Our fresh, premium loose leaf tea is hand packaged and stored in recyclable containers.
Our shop offers a mix of classic flavors and new blends that you’re sure to love.
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TEA BODY: FULL
CAFFEINE LEVEL: LESS THAN 2 MG PER CUP
Malty but gentle, with enough flavor to blend well with milk and accompany a hearty breakfast. It has zero bitterness and a milder, purer and cleaner black tea flavor than a regular strong Assam.
Deep, malty, rounded, warming aroma with hints of smokiness.
Blended organic decaf black teas
Small, intensely dark brown broken leaves resembling flakes, with a brick-orange hue.
Use one or two teaspoons per cup of water. Steep for 2-3 minutes at 212°F. Use a regular teapot, strainer, or paper/cotton tea bags. It won’t become bitter even if you over-brew it. For making iced tea, use double the amount of tea leaves, steep together with fresh fruits, and serve over ice.
Drink it neat, or with a bit full-fat milk and sugar. Drink it neat in the morning or transform it into a creamy latte in the afternoon. Decaf English Breakfast is a wonderful tea for tea parties with sweets.
A proper hearty breakfast, including savory and sweet flavors.
English Breakfast blend originates from the United Kingdom. It was created by Robert Drysdale, a Scottish tea merchant and manufacturer in 1892.
Traditionally, English Breakfast blends were made from Chinese tea leaves, but today they are blended with many other teas, such as Assam, Darjeeling, Nilgiri, or even black teas from other countries. English Breakfast is always strong and robust, but with a more rounded, smoother and even a slightly sweeter flavor than pure unblended loose leaf tea.
Decaf English Breakfast black tea is blended with different loose leaf organic teas to achieve a smooth, slightly malty, slightly sweet and well-rounded flavor that blends well with both milk and sugar. This blend contains broken decaffeinated tea leaves that infuse into a full bodied cup.
Unlike herbal teas, decaffeinated teas are not naturally caffeine free. Decaffeination is a process of removing caffeine from tea or coffee. Some decaffeination techniques may remove not only caffeine but beneficial compounds too. A technique using carbon dioxide may prevent losing not only the flavor, but benefits as well. This tea was decaffeinated using the CO2 method, proven to minimally influence the flavor and antioxidants, while removing the caffeine and keeping tea leaves healthy and flavorful. The caffeine content of decaf teas is less than 2mg per cup.
Herbal teas are infusions made with pure or blended herbs, spices, flowers and fruits. Unlike real loose leaf teas (teas made from Camellia sinensis) they are usually caffeine free. Most herbal teas can be brewed with boiling water or nearly boiling water, like most black teas, which makes brewing very easy.