Every month Handmade Tea creates a brand new, unique loose leaf tea blend. Take a look at our past blends, along with their tasting notes and don't miss the next blend!

SummerBerry - July. '14

SummerBerry is a tea blend that begins with a Chinese black tea base. Oolong tea is then blended in for subtle sweetness and berry-like notes. Lastly a mix of berries consisting of strawberries, sour cherries, raspberries, cranberries, blackberries, blueberries, and bing cherries become part of the mix which adds tartness and plays off of the oolong.

Hempmaicha - June. '14

Hempmaicha is a Handmade Tea variation on the popular Genmaicha-style tea. Hempmaicha begins with a smooth Chinese green tea base. The blend then introduces roasted hemp seeds for a nutty, sweet flavor. Lastly for Genmaicha authenticity natural popcorn (no oil, no butter, and no salt) is added to the blend.

Maia Lemoniou - May. '14

Maia Lemoniou consists of two black teas and glazed lemon peel. The 50/50 blended tea base is made up of a sweet rolled Assam black tea with hints of fresh berries and a bright citrusy black tea from Sri Lanka that's lightly astringent. Glazed lemon peel is the final blend ingredient. The glazed aspect of the lemon peel makes the overall tea sweeter than when regular dried lemon peel is used.

Along The River - Apr. '14

Along The River starts with a pre-qingming Mao Feng green tea. Pre-qingming teas (tea picked before the Qingming festival) are prized for being more subtle and more delicate while still being quite sweet and very enjoyable. The cantaloupe pieces play off the sweetness of our base tea and plays well with our last ingredient, lemongrass. Lemongrass adds a tart, cirtus-like kick with peppery notes.

Oatmeal-Raisin - Mar. '14

Oatmeal-Raisin begins with a fragrant black base tea from the Nuwara Eliya region of Sri Lanka. Mini raisins are added to give the blend a 'darker' sweetness (think molasses) in the same way a fig or date would. Lastly organic oatstraw is blended in for a soft and mellow earthy flavor that ties the tea and raisins together. Oatmeal-Raisin makes for a perfect breakfast tea.

Blossom - Feb. '14

Blossom begins with a smooth and creamy black tea with a very full body for the base. This style of tea is rolled thin and long, often referred to as "needle tea". Red rose buds and petals are added to the blend for a very aromatic and sweet perfume undertone. Lastly chamomile flowers are blended in, adding an herbal flavor that actually extends the length of the flavor of the beverage on the palate.

Pomegranate Orangelong - Jan. '14

Pomegranate Orangelong begins with a sweet Ti Kuan Yin oolong from China. This tea has natural flavor hints of vanilla, honey and sweet dark berries. It has a defined, velvety mouthfeel. The dried pomegranate arils rehydrate in the brewing process and release a sweet nectar. Lastly, finely cut orange peel is added to harmonize? with the base tea and the pomegranate bringing the entire blend together.

Winter Cheers - Dec. '13

Winter Cheers begins with a base of green rooibos, harvested from a South African plant. While regular (red) rooibos is bruised and then oxidized, green rooibos leaves are treated to prevent oxidation. Beautiful white mulberries are added to harmonize with the natural sweetness of the rooibos and add some tartness. Lastly the peppermint ties the blend together and adds a cooling finish to the beverage.

Perry Tart - Nov. '13

Perry Tart starts with a sweet and fragrant black tea from the Yunnan Province with golden tips. Sweet dried pear pieces are added for a sweet fresh fruit flavor. Lastly dried cranberry pieces are blended in adding a crisp and tart flavor to the finish of the beverage.

Winterfylleth Brew - Oct. '13

Winterfylleth Brew starts with a black tea from Sri Lanka. This base black tea is quite fragrant and has a bold body. Cinnamon bark chips are blended in, adding a sweet pungent taste and aroma. Lastly, diced Fuji apple pieces are added for a sweet and refreshing flavor. This blend harmonizes very well due to the similarity of the sweet notes of each ingredient.

Seed Harvest - Sept. '13

Seed Harvest stars with a blend of two black teas from China giving the tea a sweet and smoky flavor. A three seed medley (cumin, funnel, and anise) is added to the blend for an aromatic and savory tea. Great iced for those warm late summer days and hot for chilly fall nights.

Blueberry Limón - Aug. '13

Blueberry Limón starts with a black tea from the Anhui Province of China. In it are hints of dark fruit (think plum) and light notes of pine. Dried blueberries are added to accent the plum notes of the black tea and naturally sweeten the overall beverage. Lastly, dried lemon ties the blend together with a citrus kick at the very end. Pro tip: adding fresh lemon will bring out these notes - great iced!

Kiwifruit Cocoanut - July. '13

Kiwifruit Cocoanut starts with a bold nutty Sri Lankan black tea base. Dried kiwi slices are added for a tart flavor and sweetness. Lastly shredded coconut and larger coconut bits are blended in adding light tropical notes and weight to the mouthfeel from the released oils.

Wolf Peach Island Tea - June. '13

Wolf Peach Island Tea starts with a bold black tea base from the Yunnan province of China. Tomato pieces are added for an earthy subtle sweetness. Lastly sage is blended in for an aromatic treat that makes the blend a touch woodsy. The tomato and sage play together perfectly creating a very palatable overall combination. This is a savory tea that tastes great hot or iced.

Iced Lemon Mint - May. '13

Iced Lemon Mint begins with a mellow and slightly sweet Panyang Congou black tea from China's Fujian province. Next lemon peel is added to the blend for a zesty citrus burst. Lastly, a delightful medley of Peppermint, Spearmint, and Wintergreen is added for a refreshing cooling sensation. Each mint has its own unique characteristics giving complexity to the overall blend.

Happiness is Hoppiness - Apr. '13

Happiness is Hoppiness consists of a pan-fried green tea which is subtle, sweet, and fresh. Next we added apricots for a fruity, sweet flavor. Lastly this blend contains common hops for a bright, grassy, and bitter punch to the palate. The hops and green tea work together to build that super fresh and bright flavor with the apricots sweeten the blend up and help round out the flavor.

Orange Peppercorn Breakfast - Mar. '13

Orange Peppercorn Breakfast starts with a base of Assam and Ceylon black tea. Next the blend contains a peppercorn blend (black, white, green, and red) to spice things up a touch. Lastly burnt orange peel is added to the blend. The caramelization adds a deep sweetness.

Sweet Potato Pie - Feb. '13

Sweet Potato Pie consists of a Taiwanese oolong base with a raisiny sweetness and leafy aroma and taste. The blend is backed up with sweet potato pieces. The starchiness of this tuberous root adds thickness to the mouthfeel of the liquor. Lastly the blend is topped off with dried marshmallow bits which rounds out the blend by tying into the base tea. On first glance this blend may seem a bit odd but the balance and harmony is nicely done and an absolute palate treat.

Kava Pawpaw - Jan. '13

Kava Pawpaw is a unique herbal blend featuring sweet African Honeybush (a sibling of Rooibos) as the base. Pure kava-kava root is added for subtle sassafras-like flavor. Lastly dried Papaya is added for a sweet and tropical finish tying in the sweetness of the Honeybush base. This blend is caffeine-free, great sweetened with a kiss of honey or totally untouched, and lovely iced (although not exactly the right season for it!)

Krampus Brew - Dec. '12

Krampus Brew starts with a base green tea referred to as 'gunpowder' as the leaves are rolled into little balls that resemble gunpowder. It's smooth with hints of smokiness - the flavor of this green tea often hits notes similar to a light oolong tea. The dried cherries sweeten the brew with a bright honey-like flavor as well as add a tart finish. Cloves and cinnamon rounds out the flavor with classic spice taste and adds boldness to the mouth feel.

November Bouquet - Nov. '12

November Bouquet is an interesting and delightful blend that begins with a base of black tea from Fujian, China. It packs a ton of fruity and chocolatey notes with a hint of damp leaves. A combo of rose petals and jasmine flowers are added to give a beautiful floral sweetness and add an incredibly fresh flavor to the blend. Lemon Balm adds traditional lemony citrus flavor with grass-like notes. It is smooth and subtle enough to fully round-out the blend.

Harvest Brew - Oct. '12

Harvest Brew begins with a nutty and malty base tea from Central Eastern Africa. Cinnamon chips add a tangy, sweet warmth to the blend. Finally, the combo of allspice and ginger root adds a peppery nutmeg-esque flavor from the allspice while the ginger adds more tangy warmth and much complexity.

Lamington Brew - Sept. '12

Lamington Brew consists of a base tea combo of about 80/20 black and oolong tea. The black tea offers a tart squeeze to the back of the palate while the oolong adds honey-like notes. The lemon peel and cacao nibs play backup with a mini lemonade mouth-party featuring rich chocolate notes. Lastly the coconut adds a tropical kick while also adding to the overall tea mouthfeel. Amazing both hot and iced.

Mighty Aphrodite - Aug. '12

Mighty Aphrodite starts with a base tea of lapsang souchong, a lovely black tea that has been dried over a pinewood fire. The pinewood gives the black tea a clean, menthol-like smoky flavor. This blend is lightly accented with rosemary. Rosemary has a subtle pine flavor, which mixes perfectly with our base tea. Finally, the blend is tied together with rose hips, adding a hibiscus-like sweet and tangy flavor along with hints of vanilla.

Yerbaberry Mint - Jul. '12

Yerbaberry Mint starts with a base of roasted yerba mate from Brazil. The roasting process brings out a chocolatey sweetness along with a tobacco-like aftertaste. The elderberries play an important backup role by adding subtle but sweet blueberry/raisin-like notes. The organic chocolate mint ties the blend together, adding the classic cooling sensation along with the sweet chocolate hints that fold into yerba mate, bringing the blend full circle. This makes an excellent iced tea!

Smoked Lemon Thyme - Jun. '12

This brew starts with a base of green tea from the Zhejiang province of China which is a delightfully mellow tea with hints of mint. The thyme follows up with a clove-like spice and a mint flavor that folds beautifully into the base tea. The thyme also finishes with a mouth-cleansing feeling. Finally, the lemon peel wraps the blend with a classic citrus taste. As the blend brews, the lemon oils will extract which enhance the flavors of the other blend ingredients.

Chase-Mallow - May. '12

This brew starts with a base of black tea from Sri Lanka (in the tea world Sri Lanka is still often referred to as Ceylon) which has a bright tangy citrusy taste (think grapefruit) and finishes with a mellow astringency. The hibiscus follows up and folds perfectly into the tang of the base tea that hits strong on first sip and eases up as the tea passes to the back of your palate. The St. John's Wort hits mid-palate and finishes out with a lemon pepper-esque spicy herbal flavor reminiscent of dried citrus rind, cracked pepper, and hay.

Garden Rooibosch - Apr. '12

This brew starts with a base of green rooibos. Traditional (red) rooibos is oxidized, whereas the green is not. The process is similar to that of making green tea. The green rooibos has a delicate sweetness with a nutty taste and buttery mouthfeel. The Elderflower brings bright waves of honeysuckle and tangy citrus across the palate. Lastly, the orange peel ties the entire beverage together with a citrus kiss that hits the tongue on the first sip. Great hot or iced!

Balche - Mar. '12

The MVP of Balche is an earthy and smoky black tea from the Yunnan Province of China that finishes naturally with a touch of cocoa. It is then followed up with diced Guajillo chile peppers adding a sweet fruitiness and just a kiss of heat as they are only rated 2,500 to 5,000 on the Scoville scale. Finally, in traditional Mayan fashion we added a combination of Saigon Cinnamon and organic Cacao Nibs, not only to keep up with Mayan theme, but to compliment the base tea as well.

Murmur - Feb. '12

Murmur starts with a white peony base which features the signature unopened tea bud and two accompanying leaves. This tea has beautiful delicate notes of juicy honeydew drizzled in honey, with accents of darker fruit and chocolate. Next, the strawberries are added to accent the white peony's fruity notes and add a little tartness to the back of the palate. Lastly the cacao nibs contribute to the rich, classic chocolate taste that pops mid palate.

Gavati - Jan. '12

Gavati starts with a base of jade oolong from the Fujian Province of China. It is a lightly oxidized tea with beautiful floral and honey notes. A peppery black tea from the Yunnan Province of China compliments the base by adding an earthy flavor while remaining crisp. Finally, the lemongrass is added to tie the blend together, adding citrus-like notes and more hints of pepper.

Hark! - Dec. '11

Hark! starts with a Yerba Mate base which has been hand-smoked with whisky barrel oak for over 4 hours. This brings a woody, nutty and delicate smoke flavor. The blend is then complimented with a loose peppermint to add cooling honey-like notes. Lastly, the Saigon cinnamon from Vietnam brings a clove and subtle citrus-like wave across the entire palate.

Pomander - Nov. '11

Pomander is an aromatic blend that starts with a rolled (notice the tea looks like tiny balls which will expand) Chinese black tea for the base which is delicate with a subtle smoky flavor. This full-bodied tea is complimented with whole cloves that bring sweetness and hints of black pepper. Star Anise completes the blend with it's warm fennel-like taste and leaves the palate feeling fresh.

Bodhi Brew - Oct. '11

October's tea blend starts with a chinese green tea which brings a sweet vegetal taste to the table. It is then complimented by black mission figs which introduce a subtle, molasses-like sweetness. The blend is then topped off with coconut chips giving the overall blend a fresh coconut finish while adding a more complex mouthfeel.