We loved espresso.
But not the jitters.
The ritual was perfect—the machine warming up, the rich aroma filling the kitchen, that first intense sip. But by noon, we were crashing. Again.
So we asked: why can't tea have that same intensity? That same bold, concentrated punch you get from a proper espresso pull?
After 47 attempts, we found it. A black tea blend designed for espresso machines. Steeped under pressure. Deeper, darker, smoother. All the kick. None of the crash.