We try to list all ingredients on each tea product's page, also citing source of origin when possible.

Over time, we will be adding our Portal Learn section, which will grow to contain a wealth of information on each tea's history, proven health benefits, and caffeine content, among other details. For now, reach out to us through our contact page for more detailed information

Each product page on our website details the manufacturer of the teaware in question; as always, reach out to us via our contact page for more detailed inquiries

The term "natural flavors" can bring out a few questions in the critically-minded — and that's a good thing!

While the phrase can be somewhat broad, it's defined by the FDA as:

"The essential oil, oleoresin, essence or extractive... or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf..."

In other words, a "natural flavor" means that its primary flavor comes from a real plant or animal product; with our teas, common natural flavors include vanilla, cinnamon, coconut, and similar extracts that bring an extra punch of the needed flavor.

While this depends on the tea in question and your tastes, you will get between five and eight servings per ounce of dry tea.

For example, some teas require a meager one teaspoon per serving; in contrast, others (like our chai blends or any herbal/apothecary blends) require two heaping tablespoons per serving. In addition, some people prefer to use more (or less) loose tea per cup, further changing each tea's "mileage" per ounce.

Store your dry tea leaves in a cool, relatively dry environment that's as free of oxygen as possible. Dry tea leaves are damaged by:

1. Oxygen - Store your tea in an airtight container; we've found that sealed Mason jars work great (if stored in a dark area), though anything that will create an airtight seal will do the trick.

2. Light - Keep your tea in a cabinet or pantry; alternatively, if using a glass sealed jar to store your tea, use dark brown glass.

3. Moisture - An airtight seal with prevent moisture from damaging your tea. If you can't create an airtight environment, try to keep your tea away from any sources of water or moisture (humidity & steam), such as near cooking surfaces, your refrigerator/freezer, or bathroom.

4. Heat - Do not store your tea leaves near an oven, air fryer, or toaster; the radiant heat from these devices will damage your leaves.

5. Strong scents - Scents can "soak" into your dried tea if it's left uncovered. While some scents (like cinnamon) may be fine, allowing your delicate green tea to sit next to the onions and garlic is a recipe for disaster

This isn't a question with one single answer. Rather, it's a sliding scale based on a large number of factors, including:

1. Tea type:

1. Lighter teas, like green or white, generally have the lowest caffeine content.

2. Oolong teas often contain a middling amount of caffeine.

3. Black and puer teas tend to have the highest caffeine content of "real" tea.

4. Herbal, rooibos, and apothecary teas are almost always entirely caffeine-free.

5. Yerba mate and guayusa are both extremely high in caffeine, often reaching 1.5-2 times the content of a standard black tea.

2. Brewing:

1. Tea steeped for longer will infuse more caffeine.

2. Using more or less than a "standard" serving of dry tea will alter its caffeine content.

3. Tea steeped at a hotter temperature (up to boiling, or ~212 °F) will release more caffeine.

3. Tea Leaf:

1. Tea plants generally get their caffeine as a percentage of the leaf's total weight. The larger the leaf, the higher the caffeine content (usually).

2. Smaller variants of the tea plant, such as the Chinese Camellia sinensis, tend to have a lower caffeine content (somewhere around ~1.5% by weight). In contrast, larger variants like the Indian Camellia assamica, generally have a higher caffeine content of around 3-4% by weight.