Shop Teas

We often suggest Citron Green, a lightly flavored green tea, to our tasting room customers who are interested in trying green tea for the first time. The delicate citrus flavor and beautiful orange flavor provide a gentle introduction to the world of green tea.

When John Harney started in the tea trade over 30 years ago, there were just two green tea offerings from China: Gunpowder and Chun Mee. Though our selection has expanded greatly since then, many people are very familiar with and enjoy Gunpowder's sharp, charred flavor.

Organic Moroccan Mint, our contemporary interpretation of the traditional Middle Eastern beverage, features Organic Gunpowder Green tea blended with exceptional organic peppermint leaves from Oregon. This combination imparts a uniquely brisk and aromatic green tea experience.

Eight at the Fort is our signature blend of eight teas, created especially for the historic 1997 dinner at The Fort Restaurant, attended by the Group of Eight world leaders high in the mountains above Denver. You'll find it remains a contemporaneously harmonious blend, with notes from each tea working in agreement.

We're proud to have learned that our family friend and owner of the Fort Restaurant has been inducted into the Colorado Restaurant Hall of Fame with a Lifetime Achievement Award.

We created Decaf Birthday Tea to honor Master Tea Blender John Harney on his 80th birthday. Delightfully fruity and aromatic, Birthday Tea combines luscious fruit and berry flavors with flowers and brews a beautiful crimson-colored cup of tea. Worthy of your special day, too, enjoy it served hot or iced.

Kenilworth is a wonderful Ceylon black tea, featuring large leaves and full oxidation. Grown halfway up the Central Highlands in the western Dimbula area, it's a "medium-grown" tea. The moderate climate produces a liquor that's neither brisk like highland teas nor bold like lowland ones. The especially smooth, rose-brown liquor has made Kenilworth Garden a consistent favorite with our Ceylon drinkers.

We created Special English Breakfast, a strong blend of black teas from India, Sri Lanka, and Kenya, in association with the St. George’s Society of New York. Founded in 1770, the Society provides vital support to people in need across New York’s five boroughs and serves as one of America’s oldest charities. A portion of the proceeds from each purchase of this tea supports their charitable endeavors, including protecting seniors at risk of homelessness, enabling low-income students to complete their college education, and helping families affected by pediatric cancer. For more information on the Society’s work, please visit www.stgeorgessociety.org

Grown under shade in the gardens of Wazuka Valley, south of Uji, Jobetsugi comes from a region that has made matcha for centuries. The leaves are picked in the first spring harvest, when the savory umami in the cup is at its peak, then air-dried into the raw leaf called tencha. Stone mills grind that Tencha to powder slowly, stone turning against stone, and a single small tin takes close to two hours. What remains is a fine, brilliant-green powder, meant to be whisked into a bowl, not steeped in a pot.

Our Organic Earl Grey is a nice blend of Assam from the northern bank of the Brahmaputra River and Korakundah, located in southern India, with natural oil of bergamot. Since both are organic teas, the aroma is light and subtle, allowing the lemony bergamot to be more pronounced. A perfect and popular afternoon tea, you'll find it round and rich.

Matcha is a much beloved green tea in Japan, yet it can seem intense to the uninitiated westerner. As an alternative, we suggest Matcha iri Genmaicha, the best of both worlds. The Bancha ("cha") leaves and brown rice ("genmai") that comprise Genmaicha are coated with Matcha green tea powder, and the result is fantastic!

Please brew it for 3 minutes with 175º water. The cooler water makes sure matcha does not get too strong, yet you need 3 minutes to get the nutty flavor from the genmai (brown rice).

Make sure to check out all our Matcha teas!

An ancient tea from Yunnan, Pu-Erh's earthy pleasures have a passionate group of followers. This particular version is a dark, savory cooked Pu-Erh and makes for a striking brew. Brigitte Harney is especially a fan. This Pu-Erh is shou style. Shou Pu-Erh is differentiated from sheng Pu-Erh in that it is fermented before it is packaged, compressed, and sold for consumption.

Royal Wedding is a remarkable blend of Chinese Mutan White tea buds with almond, coconut, and vanilla, and an abundance of pink rosebuds and petals. It is indeed a regal tea to celebrate a glorious occasion.

Recline in front of a glowing fire while the snow drifts and the tree lights twinkle. A sip from this warm and nutty blend completes the perfect winter wonderland.

Our Mint Verbena is an invigorating herbal that combines two favorites: Caffeine-free mint and Lemon Verbena. Mint is also known to calm a temperamental stomach.

About 30 years ago, friend and colleague Andrew Demmer decided to mix dried fruit and flavors together for his tea shops in Vienna, Austria. These blends were not from the tea plant, were caffeine-free, and were refreshingly delicious. Andrew decided to call them fruit teas. They have become popular in Middle Europe and now here in the States. Our selection of fruit tea blends brews up a wonderful red color and has vibrant flavors. Caffeine-free. Goji Berry was an original creation we made, which has quickly become one of customers most drinked fruit teas.

Click here to see our Fruit Tea Collection.

Indulge your senses in the flavors of Venetian Tiramisu tea. Evocative and romantic, each cup begins with a blend of delicately floral Mutan White tea and toasty Japanese Hojicha. Swirling flavors of cocoa and vanilla layer throughout the tea, accented with cocoa nibs and just a hint of brandy flavor. The result is a shimmering, deliciously complex infusion that summons up visions of Venice with every sip.