We woke up today to visit the tea house and celestial seasonings. This was our last morning in Boulder and we packed our stuff in the car. Jimbo had already left for work and Nikki had waited for us to wake up before leaving to work too.
We made and ate breakfast and let the dog out a couple of times before leaving and made our way to Celestial Seasonings.
The celestial seasonings building was one story located off a main road behind some town houses. We found signs for the tour that turned out was starting within minutes of us entering the entrance at 11 am. They gave us the tickets that were free, let us try a small cup of free tea and lead us into a room to watch a short 10 minute film. The film showed all the locations around the world they harvest the tea and the relationships they have with the locals.
After the film, we deposited our tickets into a basket for reuse by other visitors. We were then led into the factory, but before entering we had to put hair and beard nets on. At this time of the trip, I haven't shaved since we left Orlando and it was a opportunity to wear both, which they handed to me willingly.
The tour guy was very cheerful and informative. She passed around a bowl of caspin that wasn’t milled yet for us to smell. She then took us into 2 rooms. The first room was of tea leaves. She explained how white, green and black tea all came from the same tea plant. Black had more caffeine, then white, then green. White could only be harvested 2 weeks out of the year, while green and black most of the year. The black were just fermented green leaves. (I think I got that right).
The second room was of mint leaves. The mint leaves had to be isolated from other teas because they gave off a potent aroma that other teas could absorb.
We were lastly taken to the assembly line and watched how the tea’s were sealed in their tea bags, and inserted into their boxes.
After the tour we were led into the gift shop and bought some souvenirs. We purchased some tea, tea cups and a puzzle. We then had a free sample of a new line of organic coffee they were about to offer to the public.
We never did make it to the tea house afterwards, since we were short on time. Instead we ate at a delicious Himalayan restaurant off of Pearl St. and then headed off to Vail.
We made and ate breakfast and let the dog out a couple of times before leaving and made our way to Celestial Seasonings.
The celestial seasonings building was one story located off a main road behind some town houses. We found signs for the tour that turned out was starting within minutes of us entering the entrance at 11 am. They gave us the tickets that were free, let us try a small cup of free tea and lead us into a room to watch a short 10 minute film. The film showed all the locations around the world they harvest the tea and the relationships they have with the locals.
After the film, we deposited our tickets into a basket for reuse by other visitors. We were then led into the factory, but before entering we had to put hair and beard nets on. At this time of the trip, I haven't shaved since we left Orlando and it was a opportunity to wear both, which they handed to me willingly.
The tour guy was very cheerful and informative. She passed around a bowl of caspin that wasn’t milled yet for us to smell. She then took us into 2 rooms. The first room was of tea leaves. She explained how white, green and black tea all came from the same tea plant. Black had more caffeine, then white, then green. White could only be harvested 2 weeks out of the year, while green and black most of the year. The black were just fermented green leaves. (I think I got that right).
The second room was of mint leaves. The mint leaves had to be isolated from other teas because they gave off a potent aroma that other teas could absorb.
We were lastly taken to the assembly line and watched how the tea’s were sealed in their tea bags, and inserted into their boxes.
After the tour we were led into the gift shop and bought some souvenirs. We purchased some tea, tea cups and a puzzle. We then had a free sample of a new line of organic coffee they were about to offer to the public.
We never did make it to the tea house afterwards, since we were short on time. Instead we ate at a delicious Himalayan restaurant off of Pearl St. and then headed off to Vail.
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