RISHI

Blue Butterfly Pea Flowers are native to Thailand, Malaysia and can be found in other parts of Southeast Asia. The flowers have a high content of anthocyanin, a beneficial antioxidant. The flowers have a nootropic effect and may trigger vivid dreams, enhanced memory and brain function. Butterfly Pea Flower Powder is created with a special evaporative extract process resulting in a soluble powder that easily dissolves into a wide variety of beautiful café and mixology drink applications.

Blueberry Hibiscus refreshes with the tangy-tart character of hibiscus, the sweet succulence of Great Lakes blueberries and the complex floral accents of wild-harvested schisandra berries. Known as the five-flavor fruit, schisandra berry has a long history as a traditional East Asian tonic and anti-stress tea.

This classic black tea is the namesake of Charles Grey, Britain’s Prime Minister during the 1830’s. After saving the life of a Chinese nobleman, the Earl Grey received a gift of citrus blossom-scented tea traditionally known as Tai Tai Cha. Tea salons throughout Europe replicated this blend by perfuming black teas with the aromatic oil of Italian bergamot oranges. Thus, a timeless tea was born.

Our English Breakfast highlights tea from the Chiang Dao region of Northern Thailand, where we source from some of the best Assamica variety tea gardens in the world. The high elevation garden we source from has premier tea plant genetic strains from Assam and Kenya, as well as local wild Thai tea trees that have been comingling and hybridizing for over six decades. The result is a lush and biodiverse growing environment with tea plants that are truly unique. Our English Breakfast has a rich red infusion color that is malty and robust with sweet fruity undertones and a brisk body that can stand up to milk and sugar. By comparison, our China Breakfast is intended to be more mellow, caramel-sweet and is designed to be smooth enough to drink straight up without milk and sugar.