Recipes & Pairings

PANDAHOMEMART RECIPES & PAIRINGS

Simple Ways to Brew, Blend & Enjoy More

Tea does not have to be complicated.

Sometimes the most memorable cup begins with one tea, one botanical, and a simple idea.

The PandaHomeMart Recipes & Pairings Library is designed to help you explore traditional tea, botanical ingredients, seasonal drinks, food pairings, and everyday brewing combinations.

Start with a recipe.

Adjust it to your taste.

Then make it your own.

Brew · Pair · Taste · Discover

EXPLORE RECIPES & PAIRINGS

TEA + BOTANICALS

Combine traditional tea with flowers, fruits, citrus, roots, and other botanicals.

BOTANICAL INFUSIONS

Create simple caffeine-free or tea-free infusions using selected botanical ingredients.

HOT TEA RECIPES

Warm, aromatic recipes for everyday brewing.

ICED TEA

Light, refreshing combinations for warmer days.

FOOD PAIRINGS

Match tea with breakfast, desserts, fruit, savory dishes, and snacks.

SEASONAL RITUALS

Discover recipes inspired by spring, summer, autumn, and winter.

START WITH BALANCE

A good pairing should allow each ingredient to remain recognizable.

The tea should still taste like tea.

The botanical should add character without overwhelming the cup.

A simple formula is:

1 BASE + 1 MAIN BOTANICAL + 1 OPTIONAL ACCENT

For example:

White Tea + Rose

or

Oolong + Osmanthus

or

Black Tea + Jujube + Ginger

Start simple.

You can always add more later.

CLASSIC TEA + BOTANICAL PAIRINGS

01 · WHITE TEA + ROSE

Soft · Floral · Mellow

A gentle pairing for those who enjoy delicate floral aroma.

YOU'LL NEED

White Tea — 4 g

Dried Rose — 2–3 buds

Water — 250 mL

Temperature — 85–90°C

HOW TO BREW

  1. Add white tea and rose to your brewing vessel.

  2. Pour in hot water.

  3. Steep for 2–3 minutes.

  4. Taste before adding additional rose.

  5. Re-steep if desired.

PAIRING NOTE

Rose adds fragrance while white tea provides a soft, mellow base.

SHOP WHITE TEA →

SHOP ROSE →

02 · GREEN TEA + JASMINE

Fresh · Floral · Fragrant

A bright combination with a familiar floral character.

YOU'LL NEED

Green Tea — 3 g

Jasmine Buds — A small pinch

Water — 250 mL

Temperature — 80–85°C

HOW TO BREW

  1. Add green tea and a small amount of jasmine.

  2. Pour in warm water.

  3. Steep for 1–2 minutes.

  4. Remove or strain the leaves.

  5. Adjust jasmine amount in future brews according to taste.

PAIRING NOTE

Keep the jasmine light so the fresh tea character remains noticeable.

SHOP GREEN TEA →

SHOP JASMINE →

03 · OOLONG + OSMANTHUS

Aromatic · Fruity · Layered

Osmanthus works especially well with floral or lightly roasted oolong.

YOU'LL NEED

Oolong Tea — 5 g

Dried Osmanthus — ½–1 tsp

Water — 250 mL

Temperature — 90–95°C

HOW TO BREW

  1. Add oolong to the teapot or gaiwan.

  2. Add a small amount of osmanthus.

  3. Pour in hot water.

  4. Steep for 1–2 minutes.

  5. Re-steep several times if the tea allows.

PAIRING NOTE

Osmanthus can bring apricot-like, honeyed fragrance to aromatic oolong.

SHOP OOLONG →

SHOP OSMANTHUS →

04 · BLACK TEA + JUJUBE

Rich · Sweet · Warm

A naturally mellow fruit pairing that works well with fuller black teas.

YOU'LL NEED

Black Tea — 4 g

Dried Jujube — 2–3 slices

Water — 300 mL

Temperature — 95°C

HOW TO BREW

  1. Add black tea and jujube slices.

  2. Pour in hot water.

  3. Steep for 3 minutes.

  4. Taste.

  5. Add more jujube next time if you prefer a sweeter fruit character.

PAIRING NOTE

The natural sweetness of jujube complements malty and honeyed black tea.

SHOP BLACK TEA →

SHOP JUJUBE →

05 · PU-ERH + DRIED TANGERINE PEEL

Deep · Citrus · Earthy

A classic flavor direction combining deep fermented tea with bright citrus aroma.

YOU'LL NEED

Ripe Pu-erh — 5–6 g

Dried Tangerine Peel — 1–2 small pieces

Water — 200–250 mL

Temperature — 95–100°C

HOW TO BREW

  1. Place pu-erh and dried tangerine peel in your vessel.

  2. A brief rinse may be used if desired.

  3. Add hot water.

  4. Steep briefly.

  5. Repeat with multiple infusions.

PAIRING NOTE

Use citrus peel sparingly at first.

Its aroma can become strong quickly.

SHOP PU-ERH →

SHOP DRIED TANGERINE PEEL →

06 · WHITE TEA + GOJI BERRY

Soft · Fruity · Gentle

A simple combination with mild sweetness.

YOU'LL NEED

White Tea — 4–5 g

Goji Berries — 6–10 berries

Water — 300 mL

Temperature — 90°C

HOW TO BREW

  1. Add white tea and goji berries.

  2. Pour in hot water.

  3. Steep for 3 minutes.

  4. Enjoy the tea and softened berries together if desired.

PAIRING NOTE

Goji brings gentle fruit sweetness without overpowering mellow white tea.

SHOP WHITE TEA →

SHOP GOJI BERRY →

FLORAL RECIPES

ROSE & GOJI INFUSION

Floral · Fruity · Soft

YOU'LL NEED

Rose Buds — 3–4

Goji Berries — 8–10

Water — 300 mL

Temperature — 90–95°C

Steep — 5 minutes

A simple introduction to botanical blending.

CHRYSANTHEMUM + GOJI

Floral · Clean · Mildly Sweet

YOU'LL NEED

Chrysanthemum — 3–5 flowers

Goji Berries — 8–10

Water — 300 mL

Temperature — 90–95°C

Steep — 5 minutes

Light floral aroma meets gentle fruit sweetness.

JASMINE + ROSE

Fragrant · Floral · Elegant

YOU'LL NEED

Jasmine Buds — Small pinch

Rose Buds — 2–3

Water — 300 mL

Temperature — 85–90°C

Steep — 3–4 minutes

Use both flowers lightly.

The goal is fragrance, not intensity.

OSMANTHUS + GOJI

Fruity · Floral · Honeyed

YOU'LL NEED

Osmanthus — ½ tsp

Goji Berries — 8–10

Water — 300 mL

Temperature — 90°C

Steep — 4–5 minutes

A naturally aromatic combination with gentle sweetness.

FRUIT & BOTANICAL RECIPES

HAWTHORN + APPLE

Tart · Fruity · Bright

YOU'LL NEED

Dried Hawthorn — 3–4 slices

Dried Apple — 3–4 pieces

Water — 400 mL

Temperature — 95°C

Steep — 8–10 minutes

A bright fruit-forward infusion.

Serve hot or chilled.

ROSELLE + APPLE

Tart · Fruity · Refreshing

YOU'LL NEED

Roselle — 1–2 pieces

Dried Apple — 3–5 pieces

Water — 400 mL

Temperature — 95°C

Steep — 5–8 minutes

Roselle is naturally tart, so begin with a small amount.

JUJUBE + LONGAN

Sweet · Rich · Mellow

YOU'LL NEED

Jujube — 2–3 pieces

Longan — 3–4 pieces

Water — 400 mL

Temperature — 95–100°C

Steep — 8–10 minutes

A naturally sweet botanical infusion with a rich fruit character.

HAWTHORN + DRIED TANGERINE PEEL

Tart · Citrus · Aromatic

YOU'LL NEED

Hawthorn — 3–4 slices

Dried Tangerine Peel — 1 small piece

Water — 400 mL

Temperature — 95°C

Steep — 8 minutes

Use citrus peel sparingly to keep the cup balanced.

WARMING RECIPES

GINGER + JUJUBE

Warm · Sweet · Spiced

YOU'LL NEED

Dried Ginger — 2–3 slices

Jujube — 2 pieces

Water — 400 mL

Preparation — Steep 8–10 minutes or gently simmer

A simple warm botanical combination.

GINGER + BLACK TEA

Rich · Spiced · Aromatic

YOU'LL NEED

Black Tea — 4 g

Dried Ginger — 1–2 slices

Water — 300 mL

Temperature — 95°C

Steep — 3 minutes

Ginger gives black tea a warmer, spiced character.

GINGER + LONGAN + JUJUBE

Sweet · Warm · Rich

YOU'LL NEED

Ginger — 2 slices

Longan — 3 pieces

Jujube — 2 pieces

Water — 500 mL

Preparation — Gentle simmer for 8–10 minutes

A fuller botanical drink for cooler days.

ROASTED GRAIN RECIPES

BARLEY TEA

Toasted · Nutty · Mellow

YOU'LL NEED

Roasted Barley — 10–15 g

Water — 500 mL

Temperature — 95–100°C

Steep — 8–10 minutes

Serve hot or chilled.

TARTARY BUCKWHEAT TEA

Nutty · Toasted · Golden

YOU'LL NEED

Tartary Buckwheat — 8–12 g

Water — 400 mL

Temperature — 95°C

Steep — 5–8 minutes

A naturally grain-forward everyday infusion.

BARLEY + BUCKWHEAT

Toasted · Comforting · Mellow

YOU'LL NEED

Barley — 8 g

Tartary Buckwheat — 8 g

Water — 600 mL

Temperature — 95–100°C

Steep — 8–10 minutes

A balanced roasted grain combination that works well hot or cold.

BLACK RICE + BLACK BEAN

Nutty · Roasted · Deep

YOU'LL NEED

Roasted Black Rice — 8 g

Roasted Black Bean — 8 g

Water — 500 mL

Steep — 10 minutes

Preparation may vary depending on the product.

Follow individual package directions where provided.

ICED TEA RECIPES

ICED JASMINE GREEN TEA

Floral · Fresh · Light

YOU'LL NEED

Green Tea — 6 g

Water — 500 mL

Jasmine — Small pinch

Ice

HOW TO MAKE

  1. Brew tea with 250 mL water at 80–85°C.

  2. Steep for 1–2 minutes.

  3. Strain.

  4. Pour over a glass filled with ice.

  5. Add jasmine lightly if desired.

Serve immediately.

ICED ROSELLE APPLE

Tart · Bright · Fruity

YOU'LL NEED

Roselle — 2 pieces

Dried Apple — 5 pieces

Hot Water — 300 mL

Ice

HOW TO MAKE

  1. Steep roselle and apple for 8 minutes.

  2. Allow to cool slightly.

  3. Pour over ice.

  4. Dilute with cold water if the flavor is too concentrated.

ICED OOLONG + OSMANTHUS

Floral · Aromatic · Refreshing

YOU'LL NEED

Oolong Tea — 6 g

Osmanthus — ½ tsp

Hot Water — 300 mL

Ice

HOW TO MAKE

  1. Brew oolong for 2 minutes.

  2. Add osmanthus during the final 30–60 seconds.

  3. Strain.

  4. Pour over ice.

ICED BARLEY TEA

Toasted · Clean · Refreshing

YOU'LL NEED

Roasted Barley — 15 g

Water — 700 mL

HOW TO MAKE

  1. Brew with hot water for 10 minutes.

  2. Allow to cool.

  3. Refrigerate.

  4. Serve chilled.

A simple caffeine-free option when made entirely from barley.

COLD BREW TEA

Cold brewing creates a softer extraction and can be particularly useful for green tea, jasmine tea, white tea, and lighter oolongs.

BASIC COLD BREW FORMULA

Tea — 5–8 g

Cold Water — 500 mL

Refrigerate — 4–8 hours

Strain before drinking.

Keep cold brew refrigerated and prepare fresh batches regularly.

COLD BREW GREEN TEA + JASMINE

Soft · Floral · Fresh

Green Tea — 6 g

Jasmine — Small pinch

Cold Water — 500 mL

Refrigerate — 4–6 hours

Strain and serve chilled.

COLD BREW WHITE TEA + ROSE

Gentle · Floral · Smooth

White Tea — 7 g

Rose — 2–3 buds

Cold Water — 500 mL

Refrigerate — 6–8 hours

Strain and serve.

FOOD PAIRINGS

Tea can change how food tastes — and food can reveal different sides of tea.

There are no strict rules.

A useful approach is either:

MATCH

Pair similar flavors.

Or:

CONTRAST

Use tea to balance richness, sweetness, saltiness, or spice.

GREEN TEA PAIRINGS

Fresh · Clean · Light

Green tea works well with foods that are not too heavy.

Try with:

Fresh Fruit
Light Pastries
Rice Dishes
Vegetable Dishes
Mild Seafood
Lightly Sweet Desserts

TRY

Longjing + Light Almond Cookies

Jasmine Green Tea + Fresh Pear

Biluochun + Light Sponge Cake

WHITE TEA PAIRINGS

Soft · Gentle · Subtle

White tea pairs best with foods that will not overpower its delicate character.

Try with:

Fresh Fruit
Mild Cheese
Shortbread
Light Cakes
Nuts
Simple Pastries

TRY

Silver Needle + Pear

White Peony + Shortbread

Aged White Tea + Dried Fruit

OOLONG PAIRINGS

Aromatic · Layered · Versatile

Oolong is one of the easiest tea categories to pair with food because its styles range from light and floral to roasted and deep.

LIGHT OOLONG

Pair with:

Fruit
Light Desserts
Floral Pastries
Seafood

ROASTED OOLONG

Pair with:

Roasted Nuts
Dark Chocolate
Baked Foods
Savory Dishes

TRY

Tie Guan Yin + Fresh Peach

Da Hong Pao + Roasted Almonds

Rou Gui + Dark Chocolate

BLACK TEA PAIRINGS

Rich · Warm · Full

Black tea works well with richer flavors.

Try with:

Chocolate
Baked Goods
Toast
Nuts
Dried Fruit
Breakfast Foods

TRY

Dian Hong + Walnut Cake

Jin Jun Mei + Dark Chocolate

Keemun + Butter Cookies

PU-ERH PAIRINGS

Deep · Earthy · Structured

Pu-erh can stand up to richer and more savory foods.

Try with:

Roasted Nuts
Dark Chocolate
Rich Pastries
Savory Meals
Dried Fruit

TRY

Ripe Pu-erh + Dark Chocolate

Raw Pu-erh + Dried Fruit

Pu-erh + Dried Tangerine Peel After a Rich Meal

BOTANICAL FOOD PAIRINGS

ROSE

Pairs well with:

Dark Chocolate
Shortbread
Berries
Vanilla Desserts

CHRYSANTHEMUM

Pairs well with:

Light Cakes
Fresh Fruit
Mild Snacks

OSMANTHUS

Pairs well with:

Pear
Apricot
Honey-Flavored Desserts
Light Pastries

ROSELLE

Pairs well with:

Fruit Desserts
Apple
Berries
Citrus

GINGER

Pairs well with:

Jujube
Dark Sugar Flavors
Cookies
Warm Desserts

BARLEY

Pairs well with:

Roasted Nuts
Rice Snacks
Savory Foods
Simple Biscuits

BREAKFAST PAIRINGS

Begin the day with combinations that feel simple and familiar.

GREEN TEA + LIGHT BREAKFAST

Try with:

Toast
Fruit
Eggs
Rice Porridge

BLACK TEA + HEARTIER BREAKFAST

Try with:

Toast
Baked Goods
Egg Dishes
Nuts

BARLEY TEA + BREAKFAST

Try with:

Rice Dishes
Porridge
Toast
Savory Breakfasts

DESSERT PAIRINGS

DARK CHOCOLATE

Try:

Da Hong Pao
Jin Jun Mei
Ripe Pu-erh

FRUIT CAKE

Try:

White Tea
Jasmine Tea
Light Oolong

SHORTBREAD

Try:

Longjing
White Peony
Keemun

NUT-BASED DESSERTS

Try:

Roasted Oolong
Black Tea
Pu-erh

SEASONAL RECIPES

SPRING

Fresh · Floral · Light

Try:

Green Tea + Jasmine
White Tea + Rose
Oolong + Osmanthus
Chrysanthemum + Goji

EXPLORE SPRING RITUALS →

SUMMER

Bright · Fresh · Refreshing

Try:

Iced Jasmine Green Tea
Cold Brew White Tea + Rose
Roselle + Apple Iced Infusion
Chilled Barley Tea

EXPLORE SUMMER RITUALS →

AUTUMN

Warm · Fruity · Grounded

Try:

Black Tea + Jujube
Oolong + Osmanthus
Hawthorn + Apple
Aged White Tea + Dried Fruit

EXPLORE AUTUMN RITUALS →

WINTER

Rich · Warm · Comforting

Try:

Pu-erh + Dried Tangerine Peel
Black Tea + Ginger
Jujube + Longan
Roasted Barley + Buckwheat

EXPLORE WINTER RITUALS →

MORNING PAIRINGS

Start Bright.

Try:

Longjing
Jasmine Green Tea
Black Tea
Light Oolong
Barley Tea

Simple pairings:

Longjing + Light Breakfast

Black Tea + Toast

Jasmine Tea + Fresh Fruit

EXPLORE MORNING CLARITY →

AFTERNOON PAIRINGS

Slow the Pace.

Try:

White Tea + Rose
Oolong + Osmanthus
Chrysanthemum + Goji
Black Tea + Dried Fruit

Pair with:

Light Cakes
Fruit
Nuts
Biscuits

EVENING RITUALS

Traditional tea made from Camellia sinensis naturally contains caffeine.

For those who prefer tea-free evening drinks, consider botanical or grain-based recipes that do not contain caffeinated tea ingredients.

Examples:

Rose + Goji

Jujube + Longan

Barley Tea

Buckwheat Tea

Always review the complete ingredient list.

EXPLORE EVENING CALM →

CREATE YOUR OWN PAIRING

STEP 1 · CHOOSE YOUR BASE

Traditional Tea:

Green Tea
White Tea
Oolong
Black Tea
Pu-erh

Or Botanical Base:

Barley
Buckwheat
Chrysanthemum
Rose

STEP 2 · CHOOSE YOUR FLAVOR DIRECTION

FLORAL

Rose
Jasmine
Osmanthus
Chrysanthemum

FRUITY

Goji
Jujube
Longan
Apple

TART

Roselle
Hawthorn
Dried Plum

CITRUS

Dried Tangerine Peel
Kumquat
Pomelo Peel

WARM

Ginger
Jujube
Selected Roots

TOASTED

Barley
Buckwheat
Black Bean

STEP 3 · ADD ONE ACCENT

Begin with a very small amount.

Examples:

A pinch of Osmanthus

One small piece of Dried Tangerine Peel

One slice of Ginger

A few Goji Berries

One piece of Roselle

STEP 4 · BREW

Follow the temperature of the most delicate ingredient.

For example:

If pairing green tea with rose, brew at green tea temperature rather than boiling the flowers and tea together.

STEP 5 · TASTE

Ask:

Is the tea still recognizable?

Is one ingredient too strong?

Does it need more aroma?

Is it too tart?

Too bitter?

Too weak?

STEP 6 · ADJUST

Change only one thing at a time.

Less botanical.

More tea.

Shorter steep.

Cooler water.

Longer infusion.

That is how you learn what works.

SIMPLE PAIRING FORMULA

For many everyday blends, start with:

TEA

3–5 g

BOTANICAL

A small pinch, 2–3 flowers, or several fruit pieces

WATER

250–350 mL

Then adjust according to ingredient strength.

KEEP STRONG INGREDIENTS LIGHT

Some ingredients can quickly dominate a blend.

Use smaller amounts of:

Roselle
Ginger
Dried Tangerine Peel
Monk Fruit
Red Ginseng
Reishi
Mint

Start with less than you think you need.

PAIR BY FLAVOR

FRESH

Green Tea
Mint
Jasmine

FLORAL

Rose
Osmanthus
Chrysanthemum
Light Oolong

SWEET

Jujube
Longan
Goji
White Tea

TART

Roselle
Hawthorn
Dried Plum

ROASTED

Da Hong Pao
Barley
Buckwheat

EARTHY

Pu-erh
Selected Roots
Black Bean

CITRUS

Dried Tangerine Peel
Kumquat
Pomelo Peel

PAIR BY TEA

LONGJING

Try with:

Jasmine
Rose
Light Fruit
Simple Pastries

WHITE PEONY

Try with:

Rose
Goji
Pear
Shortbread

TIE GUAN YIN

Try with:

Osmanthus
Jasmine
Peach
Light Desserts

DA HONG PAO

Try with:

Roasted Nuts
Dark Chocolate
Dried Fruit

DIAN HONG

Try with:

Jujube
Longan
Chocolate
Walnuts

RIPE PU-ERH

Try with:

Dried Tangerine Peel
Dark Chocolate
Nuts
Rich Foods

RECIPES FOR SHARING

Tea can also become part of the table.

For two people, simply double the recipe.

For four people, prepare in a larger teapot or pitcher.

When making botanical drinks for a group, start with less of strong ingredients and adjust gradually.

TEA FOR GIFTING

A pairing can also inspire a simple gift set.

FLORAL GIFT

White Tea
Rose
Tea Cup

OOLONG GIFT

Tie Guan Yin
Osmanthus
Gaiwan

WARM TEA GIFT

Black Tea
Jujube
Tea Mug

PU-ERH GIFT

Ripe Pu-erh
Dried Tangerine Peel
Gongfu Cup

EXPLORE TEA GIFTS →

TEA & TEAWARE PAIRINGS

The brewing vessel can be part of the pairing.

GREEN TEA

Try:

Glass Cup
Porcelain Cup
Infuser Mug

WHITE TEA

Try:

Gaiwan
Porcelain Teapot
Glass Pot

OOLONG

Try:

Gaiwan
Small Teapot
Gongfu Tea Set

BLACK TEA

Try:

Porcelain Teapot
Gaiwan
Infuser Mug

PU-ERH

Try:

Gaiwan
Small Teapot
Gongfu Tea Set

EXPLORE TEAWARE SELECTION GUIDE →

TEA PAIRING IS PERSONAL

There is no universal “perfect pairing.”

Some people want contrast.

Others want harmony.

Some prefer a floral accent.

Others want pure tea with no added ingredients at all.

The best pairing is the one that makes you want another cup.

Use these recipes as starting points rather than strict rules.

A NOTE ON BOTANICAL INGREDIENTS

Botanical ingredients vary widely.

Flowers, fruits, roots, seeds, fungi, and traditional botanicals should not all be prepared in the same way.

Follow individual product directions when available.

Traditional culinary or historical use should not be interpreted as proof that an ingredient can diagnose, treat, cure, or prevent a medical condition.

If you are pregnant, breastfeeding, taking medication, managing a medical condition, preparing botanicals for a child, or unsure whether an ingredient is appropriate for you, consult a qualified healthcare professional before using unfamiliar botanical ingredients.

FREQUENTLY ASKED QUESTIONS

CAN I ADD BOTANICALS TO ANY TEA?

Potentially, yes, but some combinations work more naturally than others.

Start with simple pairings and small amounts.

HOW MUCH BOTANICAL SHOULD I ADD?

Begin with a small amount.

Flowers and strong aromatic ingredients can easily overpower tea.

SHOULD I BREW THE TEA AND BOTANICAL SEPARATELY?

Sometimes.

If two ingredients require very different preparation methods, brewing them separately and combining the finished infusions may produce better results.

CAN I COLD BREW BOTANICALS?

Some ingredients work well in cold brew, while dense roots, grains, and certain dried botanicals may require hot water or simmering first.

Follow ingredient-specific directions.

CAN I ADD HONEY?

Yes, if desired.

Allow very hot tea to cool slightly before adding honey if you want to preserve more of its natural aroma.

CAN I ADD SUGAR?

Yes.

Taste the infusion first.

Ingredients such as jujube, longan, goji, or monk fruit may already add sweetness.

CAN I ADD MILK?

Milk works more naturally with fuller black teas and selected roasted teas than with delicate green or floral teas.

Experiment according to taste.

CAN I MAKE THESE RECIPES ICED?

Many can be adapted for iced preparation.

Brew slightly stronger than normal before pouring over ice.

CAN I RE-STEEP A TEA AND BOTANICAL BLEND?

Often, yes.

Oolong, white tea, pu-erh, and many whole-leaf teas can be infused multiple times.

Botanical flavor may fade at a different rate from the tea.

WHICH TEA IS EASIEST TO PAIR?

White tea, oolong, and black tea are versatile starting points.

For beginners, try:

White Tea + Rose

Oolong + Osmanthus

Black Tea + Jujube

EXPLORE BY MOOD & FLAVOR

LIGHT & FLORAL

White Tea + Rose

Green Tea + Jasmine

Oolong + Osmanthus

EXPLORE FLORAL PAIRINGS →

FRUITY & BRIGHT

Roselle + Apple

Hawthorn + Apple

White Tea + Goji

EXPLORE FRUIT PAIRINGS →

WARM & COMFORTING

Black Tea + Ginger

Jujube + Longan

Pu-erh + Dried Tangerine Peel

EXPLORE WARM PAIRINGS →

TOASTED & MELLOW

Barley

Buckwheat

Barley + Buckwheat

EXPLORE GRAIN RECIPES →

COOL & REFRESHING

Iced Jasmine Green Tea

Iced Oolong + Osmanthus

Roselle + Apple

Chilled Barley Tea

EXPLORE ICED RECIPES →

KEEP EXPLORING

TEA GUIDE

Learn the differences between green tea, white tea, oolong, black tea, pu-erh, and jasmine tea.

EXPLORE TEA GUIDE →

BOTANICAL INGREDIENT LIBRARY

Discover the flavor, character, and preparation of individual botanical ingredients.

EXPLORE BOTANICALS →

TEA FLAVOR MATCHING

Find tea based on the flavors you already enjoy.

FIND YOUR TEA →

BUILD YOUR OWN BOTANICAL BLEND

Create a simple botanical blend around your preferred flavor profile.

BUILD YOUR BLEND →

TEAWARE SELECTION GUIDE

Choose the right teapot, gaiwan, mug, or tea set for the way you brew.

EXPLORE TEAWARE →

ONE CUP CAN LEAD TO ANOTHER

Start with a familiar tea.

Add one new ingredient.

Pair it with something simple.

Taste carefully.

Then adjust.

A recipe does not need to be complicated to create a new experience.

Sometimes all it takes is:

A little rose in white tea.

A few osmanthus flowers in oolong.

A piece of dried tangerine peel with pu-erh.

Or a pot of barley tea shared at the table.

FIND YOUR NEXT PAIRING →

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