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If you like Matcha, this might be an interesting alternative. You make it similarly: Add one or two scoops into a bowl and whisk it into a foam. Many people enjoy the roasted tea stem flavors.

Elyse's Blend is the namesake tea created for the lovely mother and daughter of the Harney family. With doubly wonderful results, we blend tippy Assam and Kenyan teas with smooth Kenilworth Ceylon, then sweeten them slightly with honey flavors.

Superb for finding a moment of peace amidst frenzied afternoons, our Decaf Mango tea packs the explosively bright flavors of caffeine-free mango in a delicious tropical brew. Savor the sweet, fruity aromas as it steeps, and then enjoy the mellow sweetness of mango as the subtle textures whisk you away for a second of quiet in the evening. Perfect for enjoying hot or cold, sweet or unsweet, whatever the season. (See also Mango for our caffeinated black tea version.)

Click here to see all our decaffeinated teas!

This is a traditional Oolong from Fujian Province in China. Osmanthus Oolong features dark notes of fruit and hints of flowers throughout. Smooth and elegant, this tea is light and fragrant—a perfect choice for a sophisticated afternoon tea. Re-steep the leaves to reveal further beautiful flavors and heavenly aromas.

From China, we bring you Organic Bancha green tea. It is made in the Japanese fashion of steam fixing. Light and clean-tasting.

The taste of New Vithanakande is very "round" and satisfying—a wonderful tea for afternoon enjoyment. We love the look of the black leaf with a gold streak running through it.

In 2012, Elizabeth II celebrated her Diamond Jubilee. To celebrate her 60 years of rule, we created this blend specially to honor the Queen and her achievements. Inspired by Earl Grey, our Diamond Jubilee blend combines black teas with the lemony flavors of bergamot and citrus-filled grapefruit essences for a light yet complex twist on the Queen's favorite tea. Brisk, refreshing, and fragrant, Diamond Jubilee happily stands on its own or can be taken with a splash of milk.

Wake up and smell the Yaupon. Our American Buzz is made from a timeless blend of the three caffeinated hollies for an All-American brew that's sure to put a little spring in your step. We began with Yaupon from a Texas ranch, blending it with rustic, earthy Guayusa holly from Ecuador, Brazilian shade-grown Yerba Mate, and a bright twist of Spearmint from Washington for tang. This is one brew you'll want to drink sitting down.

Click here to see all our herbs native to the Americas.

Lush and bright, Emerald Isles begins with vegetal notes from the fine green tea we use for its base. The mix includes a citrus zing from real orange peel, fresh flavors of grapefruit, lemon, spearmint, and mellow red cornflowers. This luminous blend can be enjoyed as is or with your choice of sweetener to enhance the brew.

A tongue-tantalizing blend of our traditional Gunpowder Green with a flash of brightening lemon. We've combined the sharp, charred flavors, brisk character, and robust body of Gunpowder Green with an injection of bright lemon for a rich brew that's beautifully smooth, refreshing, and awakening. Enjoy first thing in the morning to start your day off right, or sip in the afternoon when you need a pick me up.

Back by popular demand, Black Jasmine is our black tea version of a favorite floral tea. Originally, Jasmine teas were made from green or slightly oxidized (pouchong) leaves. However, we were able to source a limited amount of this black tea version from Fujian Province, China. It is difficult to find more, so get it while you can!

We offer several types of Genmaicha. This Genmaicha is a mixture of green Bancha and fat grains of brown rice. The ducks in the rice fields where this rice is sourced seem to love the kernels, and we think you will love the blend. Since it is a blend of rice and late-season green tea, the caffeine levels are reduced.

Elaine's Blend is a uniquely refreshing combination of fine Darjeeling, Keemun, Ceylon, and Assam teas. It was created by Elaine Cogan, a colleague of John Harney for many years. Little did Elaine realize she was launching the tea revolution when her complaints about the poor quality of restaurant tea were printed in the New York Times back in 1983. In response, the Times printed an editorial entitled "Tea Snobs and Coffee Bigots." John Harney and Elaine soon became friends and spread the word about tea. They were pleasantly surprised and gratified to witness tea's newfound popularity and the American public's ensuing demand for fine tea. After reading all the positive reviews, Elaine wanted us to share this with you:

Dear Tea Lovers:

It is with delight that I read you are enjoying my Special Blend. I brewed and tasted many different combinations of fine black teas before I chose the right mix of Keemun, Darjeeling, Ceylon, and Assam. It is with great pleasure that the very fine tea purveyors, Harney & Sons, make it available to discerning tea drinkers. I lift my cup to all of you. Enjoy!

Elaine

The tea plants that produce this tea grow at more than 6,000 feet above sea level in the Kenyan Highlands. The leaves take on lovely flavors in the cool air and rocky soil. Unlike most teas in Africa, Milima is produced using the Orthodox method, so the leaves look like most of our other teas. Its brew is light-bodied and tends toward citrus. Milima has led the revolution in Africa by making tea in the Orthodox method. This tea led the way to Africa's emergence as a quality supplier. We now offer a few African teas, unlike some years ago.

Inspired by the impeccable desserts offered in Japan's stunning capital city, Tokyo is a delightful green tea blend. We began with sencha and added savory flavors of toasted sesame seeds and a swirl of sweet caramel. The result is a smooth and refreshing brew that's just desserty enough to be indulgent in the best way. Especially delicious, it is enjoyed plain so that the dual flavors of sesame and caramel can shine.

Keemuns are some of China's most renowned black teas since the British acquired a love for them. The teas come from the rolling hills in southeastern Anhui Province, China. After the MaoFeng is finished around the beginning of May, the Hao Yas are made. Hao Yas are separated. The best tips become Hao Ya 'A,' and the next best tips become Hao Ya 'B.'