Our line of 26 organic loose-leaf teas, featuring floral tisanes, rare single-estate teas, and fresh iced tea blends, meet the Groundwork Coffee standards for quality, sustainability and deliciousness.
For nearly 30 years, Groundwork has prided itself on serving exceptional certified organic coffee and tea to our community. Much like coffee, tea is an agricultural product that changes from year to year, and is available in varying degrees of quality. And much like coffee, there are often exciting teas that we, quite literally, can't resist purchasing.
We're proud of our line of 26 organic teas that meet our rigorous standards for both quality and sustainability. There is something for every tea connoisseur, be it a floral tisane, aged Pu-Erh, or a hearty iced tea
All of our teas are available in-store as freshly prepared hot and cold beverages, as well as in loose-leaf packaged tea cases, available in-store and online
Organic tea is preferable to conventionally grown to the benefit of both the grower and the consumer. Organic tea farming frees the soil from exposure to harmful herbicides and pesticides, avoids harmful runoff and groundwater contamination and is overall better for the health of those growing the tea we consume. With coffee, the high roasting temperatures will most likely burn off any residual chemicals. Tea is different. While some pesticides and fertilizers are removed during processing, many are water-soluble. This means they are in the leaf structure and "removed" during steeping, ending up in your cup. Our organic teas are farmed and processed without the use of these chemicals, leading to a purer and better tasting cup.
Why loose leaf?
There is a laundry list of benefits to consuming loose-leaf tea over conventional bagged tea, chief among them the exceptional taste of whole leaf teas, the better brew, and less waste.
Most of the leaves in traditional tea bags are actually dust and fannings from broken tea leaves. These smaller pieces of tea have a larger surface area than whole leaves, providing more opportunities for the essential oils that make tea flavorful and aromatic to evaporate. Loose-leaf tea also provides a more individual tea experience, allowing the consumer to control the strength of the tea to suit their preferences or to blend different varieties to truly create their own taste.
Tea leaves need room to expand for full flavor. Preparing loose-leaf tea with a tea ball, infuser, press, or sac allows space for the water to flow through the leaves and extract a wide range of flavors, aromas, vitamins and minerals. Save yourself the effort of dunking, swirling, and squeezing a traditional tea bag by letting the leaves expand and extract to their full potential.
Consuming loose-leaf tea, especially when prepared with a reusable infuser or press, eliminates the need for individual wrappers, strings and staples, leading to significantly less waste than traditional bagged teas and a more sustainable tea drinking experience.
Ready to Try?
Want to learn how to brew your perfect cup? Head over to our tutorial page for step-by-step instructions for making the most of our organic loose-leaf tea offers.
And check out our online store to explore all 26 varieties of organic tea that meet our standards for quality, sustainability, and deliciousness.
It’s said that coffee was discovered by goats of an Ethiopian goatherd named Kaldi who observed his animals acting unusually frisky after eating berries from a bush.
Coffee is a green bean hidden in the red cherry of the coffee tree. Coffee beans are actually seeds.
Coffee was first cultivated after being transported from Ethiopia, where it was discovered, in what is today the country of Yemen.
The two main types of coffee trees, Arabica and Robusta, can produce crops for 20-30 years under proper conditions and care.
More than 53 countries grow coffee worldwide, but all of them lie along the equator between the Tropics of Cancer and Capricorn
Starting in the 15th century, coffee traveled to Turkey, and then on to Europe. Migrating up from Italy, it arrived in Paris in 1686 when the first French café was opened.
With the exception of Hawaii and Puerto Rico, no coffee is grown in the U.S. or its territories.
The world’s largest coffee producer is Brazil, with upwards of 3,970,000,000 coffee trees.
One coffee bush yields slightly less than one pound of coffee per year.
Coffee ripens unevenly, hence gourmet and specialty coffee must be picked by hand.
In 1720, a French lieutenant traveled with a coffee plant he’d received as a gift. He planted it on the island of Martinique and plantations soon grew from French Guyana to Brazil and Central America. Almost all the coffee in Latin America descends from that single Martinique plant.
Today, coffee is a giant global industry employing more than 25 million people worldwide.
Most coffee farmers have never tasted their own coffee.
Coffee ranks second only to petroleum in terms of dollars traded worldwide.
For every pound of specialty coffee sold, a coffee farmer may receive between 12 and 25 cents. Only one cent of the price of a $2 cup of coffee goes to the grower.
Espresso came from Neapolitan impatience: they simply couldn’t wait for coffee to be brewed. The French introduced the first espresso machine in 1822, but the Italians perfected and distributed it.
Espresso has roughly 1/3 the caffeine as a regular cup of coffee.
Ninety percent of Americans consume caffeine in some form every day.
Decaffeinated products still have caffeine in them. In the U.S., “decaffeinated” means that a product contains no more than 2.5% caffeine.
Instant coffee was invented in 1906 by Mr. G. Washington, an Englishman living in Guatemala.
With more than 500 billion cups consumed every year, coffee is the world’s most popular beverage.
You snooze, you lose.
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