One Plant, a Whole World of Flavor

Black tea is made through full oxidation: after harvest, the leaves are left to wither, then rolled, and oxygen in the air gradually turns them dark. It is this oxidation that gives black tea its full, robust flavor with notes of malt, wood, and dried fruit.

Ceylon tea from Sri Lanka is fresh and clean, while Indian Assam is strong and full of malty sweetness — in our range you will find it in a traditional spiced masala chai blend with ginger, cinnamon, and cloves. Another classic is Earl Grey, a black tea with a natural bergamot aroma and gentle citrus notes.

Of the everyday teas, black has the most caffeine, which makes it a natural choice for the morning. It suits anyone who likes a bold flavor, and it takes milk and honey well.

White tea is the most gently processed type of all. After harvest, the young leaves and buds are simply left to wither and dry — no rolling, almost no oxidation. This tradition comes from China's Fujian province, where the finest harvests happen only briefly each year.

The flavor is light, delicate, and subtly sweet — nothing about it shouts. Our white tea from Ronnefeldt is complemented by the fruity cassis notes of black currant. Brewed gently, the infusion stays mild in caffeine, making it ideal for leisurely sipping throughout the day.

We recommend white tea to anyone looking for subtlety. It rewards attention — with a lower water temperature and unhurried steeping, it reveals a surprising amount.

Matcha is a Japanese green tea grown in the shade for several weeks before harvest. The leaf produces more chlorophyll, takes on a deep green color, and develops a sweeter, fuller flavor. The dried leaves are then ground into a fine powder.

Unlike other teas, matcha is not steeped — you whisk the powder directly into water or milk and drink the whole leaf. That is why it has more caffeine than regular green tea and releases its energy gradually, without a sharp spike and crash.

Our matcha comes from the Uji area, one of Japan's most respected tea regions. It is ground for milk drinks — it keeps its color and delicate flavor in a matcha latte or a smoothie.

Herbal tea is not technically tea at all — it comes not from the tea plant but from herbs, spices, or South African rooibos. That is why it contains no caffeine and you can drink it anytime, even right before bed. After harvest, the herbs are dried gently to preserve the essential oils that define the flavor of the brew.

The range is wide: sweet chamomile calms and helps you fall asleep, fresh mint supports digestion after a meal, lemon verbena makes a pleasant end to the evening, and ginger blends bring warmth and comfort. For cold days we also have a warming winter blend with a sweet aroma of almonds and cinnamon.

Herbal teas suit anyone who wants to unwind in the evening, as well as families looking for a caffeine-free drink for any time of day.

Fruit tea is an infusion of dried fruit, rosehips, and hibiscus — there is no tea plant in it, so it is completely caffeine-free. Drying concentrates the fruit sugars, which is why the brew is rich, sweetish, and beautifully colored without any added sugar.

Our range includes berry blends with strawberry and raspberry notes, exotic blends with notes of mango, passion fruit, and orange, and a sour cherry blend on a hibiscus base. Pure rosehip stands out for its high vitamin C content and suits everyday drinking for the whole family.

Fruit teas taste great hot or as iced tea, which makes them perfect for summer. And since they contain no caffeine, they are suitable for kids too.

Cascara sits on the border between coffee and tea. It is an infusion of the dried husks of coffee cherries — the fruit of the coffee plant, not the beans, and not the tea plant. The husks, usually set aside during coffee processing, are dried and steeped like tea.

The flavor is reminiscent of dried fruit: in our cascara you will find notes of dried cherries, raisins, and caramel. It naturally contains caffeine, but less than coffee, which makes it a pleasant afternoon alternative to espresso.

As a roastery, we have a soft spot for cascara — it is the shortest path to getting to know the coffee plant from its fruity side. It suits curious coffee lovers and tea drinkers alike who want to try something new.

Latte blends are spice and tea blends made to go straight into milk — they are not steeped in a pot like regular tea; you stir them into hot or cold milk. The result is a creamy drink you can make at home without syrups.

Chai latte is a spiced blend for the traditional milk drink — and if you add a shot of espresso to the cup, you get a dirty chai. Turmeric latte with wild turmeric makes golden milk, pleasantly spicy and warming. Both blends work in hot and cold preparation.

We recommend latte blends to anyone who loves café-style milk drinks and wants to enjoy them at home. The caffeine content depends on the base of the blend.