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Start Here: Tea Education
An educational series for beginners designed to bring clarity to some of the most commonly asked questions about tea. Follow along as we explore the different tea types and optimal preparation methods for brewing the perfect cup of tea.
All Stories
Origins & Travel
As practitioners of direct trade we take pride in the personal relationships we have built with tea and botanical growers around the world.
Recipes & Inspiration
Find something inspiring among our catalog of recipes for tea drinks, cocktails, food and more.
Phoenix Mountain Dancong – The Art of Tea Making
Tokoname Clay
Tokoname was the location of one of the Six Ancient Kilns of Japan and is also famed for Buddhist and Shinto shrine statue artisans. Tokoname is often considered to be the sister city of Yixing.
Grafting: A History & Comparison
Often, we draw comparisons between the worlds of tea and wine. From the similarities in wine varietals and tea cultivars, to tradition in preparation and processing, we find even more parallels in utilizing root stock to create heartier, healthier and more nuanced offerings from wine to tea. Though the idea of grafting is perhaps more spoken about in wine or other horticulture applications, in tea, we can utilize grafts to produce higher performing gardens.
What Is Dark Tea?
Dark tea, known by the name is heicha 黑茶 or literally “black tea” in the East, refers to the fermentation...
Morning Tea Ritual
With disruption in our schedules, there’s an opportunity to create new, powerful tea practices to increase mindfulness and positive well-being.
Mingqian Harvest Teas
With the change in season, we see the first crops of teas being introduced into the market. One can imagine the anticipation to the release of Beaujolais Nouveau, or other sought-after wines, and correlate the same excitement for celebrated seasons within the annual calendar of the global tea harvests.
The Wild Maqui and Murta Harvest in Chilean Patagonia
We source two main components of many blends from the Chilean Patagonia territory: Murta and Maqui Berries. We work with collectors, who in turn work with regional landowners to pinpoint where these fruits are growing.
Kagoshima First Flush Sencha
Kagoshima Prefecture is located at the southwest tip of Kyushu (the third largest island of Japan). Kagoshima Prefecture corresponds to the ancient Japanese provinces Osumi and Satsuma.
Jade Cloud Travelogue: Origin & Hands-on Sourcing
Organic Fair Trade Jade Cloud is Rishi’s most popular green tea from China, and we’ve specialized in this style of tea since 1998. Originally, we partnered with organic farms in the Jin Hua County of Zhejiang Province to make this tea.
Fujian Mingqian White Tea Harvest
We source many of Rishi’s reserve-quality 1st Flush white teas from this garden in Fuding, the traditional origin of white tea in China’s coastal Fujian province. White tea represents tea in perhaps its simplest, most noble form. Tender buds and sprouts are plucked in early spring, then simply withered and dried to preserve and celebrate their exquisite character and delicately sweet flavor.
Hubei Xuan En Green Tea Co-op
Since 2004, Rishi Tea has been working with artisan tea farmers in Xuan En county of Hubei province in central China to produce some of the most pure green teas we’ve ever tasted.
Global Tea Harvest Timeline
The exact date a tea harvest begins depends on location, and how spring develops. Like any plant emerging from the grips of winter the intersection of daylight hours, rain and heat will determine when growth begins in the tea plant.
Sustainability
No one encompassing certification, logo or label accredits a business as “sustainable.” At Rishi Tea & Botanicals, we subscribe to being a conscious business where our entire ecosystem matters.
What is Green Tea?
Green Tea is the least oxidized of the six tea types. Green teas are crafted with the application of heat in a step called firing. This heat denatures the enzymes that cause tea leaves to change in color...
What is Black Tea?
“Black Tea”, as it’s called in the West, is known as “Hong Cha” or “Red Tea” in Asia, due to its dark reddish infusion color and dark colored dried tea leaves covered with reddish-orange pekoe...
