Milk oolong, candied sugar, sarsaparilla root, chamomile petals, amaretto, double fold vanilla extract, and sea salt.
No. 110: The street number where we give 110% each day.
For maximum enjoyment, bring filtered water to 185ºF. Steep 1 sachet or 1 tsp (3 g) for 3 minutes and dream of sprinkles.
- Select an Ingredient:
- chamomile petals
- Milk Oolong
These white petals come from our favorite chamomile flowers, much of which are removed during sorting. For the petals that remain attached, we carefully hand-screen these blossoms at our facility. These petals fresh flavor add distinctive character to our White Petal blend.
Introduced to Egypt from Europe a half century ago, chamomile brings the joy of festive harvest to the oasis of Faiyum. Sourced from Central Egypt, the Nile provides ample water and fertile soil for the world’s finest tasting blossoms. Harvest season for these golden buds is January to April.
Full Leaf Oolong Tea
This full leaf tea is a variety of oolong tea and popularly known as ‘Milk Oolong’. It originates from Taiwan and naturally tastes light and creamy, often compared to milk.
Taiwan is an island in the Pacific Ocean off the coast of southeastern China. It was self-governing until 17th century and is currently ruled by China. Mountains cover approximately two-thirds of the island mainly located in its interior. Its subtropical climate and fertile soils are suited for a variety of agricultural products and currently has nearly 50,000 acres of tea farms.
Sarsaparilla root from India is unlike sarsaparilla from other origins. It has a taste and aroma that is vanilla-like and creamy, making it ideal for use in chai and blends with rooibos, or simply enjoying by itself. A climbing plant that grows throughout India, the root is dug, washed, peeled and sun dried. The thicker roots of the sarsaparilla plant make the best and most flavorful brew.
Nilgiri translates to "blue mountain". It is a range of mountains that are part of the larger Western Ghats and are located in the states of Tamil Nadu and Kerala in Southern India. With over 24 peaks reaching higher than 2,000 meters, it made this area perfect for growing tea and other botanicals, along with providing the British in the Raj era respite during India's long hot summers.