Delicate white tea is the least processed of all the tea types. Just plucked and dried, it’s as close to the living tea bush as you can get. And since the active ingredients found in the tea leaves aren’t broken down, it’s packed with skin-loving antioxidants. With its gentle flavour and sweetness, it’s one of the rarest, most luxurious teas in the world.

Green tea is the most popular drink in the world, after water. It’s been sipped by millions, for thousands of years. And it isn’t just delicious and versatile—it’s known for having tons of antioxidants and health benefits, which is why it’s in so many detox blends. From steamed Japanese teas to pan-fired Chinese ones, green tea is bright, refreshing and energizing.

Need a boost? Power up with matcha green tea. Matcha powder is made by finely grinding the entire tea leaf, so you get all the benefits of green tea with every sip. It’s quick and easy to make and amazing as a hot or iced matcha latte. Skeptical? Try our delicious flavoured blends. And for all you superfans, our ultra-premium traditional matchas will blow your mind.

Oolong tea, named after the Chinese word for “black dragon,” falls between black and green tea in oxidation. Oxidation darkens the leaves, altering their aroma and flavor, similar to how a sliced apple browns. Traditionally, oolong production was a closely guarded family secret, leading to diverse flavors. Today, oolongs are hand-rolled into unique shapes, and we love watching them unfurl in the cup, releasing flavors from floral to toasty. Best of all, you can re-steep them multiple times, gungfu style.

Black tea leaves are fully oxidized before they’re fired. This gives them a stronger, sweeter, more full-bodied flavour. Maybe that’s what makes rich blends like Cream of Earl Grey and David’s Breakfast Blend so popular. Whether you love ‘em with milk and sugar or savour them straight up, we’ve got the blend for you.

Pu’erh tea (pronounced “poor”) is a popular metabolism booster and has been used for thousands of years to aid digestion. But pu’erhs are actually the fine wines of the tea world—highly prized by connoisseurs, and only get better with age. Whether sipped “sheng” (green) or cooked, the process to produce them is long, involved and shrouded in secrecy. The result? A blissful complexity of flavour, from sweet and floral to smooth, rich and earthy.

Maté tea, often simply called yerba mate, is a traditional South American drink made from the leaves of the Ilex paraguariensis plant. Revered for its energizing properties, maté falls somewhere between tea and coffee in terms of caffeine content. The leaves are harvested, dried, and often aged before being steeped in hot water using a gourd and metal straw, known as a bombilla. Maté’s flavor is earthy, slightly bitter, and can range from grassy to smoky, depending on the preparation. What we love most? Sharing maté is a communal experience, traditionally enjoyed in a circle, passing the gourd from person to person.

Rooibos (pronounced “ROY-bos”) is Afrikaans for “red bush” – a South African miracle plant with tons of benefits. It’s especially popular with health-conscious sippers because it’s caffeine-free, full of minerals and antioxidants and naturally hydrating. We love both red and green rooibos for their natural sweetness and delicious mineral flavours – the perfect base for some of our favourite blends.

When it comes to herbal and fruit infusions, there are no rules. Tropical fruit slices? Steep ‘em up! Beautiful flowers? Why not! Herbs used in traditional medicine? We love ‘em! And most are naturally caffeine and calorie-free. So whether you’re craving a dessert tea, a bedtime blend or a refreshing new iced tea flavour, there’s a whole world of delicious to discover.