THE RECOUP & RECOVER COLLECTION
Brewing and drinking tea with friends or family has long been a ritual of hospitality and companionship in its deeply rooted cultural history. We foraged the world over for the very best fair trade and ethically secured tea.
REPLENISHING
Our Teas by the Ounce
Brewing and drinking tea with friends or family has long been a ritual of hospitality and companionship in its deeply rooted cultural history. We foraged the world over for the very best fair trade and ethically secured tea.
BLACK TEAS
Black tea is the most popular class of tea outside of Asia and is the second most popular tea in the world. Complete oxidation of tea leaves creates a stronger tea blend. It is commonly mixed with milk, lemon or sweetener.
Steeping Time, Temperature & Infusions
3–5 minutes
steep in 190˚ natural spring water
up to 1-2 re-infusions
Food Pairing
Black teas pair well with meats, curries, highly seasoned foods, desserts, chocolate, and cookies. Black teas are rich and full-bodied teas with pronounced tannins which hold up well with richly flavored foods.
BLACK TEA
OOLONG TEAS
Oolong teas, originating in the Fujian Province of China, are the most complicated teas to process. There are a greater number of steps involved, allowing for more opportunity for interpretation and variation. Their flavor varies from mild and floral to strong and toasty. Oolongs are semi oxidized, ranging in oxidation from 35 to 80%. Less oxidized Oolongs are often referred to as “green” Oolongs while more oxidized Oolongs are “black”Oolongs.
Steeping Time, Temperature & Infusions
3–5 minutes
steep in 190˚ natural spring water
up to 3 re-infusions
Food Pairing
A greener Oolong pairs well with shellfish and sweet, rich foods. A darker Oolong pairs better with foods such as duck or grilled meats.
oolong TEA
YERBA MATE
YERBA MATE
Yerba Mate was discovered by the Guarani Indians, who believed that the plant could cleanse and heal the spirit. Yerba Mate is a member of the holly family native to the tropical forests of Uruguay, Paraguay, Argentina and Brazil. The plants are hardy and are grown both in shade and in open field environments. Yerba Mate that is shade grown or grown in cooler climates will grow slower which builds more nutrients within. Yerba Mate is traditionally sipped from a hollow gourd through a special metal straw called a bombilla.
Steeping Time, Temperature & Infusions
4–5 minutes
steep in 170˚ natural spring water
1 infusion
Food Pairing
Yerba Mate pairs well with spicy, rich, oily and fried foods.
GREEN TEAS
The flavor of green tea closely resembles the flavor of the tea leaf, Camellia sinensis, in its original state because of minimal processing. Variations in harvesting, elevation and geography of tea plants, result in the many varieties of this tea.
Steeping Time, Temperature & Infusions
2–3 minutes
steep in 180˚ natural spring water
up to 1-2 re-infusions
Food Pairing
Green teas pair well with salads, fruits, savory snacks, chicken, fried and salty foods.
GREEN TEA
CHAI TEAS
Chai generally refers to a black tea blended with spices. Chai translates to ‘tea’ in Hindi, and in India chai is a part of life. Tea vendors, called Chaiwallahs, are present on the street corners of every town. They brew basic black tea with one or two spices, and add milk and sugar. The history of chai is nearly 5,000 years old. Some say it was created by royalty in Siam and India. Other accounts trace its origin to the healing system of Ayurveda.
Brewing Chai
Use one tsp chai per 8oz water. Bring to full boil for 3 minutes. Add 1 part milk to 3 parts water, then boil for an additional 2 minutes. Do not return rice or soy milk to a boil. Remove from heat just as the leaf and spices re-circulate to the top of the pan. Strain and sweeten to taste. Top with ground cinnamon, cardamom and nutmeg.
Food Pairing
Chai pairs well with sweet foods, desserts, spicy foods and heavy foods, such as meat or cream-based dishes.
chai TEA
PU'ER TEAS
Pu'er tea undergoes an aging process that provides a distinct, dark, smooth flavor. Pu'er dates back to Yunnan, China. It was traded as currency on the Silk Trade route in Tibetan Mongolian regions. Its production had been a guarded secret making it a valuable commodity. A careful balance of moisture and fermentation during processing ensure the leaves lose most of their acidity, which keeps Pu'er from over-steeping. Fermented leaves are formed into bricks or left loose. Aging time ranges from one and forty years, with flavor becoming smoother with time.
Steeping Time, Temperature & Infusions
2–3 minutes
steep in 190˚ natural spring water
up to 3 infusions
Food Pairing
Pu'er tea pairs well with fried and spicy foods.
Pu'ER TEA
HERBAL (CAFFEINATED)
herbal tea
(caffeinated)
Yaupon is a naturally caffeinated plant and superfood. Native tribes used Yaupon in their most sacred ceremonies. Many native cultures also used it as food and medicine. It is rich in B vitamins and several antioxidants, such as vitamin A, vitamin C, chlorogenic acid, rutin, and luteolin. Yaupon contains three primary stimulants: caffeine, theobromine, and theophylline.
A brewed cup of Yaupon contains about 60mg caffeine, 1/3 less than coffee.
Steeping Time, Temperature & Infusions
3–5 minutes
steep in 190˚ natural spring water
up to 2 infusions
Food Pairing
Herbal teas pair well with a light snack or dessert, sweet or savory.
WHITE TEAS
WHITE TEA
Called ‘Bai Cha’ in Chinese, traditionally made from the newly sprouted buds of the tea plant. These buds are covered by a silvery down which turns white in color when the tea leaves are dried. White tea provides a light, clear brew that is mildly sweet and vegetal in taste. White tea is uniquely processed. The leaves are layered and allowed to dry; not rolled or cooked.
Steeping Time, Temperature & Infusions
1.5–2 minutes
steep in 170˚ natural spring water
up to 3 re-infusions
Food Pairing
White tea has a mild flavor and is best paired with foods like rice, greens, biscuits or cookies.
RED TEAS
red TEA
Unlike tea from the Camellia Sinensis, red tea comes from the Rooibos or Honeybush plant, which is native to areas around the Cape Province in South Africa. Both red tea types, once harvested, are hand cut, bruised and left to oxidize in the sun. The leaves are fine and thin, like needles, and are a deep red color. This naturally caffeine-free, yet energizing tea, has a unique, sweet flavor. The most common way to drink red tea in South Africa is with milk and sugar.
Steeping Time, Temperature & Infusions
5–10 minutes
steep in 200˚ natural spring water
1 infusion
Food Pairing
Red teas go with almost any food type except dishes based with heavy tomato sauces or lots of mustard. Pairs well with dessert foods, rich chocolates or shortcake.
HERBAL
Also known as ‘tisane,’ or herbal infusion, herbal teas have been used for thousands of years for their medicinal benefits. They are not made from the Camellia sinensis leaves. They are from fruits, flowers, leaves, seeds, herbs and roots. Each of our herbal teas has a unique, delicious flavor and is beneficial in a variety of ways.
Steeping Time, Temperature & Infusions
3–5 minutes
steep in 190˚ natural spring water
up to 2 infusions
Food Pairing
Most herbal teas are good to pair with a light snack or dessert, either sweet or savory. They will also pair well with greens and other vegetables.
