Years ago the only people who used the word organic were chemists or treehuggers. Now we spend up to $50 more a month on well-marketing products we think are better for us: raw honey, Goji berries and white tea bags. And while most products are actually better for us, a lot are just pretty packages of lies, like those white tea bags, in all their branded glory and expensive packaging. When you are buying tea bags, you are essentially buying dried remnants of the tea leaf—basically the dust of the leaves. However, countries all over the world are using the fresh leaves (those leaves and flowers intact with the essential oils that carry all the benefits) to make a cup of tea. And no only are they healthier for it, they are smarter too—loose tea leaves can be resteeped multiple times.

It won’t be long before the American consumer catches onto the loose tea idea, especially now when there are boutique shops that carry canisters of fresh leaves, flowers and buds from India to Fuji. Peggy Stevens of Premium Steap in Philadelphia is one of the people dedicated to sharing this colorful and expansive world of quality loose leaf teas. Philly restaurants like Alfa and Barclay Prime have caught on to her idea and use her teas regularly for cocktails and drinks. We took some time to meet with her and learn the best way to make amazing iced tea to cool down on the patio during those 100-degree city days.
 

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