About Our Teas
About Our Teas
Minglement offers a wide selection of organic loose-leaf teas, bulk herbal teas, organic herbs, spices, black tea, green tea, rooibos tea, and house-blended herbal tea blends. Many of our tea blends are created by us in small batches, using fragrant dried herbs, flowers, roots, berries, leaves, seeds, bark, and spices.
Our teas are sold in bulk loose-leaf form, so you can buy the amount you need for daily tea, tea rituals, seasonal usage or for gifts giving.
At Minglement, tea is part of our long love of simple living, herbal knowledge, good food, and community. Whether you are looking for a gentle herbal tea, a rich black tea, a fresh green tea, a caffeine-free rooibos, or a chocolate tea blend with cacao nibs, our bulk tea shelves are filled with beautiful choices for everyday steeping. stop by if your on Vashon or order online – we can ship and thank you for shopping true small businesses.
Herbal Tea
Minglement’s herbal teas and loose herbal tea blends are made with dried seeds, flowers, leaves, twigs, nuts, berries, bark, roots, and spices. Many of our fragrant herbal teas include herbs from Breathing Meadows Farm on Vashon Island, along with herbs from trusted organic growers, local friends, and ethical foragers.
To prepare herbal tea, use about 1 teaspoon or more per 8–16 oz. cup of hot water. Steep for 2–4 minutes, or longer if you prefer a stronger flavor, then strain. Add honey if you like. When finished, add the spent herbs to your compost.
Herbal teas with harder ingredients, such as roots, bark, berries, seeds, or twigs, may benefit from a light crushing with a metate, mortar and pestle, or similar method. This exposes more surface area and can help the herbs release more flavor. Please note that making a simple cup of herbal tea is different from preparing a longer herbal infusion or decoction.
Black Tea
Black tea is made from the leaves of the Camellia sinensis plant. Different types of black tea are processed in different ways to bring out their color, aroma, strength, and flavor. Black tea is more oxidized than green tea, giving it a deeper taste and darker brew.
Loose-leaf black tea should have room to unfurl as it steeps. A roomy tea strainer or basket that sits over the top of your cup works well. Use 1 teaspoon or more per 8–16 oz. cup and steep for 2–4 minutes in water around 190°F, or to your taste.
Black tea is lovely on its own and also pairs well with cream, milk, honey, or a touch of sweetness to soften its natural astringency.
Green Tea
Green tea is also made from the leaves and young shoots of the Camellia sinensis plant. Unlike black tea, green tea is not fully oxidized. This gives it a lighter color, fresher flavor, and more delicate character.
Many loose-leaf green teas have larger leaves that need room to open fully in the water. Use a roomy strainer or tea basket. Add about 1 teaspoon per 8 oz. cup and steep for 1–3 minutes in lower-temperature water, usually around 160°F–175°F.
Green tea can become bitter if the water is too hot or if it steeps too long. Many green teas can be steeped more than once, so try a second infusion from the same leaves. Add the finished leaves to your compost.
Rooibos Tea
Rooibos, also called red bush tea, comes from Aspalathus linearis, a plant native to South Africa. Rooibos is naturally caffeine-free, low in tannins, and has a smooth, earthy, slightly sweet flavor.
Minglement offers both traditional roasted rooibos and green rooibos. Roasted rooibos has a warm, red, comforting flavor, while green rooibos is lighter, fresher, and quite delicious.
To prepare rooibos tea, steep for 1–4 minutes in water around 175°F–200°F. Rooibos brews quickly, so adjust the steeping time to your taste. It is lovely with honey, cream, or milk.
Chocolate Tea
Chocolate tea is not a traditional tea category, but we decided to make it one because we love it. Minglement’s chocolate tea blends combine cacao nibs with black tea, herbal tea, rooibos, spices, and other fragrant ingredients.
Cacao nibs bring a deep chocolate aroma and naturally contain minerals such as magnesium, iron, zinc, copper, potassium, and phosphorus. Chocolate tea is a wonderful choice when you want something cozy, rich, and slightly indulgent without making a heavy dessert.
Enjoy chocolate tea plain, with honey, or with a splash of cream or milk.
Find Loose-Leaf Tea and Bulk Herbal Tea at Minglement
Visit Minglement for organic bulk teas, loose-leaf herbal tea, black tea, green tea, rooibos tea, chocolate tea blends, organic herbs, spices, and house-made tea blends. Our tea shelves are made for tea drinkers, herbalists, makers, cooks and as gifts for any occasion.
HERBAL TEA
Minglement’s herb tea selections are made with dried seeds, flowers, leaves, twigs, nuts, berries, bark, or roots. Herbs from Breathing Meadows Farm on Vashon as well as other friends and local foragers make up many of our fragrant herb teas. Steep 1 more teaspoon per 8-16 oz. cup of hot water for 2-4 minutes or to your taste preference and strain. Be sure to add the mash to your compost. Herbal teas with harder components could benefit form a light crushing with a metate or similar method to expose more surface for better extraction. Add honey if you like. Note: Brewing herbs as an infusion or as decoction is a different process.
BLACK TEA
Black tea are made from the leaves of the camellia sinensis plant. Varying types of black teas are processed differently to bring forth their unique flavors. Black tea being more fermented or oxidized than green.
The leaves of all tea types can often be large and should have plenty of room to unfurl. A strainer that fits on top of your cup works best. Use one teaspoon or more or to your preference for an 8 – 16oz. cup and steep 2 to 4 minutes at approx. 190˚ hot water. Try adding cream and a touch of honey to black teas to smooth out the astringency.
GREEN TEA
Green teas are made from young the leaves of the camellia sinensis plant and are not fully oxidized and are lower in tannins than black tea. The young shoots or buds used to make green tea are processed in many different ways to make this healthy tea- used traditionally for centuries. .
The leaves of some of these teas can be very large and should have plenty of room to unfurl. A strainer that fits on top of your cup is best. Add one teaspoon to 8oz. water and steep 1 to 3 minutes only at a bit lower temperature between 160˚to 175˚ Green tea becomes bitter at higher temps and with longer brewing times and you most likely will be able to get another infusion from the same leaves. Add the mash to your compost.
ROOIBOS
Rooibos – or Red Bush Aspalathus linearis is high in antioxidants, low in tannin and has no caffeine. South African communities have consumed rooibos tea for generations for health and connection. We offer this tea roasted as well a non roasted or green rooibos that is quite delicious.
Steep 1- to 4 minutes at 175˚to 200˚the longer you steep the stronger the flavor. Please note that Rooibos brews quickly – its best to adjust to your taste. Nice with honey or creme.
CHOCOLATE TEA
Although not really a tea type category, we decided to make it one. These tea blends have cacao nibs blended with black, herbal and rooibos teas. The nibs are considered a super food and rich in potassium, phosphorus, copper, iron, zinc, and magnesium.