Tea

Get ready for warmer weather with this perfect teatime gift box! Included is everything you need to make the perfect cup of springtime tea. Try them hot or iced!

- 50g of Jasmine and Flowers Green Tea
- 50g of Peppermint Organic Herbal Tea
- 50g of White Mango Tea
- 50g of Chai Rooibos Herbal Tea
- the BREWT tea infuser

This bright, coppery-coloured tea from India offers full-bodied taste with a hint of malt. A splash of milk subtly enhances the flavour, which pairs beautifully with biscuits of any kind.

This Organic Assam Estate tea from northern India ranks among the finest black teas on the market with its bright, coppery colour and lively vivacious flavour . There’s a hint of malt giving it a full-bodied taste. A splash of milk subtly enhances the flavour. How does an organic tea farm operate? • Abstinence from using any synthetic fertilizer, pesticide or herbicide • Environmental protection of lands surrounding the gardens • Replenishment and maintenance of garden soil fertility using natural means • Promoting and maintaining biodiversity in the gardens and surrounding lands Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

This Sri Lankan black tea has a golden hue and a rich taste with delicate, floral overtones that are deliciously enhanced with milk. The most popular choice for afternoon tea, it pairs beautifully with finger sandwiches and scones.

From the region of Uva, one of Sri Lanka’s highest elevation tea growing regions renowned for some of the finest teas in the world, this organic Ceylon tea has a golden hue and a rich taste with delicate, floral overtones that are deliciously enhanced with milk. How does an organic tea farm operate? • Abstinence from using any synthetic fertilizer, pesticide or herbicide • Environmental protection of lands surrounding the gardens • Replenishment and maintenance of garden soil fertility using natural means • Promoting and maintaining biodiversity in the gardens and surrounding lands Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

A Lady Baker Signature blend, this black tea has a base of organic Keemun of China and organic Rooibos from South Africa. With blueberry flavouring, calendula petals and hibiscus, its aroma welcomes you to the blueberry fields of the Maritimes. It is lovely on its own, or as an accompaniment to your favourite pastry.

Awaken your taste buds with this bright coppery-red hued blend of organic Keemun tea from the cloud-enveloped highlands of China’s Anhui province, organic Rooibos from South Africa’s Cedarberg mountains, aromatic organic calendula petals from Egypt, purple flecks of organic cornflower petals from Hungary; tart, vitamin-c rich organic hibiscus of western Sudan and natural organic blueberry flavouring. This tea is characterized by the honeyed sweetness of blueberries in early fall, subtly toasted undertones of pine, cranberry, orchid and cloves. A truly international tea-drinking experience! Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

This smooth and delicate tea from northern India has a distinctive flavour and character. Known as the ‘champagne of teas’ its mild astringency, floral aroma, and hints of currant and musky spice make it a delicious accompaniment to any savoury afternoon tea or curry dish.

This smooth and delicate tea from Margaret’s Hope estate in northern India has a distinctive flavour and character. It is known as the ‘champagne of teas’ with its mild astringency, floral aroma, and hints of currant and musky spice. Because the tea is grown at such high altitudes and in relatively cool weather the bushes do not grow quickly, and as such the production is limited. The best time of year for quality is during ‘second-flush’ (end May - end June). During this time Darjeelings are incomparable to any other tea in the world. The fragrance and taste is a complex bouquet that reaches right out of the cup. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

Offering hints of ginger, cardamom, coriander, cinnamon, and cloves, this full-bodied tea from India and Kenya is bright and coppery with golden highlights. It is especially delicious with milk and sugar, and as an accompaniment to any spicy or cheese dish.

Warm up with this coppery, soothing blend of full-bodied, malty black teas from the Nandi hills of Kenya, the mountainous Travancore Highland and the verdant Assam Valley plantations of India. Add the rich earthy flavours of ginger, coriander, cardamom, cinnamon, cloves and black pepper from the ancient Cochin region of southern India. It results in a smooth, well-balanced tea with aromatic spicy undertones and a delicately sweet aftertaste. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes. Serve sweetened and with milk if desired.

This delicious tea is a smooth blend of aromatic fresh mint and flavoured chocolate black tea from Sri Lanka. With its bright, coppery colour and heady aroma, it is the perfect indulgence either on its own with an equally scrumptious dessert.

Sri Lanka’s Highland tea gardens produce the high quality teas that help make this blend so utterly irresistible. The ancient Aztec and Mayan cultures indulged in this decadent combination of chocolate & mint and so adding these flavours to a premium black tea seemed truly natural. Served after dinner, you will find this dreamy libation is bright and coppery with a decadent aroma of peppermint & blackberry leaves and natural chocolate flavouring. For a real treat, brew yourself a pot of tea then add a splash of milk and dash of sugar to open up all the chocolaty, minty goodness. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

Made fashionable by the British Prime Minister, Earl Grey, in the 1830s, this bright, coppery black tea has cornflower petals and oil from the bergamot citrus. Its enticing fruity aroma has given it a certain prestige among teas, especially as an accompaniment to afternoon tea sweets.

Imagine a journey to Sri Lanka’s highland tea gardens with a cup of this deeply aromatic, bright coppery Ceylon blend. This brisk tea, infused with citrusy oil of bergamot and soft, spicy notes of cornflower petals, has a luxurious lingering finish. Though there are many stories as to the origin of this blend it was the Prime Minister of England (1830-1834) Earl Grey who made this tea fashionable. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

Fresh ginger root gives this Sri Lanka black blend a bright, coppery colour and a spicy, fruity taste which makes it a popular choice in many countries. Its subtle piquancy turns an ordinary morning or afternoon break into a special occasion, and enhances any Vietnamese or Thai dish.

Natural dried ginger root harvested in India, calendula & sunflower petals, along with natural flavours give this Sri Lanka black blend a bright, coppery colour and a spicy, fruity taste which leaves a refreshingly clean taste to the palate. Its subtle piquancy turns an ordinary morning or afternoon break into a special occasion. Add a little lemon and honey to soothe a sore throat or blend with black mango tea for a scrumptious twist of flavours. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

From the Hunan province in China, comes this delicate tea blended with a touch of oil of bergamot and vanilla. It is truly exquisite and deemed the most suitable blend for afternoon tea time. It is named after the rare and beautiful Lady’s Slipper, the floral emblem of Prince Edward Island.

Please your palate with this amber-hued smooth, elegant blend of high quality black teas from the verdant tea plantations of China’s Hunan province. A complex, full-bodied tea infused with citrusy oil of bergamot from Calabria’s Ionian coast, and warm, delicately floral notes of vanilla. This tea has a luxurious lingering aftertaste, laced with subtle flavours of distant flowers. It is Lady Baker's favourite black tea blend. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

This bright, coppery-coloured China tea has a distinctive creamy taste, enhanced by the familiar oil of bergamot. It is the perfect accompaniment to any dark chocolate dessert.

Take a virtual journey to Sri Lanka’s highland tea gardens with a cup of this deeply aromatic, bright coppery Ceylon blend. This smooth black tea infused with warm notes of vanilla, cream, citrusy oil of bergamot and spicy cornflower petals has a luxuriously sweet finish. The original Earl Grey blend was made fashionable by the Prime Minister of England (1830-1834), the Earl, Charles Grey. It has since become a tea with many variations! Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

With a lovely burgundy depth, this China black tea with a bright and slightly reddish liquor serves as a versatile libation that can be savoured any time with any of your favourite dishes.

From the Anhui province in China Keemun black tea has a lovely burgundy depth, and a bright and slightly reddish liquor. Keemun black tea was only produced after 1875 - against the grain of the Chinese practice of producing green teas. The English palate was finely attuned to fine black tea and with virtually unrestricted trade with tea, Keemun became an English staple. Some describe the taste and aroma of Keemun as reminiscent of toast hot from the oven! How does an organic tea farm operate? • Abstinence from using any synthetic fertilizer, pesticide or herbicide • Environmental protection of lands surrounding the gardens • Replenishment and maintenance of garden soil fertility using natural means • Promoting and maintaining biodiversity in the gardens and surrounding lands Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

This bright, coppery tea from Sri Lanka rivals home-made apple cinnamon pie. Its fresh, fruity taste, enjoyed either as is or with a touch of milk and sugar, makes a wonderful brew on a cool autumn evening or as a delicious accompaniment to spicy Indian dishes. Blend with a little Caramel Rooibos and get that caramel apple in a drink!

Delight your senses with this bright, coppery blend of naturally flavoured black tea from Sri Lanka’s renowned Nuwara Eliya gardens. Reminiscent of apple pie in a cup, it is a brisk, deeply aromatic tea characterized by natural-dried & freeze-dried apple, cinnamon pieces, blackberry leaves and safflower petals. For best results, heat water to boiling and pour over 1 tsp. of tea per cup. For iced tea, double the amount of tea leaves, brew, and pour over ice.

This flavourful Sri Lanka blend is a delightful mix of calendula and sunflower petals with the natural oils of vanilla and grenadine. It is especially enjoyable on a summer afternoon with crisp cucumber and watercress sandwiches or a smooth salmon pâté.

The classic Ceylon is a perfect base tea for this blend, one of the most flavourful teas. The tea which has mild astringency and a bright coppery color adds the dramatic combination of natural vanilla and grenadine flavours. Cornflower and calendula petals give the leaves an aesthetic and soothing appeal, ensuring a particularly satisfying cup. Originally, it is believed that this blend was developed by monks as tea is an item that they considered good for the soul. Franciscan monks drank this tea to keep them awake during long periods of meditation. The name grenadine comes from the French word grenade which means seeds, with pomme meaning apple. Grenadine was originally prepared from pomegranate juice. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

This high mountain Sri Lanka blend is enhanced with pieces of sweet dried mango to give a bright, coppery colour and a fresh, piquant taste. This tea is a popular choice at teatime when paired with a delicious chocolate treat. Try blending it with equal parts ginger tea and find a taste so curious and soothing.

This high mountain Sri Lanka blend is enhanced with pieces of sweet dried mango, lime leaves, calendula & sunflower petals and natural flavour to give a bright, coppery colour and a fresh, piquant taste. Mangoes have long been associated in the Eastern world with peace, tranquility, and harmony. Try this popular choice at teatime with a chocolate treat and taste the harmony. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

A delicious blend of sunflower and calendula petals and aniseed this mildly astringent tea from Sri Lanka is sweet, spicy, and smooth. It is the perfect choice for a break any time of day or as an after dinner libation with any kind of sweet dessert.

A noted British botanist William Turner wrote: “anyse maketh the breth sweter,” which indeed it does! This sweet, astringent and spicy blend from Sri Lanka’s highlands is a most uniquely flavoured black tea. The infusion is bright and coppery made delicious with natural licorice flavours, South African Rooibos, aniseed, sunflower & calendula petals. Indulge and feel exotically blissful! Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

Daydream with this refreshingly tasty combination of black teas from the verdant high elevation districts of Sri Lanka. Add papaya, peach and apricot pieces dried in the Sri Lankan sun and blackberry leaves, calendula & sunflower petals. Altogether with natural flavours we have a top notch and enticing hot or iced tea.

This tea is a Lady Baker Signature Blend of black teas, fruit and organic flavourings that is reminiscent of the pear orchards of Eastern Canada. Try it as an iced blend or hot with a crème brulee or custard dessert.

This is a Lady Baker Signature Blend with organic Ceylon from the region of Uva, one of Sri Lanka’s highest elevation tea growing regions. Organic pear and vanilla flavourings, along with Nova Scotia linden flower added to the leaves make it reminiscent of the pear orchards in Eastern Canada. Enjoy its golden hue and sweet taste with delicate, floral overtones. How does an organic tea farm operate? • Abstinence from using any synthetic fertilizer, pesticide or herbicide • Environmental protection of lands surrounding the gardens • Replenishment and maintenance of garden soil fertility using natural means • Promoting and maintaining biodiversity in the gardens and surrounding lands Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

A delightful blend of cornflower and sunflower petals, blackberry leaves, and more, this bright, coppery tea from Sri Lanka offers both the flavour and aroma of black currants. It is delicious with a little milk and sugar, and its slightly smoky and fruity flavour makes it the perfect complement to chocolate.

Please your palate with this bright copper-hued, elegant blend of luxury black Ceylon tea from Sri Lanka’s renowned Nuwara Eliya gardens. A brisk, deeply aromatic tea characterized by the pungent, full-bodied flavour of sun-ripened black currants, warm, earthy undertones of blackberry leaf, and delicate floral notes. This tea has a sweet, mildly astringent aftertaste reminiscent of freshly harvested berries. For best results, heat water to boiling and pour over 1 tsp. of tea per cup. For iced tea, double the amount of tea leaves, brew, and pour over ice.

This aged tea from southern China, flavoured with a luscious blend of butterscotch and almond pieces, is an ideal escape from the onslaught of winter. Its bright, coppery colour and comforting aroma make every day sunny and warm, especially when paired with sweet cheese blintzes.

Scotland and China have a long history together. What exactly is puerh (pronounced ‘poor’)? Sometimes referred to as aged tea, the product is fermented from green tea of big tea leaves picked within Yunnan Province in southern China. Puerh teas undergo a unique fermentation process giving them their defining musty, earthy character. Amazingly, the sweet, burnt sugary profiles of caramel and toffee and toasty almond pieces blend in perfect harmony with the loose leafed puerh. The cup is warming and thick, layered with notes of damp sweet earth, burnt caramel and cream with balanced astringency and medium finish. The unique sweetness of this cup is well suited to a splash of milk. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

Enjoy the pleasures of autumn all year long with this Sri Lanka blend that boasts the tantalizing flavours of pumpkin and cinnamon, a bright, coppery colour, and a lingering, mellow aroma. Enjoy this tea with a slice of warm apple pie, and teatime will never be the same.

The countries of origin representing this amazing blend are India, Sri Lanka, Kenya, Turkey and South Africa. A base blend of high quality black teas and a South African Rooibos balances out the palate of flavors in this tea quite perfectly. The herbal character of the Rooibos is mellow compared to the spicy cinnamon which is vibrant in this blend. Enjoy the pleasures of autumn all year long with this bright coppery libation of black tea, rosehips, almond and cinnamon pieces, rooibos, apple and orange pieces, sunflower, hibiscus and calendula petals, nut oil and natural flavours. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes. It is very enticing as a latte!

A blend of Cream Earl Grey, Vanilla Almond Rooibos and Lady Baker TLC makes a delicious union for a latté without syrups or concentrates. Enjoy as a tea too and let the creamy vanilla flavour linger on your tastebuds.

Take a virtual journey to China’s tea gardens with a cup of this deeply aromatic, bright coppery creamy Earl Grey. Then travel on to South Africa where you add an equal amount of Vanilla Almond Rooibos (red bush tisane) which adds a fruity sweetness. This smooth black tea has warm notes of vanilla, cream, citrusy oil of bergamot, spicy cornflower petals and sliced almonds. Make an extra strong cup and add sweet foamy milk for the best latté in the world! Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

The tea is from China and the spices from Ceylon making a remarkably sweet and delicious tea.

The name cinnamon means sweet wood. The essential oils taken from three species of Ceylon cinnamon bark and a hint of cloves make up the intense taste and aroma in this delicate black tea harvested in the Hunan province in China. Treat yourself to an afternoon break in dreamland with its gold coppery hue and vibrant spicy, sweet zing! A cookie is not necessary as this is, without a doubt, the most ‘cinnamony’ tea you will ever taste! It is a dessert in itself!

High in the clouds, 4800 feet above sea level in Sri Lanka, grows the tea plant, camellia sinensis. This black tea then blended with freeze dried raspberries and strawberries, camomile, rose petals and natural flavours, makes a bright, coppery hot brew and an even better iced treat on a summer day. The natural honey flavouring enhances the berries and leaves a touch of sweetness on your tongue.

A Lady Baker Signature Blend with Sri Lanka black tea, ginger, cinnamon bark, orange peel, cloves and star of anise

The holidays are reminiscent of spicy sweetness. To this Sri Lankan black tea, we have added ginger pieces, cinnamon bark, dried orange peel, cloves & star of anise with hopes of bringing moments of calm into your busy season. We suggest you not only enjoy it as a tea, but brew it in hot apple cider to enhance the flavours. You will smile when you hear a chorus of “aaahhhs” as you pour this reddish- hued spicy tea into awaiting mugs! The aroma is priceless. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup Brew 3-5 minutes.

Let the day begin with a hearty cup of this bright, coppery blend of medium-bodied premium black teas from highland tea plantations in India, Sri Lanka and Kenya. This highly structured tea is brisk and malty, with woody vegetal notes, and a crisp mineral finish.

Start your day with a cup of this copper-hued, full-bodied, deeply aromatic blend of premium black teas from the highland tea plantations of India’s Assam region and Kenya’s rolling Nandi hills. A robust, malty tea with rich earthy notes and subtle floral hints, it has a dry and slightly sweet aftertaste.

A new day dawns with a cup of this bright, copper-hued, full-bodied blend of high quality black teas from highland tea plantations in India, China and Kenya. This robust, rich, malty tea with sweet herbaceous notes has a dry, earthy lingering aftertaste.

Processed over smoking pine fires, this China black tea is bold and assertive with a reddish hue and heady bouquet. A favourite in Russia, it is enjoyed as is or with a little milk and sugar, and often as a accompaniment to dishes matching its strong smoky flavour such as heavy sweets or smoked salmon. It is amazingly delicious as an ingredient in barbecue sauce!

Also known as Lung Ching, this distinctively shaped green tea from China, is a beautiful emerald green with a sweet floral bouquet. It is the perfect accompaniment to brie or camembert cheese, to any curry dish, and to a variety of desserts such as carrot cake, cheesecake, or fruit compote.

Also known as Lung Ching, this luxury steamed green tea is produced by hand through a 10-part process in Zhejiang Province, China. Dragonwell is distinguished by its beautiful shape, emerald colour, scented smell and sweet floral character. According to legend, in 250 AD, a monk implored a well dragon to come to the rescue of the poor farmers suffering a drought. Instantly, it poured rain. The dragon saved the day! The tea’s name is derived from this story. Sip and be transported to Dragon’s Well Monestary in China! For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on green tea leaves may bruise the leaves and cause bitterness.

This China sencha tea is flavoured with sumptuous dried strawberry and papaya pieces to create an exceptionally smooth, golden green blend. We have added dried PEI berries to the mix. It is a perfect dessert-style tea with all the elegance of a summer garden party.

Relax with a refreshing cup of our luxury organic green Sencha blend from the lush highlands of China’s Hunan province. A bright, delicately sweet tea infused with sun-ripened organic strawberries and tropical papaya. This tea is light and softly tangy, with a lingering fruity aftertaste. Enjoy iced on hot summer afternoons after picking strawberries from your local strawberry patch. How does an organic tea farm operate? • Abstinence from using any synthetic fertilizer, pesticide or herbicide • Environmental protection of lands surrounding the gardens • Replenishment and maintenance of garden soil fertility using natural means • Promoting and maintaining biodiversity in the gardens and surrounding lands For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. For iced tea, double the amount of tea leaves, brew, and pour over ice.

This premium gunpowder tea, pale green in colour, is a smooth and satisfying brew that hails from Pin Lin, Taiwan’s tea capital. Its strong, earthy taste allows it to stand up to such food giants as garlic, capers, and anchovies, and also makes it the perfect accompaniment to any chicken or fried fish dish.

Taiwan is known for producing the world’s finest gunpowder teas. Taiwan’s lofty mountain meadows, fresh water and wet humid conditions make for a long productive season. The process for making gunpowder is complicated, starting with pan firing the leaves and then rolling them and putting them through a second drying process. The finished leaf has a moisture content of no more than 5% and is tightly wound into a neat ball-shape. The cup has hints of smoke and sweet grass, with subtle undertones of burnt honey in a pale green liquor. Thank you, Pin Lin, Taiwan’s tea capital! For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on green tea leaves may bruise the leaves and cause bitterness.

This light, fresh tea from China is greenish golden in colour with a lovely, slightly cloudy appearance. Its delicate aroma and smooth, sweet taste make it a favourite accompaniment to many mild flavoured dishes, such as seafood, sushi or chicken.

Sencha is one of the world’s most popular green teas. While Sencha is by tradition a Japanese tea variety, this green tea originated in China and is produced using the Japanese method of steam processing the green leaf resulting in a very fresh, flavourful cup. For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on green tea leaves may bruise the leaves and cause bitterness.

A smooth China green tea, scented and blended with Jasmine flowers, is a pale yellow to green colour and has a long, delicate floral finish. It is the perfect complement to any chicken or vegetarian dish.

Enjoy the aroma and flavours of springtime with a cup of this deeply refreshing, clear olive-hued green tea, from the highlands of China’s Fujian province. A distinctive, bright tea, infused with the delicate sweetness of tender jasmine blossoms, and fresh earthy aromas of spring rain. This tea has a light floral finish. For best results, heat water to 85⁰ C and pour over 1 tsp. of tea per cup. For iced tea, double the amount of tea leaves, brew, and pour over ice.

This China sencha tea is combined with the sweet taste of orange, tangerine, and mandarin with safflower petals to create a delicious pale green tea with a refreshing citrus finish. Enjoy it with afternoon treats such as scones, pastries, or finger sandwiches.

Please your palate with this bright olive-hued, smooth blend of high quality Sencha green tea from the verdant tea plantations of China’s Hunan province. A deeply aromatic, vibrant tea infused with the natural sweetness of sun-ripened oranges, and warm, soothing safflower petals. This refreshing tea has delicate spicy notes and a sweet, citrusy finish. The tea has been given its name after one of France’s most famous perfumes, Hermes Orange Verte. For best results, heat water to 85⁰ C and pour over 1 tsp. of tea per cup. For iced tea, double the amount of tea leaves, brew, and pour over ice.

Sri Lanka’s Uva region produces a wide range of teas including this premium, slightly smoky gunpowder leaf.

Infused with the sweet, citrusy bergamot of the Italian coast and aesthetically satisfying cornflower petals, we have a truly luxurious Earl Grey with a refreshing twist on the black tea to which we are accustomed.

Also known as Popcorn tea, this green sencha from Japan is blended with fire-roasted rice that looks deceptively like popcorn, creating a taste that is clean, toasty, and slightly sweet. It is excellent with any chicken or seafood dish, and is the perfect complement to nuts or any mild cheeses.

This specialty Japanese green tea is steamed in processing and blended with fire-toasted rice. The fresh vegetative character of the green tea is tempered with the toasty character of the rice. There is a natural sweetness to the finish of this tea. During the firing of the rice, it is not uncommon for the rice to ‘pop’ hence often referred to as ‘popcorn-tea.’ Enjoy the steam wafting from the light, golden yellow liquor. For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on green tea leaves may bruise the leaves and cause bitterness.

Deliciously blended with morning rose petals and natural flavourings, this China green tea is a smooth, pale yellow to green brew with the sweet aroma of cherry blossoms. It is the perfect complement to a fresh fruit tray and is especially delicious when served with seafood.

The Hunan Province in China produces excellent Japanese style green teas. Early in the new season the tea is a bright emerald green and has a flavour noted by a spring fresh character. The natural flavours of cherries explode with rich sweet flavour when combined with rose petals in this exquisite tea from Hunan. How does an organic tea farm operate? • Abstinence from using any synthetic fertilizer, pesticide or herbicide • Environmental protection of lands surrounding the gardens • Replenishment and maintenance of garden soil fertility using natural means • Promoting and maintaining biodiversity in the gardens and surrounding lands For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on green tea leaves may bruise the leaves and cause bitterness.

This late harvest Japan sencha tea is blended with pink rosebuds to create a refreshingly light brew with just a hint of sweetness. Its golden green colour and floral aroma make it the perfect complement to scones, creamy sweets, and savoury finger sandwiches.

This late harvest Japan sencha tea is blended with pink rosebuds to create a refreshingly light brew with just a hint of sweetness. Its golden green colour and floral aroma soothe the senses and bring calm to your tea time. For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on green tea leaves may bruise the leaves and cause bitterness.

A special blend from India and Japan, this tea combines many of Asia’s fresh spices, including ginger, cinnamon, cardamom, coriander, and black pepper. It is especially delicious with milk and sugar and as an accompaniment to any dessert or sweet mid-afternoon indulgence.

Here you have a superb high grown green tea from the verdant hills of Sri Lanka blended with fresh Asian spices for real green tea chai! The green tea infusion has cardamom, cinnamon, cumin seed, coriander, curry leaves, lemon grass and fenugreek seed. It’s a delicious treat as a latté, with added foamed milk and sugar. For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup (2 tsp. for a latté). Pouring boiling water on green tea leaves may bruise the leaves and cause bitterness. Be sure to shake the package to mix the spices before preparing.

This reddish-orange tisane from South Africa is blended with calendula petals, almond slices, and the natural essence of vanilla bean. Although this tea is an excellent choice on its own, it is the perfect complement to any mid-afternoon or after-dinner treat, especially those with chocolate, vanilla, or fruit.

The story of Rooibos (red bush) starts around the turn of the century in South Africa’s beautiful Cedarberg region. The locals first discovered that the fine needle-like leaves of the wild plant made a tasty aromatic tea. They harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems. The tasty tisane has a reddish-orange liquor and with added calendula petals, almond slices and natural flavours, you will savour its mellow sweetness. It makes a delicious latté. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

Originating in Oregon, this high quality peppermint tisane creates a delightful green brew that boasts both a pungency and a cool, fresh taste. It pairs particularly well with a wide range of finger sandwiches and chocolate indulgences.

This high quality organic herbal peppermint comes from the northwestern USA. The pure, moist mountain air of the spring and early summer growing season gives this peppermint some of the highest volatile oil counts of any member of the mint family. When consumed after meals, the oils stimulate the flow of bile to the stomach and help digestion. A tingling way to use the herb is to place a handful of peppermint leaves in your bath water! Field grown, sun dried and machine milled, once brewed you have a bright green liquor with a pungent, and fresh menthol taste; delicious with honey! How does an organic tea farm operate? • Abstinence from using any synthetic fertilizer, pesticide or herbicide • Environmental protection of lands surrounding the gardens • Replenishment and maintenance of garden soil fertility using natural means • Promoting and maintaining biodiversity in the gardens and surrounding lands Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

This aromatic tisane from the Nile River Delta is yellowish in colour with a floral, fruity flavour. It is delicious with afternoon sweets such as fruity confections, and even has medicinal properties, as Peter Rabbit’s mother well knew.

Sometimes referred to as bachelor buttons because of the shape of the flower heads, this premium quality Chamomila comes from Egypt. The sandy loam and nutrients from the Nile create perfect growing conditions. Essential oils in the flowers produce a soothing pleasant aroma and a fruity character. Camomile is often referred to as sleepy tea because its natural relaxing components are known to assist the restless. Field grown and sundried in the Nile delta, the liquor is yellowish in colour. Try adding honey or blend with peppermint. How does an organic tea farm operate? • Abstinence from using any synthetic fertilizer, pesticide or herbicide • Environmental protection of lands surrounding the gardens • Replenishment and maintenance of garden soil fertility using natural means • Promoting and maintaining biodiversity in the gardens and surrounding lands Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

The flower of the honeybush gives this tea its soft hints of honey and its deliciously delicate finish. Reddish-orange in colour, this South African tisane makes an excellent mid-afternoon brew, especially when served alongside a scrumptious fruity or nutty dessert.

The flower of the honeybush of the Eastern Cape, South Africa gives this tisane its soft hints of honey and deliciously delicate finish. The tea is as healthy as it is tasty. Honeybush tea is caffeine free and high in antioxidants. When brewing the tea, try adding a spoonful of honey to the cup to help open this delicate honey-like character. Although honeybush is traditionally enjoyed piping hot, over ice it makes an incredible summertime refresher. Either way, this is definitely one of our more unique herbal offerings. Bring cold, filtered water to a full boil. Use two teaspoons of tea per cup. Brew 3-5 minutes.

This reddish-orange rooibos tisane from South Africa is infused with aniseed and sunflower petals. It has a slightly sweet and tangy licorice flavour which pairs beautifully with any salmon dish or with the refreshing taste of mint.

The story of Rooibos (red bush) starts around the turn of the century in South Africa’s beautiful Cedarberg region. The locals first discovered that the fine needle-like leaves of the wild plant made a tasty aromatic tea. They harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems. The tasty tisane has a reddish-orange liquor and with added aniseed, sunflower petals and natural flavours you can dream of Amsterdam while enjoying a sweet candy-like pungency of tangy licorice; delicious with milk. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

This blend has luxurious rooibos, calendula petals, cacao bean pieces & natural flavours. Enjoy its velvety chocolate smoothness with decadent notes of truffle melting in your mouth; a guilt-free experience to satisfy that craving!

The story of Rooibos (red bush) starts around the turn of the century in South Africa’s beautiful Cedarberg region. The locals first discovered that the fine needle-like leaves of the wild plant made a tasty aromatic tea. They harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems.

This tasty tisane has a reddish-orange liquor and with caramel pieces, calendula petals and natural flavours. You can enjoy a cuppa for your evening dessert! It’s delicious with milk.

The story of Rooibos (red bush) starts around the turn of the century in South Africa’s beautiful Cedarberg region. The locals first discovered that the fine needle-like leaves of the wild plant made a tasty aromatic tea. They harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems.

A delicious blend of South African red rooibos with the Malabar spices of Indian chai, this brew is bright and full of taste. It is the perfect complement to any sweet and scrumptious treat, but particularly to a milk chocolate dessert.

The story of Rooibos (red bush) starts around the turn of the century in South Africa’s beautiful Cedarberg region. The locals first discovered that the fine needle-like leaves of the wild plant made a tasty aromatic tea. They harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems. The tasty tisane has a reddish-orange liquor and with a blend of masala spices, ginger, coriander, cardamom, cinnamon, clove and black pepper, you can enjoy a spicy sweet beverage without the caffeine. Milk adds a lovely creamy note and brightness. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

This mauve-to purple-hued dried organic lavender from Tibet has a distinctive and familiar floral bouquet, a slight pungency, and a delicate aftertaste. Try blending it with your favourite black tea. It is perfectly paired with simple afternoon tea fare, such as scones with Devonshire cream or petits fours.

Imagine a trip to the Tibetan plateau where these lavender flowers are gathered when they first start to bloom. They are dried on a cloth, as they tend to fall apart. Lavender is most often used for perfuming, but when infused it has a soothing floral flavour and delicate aftertaste. It is said that the Dalai Lama himself counts Lavender as one of his favorite herbs. For the Tibetans, the flowers are prepared as a tea or distilled into an oil and used to treat ailments ranging from headaches and muscle cramps and to ease digestive spasms. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

This full-bodied tisane from South Africa, often referred to as bush tea, is reddish-orange in colour with a light and fruity flavour. While it offers numerous health benefits to the health conscious, brew a strong cup to add to your beef broth or pair it with any chocolate, vanilla, or caramel treat.

The story of Rooibos (red bush) starts around the turn of the century in South Africa’s beautiful Cedarberg region. The locals first discovered that the fine needle-like leaves of the wild plant made a tasty aromatic tea. They harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems. The tasty tisane has a reddish-orange liquor and a fruity, sweet taste. Bring cold, filtered water to a full boil. Use one teaspoon of tea per cup. Brew 3-5 minutes.

This blend is an intoxicating and tranquil tisane of rooibos, rosehips, billberries, lavender, rose flowers & natural flavours.

The story of Rooibos (red bush) starts around the turn of the century in South Africa’s beautiful Cedarbergregion. The locals first discovered that the fine needle-like leaves of the wild plant made a tasty aromatic tea. They harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems.

A Lady Baker Signature Blend of camomile, valerian root, lemongrass and peppermint for bedtime.

Abegweit, translated as "Cradle on the Waves" is the name used by the Mi’kmaq Nation for Prince Edward Island. Also known as the “Gentle Island,” it emanates calm and tranquility. Camomile is often referred to as sleepy tea because its natural relaxing herbal components are known to calm the restless. Valerian root, a natural sedative has been a medicinal herb since the time of ancient Greece and Rome. The field grown, sun dried peppermint soothes digestion and the lemongrass calms the nerves, restores the spirit and adds a sweet hint of lemon without the tangy flavour. Enjoy this golden-hued tisane as the sun sets. Aahh! Bedtime – can’t wait!

Mattés roasted character imparts a coffee-like toasty flavour. Rich in mateine, which is recognized as a mild stimulant, the liquor is slightly dull tending black and is most often consumed with a generous serving of sugar.

Yerba Matte is one of South America’s most widely consumed and revered hot beverages. The drink, neither a tea nor coffee, is made by brewing the dry roasted leaves of the Yerba Matte tree, a small evergreen that is a member of the Holly family. The tree is native to the subtropical highlands of Brazil, Paraguay, Uruguay, and Argentina. In fact, it is not uncommon for visitors in those countries to see people sharing the drink outdoors. It is full bodied and smooth. The beverage was traditionally drunk from a gourd, or mate, and was sipped through a straw called a bombilla. In South America, “when one offers Matte, he offers friendship.”

A perennial herb noted for its lemony scent and ginger undertones.

Field grown in Thailand, this perennial herb is noted for its lemony scent and ginger undertones. With a sweet taste, it imparts a lemon character without the tangy flavour. Lemongrass has myriad uses as a culinary ingredient used to flavour everything from curry to Thai milk shakes. In Thailand, tea made from the plant is thought to calm the nerves and restore the spirit. Brew our lemongrass on its own or blend with other teas. Relax and experience an exotic taste of Southeast Asia in this golden hued tisane.

This brown Taiwanese tea has a rich, dark liquor and a slightly sweet, toasty taste. Often served as an after-dinner beverage, it pairs wonderfully with cheeses such as Brie, Cheddar, and Muenster, and with such tantalizing desserts as crêpes, baklava, and pecan pie.

Oolong means semi fermented. The tea gardens of the Tung Ting province in our present day Taiwan (formerly Formosa) produce this luxuriously smooth, slightly sweet oolong. Between a black tea and a green tea oolongs are sometimes referred to as brown tea. Long-fired oolongs take on bakey notes with rich amber liquids; the longer the fermentation time, the blacker the tea. In Taiwan, the making of oolong tea is regarded as a precious art. The husbandry of the tea farmer is a legacy passed down through generations. Oolongs teas are best enjoyed when the leaves are briefly infused with hot water 85⁰ C or 190⁰F (not boiling), which is then poured off. The tea is then re-infused and tea is poured to the lucky guests after about 1 minute. The leaves may be re-infused several times.

From Fujian Province, China, this tea has a gentle astringency, a distinctive light taste hinting of orchid, and a lovely, smooth finish. A popular choice during life’s quieter moments, it pairs especially well with dessert favourites such as crême brulé or crême caramel, or any fruity treats with apples, strawberries, or bananas.

Indulge in a cup of this legendary oolong tea from the terraced highlands of China’s southern Fujian province. This pale golden, medium-bodied infusion is accented with subtle undertones of sweet flowers, tender forest greens, and roasted chestnuts. A quiet and contemplative tea, it has a luxurious floral aftertaste that lingers on the palate. How does an organic tea farm operate? • Abstinence from using any synthetic fertilizer, pesticide or herbicide • Environmental protection of lands surrounding the gardens • Replenishment and maintenance of garden soil fertility using natural means • Promoting and maintaining biodiversity in the gardens and surrounding lands For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on oolongs may bruise the leaves and cause bitterness.

Literally “white peony,” this velvety smooth tea from Fujian Province, China, is a flaxen gold colour with a light, sweet flavour and a delicate, lingering aftertaste of cocoa and walnut. Special ‘two leaves and a bud’ are selected and naturally withered and dried in the sun. These leaves must show a very light green almost gray white colour and be covered with velvet peach fuzz down. It is very refreshing as a spring or summer tea. When preparing by the cup, white tea can be used about 3 times. Use water that is about 195°F or 90°C. Place 1-2 teaspoons of leaves in your cup and let the tea steep for 3 minutes. Repeat for second and third infusions.

Blended especially for Caroline’s wedding, this tea is a Pai Mutan base with a touch of French Lavender and citrusy oil of bergamot. It is delicate and makes a perfect beverage for an elegant reception.

From Fujian Province, China, the base tea of Pai Mutan is a flaxen gold colour with a light, sweet flavour. Lady Baker added citrusy oil of bergamot and organic French lavender to create a very special wedding blend for Caroline. Special ‘two leaves and a bud’ are selected and naturally withered and dried in the sun. These leaves must show a very light green almost gray white colour and be covered with velvet peach fuzz down. It is very refreshing as a spring or summer tea. When preparing by the cup, white tea can be used about 3 times. Use water that is about 195°F or 90°C. Place 1-2 teaspoons of leaves in your cup and let the tea steep for 3 minutes. Repeat for second and third infusions; delightful as an iced tea.

This naturally smooth Pai Mutan from China is blended with pieces of tropical mango to create a sweet, fruity taste and a satisfyingly mellow aftertaste. It will transport you to the tropics on a warm, summer afternoon when served alongside scones or delicate finger sandwiches. It is deliciously refreshing on ice.

From Fujian Province, China, the base tea of Pai Mutan is a flaxen gold colour with light honey notes, deep hints of mango and a lightly astringent finish. Both the tea and the mango are symbols of hospitality and have been used to honour visitors for thousands of years. Special ‘two leaves and a bud’ are selected and naturally withered and dried in the sun. These leaves must show a very light green almost gray white colour and be covered with velvet peach fuzz down. It is very refreshing as a spring or summer tea. When preparing by the cup, white tea can be used about 3 times. Use water that is about 195°F or 90°C. Place 1-2 teaspoons of leaves in your cup and let the tea steep for 3 minutes. Repeat for second and third infusions. It is delightful as an iced tea.

An old fashioned recipe of fresh lemon juice, zest, Island eggs and butter and sugar - the best you'll ever taste!