Our Semi Epic Story

We (Rickey and James) started Zest tea because we love quality tea, but we also love the energizing boost we get from a cup of joe. Yes, most teas have some caffeine, but sometimes some doesn't cut it. You know those mornings.

We were sick of trading in our delicious, healthy, tea, for that sludge they call coffee at the office, so we set out to find quality energizing tea. Unfortunately, they didn't exist. Instead of whimpering and moving on (well maybe a little whimpering) we starting making our own blends of caffeine infused teas using our favorite high quality blends.

We've been tea-heads (sorta like deadheads but with different plants) long enough that we knew how to blend a great tea, but to start it was only for ourselves. Then our friends heard about what we were doing. They loved the idea and when they tasted the teas they had to have it for themselves. Eventually we succumbed to our friends pleas and decided to make our blends available to the masses. There was only one problem, we were broke. 

We didn't know what to do, until Venture for America issued the program's fellows (us) a challenge to raise money for a company or cause via a crowdfunding platform called RocketHub. Two months later (and with a lot of help) we had raised over $9,500 from 84 different funders. It wasn't much, but it was enough to get the wheels rolling. In the coming months we will finally release our first batch of Zest, with four tantalizing and energizing flavors. 

We're pretty laid back guys (but serious about our tea), so if you have any questions, comments, concerns, or just feel like talking tea, drop us a line onFacebookTwitter, or here

 

'I got nasty habits, I take tea at three'

-Mick Jagger

(note: we do not have moves like him)




James Fayal
James Fayal

Author


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2 Comments

Bagus
Bagus

March 03, 2015

to be that from the Yame rogein of Fukuoka Prefecture and the Uji rogein of Kyoto. Shizuoka Prefecture(静岡県) crops 40% of raw tea leaf.玉露 Gyokuro (Jade Dew)Selected from a grade of green tea known as Ten-cha (碾茶), Gyokuro’s name refers to the pale green color of the infusion. The leaves are grown in the shade before harvest, which alters their flavor. 抹茶 Matcha (rubbed tea)A high-quality powdered green tea used primarily in the tea ceremony. Matcha is also a popular flavor of ice cream and other sweets in Japan. 煎茶 Sencha (broiled tea)A common green tea in Japan made from leaves that are exposed directly to sunlight. 玄米茶 Genmaicha (Brown-Rice tea)maicha and roasted genmai (brown rice) blend. 冠茶 Kabusecha (covered tea)kabusecha is sencha tea, the leaves of which have grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha. 番茶 Bancha (common tea)Sencha harvested as a second-flush tea between summer and autumn. The leaves are larger than Sencha and the flavor is less full. 焙じ茶 Hōjicha (pan fried tea) A roasted green tea. 茎茶 Kukicha (stalk tea)A tea made from stalks produced by harvesting one bud and three leaves. 玉緑茶 TamaryokuchaA tea that has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries. Okinawan Tea

len
len

February 28, 2014

First off, where is the “contact us” tag? I have a suggestion but will wait for a legitimate contact source before I provide you with the information.

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