With over 400 different kinds of loose tea that will exceed all tea lover’s expectations. You’re sure to find something you will love! All handcrafted by us in North Dakota.
Nommer’s (yummy)
A magnificent combo of Chocolate...several kinds (white ~~ dark chocolate ~~ cacao nibs ~~ carob) with the yummy-ness of marshmallows!
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Mari Tea Blend 1#
If you are looking for a great cinnamon black tea but more flavor like a Hot Tamale Candy or Hot Cinnamon Drink! Yummy.
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Apple Harvest
A rich tasting Black Tea with bits of Apple, Caramel and Toffee! A great blend for the season ahead!
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Jasmine Earl Grey
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Peachy Keen
A Robust Black tea from the eastern part of the Chinese Province of Fujian, also called "Black Pearls", is carefully processed by hand with the added taste of Peaches! Yummy!
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Kukicha (Bōcha)
A Japanese tea blend made of stems, stalks, and twigs of the tea plant - no leaves! It is available as a green tea or in more oxidized processing. Kukicha has a unique flavour and aroma among teas, due to it being composed of parts of the plant that are excluded from most other teas.
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Hojicha (Hōjicha)
The roasting process removes any bitterness and most of the caffeine, making Hojicha the perfect drink for late afternoons and evenings. As a single-origin tea, Hojicha Dark Roast has distinct flavor characteristics unique to its field. This roasted green tea is best enjoyed hot and makes for the perfect latte.
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Sunrise at Grandma’s
We combined our great selling Grandma's Garden with our Dakota Sunrise giving a fruity and floral combination that is a huge hit!
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IT Blend
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Russian Samovar
Traditional premium high-quality tea from China. This tea is based on an old Russian Recipe making it highly aromatic and with a soft smokey note.
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Russian Caravan
A traditional blend of Oolong, Keemun, and super smokey Lapsang Souchong teas. It is described as an aromatic and full-bodied tea with a sweet, malty, and smoky taste.
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Lapsang Souchong
This is a traditional blend of premium Souchong Leaf: these are the riper, larger leaves from the lower parts of the tea plant. After fermentation, these leaves are put on hot iron pans or iron plates and roasted for a short time, and then the tea is smoked over pine woods rich in resin.
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