The tasting room

A brisk, full-bodied black tea aimed straight at the morning routine. The Starbucks standby.

The yellow-box pantry staple - light, brisk, and suited to a tall glass of ice.

A brisk, malty Yorkshire classic - made for hard water and a splash of milk.

A round, gentle black tea built for a splash of milk. The pub-across-the-road cup.

Straightforward black tea with sweet cinnamon. Good morning-in-a-mug territory.

The original - black tea with orange peel and warm spices. An American pantry staple since 1945.

The malty Irish Breakfast profile without the caffeine. Good for a cozy evening.

A bergamot-heavy Earl Grey - more perfumed and citrus-forward than the classic.

Black tea perfumed with bergamot oil - bright citrus aroma over a brisk, malty base.

Black tea with bergamot and French lavender - perfumed, calming, quietly fancy.

A fuller Earl Grey with Silver Tip white tea added - more floral, less sharp bergamot.

Robust, full-bodied black blend built for mornings and milk. The classic British breakfast cup.

Black tea with ginger and peach - nice iced, very nice hot.

An extra-caffeinated black tea with cinnamon and vanilla. Breakfast for grown-ups.

Sweet, assertive cinnamon over a rich black tea base. Naturally sweet without sugar.

A maltier, stronger take on breakfast tea, leaning on Assam. Built for a splash of milk.

A lighter, more floral Earl Grey with lemon and orange peel layered on top.

A lemon-forward black tea with a light, slightly sweet finish.