Winter Teas

The winter collection is built on spice and warmth: twenty blends whose median brew is 93 °C for four minutes, with black tea bases in half of them and caffeine-free herbal infusions filling most of the rest. This is the season of cinnamon, clove, ginger, orange peel and roasted nuts — flavours heavy enough to hold their own against cold air and rich food.

Several of these are drinking traditions rather than inventions. Kashmiri Kahwa has been brewed with saffron, cardamom and almond in the Himalayas for centuries; Glühwein and Glögg teas borrow the mulled-wine spice bill without the alcohol; Wassail comes from the English orchard-blessing drink. Others — gingerbread, sugar cookie, candy cane — are unapologetically modern winter comfort.

Brew them longer and hotter than you would a plain tea: whole spices and dried fruit release slowly, and a covered pot keeps the aromatics in the liquor instead of the kitchen. Every blend below shows its own temperature, time, caffeine and flavour profile.