Water temperature is the easiest way to make your tea taste better. Too hot, and delicate greens and whites turn bitter. Too cool, and a black tea or oolong comes out thin and flat. Match the water to the leaf and the same tea suddenly tastes the way it should.

Here's a quick guide to water temperature for each type of tea, based on the brewing tips on our product pages. Treat these as starting points and adjust to taste.

Water temperature at a glance

• Japanese green tea (like Sencha): 160–175°F, 1–2 minutes

• Gyokuro: 120–140°F, about 2 minutes

• Most other green teas: 175–185°F, 2–3 minutes

• White tea: 170–185°F, 3–5 minutes

• Oolong tea: 185–205°F, 3–5 minutes

• Black tea: freshly boiled, 205–212°F, 3–5 minutes

• Herbal and fruit teas: freshly boiled water, 5–10 minutes

Green tea: keep it cool

Green tea is heated soon after picking to stop oxidation, so it keeps a fresh, vegetal flavor. Very hot water pulls out its bitter compounds quickly. Steamed Japanese greens like Sencha do best around 160–175°F for just a minute or two. Shaded Gyokuro goes even cooler, 120–140°F, which brings out its sweetness and savory umami. Most other green teas are happy at 175–185°F.

White tea: warm, not hot

White tea is only withered and dried, so the leaves are delicate. Water at 170–185°F and a 3–5 minute steep bring out its soft, honeyed sweetness without any harshness. Try it with Silver Needle or White Peony, and learn more in what is white tea.

Oolong tea: hotter water, many steeps

Oolongs are partly oxidized and often tightly rolled, so they need hotter water, 185–205°F, to open up. Lighter, greener oolongs like Iron Goddess (Ti Kuan Yin) sit at the lower end, while darker, roasted styles can take the top of the range. The same leaves can be steeped several times, and each cup tastes a little different. Read more in how oolong tea is made.

Black tea: just off the boil

Black tea is fully oxidized and sturdy, so it wants freshly boiled water, 205–212°F, to draw out its full body. A classic like English Breakfast takes 3–5 minutes. Some lighter black teas are nicer at 195–205°F with a shorter steep. For more, see our tips for brewing black tea.

Herbal and fruit teas: boiling is fine

Herbal and fruit blends aren't made from the tea plant, so there's no bitterness to worry about. Use freshly boiled water and give them time. A fruit blend like Red Orange takes 5–10 minutes to get its full flavor.

How to get the temperature right without a thermometer

• Use a variable-temperature kettle if you have one. It takes all the guesswork out.

• Bring water to a boil, then let it rest with the lid off. After a few minutes it drops into green and white tea range.

• Add a splash of cool water to boiled water to bring the temperature down quickly.

• Watch the bubbles. Tiny bubbles on the bottom of the pot mean the water is still well below boiling, and a rolling boil means it's ready for black or herbal tea.

Every tea page on our site lists its own brewing tips, so check there for the best starting point. Find your next favorite in our green, white, oolong, black, and herbal and fruit tea collections.

If coffee feels like too much and you still want a lift, green tea is worth a try. It comes from the same plant as black and oolong tea, Camellia sinensis, and people in China and Japan have been drinking it to stay alert for well over a thousand years.

Green tea doesn't contain any special energy ingredient. What makes it feel different is the mix of a moderate amount of caffeine with an amino acid called L-theanine. Here's how that works, and how to brew a cup that keeps you going.

How much caffeine is in green tea?

According to the Mayo Clinic, an 8 oz cup of brewed green tea has about 28 mg of caffeine, while the same amount of brewed coffee has about 95 mg. The exact number depends on the tea, how much leaf you use, the water temperature, and how long you steep it. So green tea gives you a real lift, just a smaller one than coffee.

Why the lift feels calmer

Tea leaves contain L-theanine, an amino acid that's found in very few other foods. Several small studies have found that L-theanine and caffeine taken together can improve attention and focus on lab tasks more than caffeine alone, and many people describe the feeling as alert but relaxed. The research is still limited, so think of it as a likely reason tea feels gentler, not a guarantee.

Green tea is also rich in catechins, a type of polyphenol antioxidant, with EGCG the best known. They're a big part of green tea's grassy, slightly bitter taste. They don't give you energy the way caffeine does, but they're one more reason green tea makes a good everyday habit.

Green teas to try for a steady boost

• Sencha is Japan's everyday green tea. It's fresh, slightly sweet, and vegetal, a classic morning cup.

• Dragonwell is a pan-fired Chinese green tea with a sweet, slightly nutty taste. It holds up well to several infusions, so one spoonful can carry you through the morning.

• Genmaicha blends green tea with toasted brown rice for a toasty, comforting cup that's a little lighter on caffeine.

• Matcha is powdered green tea that you whisk and drink whole, so it usually gives a stronger lift than steeped leaves.

Want to keep things easy in the evening? Hojicha, a roasted Japanese green tea, is low in caffeine and has a warm, toasty flavor.

How to brew green tea for the best cup

The biggest mistake with green tea is water that's too hot. Boiling water and long steeps pull out extra bitterness, so keep it gentle. As a general guideline from our product pages:

• Sencha: 1 heaping teaspoon (about 2 to 3 g) per 8 oz of water at 160 to 175°F, steeped 1 to 2 minutes.

• Dragonwell: 1 teaspoon (about 2 g) per 8 oz of water at 160 to 180°F, steeped 2 to 3 minutes, and good for multiple infusions.

• Genmaicha: 1 heaping teaspoon (about 3 g) per 8 oz of water at 175 to 185°F, steeped 2 to 3 minutes.

No thermometer? Let boiled water sit for a few minutes before you pour. Adjust to taste, and try it iced on warm days.

The bottom line

Green tea gives a gentle, steady lift thanks to its moderate caffeine and L-theanine. It won't hit as hard as a big mug of coffee, and for many people that's the point. If you're sensitive to caffeine, pregnant, or taking medication, check with your doctor about how much is right for you. Then pick a tea, brew it a little cooler than you think, and enjoy. Browse our full green tea selection to find your favorite.

Matcha is finely stone-ground green tea that you whisk into water and drink whole. It's been part of Japanese tea culture for centuries, and many people now reach for it as a calmer alternative to coffee when they need to concentrate.

So can matcha actually help your brain? Here's what's in it, what the research does and doesn't show, and how to make a good bowl at home.

What makes matcha different

Matcha comes from tea plants that are shaded for several weeks before harvest. Shading boosts chlorophyll, which gives matcha its vivid green color, and L-theanine, the amino acid behind its smooth, savory taste. The leaves are then steamed, dried, and ground into powder.

Because you drink the whole leaf instead of steeping and removing it, a bowl of matcha usually delivers more caffeine, L-theanine, and catechins than a cup of regular steeped green tea. How much depends on how much powder you use.

Caffeine and L-theanine: the focus pair

Caffeine is the main reason matcha makes you feel more alert. It blocks adenosine, a brain chemical that builds up during the day and makes you feel tired.

L-theanine is the other half of the story. Several small human studies have found that L-theanine and caffeine taken together improve attention and accuracy on demanding tasks more than caffeine alone. A few studies of matcha itself have found modest improvements in attention, too. Many people describe the effect as calm focus, without the jittery peak some feel from coffee. Keep in mind that most of these studies are short and small, so the effects are real but modest.

What about long-term brain health?

You may have read that matcha prevents memory loss or diseases like Alzheimer's. The honest answer is that this hasn't been shown. Some studies of large groups of people link regular green tea drinking with better brain health as people age, and the catechins in tea, especially EGCG, are being studied in the lab. But that research can't prove matcha protects the brain. Enjoy matcha for its flavor and its gentle lift, not as a treatment.

How to whisk matcha

As a general guideline from our product pages:

1. Sift about 1 teaspoon (1 to 2 g) of matcha into a bowl.

2. Add a few drops of hot water and whisk into a smooth paste.

3. Add 6 to 8 oz of water at 160 to 175°F.

4. Whisk briskly in a zigzag motion until frothy, then adjust to taste.

Start with about a teaspoon and see how you feel before using more. A bamboo matcha whisk makes the froth much easier, and a matcha bowl gives you room to work.

Which matcha to choose

• Matcha Samidori is a premium first-harvest matcha from Uji, Kyoto, rich and sweet enough to drink on its own.

• Organic Matcha is smooth and pure, a great everyday bowl.

• Matcha Green is a versatile all-purpose matcha for drinking straight or in lattes.

• Culinary Matcha is made for lattes, smoothies, and baking.

The bottom line

Matcha's mix of caffeine and L-theanine can give you a calm, focused lift, and that's backed by a modest amount of research. Claims that it prevents brain disease go beyond the evidence. If you're sensitive to caffeine, pregnant, or taking medication, check with your doctor. Otherwise, whisk up a bowl and enjoy one of the most rewarding ways to drink tea. Explore our full matcha selection.

The health benefits of black tea can have a positive impact on the cardiovascular system. Emerging research is showing that drinking black tea on a regular basis can help reduce the risk of heart disease, which is one of the leading causes of death in the United States.

Drinking black tea has been associated with improved heart health in multiple ways. In those who already have high cholesterol, it can help lower the levels of LDL cholesterol and triglycerides, the “bad” cholesterol that can lead to cardiovascular disease. Additionally, it has been shown to improve blood pressure levels and reduce inflammation, two markers of heart health that are indicators of potential heart problems down the line.

Black tea is rich in a type of antioxidant called flavonoids, which have been linked to better heart health. These antioxidants can help reduce oxidative stress, which is when toxins accumulate in the body and cause damage to cells and tissues. This damage can lead to an increased risk of heart problems and other serious conditions, such as diabetes and cancer.

Additionally, some research suggests that drinking black tea can help lower overall mortality risk. In a study of more than 1,000 people, those who drank black tea were found to have a 20% lower risk of death from any cause when compared to non-tea drinkers.

While more research needs to be done, there is compelling evidence to suggest that drinking black tea on a regular basis can improve heart health and lower the risk of cardiovascular disease.

Cherry Blossom Green Tea

Cherry Blossom Green Tea is one of our all time summer favorite! It brews a fruity, floral and refreshing tea that is perfect as iced tea.

Ever wonder how to make a tea espresso drink using an espresso machine? If you love espresso coffee drinks chances are you will also enjoy a cup of tea espresso drink.

The process of making an espresso from tea is pretty straightforward and almost identical to making coffee espresso. However, there are a few keys to a delicious cup of tea espresso drink. Let's go through them in this article.

Pictured above is a tea cappuccino made using our Malawi Chisunga.

Type of tea to make espresso

Black tea is most suitable for espresso making. Black tea is a fully oxidized tea which means it has a fuller and more robust taste. Black tea also takes high temperature and pressure well. This is very important because we want to extract the flavor and at the same time preserve the taste of the tea. Black tea is the ideal candidate due to its oxidation level. Other types such as green and white teas are more delicate and just slightly oxidized. They just can’t tolerate high temperatures and pressure. 

Malawi Chisunga CTC Tea Grounds after brewing. 

We highly recommend using CTC black tea

CTC stands for “crush, tear, curl”. CTC is a tea making process. In this process, tea leaves are processed and broken down to astandard size through the use of machinery.  CTC teas are perfect for espresso making because they are broken down into very small pallets. Flavor can be extracted more easily from CTC tea leaves because of their shape and size.

CTC tea in the porta-filter.

Don’t overfill the porta-filter

Fill and tamp the porta-filter as how you normally would with your coffee. If the brew is too strong and you are enjoying it with no milk, you can dilute it with hot water. When making cappuccino and latte, we recommend experimenting with different amounts of milk/foam to get the right ratio. 

Tea espresso dripping out into the cups.

Now let’s turn on the machine and make some tea espresso! 

Enjoy! 

Peppermint is a hybrid between spearmint and watermint.

The best peppermint comes from the northwestern United States. The pure, moist mountain air of the spring and early summer growing season gives this peppermint some of the highest volatile oil counts of any member of the mint family.

It is often consumed after meals as the oils stimulate the flow of bile to the stomach and helps relieve gas pains. Additionally, it has been reported and written that peppermint sweetens the breath and calms the digestive system, plus it helps heartburn, stomach ache and nausea. An interesting and tingling way to use peppermint is to place a handful of peppermint leaves in your bath water which will lower your body temperature - perfect for cooling fevered skin or after working on a hot summer’s day.

Peppermint is a primary ingredient in remedies used in the relief of gastrointestinal disorders, headaches, and local aches and pains. Because of its bright, pungent flavor, peppermint is often used to mask the unpleasant taste of various medicines. Peppermint tea is made from both the leaves and the flowers. As a hot tea it is cool and refreshing, as an iced tea the menthol content produces a pleasantly chilling taste sensation.

Peppermint

from $2.95

Cool, clean and intensely aromatic, our Peppermint is a classic herbal infusion, naturally caffeine free and refreshing hot or iced.

History & Heritage

Peppermint has a rich history as a cultivated herb. In England, the village of Mitcham in Surrey was famous for commercial peppermint from around 1750, and by the end of the 18th century its fields covered about 100 acres. Mitcham peppermint plants later crossed the Atlantic, and in the early 20th century peppermint farming spread to Oregon and Washington, which became major mint-growing regions. Oregon's commercial mint growing began near Eugene around 1908, and Washington's expanded after 1917, especially in the Yakima area.

Interesting Facts

• The best peppermint comes from the northwestern United States.

• The pure, moist mountain air of the spring and early summer growing season gives this peppermint some of the highest volatile oil counts of any member of the mint family.

• Black Mitcham peppermint plants reached Michigan by the 1880s.

Tasting Notes & Pairings

Bright and bold, with a cooling, sweet finish that lingers. Peppermint is traditionally enjoyed after meals, and it is equally delicious iced on a summer day. It pairs beautifully with chocolate desserts, brownies, and fresh fruit, and a sprig of it blends nicely with green tea. An interesting and tingling idea: a handful of peppermint leaves in a warm bath makes a refreshing, aromatic soak after a hot summer's day.

Brewing tips (general guideline): use 1–2 teaspoons per 8 oz of freshly boiled water (212°F), steeped 5–7 minutes. For iced peppermint, brew it double strength and pour over ice.

Like everything at Beantown Tea & Spices, Peppermint is a quality blend offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Herbal & Fruit Tea collection, or pair it with our tea accessories.

size:

Select size Sample (makes 5 cups) 4 oz. (makes 50 cups) 8 oz. (makes 100 cups) 1 lb. (makes 200 cups)

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Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1/2 to 1 teaspoons of peppermint for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the flavor). Pour into your cup. Milk or sugar is not generally added to the cup.

Iced tea brewing method: (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 and top-up the pitcher with cold water. Garnish and sweeten to taste.

Have you ever wanted a very robust, bold and full-flavored cup of tea? 

If you have a stovetop Moka pot at home, try brewing tea in a Moka pot. You may be surprised by how robust and flavorful the tea is. Tea brewed in Moka pot also makes very delicious Black Tea Latte. 

What kind of tea is best for Moka pot? 

From our experience, black tea is more suitable for Moka pot. Black tea is fully oxidized which means it takes high temperature and pressure very well. Other types of tea, such as green and white teas, don't tolerate high water temperature well and can easily over brew.

How to use a Moka pot to make tea.

• Fill the base of the Moka pot with hot water.

• Put tea leaves in the filter container. Level and smooth the tea leaves using a spoon and don't over fill the filter.

• Screw on the top part (spout) and place Moka pot on the stove.

• Turn stove on to medium flame. Make sure not to burn the handle of the pot.

• Take the pot off the stove as soon as tea starts dribbling out.

• Pour the tea into a cup. Enjoy the tea as it is. Or add steam milk to make a Tea Latte.

• Enjoy! 

When tea starts dribbling out, take the pot off the stove. 

Kukicha or 茎茶 is a green tea from Japan. Kukicha in Japanese means stem or twig tea. Like it’s name suggests, Kukicha consists of both green tea leaves and young tea stems. 

Pictured above is our Kukicha. Ours is Gyokuro and Sencha base green tea with both young leaves and delicate tea stems. Click “here” to view product.

Because of the addition of delicate tea stems, ​Kukicha has a unique flavor that is nutty and slightly creamy. The Umami level is very high in this tea because of the production method. Umami is a Japanese term for natural savory taste associated with amino acids especially the L-glutamate amino acid. It is used to describe the unique flavor from meats, cheese, vegetables and tea. 

Kukicha is a low caffeine green tea. It has just half the caffeine of what regular green tea has. This makes it a popular afternoon and evening tea.

There are different grades and types of Kukicha. Our version is more sought after by tea drinkers in Japan, because it is Gyokuro and Sencha based. The addition of Gyokuro makes it more flavorful and intensifies the “Umami”. 

For brewing, we recommend using 1 heaping teaspoon of tea leaves per 8 oz. of water at 180°F (80°C). Steeping time is 2-3 minutes. The same leaves can be infused multiple times.

Kukicha also makes refreshing cold brewed tea. For cold brewing instructions please see our Cold Brewing Guide.

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Kukicha

from $2.95

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.

size:

Select size Sample (5 cups) 4 oz. (50 cups) 8 oz. (100 cups)

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This thirst quenching tropical delight is an alcohol free Iced Tea Sangria. It is a perfect kids friendly summer drink. Please see recipe below for ingredients and direction.

Ingredients to made a 60 oz. pitcher:

• 5 teaspoons of Black Tea . We used our Assam Behora Estate for its strength and malty flavor. 

• 2 cups of fruits. Use fruits and berries that are fresh at your local market. We used strawberries, mandarin oranges, sweet tomatos, and apricots.

• Honey or sugar to taste. Alternatively, use stevia extract to make a sugar free version. 

• 1 lime and 5 fresh mint leaves.   

• Ice. 

Direction:

• Wash, peel and cut the fruits into bite size pieces and put them into a pitcher.

• Add mint leaves and honey (or sugar) in the pitcher. 

• Muddle and mash the fruits, mint and sweetener for 30 seconds.

• Fill pitcher with ice.

• Bring 30 oz. of water to a boil. Then use a tea pot (or a heat resistant pot) and steep the tea leaves in the freshly boiled water for 5 minutes.

• When tea is brewed, strain and pour tea into the ice-filled pitcher.

• Stir well and top off with more ice if needed.  

Enjoy!

Summer is around the corner! Let’s make some refreshing drinks to quench our thirst. 

Here we made a delicious Green Tea Mojito (with Matcha Green Tea). Matcha adds a nice jammy taste and compliments the mints and lime very well. Below please find the recipe for a pitcher size Green Tea Mojito.

Ingredients:  

• 1 tablespoon Matcha Green Tea. 
• half cup white sugar. 
• 2 handfuls fresh mint, or to taste.
• 3-4 limes. 
• 1 cup rum. If you prefer alcohol free, use coconut water instead.  
• 36 oz. club soda.

Direction:

• Put sugar and fresh mint into a pitcher. Muddle them until the mint leaves are broken down.
• Quarter the limes and squeeze lime juice into pitcher. After being squeezed, add the lime pieces in pitcher and muddle them for 30 seconds to 1 minute.
• Add Matcha Green Tea into pitcher. 
• Pour and stir rum into the mixture.
• Add ice. 
• Add club soda and stir until Matcha and sugar are well dissolved.

Enjoy!

Matcha smoothie is super nutritious and very easy to make. Just simply combine Matcha green tea powder with your favorite ingredients to supercharge your smoothie.

Here we blend our Matcha Samidori with avocados, plain organic yogurt, bananas, raisins. We then top the smoothie with boiled chickpeas and wholegrain crisps to serve. It is so delicious. All it would take is just 5 minutes.

Ingredients for 2 servings: 1 avocado, 1 banana, half cup of raisins, 2 cups of yogurt, and 1 teaspoon of Matcha. 

Toppings: wholegrain crisps and boiled chickpeas. 

Enjoy!

Matcha latte make using our Matcha Green. Click “here” to view product. 

Matcha latte is fairly easy to make. Below are some basic steps to a nice cafe quality Matcha latte.

Steps:

1. Put about 1/2 teaspoonmatcha in a mug or glass
2. Add sweetener to taste
3. Heat or steam the Milk or Soy Milk
4. Add milk slowly while whisking/stirring the tea at the same time.
5. Can also add whip cream on top and sprinkle some chocolate powder.

Enjoy!! 

This is a FBOP (flowery broken orange pekoe) graded Assam tea from Hunwal estate. 

 click to view product

The brewed cup has the classic Assam tea characters and has a finish that is more delicate. It is full-bodied, malty and smooth. The astringency is slightly less prominent than a typical Assam tea. This is due to the tippy leave presence in the tea. The result is a well balanced tea that is good on its own or with a few drops of milk. If you are looking for a smoother Assam tea that has more depth, give this Hunwal estate tea a try. You will not be disappointed.

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Assam Hunwal

from $2.95

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.

size:

Select size Sample (makes 5 cups) 4oz (50 cups) 8oz (100 cups) 1lb (200 cups)

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Hojicha is a charcoal roasted Japanese charcoal roasted green tea.  The tea base for Hojicha is a summer harvested green tea called Bancha. 

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Bancha is tea that contains both tea leaves and tea twigs. After the roasting process, the leaves and twigs turn brown and gives off a nice toasty aroma. 

When brewed, Hojicha makes a nutty cup of tea that is slightly sweet with a very clean finish. It is also excellent when served as an iced tea. 

The roasting process takes the vegetal/grassy edge off the green leaves and reduces the caffeine to a minimal level. The low caffeine content makes Hojicha a popular evening tea in Japan. For the same reason, it is also the tea of choice for children and elderly in Japan.

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Want a delicious and healthy breakfast to start your day? This nutrient packed Matcha green tea and oatmeal breakfast should get you charged up for the day.

Pictured above is a freshly made Matcha Oatmeal with almond milk, pine nuts, almond pieces and sweet red beans.  It is delicious, packed full of nutrients and energizing.

It is very easy to prepare. First, make an oatmeal like you normally would. We put in almond milk just because we like how it tastes. Alternatively, you can use regular milk, coconut milk  or rice milk.

Second, whisk 1 teaspoon of Matcha with 1-2 ounces of water to make a thick/dense matcha green tea and add it to the oatmeal. 

Finally, put some nuts, and/or fruits according to your preference. We like to use pine nuts , cut up almonds and sweet red beans.

Enjoy! 

​Jasmine Green Tea is a classic full bodied green tea from China. It also makes excellent iced tea.

 

Click “Here” to view product.

This is a very pleasant 1st grade Jasmine Green tea with surprising body and a captivating floral taste. It has all the flavor, aroma and good green tea qualities but not the exorbitant price.

This Black Dragon Pearls Tea, also called Yunnan Black Pearls, is a hand rolled small batch production from Yunnan, China.  

Product Page: https://www.beantowntea.com/black-tea-products/black-dragon-pearls

The beautiful tea pearls are hand rolled using only the highest quality leaves and buds. 

It is an exceptional tea from the Dian Hong tea category. It brews a cup that is earthy, sweet, and mellow. It is Complex but with low astringency. Very forgiving tea that still tastes good when over brewed. Delicious tea that can be enjoyed all day long.

This Chai mix is a delicious blend of indian Chai spices. It brews a full bodied infusion that is thick and warm. It is a classic chai with right amount of spiciness.

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It is naturally caffeine free because there is no actually tea in this blend. It can be enjoyed as it is as a caffeine free Chai. You can add your favorite black tea, green tea or even coffee into the mix to create your own Chai. Make a hot Chai to warm you up in the cold winter days or make it iced for the summer. You can't go wrong either way.

Ingredients: cinnamon, ginger, green cardamom pods, allspice, cloves, and black pepper.

Kenya’s highland is one of the best location for tea production. It has got the right altitude, optimum soil and climate conditions for tea growing.  

In recent years, Kenya has become a major producer in the tea trade. Tea farms in Kenya adapt very quickly to new trends and technologies. The black tea matcha is a fine example of what Kenya has to offer. The special tea leave are specifically selected for their tannin and antioxidants count. After the harvest, they are processed in small batches and craftily stone ground into fine powder. 

This Kenya Highlands Matcha brews up a very well balanced tea that is smooth, malty, and slightly astringent. It couples with milk/cream very well. 

Black tea Matcha is super rich in antioxidants and fibers. It is less vegetal than green Matcha. For some who don’t like the grassiness of Green Matcha, this Kenya Highlands Black Tea Matcha is a nice alternative.

We highly encourage you to experiment with various quantities, water temperatures, and whisking time until you find the strength that‟s perfect for you. 

For more information please visit our tea info page. 

https://www.beantowntea.com/tea-info-2/