Spring Teas and Botanical Infusions
Just as the season embodies the feelings of renewal and bloom, our Springtime Teas collection includes green teas, such as our delicately aromatic Jasmine Pearls, delicate white teas, rich and malty pu’ers and vibrant botanical blends for a refreshing take on the flavors of spring.
At Rishi Tea & Botanicals, our collection of teas for springtime speaks to more than the timing of harvest; it is an homage to tradition, from festive harvest celebrations to time-honored tea ceremonies. They include “true teas,” or the teas that originate from the plant Camellia sinensis, such as Pu’er, green tea and black tea, along with herbal and botanical blends, such as Chamomile Medley, Yerba Mate and Blueberry Rooibos.
“True Teas” for the Spring Season
Our “true teas” (those that contain leaves from the Camellia sinensis plant) exemplify some of the most prized cultivars that are synonymous with springtime, including the year's first harvests, such as Kukicha and Nishi Sencha green teas or Darjeeling first flush black teas. Our spring pu’er and oolong teas are often appreciated for their clarity and smooth profile that can reveal gentle sweetness and subtle fruit notes.
A first flush green tea may reveal fresh vegetal notes that are brighter than the more subdued, maltier flavors common in later harvests. Both fully embody the season.
Whether you prefer fruit-forward botanicals like Elderberry Healer, or zesty ones like Ginger Lime Rooibos, each infusion of Rishi’s spring tea blends reveals satisfying complexity.
Botanical Blends for Every Mood
In addition, we offer botanicals in which we expertly blend blossoms, herbs, citrus and other botanicals for a distinctive expression of spring.
Whether you're drawn to comforting, spice-forward blends on cool, rainy days or bright, vibrant infusions perfect for a garden gathering, there's a tea or botanical to accompany every moment. Lift your cup in celebration of the season.
How to Brew Our Springtime Teas
Our teas for spring reflect a variety of true teas and botanical blends, so brewing should be guided by the tea type, ingredients and format. As a general starting point for loose leaf tea, steep 1.5 tablespoons in 12 ounces of 190–212°F water for 2–4 minutes.
For botanicals, such as Orange Blossom or Chamomile Medley, temperatures between 160℉ and 175℉ are better at preserving their soft aromatics and nuanced flavors. White teas often benefit from lower, gentler heat, while chai, ginger, and other spice-forward botanical teas can usually withstand hotter water and a longer steep.
For matcha and other tea powders, whisk one teaspoon with a small amount of water, then enjoy as is or as part of a latte or other mixed beverage. Sachet tea bags and individual Matcha Sticks offer convenient preparation, with one sachet or stick typically suited to one cup of water.
Reference the individual product page for brewing guidance.