Bright Sencha leaf flavored with bits of strawberry. A delicious way to introduce yourself to green tea. Soothing as a hot tea, sweet and light as an iced tea.

Robust gunpowder green tea blended with a generous amount of Pacific Northwest grown spearmint.

Sipping this green tea with its natural sweetness, subtle aroma of Jasmine flowers, and regenerative cellular benefits evokes the rejuvenating freshness of cool mountain springs. Formerly Silver Tip Jasmine.

Youngest spring tea leaf tips are rested each night with jasmine flowers and removed every morning for up to a week, then tightly rolled into pearls that unfurl when infused. The result is sublime.

A rich and complex blend of Jasmine tea mixed with lavender blossoms, roasted Hojicha and citrus flavors. Wonderfully floral and aromatic.

Named after the stunning Paradise Valley in Southwest Montana, this tea has a soothing, full, and slightly sweet flavor enjoyed either hot or iced. Formerly Mint Leaf Jasmine.

Classic rolled small-leaf green tea from China. A great everyday tea providing vitamins and anti-oxidants. This tea has a smooth, mildly smoky flavor without the grassy tones of other green tea.

This tea carries a hint of nuttiness, and when steeped, reminds us of the beautiful green hues found in many thermal pools in Yellowstone’s geyser basins. Formerly Soaring Crane.

Classic blend of Sencha green tea with popped brown rice. Perfect for pairing with food or as a standalone for any situation.

The bold green Bao Zhong oolong leaf and exotic Bergamot oils used in this tea will keep you energized and resilient on the trail. If sipping at home, its creamy and floral flavors may transport you to a mountain meadow not unlike those found at the base of our beloved Gallatin Peak. Formerly Jade Earl Green.

Shade-grown in Uji Prefecture and stone-ground, this bright green beverage has a sweet vegetal flavor and contains a high concentration of vitamins as well as caffeine. Try it as a Matcha Latte.

This grassy, sweet tea from Kagoshima Prefecture is shaded at the end of its growing period, causing the leaf to grow slowly, concentrating flavors and promoting the production of chlorophyll and antioxidants.