Genmaicha is Japanese green tea that is mixed with roasted, popped brown rice. This premium product from Jugetsudo is a rich, balanced green tea, with notes of sesame and a hint of umami richness from the caramelization of the toasted rice. Earthy matcha adds a fuller, rounded flavor for a satisfying cup.

Light, grassy sencha is Japan's most popular type of green tea, and Jugetsudo's addition of freeze-dried cherry blossom (sakura) petals enhances the tea's herbaceous qualities—think crushed spring leaves, not vegetal notes. The sakura adds a delicate sweet aroma and looks absolutely beautiful in this elegant, approachable green tea.

<p>Light, grassy sencha is Japan's most popular type of green tea, and this version from Jugetsudo is especially smooth and slightly floral with the addition of aromatic yuzu, a type of Asian citrus. We like that it's fruity but not overly acidic and doesn't have the artificial, borderline soapy taste of cheaper yuzu teas. </p>

After tasting coffees from roasters around the country, we decided to partner with Elevator Cafe & Commons, a small roaster in Portland, Oregon, to produce a custom blend for us from the freshest beans. The bright, clear flavors and precision of their roasting thoroughly impressed us. When you order our blend, you can be sure that the beans have been freshly roasted and shipped out immediately. Our inaugural 177 Milk Street coffee is a do-it-all blend that works across brewing methods and accommodates a variety of palates. The medium roast mix of Central and South American beans packs a full, rich body and a balanced nutty, cocoa-rich flavor. It’s a solid, full-bodied blend that’ll be terrific brewed in your standard coffee maker, pour-over, French press, Italian-style Moka pot or cold brew.

For those who love our 177 Milk Street coffee blend roasted by Elevator Cafe & Commons of Portland, Oregon, we have good news. We collaborated with the company again, this time to bring you a big, bright and bold single-origin coffee from Ecuador. Grown by Rosa Encarnacion in the mountainous Imbabura region, this limited-production coffee has complex fruity flavors—think watermelon and honey—and a robust body reminiscent of macadamia.

Rosa Encarnacion’s beans are grown at a high altitude of 7,500 feet, so they develop more complex sugars and have a higher density, which means a more intense, concentrated flavor. The company uses a washed process that involves 24 hours of fermentation and 25 to 30 days of drying; the result is a clean coffee that has almost a juicy body, showcasing subtle floral, fruity notes and a lingering sweetness in every sip.

We partnered with Elevator Cafe & Commons in Portland, Oregon, to freshly roast a single-origin coffee grown on the San Julian farm in Guatemala's mountainous Palencia region. The high-altitude growing conditions produce hardier beans with a bolder, more concentrated flavor. This well-balanced blend combines creamy Pacamara and bright Catuai, along with Bourbon and San Ramón bean varietals. Guatemalan coffees tend to be full-bodied with rich cocoa flavors, and we like how the blend's undertones of caramel and chocolate are accented by a subtle acidity and raspberry-like fruitiness. Each sip is complex and aromatic, with richer dark chocolate notes gradually setting in as your cup cools.

The Palmpress is an ingenious new device that is essentially a collapsible French press. The durable plastic device looks like an over-sized hockey puck, but unscrew the lid and it pops open to reveal a silicone funnel. Add coarsely ground coffee to the marked line, pour in water that is just shy of boiling, give a stir and wait 4 to 6 minutes before inverting the press over a mug and pressing to extract. The flavor is bright and strong--just the way we like it. Perhaps best of all, clean up is a breeze: just scrape out the grounds and then give it all a rinse. There are no paper filters or pods to dispose of and no fragile parts to disassemble. Note: it produces 1 cup of coffee at a go.

Your morning tea can make or break your entire day, so it needs to be good. We developed this Milk Street Exclusive blend with Smith Teamaker in Portland, Oregon, whose founder, Steven Smith, revolutionized American tea-drinking habits. Our food editor, Matt Card, spent hours with the Smith team tasting and slurping his way through countless samples before arriving at what we consider the perfect cup, a British-style morning blend. The hearty, deep-flavored black tea mixes malty Assam, brisk Ceylon, buttery Keemun and smoky Zheng Shan with a subtle touch of sweet vanilla to soften the edges. It’s equally good neat as with milk and sugar. And don’t let the name fool you—it's delicious any time of day.

The best afternoon tea has enough body and complexity to get you through the afternoon doldrums (and keep you from falling asleep at your desk). We developed this Milk Street Exclusive tea with Smith Teamaker in Portland, Oregon, whose founder, Steven Smith, revolutionized American tea-drinking habits. The multi-layered black tea blend mixes malty Assam and buttery Keemun with pungent juniper, clove and bright bergamot for a complex and unexpectedly refreshing cup.

A soothing evening tea blend need not be chamomile or drab decaf. We developed this Milk Street Exclusive blend with Smith Teamaker in Portland, Oregon, whose founder, Steven Smith, revolutionized American tea-drinking habits. Our sophisticated spin on Indian spiced chai matches caffeine-free South African rooibos with Guatemalan green cardamom, zesty ginger, bright Australian lemon myrtle and a floral hit of rose petal. Sweet, rich coconut rounds out the blend for a bold, satisfying cup.

Our Caramel Brûlé Coffee Sugar is vanilla forward with a hint of maltiness and rounded creamy sweetness with just a hint of cinnamon. It’s as good in black coffee as it is in strong black British tea or Indian-style chai.

In our custom Mocha Mexican Coffee Sugar, earthy, aromatic cinnamon defines the chocolate’s flavor, coaxing out its fruitiness and tempering the bitterness without excessive sweetness. We use chipotle chili powder for its smoky depth, which pairs well with the spicy cinnamon and adds a subtle touch of heat.

This fragrant, spicy blend is inspired by the tiny, potent cups of coffee we found in the Middle East brewed with ground green cardamom pods. We round out cardamom's sharp spice with a touch of cinnamon, vanilla and a hint of bittersweet cocoa, as they do in Scandinavia.

Familiar yet fresh, our custom granulated honey-sugar blend features a complex mix of warm spices hinting of chai, lightened with a refreshing mint and lavender finish.

Inspired by café brulot diabolique from New Orleans, our orange-flavored sugar has the warmth of cinnamon and allspice and a subtle smoky aroma.

Evoking the earthy, floral flavors of India's garam masala, this blend combines buttery coconut with spicy ginger and other warming spices, including cinnamon, nutmeg, cardamom and coriander; its creamy caramel finish is great for sweetening black tea and rum-based cocktails.

The Milk Street Coffee Sugar Sampler 6-Pack includes all six of our flavors in regular, full-size pouches.
Milk Street's coffee and tea sugars are inspired by global coffee traditions and will transform your morning cup. This sampler pack includes 6 full-size pouches of our Milk Street Coffee Sugars. Flavorings range from the earthy, chili-spiked Mexican Mocha that we tasted in the markets of Oaxaca to a tropical Coconut Ginger Cream, Vietnamese-style Caramel Brûlée reminiscent of their sweet, malted coffee and, closer to home, an homage to New Orlean’s most famous cup of coffee, orange-cinnamon scented café Brulot. Our Original Cardamom Coffee Sugar, mates our favorite spice with vanilla and a touch of cocoa for a classic paring common in both the Middle East and Scandinavia, and our lighter, brighter Honey-Spice Tea Sugar blend, designed to enhance black tea, blends warm spices with granulated honey and a refreshing mint-lavender finish.

Conventional brown sugar is simply white, refined sugar moistened with molasses. On the other hand, raw muscovado sugar has a rich, earthy and almost smoky flavor, as well as a high molasses content. India Tree’s moist-textured variety, processed in Mauritius, can be substituted for dark brown sugar in any recipe (we tested this) or used to add extra flavor to coffee, tea or cocktails (perfect in an Old Fashioned).