Premium Black Tea Selection
349 NOK
This collection combines the malty depth of Assam second flush with the muscatel notes of Darjeeling first flush. Full oxidation develops complex flavor layers that unfold across the tasting experience.
- Source: Halmari Estate (Assam) and Castleton Garden (Darjeeling)
- Harvest: March-April 2026
- Processing: Orthodox whole-leaf, full oxidation
- Tasting notes: Malty base, floral finish, natural sweetness
- Caffeine: Moderate to high
- Best brewing: 95°C, 3-4 minutes
Organic Green Tea Collection
299 NOK
Japanese Sencha and Chinese Dragon Well from certified organic estates. Steaming halts oxidation within hours of picking, preserving high catechin levels and vibrant green color.
- Source: Shizuoka Prefecture (Japan) and Hangzhou (China)
- Certification: EU Organic, JAS Organic
- Harvest: Spring 2026
- Processing: Steam-fixed (Sencha), pan-fired (Dragon Well)
- Tasting notes: Grassy, umami-rich, slightly sweet
- Caffeine: Moderate
- Best brewing: 75-80°C, 2-3 minutes
Herbal Wellness Blends
279 NOK
Caffeine-free botanicals selected for evening relaxation and sleep support. Includes chamomile, rooibos, and adaptogenic herbs traditionally used for stress management.
- Source: Multiple certified organic suppliers
- Varieties: Chamomile Calm, Rooibos Sunset, Adaptogen Balance
- Caffeine: None
- Processing: Air-dried, no fermentation
- Purpose: Relaxation, sleep support, stress management
- Best brewing: 100°C, 5-7 minutes
Rare White Tea Experience
449 NOK
Silver Needle from high-altitude Fujian gardens. Only the unopened buds are harvested during a narrow spring window. Minimal processing preserves delicate flavor and maximum antioxidant content.
- Source: Fuding County, Fujian Province
- Harvest: Early April 2026 (3-day window)
- Grade: Supreme Silver Needle
- Processing: Withered and air-dried only, no oxidation
- Tasting notes: Subtle sweetness, floral, honey notes
- Caffeine: Low
- Best brewing: 70-75°C, multiple short infusions
Specialty Oolong Tea
399 NOK
Partially oxidized leaves from Wuyi Mountain cultivars. The oxidation level creates complexity that evolves across multiple infusions, revealing different flavor layers with each steep.
- Source: Wuyi Mountains, Fujian Province
- Varieties: Da Hong Pao, Tie Guan Yin
- Oxidation: 30-70% (varies by cultivar)
- Processing: Hand-rolled, charcoal-roasted
- Tasting notes: Roasted, fruity, mineral complexity
- Caffeine: Moderate
- Best brewing: 90-95°C, 6-8 short infusions