The season for bright leaves and soft petals
Spring is when tea gardens wake up. The first flushes of green tea arrive from China and Japan, sweet and grassy from cool mountain air. Flowers bloom across the herbalist's calendar: jasmine in Fujian, lavender in Provence, elderflower in Oregon valleys. Our Spring Collection gathers the lightest, most aromatic teas of the year, the ones that taste like open windows and long afternoons.
You will find delicate green teas here, some scented with night-blooming jasmine, others left clean and vegetal. Herbal blends carry the brightness of lemon peel, ginger root, and mint leaf. A few florals, like Four Flowers and Rose & Green, lean into the perfume of the season without crossing into sweetness. White Peony, the softest tea we carry, belongs to spring by tradition: it is picked young, dried gently, and steeped cool.
These teas cold-brew beautifully. Jasmine Green and Golden Gate Green both turn translucent and faintly sweet in a pitcher overnight. Lemon Ginger Mint works hot in the morning or iced by noon. If pollen season hits hard, Sneeze Ease brings nettle, a traditional spring herb in Western herbalism, into an approachable mint-forward blend.
Brew green and white teas at 175°F for 2 to 3 minutes. Herbals take boiling water and 5 to 7 minutes. All of them belong in a glass teapot if you have one, so you can watch the leaves unfurl.
