We started with a simple idea: white tea is often overlooked, and peach-mint pairings are often overdone. Our garden is the middle path.
Base leaves are chosen for low astringency and a natural sweetness that does not need sugar. Fruit and mint are added as real pieces and leaves — not candy oils that dominate the cup.
Blending happens in small batches in Seattle so we can adjust ratios by season. What ships across the United States is what we drink in the studio.
If you care about steep temperature, water quality and a second infusion, you are our kind of drinker. We write guides, not marketing poetry.
Write to the studio