Collections
Tea Traditions
Loose leaf Camellia sinensis from growers in China, Taiwan, and Japan who have kept the same methods for generations.
PU-ERH • RED TEA
Beyond the Leaf
Beans, barks, roots, and unfamiliar leaves - for the hours when the cup isn't tea.
CACAO • COFFEE • ADAPTOGENS
Arriving soon
WILD & GARDEN
The First Plant to Return After Fire
Chamerion angustifolium
Fireweed grows where the forest has been opened up — roadsides, clearings, ground that burned a season or two ago. It arrives quietly, holds the soil together, and feeds the bees while the trees take their time coming back.
We harvest the leaves by hand in northern British Columbia, through the long light of late summer.
Caffeine
None
Harvest
By hand, northern BC
Process
Small-batch fermented
IN THE CUP
Bruised, Rolled, Left to Change
Fresh fireweed leaves taste green and thin. Fermentation is what turns them into tea — the leaves are wilted, rolled until the cell walls break open, then left covered and warm for a day while they darken and sweeten. Once fermented (oxidized), is set to dry.
In Russia and across the northern forests this tea is called Ivan Chai, and it has been made this way for at least two centuries.
A smooth, grounding cup with gentle honeyed sweetness and the satisfying body of a traditional black tea—naturally caffeine free.
2-3 g per 250 mL • water at full boil • steep 5-7 minutes
Why Ritual Drinks
In a world that moves quickly, ritual drinks invite us to slow down and be present. The simple act of preparing and enjoying a thoughtfully crafted beverage creates space to pause, reflect, and reconnect with ourselves. Whether it's a morning cup to begin the day with intention or an evening blend to unwind, these small daily rituals can transform ordinary moments into meaningful ones. At Sip Ritual, we believe every cup is an opportunity to savour the moment and cultivate presence.
A Gentle Reminder to Slow Down
Every so often, we'll share new teas, botanical discoveries, seasonal recipes, and quiet moments worth savouring.