Teamaker Steven Smith has created five blends of rare full-leaf black tea, adding a generous helping of imagination. Each roomy sachet permits full leaf expansion to give you better flavor.

Portland Breakfast is a big, strong, assertive blend of Pu-erh, Keemun, and Assam black teas. Not quite as astringent as other breakfast teas, it has notes of malt, leather, spice, and a touch of peat.

British Brunch (once called Brahmin) blends full-bodied Indian Assam teas, succulent Ceylon Dimbulla, intense and floral Ceylon Uva, and a touch of smoky China Keemun from Anhui. Sophisticated and delicious any time of day.

Lord Bergamot combines fragrant Ceylon Dimbulla with Uva, then artfully blends these with select teas from India’s Assam valley. Scented with the essence of bergamot from the realm of Reggio Calabria, Italy.

Kandy is named after one of the most beautiful cities in Sri Lanka and combines full-flavored Dimbulla with highly aromatic, intense Uva and lightly scented high-grown Nuwara Eliya. A tea made for sipping with pleasure all day.

Masala Chai is a rich and masterful chai of second flush Indian Assam black teas, enlivened by sweet and aromatic spices. Best when served with milk and sugar.

Black Lavender pairs delicate French lavender with an exquisite blend of Ceylon and lapsang souchong teas. Rose petals, black currant, and sweet vanilla create tasting notes of crème brûlée, leather, and sweet berry wine.