Loose leaf tea is tea in its whole, uncut form: full leaves and buds instead of the broken leaf and dust that fill most everyday tea bags. More leaf surface holds more flavor and aroma, and a whole leaf unfurls slowly, so it steeps more gently and often takes a second cup. It is also the format our family has worked in since John Harney started blending in his Salisbury, Connecticut basement in 1983.
This collection spans black, green, white, oolong, and herbal teas from gardens we have visited ourselves. Darjeeling, the "Queen of Teas," comes from the Himalayan foothills and is brightest in first flush, picked each spring. Assam Golden Tips is plucked for pure golden buds, giving it a lighter, sweeter cup than a typical Assam. Ali San Oolong grows high in the mountains of southern Taiwan, and our Ichiban Sencha comes from the very first spring picking at the Otsuka family's garden in Shizuoka, Japan.
Choosing a loose leaf tea starts with what you want in the cup: brisk and malty (Assam, Ceylon), light and vegetal (sencha, white tea), or something in between (oolong). Black and oolong teas generally steep well around 200°F for three to five minutes; green and white teas prefer cooler water, closer to 170°F, and a shorter two- to three-minute steep.
Frequently Asked Questions
Is loose leaf tea really better?
Loose leaf tea generally gives you more flavor and more control than a standard tea bag, since whole leaves hold their oils longer and have room to expand as they steep. Most everyday tea bags use broken leaf or dust, which brews fast but flattens out after one cup. Loose leaf also lets you resteep many teas for a second, lighter pour.
What is the best brand of loose leaf tea?
It depends on what you like to drink. Look for a company that sources from real, named gardens, ships within a reasonable window of harvest, and lets you taste before committing to a full pound. We built Harney & Sons on tasting every tea before it reaches our shelves, and on buying directly from the gardens whenever we can.
Is drinking loose leaf tea good for you?
Tea itself is rich in polyphenols, plant compounds that have been studied for their role in general wellness. Loose leaf and bagged tea made from the same leaf do not differ in that regard; the practical differences are flavor and how the leaf unfurls in the cup. As with any dietary choice, talk to your doctor about what fits your own health needs.
Where can I buy good quality loose leaf tea?
Harney & Sons has sold loose leaf tea since John Harney founded the company in 1983, and every tea on this page is one we have tasted and stand behind, whether it is a family blend like English Breakfast or a single-garden tea like Amba Estate Ceylon from Sri Lanka. We ship loose leaf directly, in sizes from a 2-ounce tin to a 1-pound bag.
What is loose leaf tea, exactly?
Loose leaf tea is simply whole or large-cut tea leaves sold without a bag, so you measure and steep them directly in a pot, infuser, or strainer. It is the traditional form tea has taken for most of its history; the paper tea bag is a twentieth-century convenience built for broken leaf and dust.
What are the different types of loose leaf tea?
All tea, loose or bagged, starts from the same plant and is separated into black, green, white, and oolong by how much the leaf is oxidized before drying. Herbal blends and pure tisanes like chamomile or spearmint are not tea at all, botanically, but we carry them loose leaf alongside our teas for the same reason: better flavor, cup for cup.
How much loose leaf tea should I use per cup?
A good starting point is one teaspoon of loose leaf tea per 8-ounce cup, adjusted to taste and to the leaf itself: light, twisted leaves like sencha take less by volume than a curly, low-density oolong. Most of our tins include a brewing guide on the label as a starting reference.
