea holds that it is "tea in the first year and a treasure after seven," because well-stored white tea mellows and deepens with age.
White Peony also makes a very refreshing iced tea.
Tasting Notes & Pairings
Peony is a very well-balanced white tea with good body and flavor: fuller than Silver Needle, with soft fruit and floral notes and a smooth finish. Pair it with fresh peaches, melon, goat cheese, or light seafood dishes.
Brewing tips (general guideline): use 1–2 teaspoons (about 2–3 g) per 8 oz of water at 170–185°F, steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, White Peony is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our White Tea collection, or pair it with our tea accessories.
Mellow, honeyed and quietly luxurious, our exquisite Aged Silver Needle from Fujian, China has been aged for more than five years.
History & Heritage
Unbeknownst to many tea drinkers in the West, white teas can actually be aged, much like green Pu-erh and some darker oolong teas. When stored right, white tea continues to oxidize slowly and develops a richer, more mellow taste. In Fujian, the traditional home of white tea, this is captured in an old saying: "One year tea, three years medicine, seven years treasure." The saying is folk wisdom about how the tea's value and character grow with age, not a medical claim.
Interesting Facts
Our Aged Silver Needle is deeply mellow, with much less of the greenness of a fresh Silver Needle.
The tea leaves have a reddish tone with just a tiny bit of green left in them.
The infusion is a warm amber color.
Fresh Silver Needle first appeared in Fuding, Fujian, around 1796.
Tasting Notes & Pairings
The taste is more honey-like and less floral than young Silver Needle, smooth and deep, another fine example of Fujian white tea. This is truly an extraordinary tea. Pair it with dried fruit, roasted nuts, honey cake, or aged cheeses. It is also a lovely tea to share with friends who think they know white tea, as the aged character is often a delightful surprise.
Brewing tips (general guideline): use 1–2 teaspoons (about 2–3 g) per 8 oz of water at 185–200°F, steeped 3–5 minutes. Aged white teas can be re-steeped several times. Adjust to taste.
Like every tea at Beantown Tea & Spices, Aged Silver Needle is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our White Tea collection, or pair it with our tea accessories.
Our peach white tea is Peony white tea with the natural flavoring oil of peach. It brews a crisp, smooth cup with hints of peach and natural sweetness.
History & Heritage
Peony white tea (Bai Mu Dan) was first developed in Fujian Province, in the area of Shuiji in Jianyang, and production expanded in nearby Zhenghe in the early 1920s. Its leaves are plucked from a special varietal tea bush called Narcissus or chaicha. Unlike green tea, the leaves are not steamed or pan-fired. They are naturally withered and dried in the sun, and only the special "two leaves and a bud" are selected.
Interesting Facts
The amount of peach flavoring is subtle and never overpowers the tea.
Tasting Notes & Pairings
If you like a fruity, subtle white tea, you should definitely try our Peach White Tea. It also makes an excellent iced tea. Pair it with a summer fruit salad, yogurt parfait, or vanilla shortbread.
Brewing tips (general guideline): use 1–2 teaspoons (about 2–3 g) per 8 oz of water at 170–185°F, steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Peach White Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our White Tea collection, or pair it with our tea accessories.
This Blueberry White Tea combines fresh blueberries with Peony white tea. Sweet, luscious notes of New England blueberry float over the jammy character of the base tea. Absolutely delicious.
History & Heritage
Peony white tea (Bai Mu Dan) was first developed in Fujian Province, in the area of Shuiji in Jianyang, and production expanded in nearby Zhenghe in the early 1920s. Its leaves are plucked from a special varietal tea bush called Narcissus or chaicha. Unlike green tea, the leaves are not steamed or pan-fired. They are naturally withered and dried in the sun, and only the special "two leaves and a bud" are selected.
Interesting Facts
Like most fruit-flavored teas, Blueberry White is excellent hot or iced.
Tasting Notes & Pairings
Soft and fruity with a gentle, velvety white tea body. Pair it with blueberry muffins, lemon cake, or a cheese plate.
Brewing tips (general guideline): use 1–2 teaspoons (about 2–3 g) per 8 oz of water at 170–185°F, steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Blueberry White Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our White Tea collection, or pair it with our tea accessories.
Can't decide? Sample a variety of our white teas. The pack includes samplers of Silver Needle, White Peony, Peach White Tea and Blueberry White Tea, and each sampler makes 3 to 5 cups.
History & Heritage
White tea is one of the most delicate styles of tea, traditionally made in Fujian Province, China, with little more than gentle withering and drying. Silver Needle, made from downy spring buds, first appeared in Fuding around 1796, and White Peony, which includes buds and young leaves, was developed in the Jianyang and Zhenghe areas.
Interesting Facts
This sampler lets you taste the difference between an all-bud tea (Silver Needle), a bud-and-leaf tea (White Peony) and two fruit-flavored white teas.
Tasting Notes & Pairings
Expect a journey from honeyed and mellow to velvety and fruity. Try them side by side with fresh fruit and mild cheeses.
Brewing tips (general guideline): use 1–2 teaspoons (about 2–3 g) per 8 oz of water at 170–185°F, steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, the White Tea Sampler Pack is a collection of quality loose-leaf teas offered at an affordable price. Explore more in our White Tea collection, or pair it with our tea accessories.
Researchers at the Linus Pauling Institute in Oregon tested white teas on selected rats to test for the ability of white teas to inhibit natural mutations in bacteria and to protect the rats from colon cancer. Interestingly, white teas were found to be more effective than green tea in inhibiting the early stages of cancer but researchers were quick to point out that their study was on rats and the effects should not be extrapolated to humans. The researchers also discovered that white tea contains higher levels of caffeine compared to green tea brewed under the same conditions. They suggested that this could occur because white tea oxidizes during withering whereas in green tea the oxidation process is stopped early in the tea making process by steaming or panfiring.
Can't decide? Sample a variety of our white teas. The pack includes samplers of Silver Needle, White Peony, Peach White Tea and Blueberry White Tea, and each sampler makes 3 to 5 cups.
History & Heritage
White tea is one of the most delicate styles of tea, traditionally made in Fujian Province, China, with little more than gentle withering and drying. Silver Needle, made from downy spring buds, first appeared in Fuding around 1796, and White Peony, which includes buds and young leaves, was developed in the Jianyang and Zhenghe areas.
Interesting Facts
This sampler lets you taste the difference between an all-bud tea (Silver Needle), a bud-and-leaf tea (White Peony) and two fruit-flavored white teas.
Tasting Notes & Pairings
Expect a journey from honeyed and mellow to velvety and fruity. Try them side by side with fresh fruit and mild cheeses.
Brewing tips (general guideline): use 1–2 teaspoons (about 2–3 g) per 8 oz of water at 170–185°F, steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, the White Tea Sampler Pack is a collection of quality loose-leaf teas offered at an affordable price. Explore more in our White Tea collection, or pair it with our tea accessories.
The western cosmetic industry also has recently discovered the benefits of white tea. In addition to its anticancer properties, tea has a calming and detoxifying effect on the skin. White tea is especially potent in that it is has three times as many antioxidant polyphenols as green or black tea and has been shown to be 100% more effective in mopping up free radicals that cause skin to sag. Some of the world’s top cosmetic companies are becoming very interested in white tea for skin creams and the result is that high grade white tea is becoming even rarer than before.
Prepare tea bowls by warming them with boiled water.
Prepare your Matcha whisk by soaking the tip in the boiled water in one of the bowls for about 10 seconds.
Pour the water out and dry the bowl with a paper towel.
Using your tea spoon, according to taste, add 1-2 teaspoons of Matcha to each bowl.
Pour 1/3 of a cup of your hot water into each bowl.
In a slow "m' motion, submerge any loose bits of Matcha that may be floating on the surface of the tea.
Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy.
Consume immediately.
Add 1 teaspoon of Matcha to a bowl.
Put a few drops of hot water into bowl and use a whisk to whisk the Matcha into a paste.
Pour6 to 8 oz. ofhot water (160-180F) into bowl. Then in a slow "m' motion, submerge any loose bits of Matcha that may be floating on the surface of the tea.
Whisk the tea more briskly in a back and forth or circular motion until the surface of the Matcha becomes frothy.
Consume immediately.
Available soon is the Apricot Cinnamon Tisane. Flavors of apricots and cinnamon complement each other very well. Fruity, sweet and refreshing. The cinnamon spicy it up slightly to give it some edge. Brew it hot with some honey to warm you up in the cold. Or make an iced tea with it to replenish and rehydrate in the summer. Cheers!
Matcha is rich in antioxidants, fiber, amino acids, vitamins, carotenes and many other nutrients. It is delicious and nutritious. Add this superfood to your diet and enjoy all the great benefits. Matcha is very versatile and easy to use. Whisk it up for enjoyment, mix it with drinks, smoothies, or shakes. Cook with it, baking with it, and just be creative with this wonderful ingridient.
Senchamint steeped after 3 minutes
Available now. This blend is a mixture of Japanese Sencha and Peppermint. We call it Sencha Mint. The brewed tea is crisp, slightly astringent and floral. When compared to Moroccan Mint, it is more subtle and doesn't require any sweetener. And of course, it makes excellent iced tea. Cheers!
Matcha is a big energy booster and is packed with nutrients such as antioxidants, fiber, amino acids and many more.
The easiest way to add Matcha to your diet is adding it your smoothies and shakes.
For two 12 oz. servings of smoothies. We blended 4 bananas, 5 strawberries, 1 grapefruit, and 1 heaping teaspoon of Matcha green tea powder.
Below is a link to our products
https://www.beantowntea.com/matcha-selection/
Enjoy!
There are 3 keys to brewing a nice cup of tea. Right amount of tea leaves, water temperature, and steeping time.
Below are some general guidelines on how much leaves to use for different kinds of tea. Please note that the amount of dry tea leaves to use varies from person to person and from tea to tea, and it is always better to use less tea leaves if you are not sure how strong you would like the tea to be.
Black Tea -- Weak Brew: 2 grams ( 2/3 teaspoon ) of tea leaves per 8oz. cup; Medium Brew: 3-4 grams (1 level teaspoon) of leaves per cup; Strong Brew: 5 grams (1 heaping tea spoon) of leaves per cup.
Green Tea (Same Leaves Can Be Brewed Multiple Times) -- Weak Brew: 3 grams ( 1 teaspoon ) of tea leaves per 8oz. cup; Strong Brew: 5 grams (1 heaping tea spoon) of tea leaves per cup.
Watch a pearl unfurl in your cup and you'll see why this tea is so loved. Jasmine Dragon Pearls are smooth, with a delicate, pleasing flavor and a heavenly jasmine character.
History & Heritage
Jasmine tea has a long history in China, and the city of Fuzhou in Fujian is especially famous for it, with scenting traditions recorded as far back as the Southern Song dynasty. The craft relies on timing. Jasmine blossoms are gathered during the day while still closed, then layered with the tea in the evening as the flowers open and release their fragrance. After resting together, the spent flowers are removed and the tea is dried, and the process is often repeated several times for a deeper scent.
Interesting Facts
The pearls are made from the top two leaves and the bud of new-season growth in late March and early April, and then hand-rolled.
When infused, the two leaves and the bud come back to life, and you may see a little "hairy down" on the bud, a sign of superb quality and careful handling.
The extraordinary flavor comes from the time of plucking, the manufacture and the fresh spring jasmine blooms.
Tasting Notes & Pairings
Silky and floral, with a clean green tea base under sweet jasmine perfume. Enjoy it with dim sum, steamed fish, almond cookies or fresh lychees, or simply on its own as a calming afternoon cup. A glass teapot is the best way to watch the pearls open.
Brewing tips (general guideline): use about 6–8 pearls (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. The pearls can be infused several times. Adjust to taste.
Like every tea at Beantown Tea & Spices, Jasmine Dragon Pearls is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Fresh, bright and quietly sweet, this Sencha is a classic steamed green tea from Japan's Kagoshima Prefecture. It brews a cup that is slightly sweet and vegetal, mildly astringent, with reasonable depth.
History & Heritage
Sencha is the everyday tea of Japan, and its modern form dates to 1738. That year, Nagatani Soen, a tea farmer in Ujitawara near Kyoto, developed a method of steaming fresh leaves and then rolling and drying them in stages, producing a tea with a vivid green color and fresh aroma. Steaming, rather than the pan-firing used in China, became the hallmark of Japanese green tea. Today Sencha is grown across Japan, and Kagoshima, on the southern island of Kyushu, is one of the country's largest tea-producing prefectures. Steamed Sencha was later sold in Edo, today's Tokyo, by the tea merchant Yamamoto Kahei, which helped make it a national favorite.
Interesting Facts
Kagoshima is Japan's second-largest tea-producing prefecture, with a long growing season.
Japan's tea production is among the most efficient in the world, and it exports only a small share of what it grows.
Steaming stops the leaves from oxidizing and locks in their green color and fresh flavor.
Tasting Notes & Pairings
A quality, well-rounded green tea to enjoy throughout the day, with a clean vegetal sweetness and a gentle finish. It also makes a very refreshing iced tea. Pair it with sushi, rice dishes, grilled fish, or lightly sweet treats like mochi.
Brewing tips (general guideline): use 1 heaping teaspoon (about 2–3 g) per 8 oz of water at 160–175°F, steeped 1–2 minutes. Do not over-brew. Adjust to taste.
Like every tea at Beantown Tea & Spices, Sencha is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Toasty, nutty and comforting, Genmaicha is a specialty Japanese green tea blended with fire-toasted brown rice. Our Genmaicha uses a high-grade Sencha and Gyokuro green tea base.
History & Heritage
Genmaicha is often described as the tea of thrifty households. A widely told account says Japanese families added toasted rice to their tea to stretch it further when tea was expensive, and the combination became a beloved tea in its own right in the early 20th century. A popular folk legend tells a different story: a servant named Genmai accidentally dropped rice into his master's tea and gave the drink its name. The legend is charming but undocumented.
Interesting Facts
During firing, some rice grains pop like popcorn, which is why Genmaicha is nicknamed "popcorn tea."
The Gyokuro in our blend adds complexity and umami, a Japanese term for savory taste.
Our Genmaicha comes from Shizuoka Prefecture.
Tasting Notes & Pairings
The fresh, vegetal character of the green tea comes through in the cup, tempered by the warm, bakey character of the rice. There is a natural sweetness and an almost chewy character to the finish. It is a natural partner for Japanese meals: try it with miso soup, onigiri, tempura, or ramen. It is also a wonderful introduction to Japanese tea for anyone who prefers a warm, savory cup to a grassy one, and it makes a mellow after-dinner tea.
Brewing tips (general guideline): use 1 heaping teaspoon (about 3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Genmaicha is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Gyokuro, meaning "jade dew," is one of Japan's most prized green teas. Our classic Gyokuro brews a full-flavored cup with a satisfying, light and refreshing character, the signature sweet green flavor, and hints of seaweed.
History & Heritage
Gyokuro was created in 1835 in Uji, near Kyoto, Japan's historic tea capital. It is credited to the sixth-generation head of the Yamamoto Kahei tea family, who refined a way of growing and processing shaded tea leaves to bring out their sweetness and savory umami. Shading tea plants had long been practiced in Uji for the tea used in matcha, and Gyokuro applied that idea to a leaf tea, creating a new style that remains a symbol of Japanese tea craftsmanship.
Interesting Facts
The tea is covered with black curtains or bamboo and straw shades for about 3 weeks in early spring. This increases chlorophyll, making the leaves dark green, and reduces tannin for a sweeter flavor.
The leaves are small, about 3/4 inch long, and extremely fragrant and tender.
Immediately after plucking, the leaves are steamed to seal in their freshness.
Tasting Notes & Pairings
Rich, sweet and savory, with a smooth, almost brothy texture. Gyokuro is best sipped slowly from a small cup to savor its depth. Pair it with delicate Japanese sweets, sashimi, or simply enjoy it on its own.
Brewing tips (general guideline): use 2 teaspoons (about 4–5 g) per 4–6 oz of cooler water, 120–140°F, steeped about 2 minutes. Cooler water brings out sweetness and umami. The leaves can be infused again. Adjust to taste.
Like every tea at Beantown Tea & Spices, Gyokuro is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Tightly rolled into tiny pellets that slowly unfurl in the cup, Gunpowder is one of the most recognizable green teas in the world. Our classic Gunpowder brews a smooth, full-bodied cup with a hint of oakiness.
History & Heritage
In China, this tea is known as "pearl tea." Its English name is said to come from early Western traders, who thought the small, dark, shiny pellets looked like grains of gunpowder. The practice of rolling tea leaves tightly is said to date back to the Tang dynasty, and the shape helped the tea stay fresh during long voyages. Gunpowder became one of China's great export teas, and it is the traditional base of the famous mint tea of North Africa.
Interesting Facts
Gunpowder is produced mainly in the mountainous areas of Zhejiang Province. Pingshui in Zhejiang is the classic origin.
After plucking, each leaf is rubbed and twisted by hand and then dried by stir-frying in a large pan, sometimes in up to 4 rounds.
The infusion is medium green with golden notes.
Tasting Notes & Pairings
Smooth and full-bodied, with a gentle oaky, toasty note. A very nice tea to pick you up in the afternoon, and it also makes a very good iced tea. Try it with mint and a little sugar, or pair it with grilled vegetables, couscous, or nutty pastries.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Watch the leaves unfold, and re-steep them for more cups. Adjust to taste.
Like every tea at Beantown Tea & Spices, Gunpowder Green Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Slender, delicate and fragrant, Jasmine Needle is made from the youngest first-flush leaves and buds. The tea is smooth and subtle with a delicate jasmine aroma.
History & Heritage
Jasmine tea has a long history in China, and the city of Fuzhou in Fujian is especially famous for it, with scenting traditions recorded as far back as the Southern Song dynasty. The craft relies on timing. Jasmine blossoms are gathered during the day while still closed, then layered with the tea in the evening as the flowers open and release their fragrance. After resting together, the spent flowers are removed and the tea is dried, and the process is often repeated several times for a deeper scent.
Interesting Facts
The extraordinary flavor comes from the time of plucking, the manufacture and the fresh spring jasmine blooms.
Jasmine flowers release most of their fragrance at night, so scenting is done in the evening.
The jasmine flavor here is present but never overpowering.
Fuzhou, in Fujian Province, is one of China's most famous centers of jasmine tea.
Tasting Notes & Pairings
Soft, clean and gently floral, this is a perfect afternoon tea. Enjoy it on its own or with light foods such as steamed dumplings, fresh fruit, or butter cookies. Its gentle character makes it a good choice for anyone new to jasmine tea, and a glass cup lets you admire the slender leaves as they open.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Jasmine Needle is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Our Organic Jasmine tea has an exquisite, abundant jasmine character. It is produced without chemical fertilizers, pesticides or herbicides.
History & Heritage
Jasmine tea has a long history in China, and the city of Fuzhou in Fujian is especially famous for it, with scenting traditions recorded as far back as the Southern Song dynasty. The craft relies on timing. Jasmine blossoms are gathered during the day while still closed, then layered with the tea in the evening as the flowers open and release their fragrance. After resting together, the spent flowers are removed and the tea is dried, and the process is often repeated several times for a deeper scent.
Interesting Facts
The jasmine comes into bloom only in May and June. Each blossom lasts only about 12 hours and opens at night after sunset.
About halfway through the night, the fragrance peaks. That is when the blossoms are picked and layered into the tea.
By morning most of the fragrance has left the blossom, but if the tea maker has done the job correctly, that heavenly scent has been captured in the tea. The process is repeated on 5 successive evenings.
Tasting Notes & Pairings
Sweetly floral and smooth, with a refreshing green tea base. It is wonderful on its own and pairs nicely with Chinese dishes, steamed fish, fruit salads, and almond cookies.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Organic Jasmine Green is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Organic collection, or pair it with our tea accessories.
Our Sencha Superior is a wonderful tea for everyday drinking as well as special occasions. The young leaves are plucked in early spring and steamed to seal in their freshness.
History & Heritage
Sencha, Japan's most popular tea, owes its modern form to Nagatani Soen, a tea farmer in Ujitawara near Kyoto. In 1738 he developed the method of steaming fresh tea leaves and then rolling and drying them, which produced a brilliant green tea with a fresh aroma. The tea was later brought to Edo, now Tokyo, where it became a sensation. Shizuoka Prefecture, home of this Sencha, has since become Japan's best-known tea region. Before Soen's method spread, much of the tea drunk in Japan was brown and coarse, so his bright green Sencha was a revelation. The tea merchant Yamamoto Kahei is credited with selling it in Edo, where its fame spread quickly.
Interesting Facts
The rolling process gives the leaves their fine, needle-like shape, often called "spider legs."
Our Sencha Superior is a Spring Sencha from Shizuoka Prefecture with a very bright infusion.
The same leaves can be infused up to 3 times.
Tasting Notes & Pairings
Fresh, bright and gently sweet, with the clean, grassy-green character that makes Sencha so refreshing. Pair it with sushi, steamed vegetables, rice crackers, or a light lunch. It is a tea that rewards care: use cooler water and a short steep for a sweet, smooth cup.
Brewing tips (general guideline): best brewed with 1 heaping teaspoon per 8 oz of water at 160°F for 2 minutes. Do not over-brew. Adjust to taste.
Like every tea at Beantown Tea & Spices, Sencha Superior is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Cool, crisp and refreshing, Sencha Mint is a mix of Japanese Sencha and peppermint.
History & Heritage
Sencha is Japan's everyday green tea. Its steamed style was developed in 1738 by Nagatani Soen, a farmer in Ujitawara near Kyoto, whose method of steaming and rolling the leaves gave the tea its vivid green color and fresh aroma. Here, that bright, clean tea meets cool peppermint.
Interesting Facts
Ingredients: Japanese Sencha and peppermint.
Compared with Moroccan Mint, Sencha Mint is more subtle and doesn't need any sweetener.
Tasting Notes & Pairings
The brewed tea is crisp, slightly astringent and floral, with a cooling mint finish. And of course, it makes excellent iced tea. Try it with salads, grilled chicken, or dark chocolate.
Brewing tips (general guideline): use 1 heaping teaspoon (about 2–3 g) per 8 oz of water at 160–175°F, steeped 1–2 minutes. Do not over-brew. Adjust to taste.
Like every tea at Beantown Tea & Spices, Sencha Mint is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Floral, captivating and surprisingly full-bodied, this is a very pleasant first-grade Jasmine Green Tea. The dry tea's floral bouquet wakes up your senses before you even brew a cup.
History & Heritage
Jasmine tea has a long history in China, and the city of Fuzhou in Fujian is especially famous for it, with scenting traditions recorded as far back as the Southern Song dynasty. The craft relies on timing. Jasmine blossoms are gathered during the day while still closed, then layered with the tea in the evening as the flowers open and release their fragrance. After resting together, the spent flowers are removed and the tea is dried, and the process is often repeated several times for a deeper scent.
Interesting Facts
There are many grades of jasmine tea. This one is the first grade below the exotic jasmines, with all the flavor, aroma and green tea qualities, but not the exorbitant price.
The jasmine blossoms in the blend give the tea a visual appeal few others can match.
Our Jasmine First Grade is a pan-fired green tea from China, grown at about 1,500 feet, with a pale green liquor.
Tasting Notes & Pairings
Sweet, floral and smooth with a captivating finish. It is a lovely everyday tea and pairs naturally with Chinese food, spring rolls, steamed rice dishes, and light desserts.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Jasmine Green Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Bi Luo Chun is regarded as one of the best green teas China offers. It brews a refreshing cup that is floral and slightly earthy, with nutty notes.
History & Heritage
Bi Luo Chun comes from the Dongting hills near Lake Tai in Jiangsu Province, and its story is one of China's best-loved tea legends. Local tradition says the tea was once called "Scary Fragrance" because its aroma was so surprisingly intense. According to legend, when the Kangxi Emperor tasted it on a visit to the region in 1699, he found the name unbecoming and renamed it Bi Luo Chun, meaning "green snail spring." The new name described the tea's spiral shape, green color and spring harvest.
Interesting Facts
The tea is hand-rolled into a tight spiral resembling a snail, which gives it its name.
The production window is very short: it is picked between the Spring Equinox at the end of March and Qing Ming in early April.
Our Bi Luo Chun is made from the finest tender buds, gathered and processed exclusively by hand.
Tasting Notes & Pairings
The pale green infusion is fresh and delicate, with floral and nutty notes and a soft, earthy depth. Enjoy it with steamed seafood, fresh vegetables, or a light fruit dessert. Its delicate character rewards cooler water and a glass cup, where you can watch the tiny spirals open.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Bi Luo Chun is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Clean, crisp and easygoing, Green Curls is a green tea from the mountains of Fujian, China. It brews a fruity cup with a gentle hint of smoke.
History & Heritage
Fujian is one of China's great tea provinces, famous for white teas, oolongs, black teas and jasmine teas, as well as fine green teas from its mountain gardens. Like most Chinese green teas, Green Curls is made by heating the fresh leaves to stop oxidation and then rolling them, here into graceful curls, before drying. China's green tea tradition is the oldest in the world, and green tea remains the most widely produced tea in China. Gunpowder and Chun Mee, two other classic rolled green teas, share this tradition of shaping the leaf by hand.
Interesting Facts
The light smokiness is similar to that of Gunpowder green tea, but not as prominent, and it adds a layer of complexity.
Our Green Curls is an orthodox rolled green tea grown at about 3,000 feet, with a bright green liquor.
Tasting Notes & Pairings
Clean and crisp, fruity and lightly smoky, and not grassy at all. It is a good all-day tea for anyone new to green tea, it is easy to make, and it also makes a refreshing iced tea. Pair it with grilled vegetables, noodle dishes, or fresh fruit. Its gentle character makes it an easy introduction to the world of Chinese green teas.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Green Curls is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Chun Mee, meaning "precious eyebrows," takes its name from the graceful curved shape of its leaves. This is a first-grade Chun Mee from China that brews a full-bodied cup with nutty and smoky notes.
History & Heritage
Chun Mee is a traditional Chinese green tea with a long history, and it was one of the first green teas introduced to the British. Tea historians trace its roots to the green teas of Anhui Province in the 17th century, and it is now also produced in neighboring Zhejiang and Jiangxi. The leaves are hand-rolled and pan-fired to achieve the classic Chinese green tea appearance, with each leaf curling into a shape that reminded early tea drinkers of a delicate eyebrow.
Interesting Facts
Its name is also written Zhen Mei.
Chun Mee is one of the teas often used, along with Gunpowder, in North African mint tea.
Our Chun Mee is a first grade tea with a bright green liquor.
Tasting Notes & Pairings
Full-bodied, nutty and lightly smoky, with a pleasantly brisk finish. This classic green tea is good as an afternoon tea and also makes a very good iced tea. Pair it with stir-fries, roasted nuts, or a plate of fruit. Its sturdy character also holds up well to a second infusion and to a sprig of fresh mint.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Chun Mee Green Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Flat, glossy, emerald leaves that unfurl in the cup are your first sign that you're holding one of China's most famous green teas. Dragonwell, also known as Lung Ching or Longjing, is admired as much for its beauty as for its gentle, sweet flavor.
History & Heritage
Dragonwell takes its name from a village and spring in the hills near West Lake in Hangzhou, Zhejiang Province, where tea has been grown for many centuries. Its fame grew under imperial patronage, and emperors wrote poems in its praise. Our Dragonwell is grown on the side of West Lake and produced by hand through a 10-part process. Like all classic Dragonwell, it is pan-fired: tea makers press the leaves against a hot wok by hand, which stops oxidation and shapes them into their signature flat blades while drawing out a lightly toasty aroma.
Interesting Facts
Only tea grown in a small protected zone around West Lake can be sold in China as "Xihu (West Lake) Longjing."
The finest Dragonwell is picked in early spring, before the Qingming festival in early April.
Skilled makers work the leaves by hand, adjusting their movements as the leaf changes in the hot wok.
Tasting Notes & Pairings
The brewed tea is very bright, full-bodied, sweet and slightly nutty with floral character. Many drinkers compare Dragonwell's toasty sweetness to roasted chestnuts, with a clean, fresh finish. It pairs beautifully with steamed dumplings, light seafood, vegetable stir-fries and mild cheeses, and it makes an exceptional, relaxing afternoon tea.
Brewing tips (general guideline): use 1 teaspoon (about 2 g) per 8 oz of water at 160–180°F, steeped 2–3 minutes. This tea is good for multiple infusions. Adjust to taste.
Like every tea at Beantown Tea & Spices, Dragonwell is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Nutty, creamy and mellow, Kukicha is a traditional green tea from Japan. Our Kukicha uses a Sencha and Gyokuro base with both young leaves and stems.
History & Heritage
Kukicha means "stem tea" and is sometimes called twig tea. It has humble roots: it was traditionally made from the stems and stalks left over from processing leaf tea, a frugal way for farmers to make use of every part of the harvest. What began as a thrifty everyday drink has become a well-loved tea in its own right, prized for its gentle, sweet character. Bancha, the later-season harvest, is another of Japan's traditional everyday teas, and like Kukicha it reflects a practical, nothing-wasted approach to tea.
Interesting Facts
The Gyokuro base leaves enhance the umami (a Japanese term for savory flavor) and give the tea a unique flavor profile.
Kukicha is very low in caffeine, among the lowest of traditional teas.
In Japan it can even be mixed with juice to make a children's drink.
Stems give the tea a lighter color and a naturally sweet taste.
Tasting Notes & Pairings
It brews a flavorful cup that is nutty and slightly creamy, with very little bitterness. It is easy to enjoy any time of day, including the evening. Pair it with rice dishes, roasted vegetables, or simple rice crackers. Its soft sweetness also makes it a lovely iced tea in summer, and a gentle choice for those who find other green teas too grassy.
Brewing tips (general guideline): use 1 heaping teaspoon (about 3 g) per 8 oz of water at 175–185°F, steeped 1–3 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Kukicha is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Warm, toasty and soothing, Hojicha is a low-caffeine roasted green tea from Japan. It brews a nutty cup that is slightly sweet with a very clean finish.
History & Heritage
Hojicha is a relatively young tea. The most widely repeated account says it was created in Kyoto around the 1920s, when a tea merchant began roasting leftover leaves so they wouldn't go to waste. Roasting transformed the tea, turning the green leaves a reddish brown and giving them a toasty, caramel-like aroma. Today Hojicha is enjoyed throughout Japan and has become a favorite flavor for lattes and desserts. Some accounts add that the roasting idea was encouraged by researchers in Kyoto. Bancha, the later-harvest tea often used for Hojicha, had long been an everyday tea in Japan.
Interesting Facts
Our Hojicha is made from roasted Bancha, a summer-crop green tea.
The roasting process removes almost all astringency and bitterness and significantly reduces caffeine.
In Japan, Hojicha is often enjoyed during and after dinner, and it is popular with children and older people because of its low caffeine.
Roasting turns the leaves from green to a reddish brown.
Tasting Notes & Pairings
Toasty, nutty and lightly sweet, with almost no bitterness. It is also excellent as an iced tea. Pair it with grilled fish, rice bowls, or desserts like vanilla ice cream, roasted sweet potato, or chocolate.
Brewing tips (general guideline): use 1–2 heaping teaspoons (about 3 g) per 8 oz of water at 195–212°F, steeped 30 seconds to 2 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Hojicha is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
If you like Earl Grey and lemon tea, you should definitely try our Citrus Green. Strong lemon and lime overtones on this green tea will wake up your taste buds and your nose.
History & Heritage
This blend is built on Chinese green tea. China has the world's oldest green tea tradition, and green tea is still the most widely produced type of tea there. To make green tea, fresh leaves are quickly heated to stop oxidation, which preserves their color and fresh flavor.
Interesting Facts
Ingredients: green tea, citrus peels and natural flavors.
Country of origin: China.
Tasting Notes & Pairings
When the tea is brewed, the wonderful aroma adds another dimension to enjoying it. Bright, zesty and refreshing, excellent hot or iced. Pair it with grilled fish, salads, or lemon cookies.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Citrus Green Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Mango Green is a fruity green tea with wonderful natural sweetness and piquant mango character that evokes bright, sunny days.
History & Heritage
This blend is built on Chinese green tea. China has the world's oldest green tea tradition, and green tea is still the most widely produced type of tea there. To make green tea, fresh leaves are quickly heated to stop oxidation, which preserves their color and fresh flavor.
Interesting Facts
Ingredients: green tea, mango pieces and natural flavors.
The base is a steamed green tea from China.
Tasting Notes & Pairings
There is just enough flavoring that it never overpowers the green tea. It makes a stunning iced tea, so brew some up and you'll become a believer. Pair it with spicy foods, tropical fruit, or coconut desserts.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Mango Green Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Apricot green tea brews a refreshing cup that is naturally sweet and crisp, with just the right amount of natural apricot flavor.
History & Heritage
This blend is built on Chinese green tea. China has the world's oldest green tea tradition, and green tea is still the most widely produced type of tea there. To make green tea, fresh leaves are quickly heated to stop oxidation, which preserves their color and fresh flavor.
Interesting Facts
Ingredients: premium green tea, apple, apricot and natural apricot flavor.
The base is a steamed green tea from China.
Tasting Notes & Pairings
It never overpowers, which makes it a great choice if you're new to green tea and would like to try something flavorful. It also makes an excellent iced tea. Pair it with almond pastries, grilled chicken, or a cheese plate.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Apricot Green Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
With the perfect amount of fruitiness, this Pomegranate Green Tea is delicious and crisp, with a nice tart pomegranate flavor and subtle sweetness.
History & Heritage
This blend is built on Chinese green tea. China has the world's oldest green tea tradition, and green tea is still the most widely produced type of tea there. To make green tea, fresh leaves are quickly heated to stop oxidation, which preserves their color and fresh flavor.
Interesting Facts
Ingredients: premium green tea, pomegranate and natural flavor.
The base is a steamed green tea from China.
Tasting Notes & Pairings
Want a refreshing green tea that is flavorful and fruity? Give it a try, you will not be disappointed. It is excellent both hot and iced. Pair it with Mediterranean dishes, salads, or dark chocolate.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Pomegranate Green Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Fresh and smooth with reasonable depth and body, our Cherry Blossom Green Tea pairs cherry flavor with subtle hints of rose.
History & Heritage
This blend is built on Chinese green tea. China has the world's oldest green tea tradition, and green tea is still the most widely produced type of tea there. To make green tea, fresh leaves are quickly heated to stop oxidation, which preserves their color and fresh flavor. Cherry blossoms themselves are a celebrated symbol of spring across East Asia, which gives this blend its seasonal charm.
Interesting Facts
Ingredients: green tea, rose petals, cherries and natural flavors.
The base is a steamed green tea from China.
Tasting Notes & Pairings
The cherry flavor and subtle rose notes give the tea a wonderful character. It also makes an excellent iced tea. Pair it with shortbread, fresh berries, or light spring salads.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Cherry Blossom Green Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Cool, sweet-scented and refreshing, our version of the classic Moroccan Mint is a blend of Gunpowder green tea, Chun Mee green tea and peppermint.
History & Heritage
Mint tea is a symbol of hospitality across North Africa, where green tea is traditionally brewed with fresh mint and sugar and poured from a height to create a light foam. Chinese Gunpowder green tea became the classic base, and one widely told account says British merchants, looking for new markets in the 1850s, helped popularize it in Morocco. Gunpowder takes its English name from its tightly rolled, pellet-like leaves.
Interesting Facts
Ingredients: green tea and peppermint.
Country of origin: China and the United States.
Tasting Notes & Pairings
The Gunpowder and Chun Mee hold up very well with the peppermint for a smooth, cooling cup. It also makes excellent iced tea. For a traditional touch, add a little sugar. Pair it with couscous, tagines, almond pastries, or dates.
Brewing tips (general guideline): use 1 teaspoon (about 2–3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Avoid boiling water, which can make green tea bitter. Adjust to taste.
Like every tea at Beantown Tea & Spices, Moroccan Mint is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Oolong Tea (Same Leaves Can Be Brewed Multiple Times) -- Weak Brew: 3 grams (2/3 teaspoon for the tight rolled Oolong, and 1 heaping teaspoon for waving Oolongs such as Pouchong and Champagne Oolong ) of tea leaves per 8oz. cup; Strong Brew: 5 grams (1 tea spoon for tight rolled Oolong, and 2 teaspoons for waving Oolongs such as Pouchong and Champagne Oolong ) of tea leaves per 8oz. cup.
White Tea (Same Leaves Can Be Brewed Multiple Times) -- Weak Brew: 3 grams ( 2 teaspoons ) of tea leaves per 8oz. cup; Strong Brew: 5 grams (3 teaspoons) of tea leaves per cup.
Black Tea -- Use water at boiling temperature. Brew tea for about 3-5 minutes.
Some teas come with a story as memorable as their flavor. Darjeeling Margaret's Hope brews a delicate cup with the distinctive "muscatel" grape character, and hints of currant give it an almost wine-like taste. We like it as an afternoon or after-dinner tea.
History & Heritage
Tea came to Darjeeling in 1841, when Dr. Archibald Campbell planted Chinese tea seeds beside his home at Beechwood, and commercial gardens followed in the 1850s. Margaret's Hope, in the Kurseong area sometimes called the "Land of White Orchids," began producing commercially in 1864 under the name Bara Ringtong. Its current name comes from a story told for generations. Legend has it that Margaret, the young daughter of the estate's manager, fell in love with the garden on a visit and promised to return, but she fell ill and died on the voyage home to England. Her grieving father renamed the estate in her memory, and local tales say her spirit still visits the manager's bungalow.
Interesting Facts
Darjeeling's cool, high climate favors the small-leaf China tea plant, and the bushes at Margaret's Hope are almost entirely of the Chinese type.
Because the bushes grow slowly at such heights, production is limited.
Our Margaret's Hope is a TGFOP grade grown at 6,800 feet.
Tasting Notes & Pairings
The best quality comes in the second flush, from late May to late June, when the fragrance seems to reach right out of the cup. Some taste nuttiness, others black currant, but most compare it to muscat grapes. The infusion is bright tending light. Enjoy it plain with scones and jam, fruit tarts, or a cheese plate after dinner.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of water just off the boil (195–205°F), steeped 3–4 minutes. A shorter steep keeps the cup delicate. Adjust to taste.
Like every tea at Beantown Tea & Spices, Margaret's Hope is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Each little pearl is a hand-rolled bundle of tea waiting to unfurl. Our Black Dragon Pearls are a hand-rolled, small-batch production from Yunnan, China, made using only the highest quality leaves and buds.
History & Heritage
Yunnan's black tea, known in China as Dian Hong, has a surprisingly modern story. In the autumn of 1938, with China's traditional eastern tea regions cut off by war, tea specialist Feng Shaoqiu traveled to Shunning (today's Fengqing) and found large tea trees with plump, downy buds. His trial black tea impressed buyers, and in 1939 a new factory produced Yunnan's first export batch. The name Dian Hong means "red tea of Dian," after an ancient name for Yunnan. In China, what the West calls black tea is called red tea, after the color of the brewed cup. Fengqing is still celebrated in China as the homeland of Dian Hong, and its large-leaf tea trees remain the source of the province's most admired black teas.
Interesting Facts
Before 1939, Yunnan produced mainly green-style tea and had no black tea tradition.
Rolling tea into pearls takes skilled handwork, and the shape protects the leaf until it opens in hot water.
Tasting Notes & Pairings
The pearls brew a rich cup with the signature Yunnan sweetness and hints of jammy flavor, with just the right amount of astringency and a touch of earthiness. Watching them slowly open is half the fun. Try it with dark chocolate, roasted nuts, or a slice of spiced cake. A splash of milk is optional, but the pearls are lovely on their own.
Brewing tips (general guideline): we recommend 2–3 pearls per 8 oz cup of water at 212°F, steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Black Dragon Pearls is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Scoop out a spoonful of Golden Yunnan and you'll see why tea lovers prize it: a glowing mass of mostly golden tips with a fine aroma. This rare tea is one of the top qualities available from Yunnan Province.
History & Heritage
Black tea is a newcomer in Yunnan. In 1938, during wartime, tea expert Feng Shaoqiu was sent to find new sources of export tea and arrived in Shunning, today's Fengqing. He was struck by the local large-leaf tea trees, whose buds were thick with fine down. His first trial black tea showed a tray full of golden tips, and in 1939 a new factory there produced Yunnan's first batch for export. Feng is remembered in China as the founder of Dian Hong, the name for Yunnan black tea.
Interesting Facts
Golden Yunnan is made only in the last two weeks of March and the first two weeks of April, when the new growth flushes in a way that yields a high share of golden tips.
Our Golden Yunnan is graded Special Golden Tippy Orange Pekoe and made in the orthodox style.
"Dian" is an ancient name for Yunnan, so Dian Hong simply means "Yunnan red tea," the Chinese term for black tea.
Tasting Notes & Pairings
It brews an exceptional cup that is malty and full-bodied with a rich peppery finish. This well-rounded tea will not disappoint. It is lovely in the afternoon or after dinner, alongside sweet potato pie, honey cake, or aged cheddar.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Golden Yunnan is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Strong, smooth and full of life, Ceylon Kenilworth is a tea that has earned its worldwide reputation. Kenilworth is known around the world for its full-bodied, strong liquors and is considered the hallmark of Ceylon's medium-grown teas.
History & Heritage
Sri Lanka, then called Ceylon, was once a coffee island. In the late 1860s and 1870s a fungal disease known as coffee rust devastated the plantations, and planters turned to tea. The Scottish planter James Taylor had planted the island's first tea field at Loolecondera, near Kandy, in 1867, and within decades tea had become Ceylon's great crop. The Kenilworth estate was established by British planters in 1880 and named after Kenilworth Castle in England.
Interesting Facts
The Kenilworth estate receives an average of 190 inches of rain a year, and it is unusual in getting rain from both the South West and North East monsoons.
Its Orange Pekoe grades are among the most sought after from any medium-grown garden. Ours is an OP grade grown at about 3,000 feet.
The first shipment of Ceylon tea to reach London, in 1873, weighed only about 23 pounds.
Tasting Notes & Pairings
Our Ceylon Kenilworth brews a malty cup that is lively and very smooth, with an infusion described as noire tending coppery. It is a fine tea after dinner or in the afternoon. Pair it with buttered toast, ginger cookies, or a hearty breakfast.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Ceylon Kenilworth is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Start the morning the classic way. Our English Breakfast is a blend of Ceylon, Kenya and India black teas that brews a cup with excellent body and full flavor, ready to get the day started.
History & Heritage
For a tea so closely tied to Britain, English Breakfast has a surprisingly debated past. The earliest known use of the name points to New York, where an English-born tea merchant named Richard Davies is said to have sold a China black tea blend as "English Breakfast Tea" in 1843. A later Scottish story credits an Edinburgh tea master, Robert Drysdale, with a breakfast blend in 1892. Legend adds that Queen Victoria enjoyed it at Balmoral and carried the fashion back to London, though that tale is hard to prove. Over time the blend shifted from China teas toward the bolder teas of India, Ceylon and Africa.
Interesting Facts
There is no single official recipe; each tea house creates its own balance.
Our blend is a Flowery Pekoe grade made in the orthodox style, with a bright coppery infusion.
Tasting Notes & Pairings
Full-bodied and full-flavored, this tea takes milk very well. Serve it with eggs and bacon, buttered toast and marmalade, or a warm muffin. A little sugar is traditional for some, but the cup is satisfying on its own, too. It is also a reliable choice for an afternoon pick-me-up when you want a strong, comforting cup.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, English Breakfast is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Summer in the Himalayan foothills produces some of the world's most aromatic teas. This excellent summer-harvest Darjeeling from Sungma Estate has a very prominent muscat grape aroma and taste, and it brews a golden, aromatic cup.
History & Heritage
Darjeeling's tea story began in 1841, when Dr. Archibald Campbell planted Chinese tea seeds near his home at Beechwood. By 1847 the government had established tea nurseries, and the first commercial gardens appeared in the 1850s. Tea makers found that the cool, high-altitude climate suited the small-leaf China tea plant, producing a lighter, more aromatic cup than the broad-leaf teas of Assam. That aromatic quality, often called "muscatel" for its resemblance to muscat grapes, became Darjeeling's signature. Darjeeling's teas grew so distinctive that they are often nicknamed the champagne of teas.
Interesting Facts
Darjeeling teas are often grouped by "flush," or harvest. The summer second flush is known for fuller, fruitier character than the light spring teas.
By 1874, Darjeeling had more than a hundred tea gardens.
Our Sungma is a TGFOP grade grown at 6,800 feet.
Tasting Notes & Pairings
The taste is fruity and slightly spicy with hints of honey and squash. It is pleasantly astringent with a nice sweet finish, making it an excellent afternoon tea for new and experienced tea drinkers alike. Try it with scones and fruit preserves, almond biscotti, or a mild curry.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of water just off the boil (195–205°F), steeped 3–4 minutes. A shorter steep keeps the cup delicate. Adjust to taste.
Like every tea at Beantown Tea & Spices, Darjeeling Sungma is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Light, bright and gently floral, this is a classic Ceylon tea. It has light liquoring with hints of delicate floral notes, and dashes of astringency reminiscent of plum run throughout the cup.
History & Heritage
Ceylon tea was born from disaster. In the 1870s, coffee rust destroyed the coffee plantations that had been the island's main crop, and planters switched to tea. The pioneer was a Scottish planter named James Taylor, who planted the island's first tea field, about 19 acres known as Field No. 7, on the Loolecondera estate near Kandy in 1867. Today Sri Lanka recognizes seven distinct tea-growing regions, each with its own character. Taylor's first shipment of Ceylon tea to reach London, in 1873, was only about 23 pounds, a humble beginning for what became one of the world's great tea origins.
Interesting Facts
The country is now called Sri Lanka, but its tea is still sold around the world as "Ceylon tea."
Our Organic Ceylon is a Pekoe grade grown above 6,000 feet and certified organic by Pro-Cert Organic Systems Ltd.
Sri Lanka's seven tea regions are Nuwara Eliya, Dimbula, Uda Pussellawa, Uva, Kandy, Sabaragamuwa and Ruhuna.
Tasting Notes & Pairings
The infusion is bright tending yellow, with a clean, floral flavor and a touch of plum. It is lovely plain or with lemon, and it also makes a refreshing iced tea. Pair it with lemon bars, fruit salad, or light sandwiches.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Organic Ceylon Black Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Bold, malty and strong, Assam Behora is a classic Indian Assam black tea from the Behora Estate, and a classic example of a top Assam tea.
History & Heritage
Assam's tea was growing wild long before the tea trade noticed it. In 1823, a Scottish trader named Robert Bruce was introduced, through the Assamese nobleman Maniram Dewan, to a Singpho chief who showed him the tea plants local people used. Bruce died the next year, but his brother Charles continued the work. The plant turned out to be a large-leaf variety, Camellia sinensis var. assamica, different from the China tea plant. On January 10, 1839, the first Assam tea was auctioned in London, launching India's tea industry. The Assam Company, India's first tea company, was formed that same year.
Interesting Facts
Assam is the largest tea-growing region in the world by volume.
Maniram Dewan, who helped make that first introduction, later became one of the first Indian tea planters.
Our Behora is a TGFOP grade made in the orthodox style, with a bright, coppery infusion.
Early London buyers found the first Assam tea less fragrant than China tea, but its strength soon won the market.
Tasting Notes & Pairings
It brews a full-bodied cup with bold malty flavor, strength and just the right amount of astringency. It stands up beautifully to milk and sugar. Enjoy it with a full breakfast, oatmeal with brown sugar, or a piece of rich chocolate cake.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Assam Behora is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Bright, lively and floral, Ceylon Lover's Leap comes from one of the best tea gardens in Sri Lanka, and its name comes with a romantic legend.
History & Heritage
Lover's Leap is a division of the Pedro estate near Nuwara Eliya, in Sri Lanka's high hill country. It takes its name from a nearby waterfall. Legend has it that a young prince fell in love with a village girl, and when their romance was forbidden, the couple leapt together from the top of the falls rather than be parted. The story has been told for generations and gives this tea one of the most memorable names in Ceylon. Tea itself came to the island's hills in the late 1800s, after coffee rust wiped out the coffee plantations and planters turned to tea.
Interesting Facts
Our Lover's Leap is an OP (Orange Pekoe) grade grown at 6,000 to 8,500 feet, among the highest elevations for Ceylon tea.
It is produced during peak season.
Ceylon tea is still the name used worldwide, even though the island has been called Sri Lanka since 1972.
Tasting Notes & Pairings
Lover's Leap brews a medium to light-bodied cup that is bright, with excellent floral notes and a delightful flavor that is astringent and lively. The infusion is bright and coppery. Enjoy it plain or with lemon, alongside cucumber sandwiches, lemon cake, or fresh berries. Its brisk character also makes a beautiful iced tea on a warm afternoon.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Ceylon Lover's Leap is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Twisted into graceful golden spirals, this handmade black tea is as beautiful in the tin as it is in the cup. Golden Spiral brews a rich, flavorful cup with hints of honey and spice.
History & Heritage
Golden Spiral comes from Yunnan, the mountainous Chinese province often called the birthplace of tea. Its geography, soil and climate make it an ideal tea-growing region. Yunnan's black tea, called Dian Hong, dates to 1938 and 1939, when tea specialist Feng Shaoqiu, searching for new export teas during wartime, made trial black teas from the region's large-leaf trees and helped open its first black tea factory. Those early teas were admired for their abundance of golden tips, a hallmark of fine Yunnan black tea to this day.
Interesting Facts
In China, black tea is called "red tea" (hong cha) after the color of the brewed cup.
The spiral shape is formed by hand, which takes skill and patience.
Yunnan's first export black tea, made in 1939, was shipped through Hong Kong on its way to Britain.
Tasting Notes & Pairings
Golden Spiral shares many of the qualities of other premium Yunnan teas. It is well balanced and complex, sweet, and astringent only to a point, so it never gets too bitter. A classic example of high-quality Yunnan black tea. Try it with honey cake, roasted pears, or a plate of dried fruit and nuts.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Golden Spiral is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Rich, full-bodied and lively, Kenya Milima is a tea for any hour of the day. It has floral-like flavor notes and a cup with real thickness.
History & Heritage
Kenya's tea story is just over a century old. The first tea bushes were planted experimentally at Limuru in 1903, and commercial estates followed in the 1920s. Today Kenya is the world's largest exporter of black tea. Its highland gardens sit close to the equator, which allows tea to be plucked year-round, and most of the country's tea is grown at high elevations, where cool nights help develop flavor. The experimental planting at Limuru is credited to early settlers, and from those few bushes grew one of the most important tea industries in the world.
Interesting Facts
Kenya grows most of its tea at around 1,500 to 2,700 meters above sea level.
Milima is known for orthodox black tea, and ours is the best grade the estate produces: GFBOP (Golden Flowery Broken Orange Pekoe), grown at 6,000 feet.
Kenya's equatorial location means there is no single harvest season.
Tasting Notes & Pairings
The cup has a malty but lively character and a bright, coppery orange infusion. It is a perfect all-day tea, wonderful plain or with milk. Pair it with pancakes, shortbread, or a ham and cheese sandwich. It also takes milk and sugar well for a comforting breakfast cup.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Kenya Milima is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
If you're a fan of Earl Grey and haven't tried Cream Earl Grey (Earl Grey de la Crème), you're in for a treat. Its smooth vanilla overtones stand out above the premium bergamot flavor, giving the classic a soft, creamy mellowness.
History & Heritage
Earl Grey takes its name from Charles Grey, the 2nd Earl Grey and British Prime Minister in the 1830s, though historians treat the popular story of a grateful Chinese mandarin as legend. Bergamot-scented tea was being sold in England by the 1820s. Because the name was never trademarked, tea makers have created many variations over the years, and Cream Earl Grey, with its smooth vanilla note, is one of the most loved.
Interesting Facts
Our Cream Earl Grey uses Ceylon black tea, an OP (Orange Pekoe) grade grown at 4,800 to 7,600 feet.
Ingredients: Ceylon black tea, cornflower petals, natural flavors.
Tasting Notes & Pairings
An exquisite Earl Grey character mellowed with soft hints of cream, with a bright, coppery infusion. It complements a meal or any special occasion. Try it with vanilla cake, madeleines, or as a London Fog latte with steamed milk.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Cream Earl Grey is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
All the creamy, citrusy pleasure of our Cream Earl Grey, with the caffeine removed. This decaf version has the same great flavor and is excellent both hot and iced.
History & Heritage
Earl Grey is black tea scented with bergamot, a fragrant citrus, and is named after Charles Grey, the 2nd Earl Grey and British Prime Minister in the 1830s. The well-known story of a Chinese mandarin's gift is generally treated as legend. Cream Earl Grey adds smooth vanilla overtones to the classic. This version is decaffeinated using a natural CO2 process, which uses pressurized carbon dioxide to draw caffeine out of the leaves while letting them keep their shape and flavor.
Interesting Facts
In CO2 decaffeination, the carbon dioxide is recycled and reused after the caffeine is separated out.
Ingredients: Ceylon black tea, cornflower petals, natural flavors. The tea is an OP grade grown at 4,800 to 7,600 feet.
Tasting Notes & Pairings
Smooth, with vanilla overtones above premium bergamot and a bright, coppery infusion. Perfect for an evening cup with shortbread or a slice of lemon pound cake.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Decaf Cream Earl Grey is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Sweet, floral and fragrant, this lychee black tea is infused with the natural flavor of sweet lychee. It is excellent both hot and iced.
History & Heritage
Scented teas have been made for a long time, following old recipes. Before essential oils were available, one of the easiest scents to capture was lychee, a fruit that plays an important part in Chinese life. Plantations would squeeze lychee fruits picked from nearby trees to scent the tea, creating a delicate, finely flavored cup. Today, essential oils are used to meet demand, but the idea remains the same. Lychee tea has a long history and was one of the first flavored teas introduced to the Western world. The fruit itself has its own legend: in the Tang dynasty, couriers are said to have raced fresh lychees from the south to the capital for the imperial consort Yang Guifei.
Interesting Facts
In China's Guangdong province, lychee-scented black tea has long been a regional specialty.
Tasting Notes & Pairings
Expect a smooth black tea base with a sweet, perfumed lychee note. Serve it with dim sum, fresh fruit, or coconut desserts, or pour it over ice.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Lychee Black Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
This warm and welcoming Pumpkin Spice is the perfect tea for fall and winter. Premium Ceylon black tea is blended with cinnamon, ginger, cloves, cardamom, marigold flowers and natural pumpkin flavor.
History & Heritage
The base of this blend is Ceylon tea, from the island now called Sri Lanka. Tea became the island's main crop after coffee rust destroyed its coffee plantations in the 1870s, following the pioneering work of Scottish planter James Taylor, who planted the first tea field at Loolecondera in 1867. Ceylon's bright, brisk character makes it a natural partner for warm spices.
Interesting Facts
Ingredients: black tea, cinnamon, ginger, cloves, cardamom, marigold flowers and natural pumpkin flavor.
Tasting Notes & Pairings
Warm, spiced and comforting. Get your fall and winter days started with a pumpkin spice tea latte in the morning. It pairs well with apple crisp, gingerbread, or a cinnamon roll.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Pumpkin Spiced Tea is a quality loose-leaf tea offered at an affordable price. Explore more in our Black Tea collection, or pair it with our tea accessories.
Smooth, fragrant and a little mysterious, Monk's Blend is medium-bodied and flavorful with piquant Ceylon character. Natural flavor oils of vanilla and grenadine give it a smooth and unique, heavenly flavor.
History & Heritage
The heart of this blend is Ceylon black tea. Sri Lanka's tea industry began in 1867, when Scottish planter James Taylor planted the island's first tea field at the Loolecondera estate near Kandy. When coffee rust destroyed Ceylon's coffee plantations in the following years, planters turned to tea, and Ceylon became famous for bright, brisk black teas that blend beautifully with flavors.
Interesting Facts
Ingredients: black tea, calendula petals, white daisy, marigold petals and natural flavors.
The base tea is an OP (Orange Pekoe) grade from Sri Lanka, grown at 4,800 to 7,600 feet and made in the orthodox style.
Tasting Notes & Pairings
Expect a soft vanilla sweetness with a fruity grenadine lift over a lively black tea. Enjoy it with a splash of milk, alongside vanilla cookies, fruit tarts, or crêpes.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Monk's Blend is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Delicate, fragrant and refined, Darjeeling Castleton is an exceptional second-flush tea from the Castleton Estate, in the Himalayan region of Darjeeling, India. It brews a delicate cup with wonderful muscatel highlights.
History & Heritage
Tea came to Darjeeling in 1841, when Dr. Archibald Campbell planted Chinese tea seeds near his home at Beechwood. The cool mountain climate suited the small-leaf China tea plant, and Darjeeling teas became prized for their light, aromatic character. Among Darjeeling's gardens, Castleton has a special reputation for its muscatel second-flush teas. In 1992, a batch of Castleton muscatel set a record price at auction in Calcutta. Castleton is one of several well-known Darjeeling gardens owned today by the Goodricke Group, alongside Margaret's Hope.
Interesting Facts
"Second flush" refers to the summer harvest, prized for fuller, fruitier flavor than the light spring teas.
Our batch is graded FTGFOP (Finest Tippy Golden Flowery Orange Pekoe) and is in the upper 10 percent of Castleton's quality.
The estate lies at 3,500 to 7,000 feet above sea level.
Darjeeling's first commercial tea gardens date to the early 1850s.
Tasting Notes & Pairings
The cup is light, with subtle astringency and the classic muscatel character that Darjeeling lovers seek. Enjoy it without milk to appreciate its nuance. Pair it with scones and clotted cream, fresh peaches, or mild cheeses. Its gentle character also suits a quiet afternoon break.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of water just off the boil (195–205°F), steeped 3–4 minutes. A shorter steep keeps the cup delicate. Adjust to taste.
Like every tea at Beantown Tea & Spices, Darjeeling Castleton is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Our Earl Grey has an unbelievable aroma that portends an unbelievable taste. A correct balance of flavoring results in a piquant and refreshing true Earl Grey taste that goes well with pastries and cakes. The true taste from the bergamot oil creates an Earl Grey that calls you back for more. No wonder it is the most consumed afternoon tea. Ingredients: Premium black tea, Bergamot oil, Blue flowers (Cornflower petals), Citrus peels. Like every tea at Beantown Tea & Spices, Earl Grey is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste. Explore more in our Black Tea collection, or pair it with our tea accessories.
Golden, downy and beautifully twisted, the famous spring Golden Monkey from Fujian, China is a tea to savor. It is noted for its rich aroma, sweet taste, golden color and well-twisted, tippy leaf.
History & Heritage
Fujian Province has a deep black tea heritage. It is home to the Wuyi Mountains, where many historians place the birth of black tea centuries ago. Golden Monkey belongs to this tradition. Its name is usually explained by its appearance: the golden, downy tips and curled leaves are said to look like a monkey's paws. Some tellers connect the name instead to the legendary Monkey King of Chinese folklore. Either way, the name captures the tea's golden, lively character. Fujian is also where the famous Lapsang Souchong originated, and its tea makers' skill with black tea later inspired the creation of Keemun in neighboring Anhui.
Interesting Facts
The leaves are harvested in spring and, after a labor-intensive production, hand-sorted to ensure a beautiful leaf appearance.
Our Golden Monkey is a S.T.O.P. (Special Tippy Orange Pekoe) grade from about 4,800 feet.
This exceptional tea can be infused multiple times.
Tasting Notes & Pairings
A full-bodied tea with an exotic character and the satisfying "mouth-feel" that tea tasters prize. The infusion is very bright with a golden coppery color. Pair it with sweet potato dishes, roasted chestnuts, or a honey-glazed pastry. It is satisfying plain and has no need for milk, though a splash is fine if you prefer.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of water at 195–205°F, steeped 3–4 minutes. Re-steep the leaves for additional cups. Adjust to taste.
Like every tea at Beantown Tea & Spices, Golden Monkey is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Rich, fragrant and elegant, this Keemun from China is a fine example of a winey Keemun, often called the "Bordeaux or Burgundy of tea." Its infusion carries an orchid-like fragrance that some say is enhanced with milk.
History & Heritage
Keemun has a precise birthday. Qimen County in Anhui Province had made green tea for centuries, but in 1875 a former official named Yu Ganchen returned home from Fujian, where black tea was profitable, and began making black tea using Fujian methods. Around the same time, local tea maker Hu Yuanlong also turned his factory to black tea, so both men are remembered as founders. Keemun quickly won fans in the West and became a component of classic blends.
Interesting Facts
"Keemun" is an older Western spelling of Qimen, pronounced roughly "chee-mun."
Its distinctive aroma is known in China as "Qimen fragrance."
This is the third-highest grade of Keemun available, made only in March and April. The two top grades are Hoa Ya A and Hoa Ya B.
Tasting Notes & Pairings
This grade has tightly rolled leaves that give a deep, rich, concentrated flavor, and when properly stored it takes on a deeper, winey and mellow character. The liquor is reasonably thick and reddish, winey and juicy, with a very clean cup that has depth and character. Pair it with dark chocolate, roast duck, or a fruit and nut bread.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Keemun Mao Feng is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Sweet peach meets the gentle tingle of ginger. In blending our Ginger Peach tea, we have combined the "queen of spices" with delicious sweet peach for a tea that is fruity with mild spiciness.
History & Heritage
This blend starts with Ceylon black tea. Sri Lanka's tea industry began in 1867, when Scottish planter James Taylor planted the island's first tea field at Loolecondera near Kandy. After coffee rust destroyed the island's coffee crop, tea took over the hill country, and Ceylon became known for bright black teas that carry fruit and spice flavors beautifully.
Interesting Facts
The base tea is a Pekoe grade from Sri Lanka, grown at 4,800 to 7,600 feet and made in the orthodox style.
Tasting Notes & Pairings
The ginger highlights the taste, while the sweet peach mellows its piquant, spicy character for a well-balanced cup. A perfect mid-morning tea, and it makes an exceptional iced tea. Pair it with peach cobbler, grilled chicken, or a summer salad.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Ginger Peach Black Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Classic, versatile and easy to love, our China Black Tea brews a medium to full-bodied cup that is flavorful, slightly malty, sweet and with reasonable depth.
History & Heritage
Black tea was born in China. Many historians trace it to the Wuyi Mountains of Fujian in the late Ming dynasty. Legend has it that soldiers passing through a tea village camped on piles of freshly picked leaves, and by the time they left, the leaves had darkened. Unwilling to waste their harvest, the farmers dried the leaves over pine fires, creating a new kind of tea that found eager buyers. In China, this style is still called "red tea" (hong cha), after the reddish color of the brewed cup. That smoky original from the Wuyi Mountains is known in the West as Lapsang Souchong, and from it grew a whole family of Chinese black teas.
Interesting Facts
The English term "black tea" refers to the dark color of the dry leaves, while the Chinese name describes the color of the liquor.
Our China Black Tea is an FOP (Flowery Orange Pekoe) grade.
Tasting Notes & Pairings
A very well-rounded black tea and an excellent everyday tea, enjoyed both hot and iced. If you are looking for a quality black tea at a very reasonable price, look no further. Pair it with stir-fries, dumplings, or simple butter cookies.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, China Black Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Sweet, fragrant and summery, our Strawberry Black Tea is premium Ceylon tea blended with natural flavors of sweet strawberries.
History & Heritage
The base of this blend is Ceylon tea from Sri Lanka, where the first tea field was planted by Scottish planter James Taylor in 1867. When coffee rust devastated the island's coffee plantations, planters turned to tea, and Ceylon's bright, brisk black teas became famous worldwide. Their lively character is a natural match for fruit flavors.
Interesting Facts
The base tea is a Pekoe grade grown at 4,800 to 7,600 feet and made in the orthodox style.
Tasting Notes & Pairings
With just the right amount of natural flavoring, this tea brews an aromatic strawberry cup that is excellent both hot and iced. A drop of milk and a dash of sugar can bring out more of the wonderful strawberry flavor. Pair it with shortcake, chocolate desserts, or a brunch spread.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Strawberry Black Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
A taste of sunshine in every cup. Our Mango Black Tea is a premium Ceylon tea blended with natural flavors of ripe tropical mango.
History & Heritage
This blend is built on Ceylon black tea from Sri Lanka. The island's tea story began in 1867, when Scottish planter James Taylor planted its first tea field at Loolecondera, near Kandy. After coffee rust destroyed the coffee plantations, tea spread across the hill country, and Ceylon became known for bright black teas that blend well with fruit.
Interesting Facts
The base tea is a Pekoe grade grown at 4,800 to 7,600 feet and made in the orthodox style.
Tasting Notes & Pairings
Mango tea has a wonderful sweetness that complements the tea rather than overpowering it, and it will remind you of sunny summer days. It is excellent hot or iced, with or without milk. Pair it with spicy dishes, grilled shrimp, or coconut cake.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Mango Black Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Juicy, sweet and aromatic, our Peach Black Tea is a premium Ceylon tea blended with natural flavors of sweet peaches.
History & Heritage
The base of this blend is Ceylon black tea. Sri Lanka's first tea field was planted in 1867 by Scottish planter James Taylor at the Loolecondera estate near Kandy. When coffee rust wiped out the island's coffee plantations, tea took its place, and Ceylon's bright, lively teas became a favorite base for fruit blends.
Interesting Facts
Ingredients: black tea, natural peach flavor, apricots, marigold flowers and apple pieces.
The base tea is a Pekoe grade grown at 4,800 to 7,600 feet.
Tasting Notes & Pairings
It brews a wonderful cup that is peachy, slightly sweet and aromatic, and it is excellent both hot and iced. Pair it with peach pie, grilled pork, or a cheese and fruit plate.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Peach Black Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Strong, malty and ready for anything, our Irish Breakfast is a robust blend of Assam and Kenya black teas that makes a very full-bodied cup.
History & Heritage
Both halves of this blend have remarkable stories. Assam's native tea plant was brought to the attention of the British in 1823, when trader Robert Bruce was shown wild tea by a Singpho chief, and the first Assam tea sold at auction in London in 1839. Kenya's first tea was planted experimentally at Limuru in 1903, and Kenya has since become the world's largest exporter of black tea. Our Irish Breakfast is a CTC tea, a method first used in Assam in 1930 by Sir William McKercher.
Interesting Facts
CTC stands for "cut, tear and curl." The leaves are cut, torn and curled into tiny pellets, so CTC teas brew stronger and with more strength.
The strength and deeply malty flavor of a classic second-flush Assam is combined here with rich, flavorful Kenya tea.
Grades: BOP (Broken Orange Pekoe) and BP1 (Broken Pekoe #1).
Tasting Notes & Pairings
This tea is best enjoyed with milk, which softens the bitterness of strong teas. It is a lovely cup to cheer up your morning. Serve it with soda bread, eggs and sausages, or porridge. A strong cup of breakfast tea with milk is a daily ritual for many, and this blend is made for exactly that.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Irish Breakfast is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Smooth, malty and toasty, Kenya Kosabei is a TGFOP grade black tea from Kenya's highlands. Along with Milima, it is regarded as one of the finest teas from Kenya.
History & Heritage
Kenya's tea history began in 1903, when the first tea bushes were planted experimentally at Limuru, and commercial estates followed in the 1920s. In just over a century, Kenya has become the world's largest exporter of black tea. Its highland gardens lie close to the equator, so tea can be plucked throughout the year, and the high elevations give the leaves time to develop rich flavor. The experimental bushes at Limuru were planted by early settlers, and from that modest start Kenya's tea gardens spread across the highlands.
Interesting Facts
Most Kenyan tea grows at around 1,500 to 2,700 meters above sea level. Kosabei grows at 5,000 to 6,000 feet.
Most Kenyan tea is made by the CTC method for tea bags, so fine orthodox leaf teas like Kosabei are less common.
Kenya is the world's largest exporter of black tea.
Tasting Notes & Pairings
Kosabei brews a rich, smooth cup that is deliciously malty, with hints of buttered toast and notes of currant. The infusion is bright and coppery. Although it takes milk very well, it is perfect just as it is, without milk or sugar. Pair it with toast and jam, scones, or a cheddar sandwich. It is a satisfying cup any time of day.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Kenya Kosabei is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Full-bodied yet refined, Assam Hunwal is a very well-balanced Assam tea. It has the classic Assam character with a more delicate finish.
History & Heritage
Assam's tea plant was growing wild in the Brahmaputra valley, and used by local people, long before the outside world took notice. In 1823 a Scottish trader, Robert Bruce, was introduced to the plant by a Singpho chief through the Assamese nobleman Maniram Dewan. It was later identified as a distinct large-leaf variety, Camellia sinensis var. assamica. The first Assam tea was auctioned in London on January 10, 1839, and Assam went on to become the largest tea-growing region in the world by volume. The Assam Company, India's first tea company, was formed in London that same year. Decades later, in 1930, the CTC method of processing was invented in Assam, making its teas a mainstay of tea bags around the world.
Interesting Facts
The astringency of Hunwal is slightly less prominent than a typical Assam because of the tippy leaves in the tea.
Our Hunwal is an FBOP (Flowery Broken Orange Pekoe) grade made in the orthodox style.
Tasting Notes & Pairings
It is full-bodied, malty and smooth, with a bright, coppery infusion. The result is a well-balanced tea that is good on its own or with a few drops of milk. Pair it with a cooked breakfast, banana bread, or spiced cookies.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Assam Hunwal is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Earl Grey meets fragrant blue lavender. This delicious tea is citrusy, floral, slightly sweet and creamy.
History & Heritage
Earl Grey, black tea scented with citrusy bergamot, is named after Charles Grey, the 2nd Earl Grey and British Prime Minister in the 1830s. The popular story of a Chinese mandarin's gift is generally regarded as legend, and bergamot-scented tea was already sold in England by the 1820s. Because the name was never trademarked, blenders have created many variations. Here, we have combined our classic Earl Grey tea with versatile, floral lavender flowers.
Interesting Facts
Our classic Earl Grey uses a Sri Lankan black tea scented with bergamot oil.
Tasting Notes & Pairings
The result is a soothing, floral and mellow Earl Grey. Enjoy it plain or as a lavender London Fog with steamed milk and a touch of honey. Pair it with lemon shortbread, blueberry scones, or vanilla cake.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Lavender Earl Grey is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Craving chocolate mint? This Chocolate Mint Black Tea is for you. Full-bodied black tea is combined with chocolate and peppermint to create a delicious, dessert-like cup.
History & Heritage
Black tea was first made in China, and many historians trace it to Fujian's Wuyi Mountains in the late Ming dynasty, where leaves were left to oxidize fully before drying. Its bold, robust flavor makes black tea a natural partner for rich ingredients like chocolate and cool peppermint.
Interesting Facts
Ingredients: black tea, peppermint, dark chocolate chips and cocoa nibs, natural chocolate flavor.
Tasting Notes & Pairings
Expect a cool peppermint lift over a smooth, chocolatey black tea. It is wonderful with a splash of milk and a little sugar for a treat, and it pairs well with brownies, vanilla ice cream, or an after-dinner cookie.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Chocolate Mint Black Tea is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.
Green Tea -- Most Green Tea can be brewed for up to 3 infusions). Use water at about 160-180 degrees Fahrenheit for Japanese Green Tea, and use water at 180-190 degrees Fahrenheit for Chinese Green Tea . First Infusion, brew the tea for 2 minutes then pour all the tea from the tea pot (take the tea infuser out, if you are using tea infuser) into the cups and enjoy; Second Infusion, brew the tea a little longer (3-4 minutes); Third Infusion, brew the tea for 5 minutes.
White Tea -- Use water at about 180 degrees Fahrenheit and brew tea for 3-5 minutes.
Oolong Tea -- Oolong tea can also be brewed multiple times (some can even be brewed for up to 7 times). Use water at 180-190 degrees Fahrenheit. First Infusion, brew the tea for 1-2 minutes then pour all the tea from the tea pot (take the tea infuser out, if you are using tea infuser) into the cups and enjoy; Second Infusion, brew the tea a little longer (2-3 minutes); Third Infusion, brew the tea for 3-5 minutes.
Herbal and Fruit Blend -- Use water at boiling temperature. Brew tea for about 3-5 minutes.
Matcha is not only an energy booster. It is also packed with nutrients such as antioxidants, amino acids, dietary fiber, carotene, and vitamins. Adding Matcha to your favorite smoothie is a delicious and easy way to introduce this superfood into our diet.
Our favorite smoothie is Banana Matcha smoothie. The recipe is very simple. It takes less than 5 minutes to make. It calls for a few basic ingredients. We use 2 bananas, 1 teaspoon of Matcha, half an orange, and half an avocado. Milk or yogurt is optional. Additionally, we can also add other fruits and veggies such berries, mango, celery, and so on.
We also posted a video on the Banana Matcha Smoothie below. Enjoy!
Oolong tea is semi fermented/oxidized tea. The degree of oxidation varies among different types of Oolong. This variation in the oxidation gives Oolong tea unique characters and complexity. Oxidation levels of different Oolong teas can differ greatly. Some are very green with an oxidation level of only 10-15%, while some are very dark at 85%. As a result, the taste profile can range from floral and fragrant to smoky and malty.
You will see (particularly in the infused leaf) that the edges of the leaves are slightly bruised (brownish). The reason for this is that the leaves are lightly bruised to start the oxidation process. Oolong teas usually are not picked too early or at too tender a stage. They must be produced immediately after picking.
Unlike leaves for green tea, those destined to be Oolong are wilted in the direct sun and then shaken in tubular bamboo baskets to bruise the leaf edges. The bruising is what make the edges oxidize faster than the center. After 15-25 minutes (depending upon ambient temperature and humidity levels) the tea is fired, locking in the special flavor profile.
Quality Oolong teas have complex taste profiles. Usually, same tea leaves can be infused multiple times (2-3 times).
Water temperature for steeping Oolong varies depending greatly on oxidation level. Generally, the darker or more oxidized types of Oolong tea the hotter the water. For example, the Fomosa Oolong and Oriental Beauty Oolong are best when steeped in freshly boiled water, because they both have higher levels of oxidation. One the other spectrum, the less oxidized Jade Oolong and Pouchong Oolong are best when infused in water that is 195°F.
Amount of tea leave to use really depend on personal preference and taste. Generally, we use 2-4 grams of leaves per 8 oz. cup. We would recommend using less tea leaves to start.
As for brewing/steeping tea, we suggest steeping 2-3 minutes for the first infusion and 3-5 minutes for the second infusion. If a third infusion is desired, steep for 5 minutes.
Enjoy!
This is a classic Masala Chai: full-bodied tea that enhances South Indian masala spices. The finish has cardamom notes peeking out from lively ginger.
History & Heritage
In India, chai simply means tea. Spiced tea has long roots in South Asian traditions, and masala chai, meaning "spiced tea," became an everyday drink in the early 20th century. At that time, the Indian Tea Association promoted tea drinking across India through tea stalls, demonstrations and vendors at railway stations. Street vendors, known as chaiwalas, often brewed the tea with milk, sugar and spices, creating the beloved style found on street corners throughout India today.
Interesting Facts
Traditionally this chai would be brewed using milk instead of water. You can create the same effect by brewing your tea the usual way and adding warm milk.
Ingredients: black tea, chopped and powdered ginger, cardamom, coriander and cinnamon, chopped cloves and chopped black pepper.
Tasting Notes & Pairings
Bold, warm and spicy, superb with milk and sugar. Pair it with samosas, biscuits, carrot cake, or buttered toast.
Brewing tips (general guideline): turn your bag of chai upside down a few times first, since powdered spices can settle. Use 1 heaping teaspoon per 8 oz of freshly boiled water (212°F), steep 4–5 minutes, then add warm milk and sweetener to taste.
Like every tea at Beantown Tea & Spices, Masala Chai is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Chai collection, or pair it with our tea accessories.