The brew

Loose leaf is more forgiving than it looks.

A cup, something to hold the leaves, hot water, a few minutes. Most of that is the tea steeping, not you working.

Morning

Daybreak

10g · 6–7 minutes · Hot

Boil fresh water, then let the kettle rest 2–3 minutes.
Add 10g of Daybreak to your infuser.
Pour. Steep for 6–7 minutes.
Strain into your cup.

A second steep is possible — lighter, softer. Naturally caffeinated from Cusco green tea.

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After a meal

Rooted

Set a timer: the full ten to eleven minutes.

8g · 10–11 minutes · Hot or cold-brewed

Boil fresh water.
Add 8g of Rooted to your infuser.
Pour. Steep for 10–11 minutes.
Strain. Drink after a meal.

Cold brew: for a pitcher, see below — 50g in 6 cups of cold water, up to 12 hours in the fridge. Caffeine-free.

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Evening

Dusk

8g · 6–8 minutes · Hot

Boil fresh water.
Add 8g of Dusk to your infuser.
Pour. Steep 6–8 minutes, tasting at 6 — long enough for the lavender and chamomile to open, before the black tea turns tannic.
Strain into your mug.

Evening. Low caffeine from Cusco black tea.

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For company

Gather

Gather is made to be iced.

8g · 8–10 minutes · Hot or iced

Boil fresh water.
Add 8g to your infuser.
Steep 8–10 minutes. The cup deepens to a berry red.
Strain into a clear glass if you have one.
Serve over ice, for company.

Iced: brew double-strength (16g in 240ml), steep 10 minutes, pour over ice. Caffeine-free.

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The four Menjunjes blends cold-brewed — Daybreak, Rooted, Gather and Dusk over ice with a steeping pitcher and a bottle of brew

When it’s warm out

Cold brew it.

One 50g pouch in a pitcher with 6 cups of cold water, about a quarter of a full bag. Cold steeping is slow and gentle, so the cup stays smooth: leave it in the fridge overnight, then strain over ice.

Lightly sweet on their own. Want more? A little monkfruit, or chancaca (Peruvian cane sugar) melted into warm water first. Keeps three or four days, cold.