Loose Leaf Club monthly box contains two pure teas, one blend and one surprise sample. Check out what we featured in a previous month’s box:

Genmaicha is one of Japan’s most famous teas. Literally “brown rice tea”, it is often found in Japanese restaurants and served alongside food. This is because of the warm, toasty, and approachable flavor. Green tea was expensive for the common people in feudal Japan. So, the peasants would mix rice with the tea to make it more accessible. To craft the tea, the raw leaves are steamed, resulting in green tea. The tea is then blended with toasted Japanese-grown sweet mochi rice, some of which have popped into popcorn. It pairs well with food, and is great consumed at any point in the day.This green tea is aromatic, sweet-savory, robust and satisfying. It has notes of toasted popcorn, roasted seaweed, asparagus.

DIBRUGARH ORTHODOX ASSAM

This loose leaf is refined, medium-body to bold, fragrant, slightly dry and sharp. It has notes of malt, cauliflower, mandarin citrus, rose. Orthodox Black is a classic black tea from Assam, India. A fine afternoon tea with full flavors and texture, and delicious with a splash of milk. A classic Assam black tea, processed Orthodox style for full leaf and high-quality. Robust, assertive and strong, with malt, rose, and raisin flavors. The texture is full with a bright, astringent finish.

I DREAM OF CHOCOLATE

A chocolate lovers delight! The nutty rooibos and honeybush red tea makes the perfect base for organic peppermint and cacao nibs. Spiced delicately with cardamom and carob bean. Lightly sweetened with organic green stevia leaf and infused with chocolate and vanilla extracts. This caffeine free tea is a sweet, chocolate and minty dream.

Our September sample tea was: NEPALESE BROWN OOLONG

We love this Oolong for it’s complex, unusual and lushly fragrant taste. It can be either soft and sweet, or strong and complex with notes of radish, cacao nibs, sweet tobacco, menthol. A darker, “brown” oolong with its own unique profile. Radish and floral notes with notes of dark chocolate and menthol. This tea is rolled and oxidized, making it an oolong, but the profile and the appearance are so unusual that the grower named it “brown tea”.