"Black Tea," as it's called in the West, is known as Hong Cha or "Red Tea" in Asia due to the reddish pigments that are produced when the tea leaves are rolled and oxidized.

Premium botanicals including roots, fruits, flowers, seeds, barks, stems and leaves sourced from organic farms around the world. Rishi's botanical blends are inspired by our travels and passion for herbalism and the culinary arts.

Masala Chai, or "mixed-spices tea" originated in India and is traditionally prepared by simmering tea and spices in water, milk to create a rich, comforting cup sweetened to taste.

The least oxidized of all tea types, Green Tea is crafted with the application of heat in a step called Sha Qing or "firing" which halts the enzyme that causes oxidation and locks in the green leaf color.

Matcha is the shade grown, stone ground green tea powder of Japan. Matcha is special in that the entire tea leaf is consumed, giving clean energy balanced with a sense of focus attributed to the amino acid L-theanine.

Oolong teas are “semi-oxidized" through artisanal crafting techniques, and are highly sought-after by tea connoisseurs for their wonderfully complex aromatic profiles.

Dark Teas undergo special kinds of fermentation resulting in beneficial transformations of tea leaf polyphenols and robust, pungent flavors. The most popular style, Pu'er Tea, is produced with sun-dried green tea grown from ancient heirloom broad leaf tea trees.

Picked in small batches exclusively in the early spring, white teas are coated in silvery-white trichomes. Known as the Scholar's Tea, white teas inspire with fresh energy and sweetness of spring.