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Since the days of the Boston Tea Party over 200 years ago, Americans have had an on again, off again relationship with drinking tea. While it has been coffee that has enjoyed a meteoric rise in popularity over the last 20 years, most people in the U.S. have still enjoyed drinking a cup of tea whether it be iced or hot, at some point in their lives.

In the 21st century however, tea is gaining renewed popularity as Baby Boomers and Millennials alike rediscover its virtues.  Once again tea is the next big thing. Nirvana Tea & Herbs invites you to join us as we usher in the next evolution of American tea culture.

At Nirvana Tea & Herbs we don’t think of tea as just another casual beverage.   We consider it our mission to share the knowledge of the art of tea drinking and the amazing health benefits of this incredible ancient plant with every customer we serve.

Many who are new to drinking fine teas might feel intimidated and ask, “Where do I begin”? The answer is simple.  It’s as simple as finding what teas you enjoy and drinking them daily. Many people fail to realize all tea, whether it be white, green, oolong, or black, comes from the same Camilia Sinensis plant. The differences arise in the way the plant is grown, from what region it’s cultivated, and the various ways the leaves are processed after they’re picked.  All of these factors, accompanied by brewing at the precise steep time and water temperature, create the perfect cup that will keep you energized, focused, and happy all day long.

The time has come for tea to take center stage and rock the U.S.A.  It’s time for everyone to enjoy this wonderful plant and everything it has to offer.  So pull up a seat, choose your tea, and prepare for lift off, NTH style! \m/

Organic Emperor 2008- Our Organic Emperor Pu-erh is comprised of small hand-picked young leaves and buds, gathered in Spring of 2008 from Menghai County in Xishuangbanna, the lush tea growing region of Yunnan, China. It’s a region rich in history and in the unique environmental factors ideal for cultivating good quality pu-erh. Picked tea leaves are first sun whithered, then rolled, twisted and finally roasted to create a “maocha”, the base green stage of a pu-erh. The maocha is then piled and composted in a controlled process that accelerates the aging of the tea, doing in a year what normally would take upwards of 10 years to achieve if the tea was allowed to age on its own. This “shou” or “cooked” process introduces a mellow, malty character to Pu-erhs. In the Organic Emperor Pu-erh, it imparts a sweet, earthy, slightly leathery aroma – and sweetens the tea’s flavor. With time, the sweetness and smoothness will only increase, making the 2008 a perfect tea to store and age.
Organic Golden Monkey- Gathered in April 2013 from the Wuyi Mountains of Northern Fujian. Fully enzymatically oxidized gold-tipped leaves and buds, crafted by hand into the shape of a monkey’s paw. Red amber color, light for a black tea, exceptionally smooth and tannin free with notes of oven-roasted sweet potato. The relatively low astringency and sweetness of this tea makes it the ideal everyday black tea. Ecocert-certified organic.

Earl Grey Tahitian Blend- This is not your Grandmother’s Earl Grey. 

A delightful infusion of Tahitian vanilla and oil of bergamot makes this black tea a winning combination that will keep you coming back for more!

Organic Formosa Red #18- Black tea crafting in Taiwan was initiated by the Japanese in 1903. In 1926, the first Assam cultivar was introduced and planted around the hills of Sun Moon Lake in Nantou County. This lake’s climate, environment, and terroir was deemed the most similar to the Assam tea gardens of India. Today, Sun Moon Lake produces the bulk of Taiwan’s black tea between three distinct cultivars: a pure-stock Assam, a native indigenous cultivar, and a hybrid cultivar named #18. Our #18 crosses pure-stock Assam with the native indigenous cultivar. Called “Hong Yu” or “Red Jade” by the local Taiwanese, #18 is the result of nearly 50 years of research by the Taiwanese Tea Research and Extension Station. After a successful debut of this tea in 2010, we acquired 100 catties from the same grower as last year. This tea is organically grown and produced in Yuchih, the village that borders Sun Moon Lake. The leaves were picked mid-May 2013 in the early morning. They were then wilted naturally, rolled, bruised and left to oxidize on covered bamboo trays until the next day when they were roasted, baked and dried. The result is a one of the most wonderful teas we have tasted. One of our customers likened it to black tea with cream and sugar already added. We think the tea is sweet, smooth and rich, with hints of bourbon, honey and cream, but with a slightly deeper and more complex character.

Black Lychee- The lychee an indigenous fruit found in abundance in Southern China and Southeast Asia. Its natural sweetness and perfume pairs perfectly with black tea, creating a delicious and mild infusion that is as good served cold as it is served warm.

Organic Dragon Pearl Jasmine-  We are pleased to announce the 2012 crop Organic Dragon Pearl Jasmine. This year, we’ve switched from an earlier summer Jasmine from Guangxi to a later summer and more intense Jasmine from Fujian. Crafted from IMO-certified organic Da Bai tea from Fuding County, Fujian, Our Organic Dragon Pearl Jasmine is produced over the span of two seasons. In early spring, the hand-picked leaf buds are steamed then meticulously hand-rolled and dried. Once finished, the rolled teas are stored until summer, when they are scented with fresh jasmine blossoms over seven consecutive evenings. The resulting fragrant pearl unravels in water, releasing a persistent jasmine aroma in a smooth, lightly sweet liquor.

Xin Gong Yin(New Craft)- Our Xin Gong Yi white tea was harvested early April 2012 from Fuding County, Fujian Province. The hand-picked leaves consist of a bud and single leaf combination. The buds contribute florals and texture to the tea, while the leaves give it complexity. Xin Gong Yi means “new craft”. What distinguishes it from traditional white tea crafting techniques is the higher degree of enzymatic oxidation Xin Gong Yi leaves undergo. Traditional white teas are only oxidized to 5%, whereas new craft takes oxidation above 30%. The resulting leaves take on a beautiful mottle of green and autumnal reds and oranges, and the brewed liquor is decidedly more golden than the muted beige of traditional white tea. The higher oxidation also creates bioflavonoids and aromatic compounds. The nose is reminiscent of rose water, raisins, and dried apricots. The taste is sweet without being cloying, and distinct without sacrificing roundness. This tea is one of the best examples of new tea craftsmanship that we have come across in recent years.

White Blueberry Tranquility-  It’s time to de-stress and unwind. 

Why not start with this unique blend of delicate white baby buds blended together with blueberries. 
 Organic White Tea, Organic Blueberries, Organic Cornflowers, Natural Flavors

Peach Peony- Feeling Peachy? Indulge in this nectarous paring of White Tea and luscious peach. Your palate will love it ! Organic White Peony, Organic Marigold, Natural Flavors

Genmaicha-  An everyday green tea that blends Japanese sencha with roasted brown rice.  Genmaicha was traditionally a tea for the common man in Japanese, because the rice acted as a “filler” to stretch meager amounts of tea leaves.  Brown rice is added to the tea during its final roasting, giving it a unique nuttiness.  Because the heat of the roaster causes some of the rice to pop, this tea is sometimes referred to as “popcorn tea”.

Organic Cloud and Mist-  Harvested late April 2012 from Fuding County, Fujian Province. Cloud & Mist is one of the oldest styles of green tea from Fujian. The locals sometimes call the tea “cai cha” or “vegetable tea”, an endearing, familiar term for a tea that they drink day in and day out. Each leaf is hand-picked, then roasted with a drum roaster – a more traditional method of green tea crafting that predates the pan firing methods commonly used today. The dry leaves are dark green, each wiry twisted strand only about 2.5 centimeters long. The aroma is slightly floral with an underlying note of roasted macadamia. In water, those strands unwind and turn a creamy green, revealing tender leaves and buds. The infused tea is surprisingly sweet and bright, with a hint of butter and grass.

Zencha Sencha- Get in touch with your Zen. 

This premium-grade Sencha green tea hails straight from the tea gardens of Kagoshima, Japan. 

Empty your mind…Fill your cup!

Holy Hojicha- Hold on to your taste buds! This premium hand-roasted green tea has been carefully blended with vanilla essence and vanilla blossoms. You’ll be hit with flavor! Roasted Hojicha , Vanilla Essence, White Chocolate, Natural Flavoring

Heritage Rougui 2012- Our Heritage Rougui has a century long history. First cultivated during the first half of the Qing Dynasty, the tea quickly gained a reputation as one of the most intensely aromatic and intensely flavorful amongst the Wuyi oolongs.

- With a dense leaf structure and thick, robust leaves, Rougui takes especially well to traditional Wuyi crafting. Our Heritage Rougui was gathered mid-May 2012. After gathering, the leaves were sun-withered, wilted, bruised, oxidized and pan-roasted using only traditional Wuyi crafting techniques. The final roasting is no less traditional: the mao cha is carefully sorted then given several layers of charcoal roasting, a rare process in this day of electric, thermometer controlled roasting. - The reason for Rougui’s fame is in the name itself. Meaning “cinnamon” in Chinese, Rougui is so named because its aroma and flavor is reminiscent of cinnamon bark, with a hint of creaminess and a persistent floral & fruit aroma and finish that extends through even a fifth steeping. - Wenshan Baozhong 2013- Wenshan, the range of mountains that surround Taipei in northern Taiwan produces a type of oolong that is twisted rather than rolled. It’s a crafting style that hearkens to an earlier time in tea making, and actually predates the rolled oolongs for which Taiwan is known. Called Baozhongs or “Pouchongs”, these teas are the lightest oxidized amongst Formosa teas – usually in the range of 5%-10% – and only lightly roasted to preserve their fresh, lush nature. - Our Wenshan Baozhong comes from Pinglin – where terroir and skilled craftsmanship combine to produce the most reputable teas. Unlike most Baozhongs on the market, ours is barely roasted – we prefer to allow the leaves to speak for themselves. Harvested in April 2013, this tea is smooth, sweet and enticingly floral, with a subtle hint of cane sugar and cream. - Tung Ting(cold summit) Formosa- A descendent of oolong varieties taken from Jian’ou in China’s Fujian Province, Tung Ting was brought to the eponymous central Taiwan mountain in the mid-1800s. Its name means “frozen summit”, in reference to what was, at the time, one of the highest elevation tea gardens in Taiwan. Today, tea is grown at far higher elevations in Taiwan, but Tung Ting retains its reputation as one of the first Taiwanese teas. - Our Tung Ting was gathered at a little over 700 meters above sea level, in an area outside Lugu, Nantou County. We source exclusively winter harvested leaves for their fragrance and mouth feel. The tea is then lightly oxidized to accentuate its fresh orchid and gardenia notes.

Green Honeymoon-  A blend of green tea, tulsi, nettle, gota kole, and ginger

Nirvana Blend-  A blend of Wuyi oolong, gota kola, tulsi, and rose 

Herbal Sunset- The perfect way to end your day! 

This subtle blend of orange peel, rose hip, lemongrass and valerian root is just what you need to calm your senses. 

You’ll definitely crave a second cup! Organic Lemongrass, Organic Orange Peel, Organic Marigold, Organic Licorice Root, Organic Hibiscus

Kung Fu Berry Rooibos- It’s a showdown! 

Strawberry and Raspberry duke it out in the battle to win over your taste buds! 

Who will prevail? You be the judge! Organic Rooibose, Organic Rose-Hip, Organic Orange Peel, Organic Apple Bits, Organic Cornflower, Organic Hibiscus, Organic Licorice Root, Natural Flavors   Full Moon-  A blend of chamomile, lavender, and rose.

Orange Dream-  A blend of cinnamon, orange peel, and lemongrass.

Soothe the Center- A blend of ginger, cinnamon, and chamomile.