At TEALEAVES we source our teas and botanicals from the world’s tier-1 gardens. The fuller the leaves, the more robust and complex the palate. Whether from a single-estate or a combination, we carefully source to curate blends that are the very best expression of terroir. We bring the finest teas, flowers and herbs to our blending center, and meticulously cup out each ingredient, searching for the ultimate palate and nuanced complexity. The best harvests are sent to us as samples.
To make the perfect cup of tea, please refer to the back of each tin for steeping instructions!
We have been the blender of choice for five-star hotels and Michelin chefs worldwide. And now, you. Blending is at the core of our philosophy. We have earned our global reputation for skillfully pairing teas and botanicals to craft the ultimate palate experience. Our approach to blending is not limited to teas and botanicals. With deep-rooted values in craftsmanship, innovation and art & beauty, we blend techniques, stories, people, companies and ideas. The goal: to inspire connections and creativity, on the search for the ultimate lifestyle.
AROMA: Sweet and soft. PALATE: Rich and full-bodied with a creamy finish. NOTES: High health and caffeine free. Madagascar vanilla bean natural essential oil sweetens this organic Rooibos, producing a round, full cup which is ideal with a spot of milk.
The word “rooibos” comes from the Afrikaans language and means “red bush.” Other names for rooibos are “bush tea,” “red bush tea,” “South African red tea,” or simply “red tea”. Rooibos is actually a legume: a bean plant called Aspalathus linearis. The leaves and stems are harvested during the summer and then left to “ferment” (technically “oxidize”), a process in which, among other things, the leaves shift from a yellow appearance to the characteristic red color and then dried. Drinking rooibos “tea” began with the Dutch. Black tea was popular in eighteenth-century South Africa, but the Dutch had limited access leading them to come up with an alternative: rooibos. This tea-alternative remained popular in South Africa for a couple hundred years, but did not become a commercial crop until the early 20th century. A gentleman named Benjamin Ginsburg immigrated to South Africa in 1904, and, being the scion of a prominent family in the European tea trade, was immediately interested in rooibos. Ginsburg borrowed traditional Chinese methods for curing tea, and perfected the art of curing rooibos.
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