Ashwagandha root is a traditional Ayurvedic herb valued for its long‑standing use in Indian botanical practices. A foundational adaptogen for vitality.

Tulsi leaf is a traditional herb used in Ayurvedic practices, known for its naturally fresh, slightly peppery flavour.

Passionflower is a beautifully intricate botanical known for its delicate petals and long‑standing use in traditional herbal preparations.

Valerian root is a long‑used traditional herb recognised for its earthy aroma and place in historic botanical practices.-

Chamomile flowers are appreciated for their gentle, floral flavour and long‑standing use in traditional herbal infusions.

Grounding and emotionally balancing; used in traditional medicine for mood support.

Lavender flowers are known for their soothing floral aroma and are widely used in culinary, aromatic, and herbal traditions.

Ginger root is a classic culinary spice known for its warm, gently spicy flavour and long history in traditional food cultures.

Lemon balm is a soft, citrus‑scented herb valued in traditional European herbalism for its naturally bright, calming aroma.

Lemongrass brings a bright, citrusy aroma and is widely used in Southeast Asian cuisine and botanical traditions.

Dandelion leaf is a traditional botanical ingredient appreciated for its earthy, gently green flavour.

Orange peel offers a sweet, rounded citrus flavour and is commonly used in teas and culinary recipes.

Peppermint leaf is known for its cool, refreshing flavour and is widely used in herbal infusions around the world.

Spearmint leaf offers a softer, sweeter mint profile and is commonly enjoyed in soothing herbal blends.

Licorice root adds a naturally sweet, mellow flavour and has a long history of use in traditional botanical preparations.

Dandelion root is a classic botanical ingredient valued for its deep, roasted, gently earthy character in traditional herbal preparations.

Hibiscus flowers create a naturally tart, ruby‑red infusion and are enjoyed in many global tea cultures.

Rosehips are the bright red fruits of the wild rose plant, appreciated for their naturally tart, fruity taste.

Elderflowers are delicate blossoms with a soft, fragrant sweetness often used in classic herbal infusions and culinary syrups.

Elderberries are small, dark berries traditionally used in European herbal practices and enjoyed for their rich, gently sweet flavour.

Blueberries add a naturally sweet, gently tangy flavour and are often used to bring a soft fruitiness to herbal blends.

Strawberries add a naturally sweet, juicy flavour and a bright fruity note to tea blends.

Cranberries bring a bright, lively tartness and are commonly used to add a crisp, refreshing note to tea blends.

Raspberries bring a vibrant, tangy sweetness and are commonly used to add a lively fruitiness to herbal infusions.

Rose petals add a delicate floral note and have been used for centuries in teas, culinary recipes, and aromatic traditions.

Jasmine petals provide a naturally sweet, fragrant aroma and are cherished in traditional tea cultures for their delicate floral character.

Sage leaf is an aromatic culinary herb with a warm, savoury flavour and a long heritage in traditional botanical use.

Apple pieces add a naturally sweet, fruity note and are commonly used to bring gentle brightness to herbal blends.

Chasteberries, also known as Vitex, are traditional Mediterranean botanicals valued for their long history in herbal practices.

Chamomile flowers are appreciated for their gentle, floral flavour and long‑standing use in traditional herbal infusions.

Traditionally used to support hormonal health, especially for prostate and hair vitality.

St John’s Wort is a traditional European herb recognised for its bright yellow flowers and long‑standing place in botanical traditions.

Black cohosh root is a traditional North American botanical with a long history of use in Indigenous herbal practices

Rhodiola root is a traditional botanical used in Northern and Eastern cultures, known for its naturally earthy, slightly floral character.

Maca root is a traditional Andean plant known for its naturally malty, earthy flavour and cultural significance in high‑altitude regions.

Red clover flowers are delicate botanicals valued in traditional herbal practices and appreciated for their mild, subtly sweet taste.

Tulsi leaf, also known as Holy Basil, is a traditional herb used in Ayurvedic practices and appreciated for its naturally fresh, slightly peppery flavour.

Ashwagandha root is a traditional Ayurvedic herb valued for its long‑standing place in Indian botanical practices.

Passionflower is a beautifully intricate botanical known for its delicate petals and long‑standing use in traditional herbal preparations.

Valerian root is a long‑used traditional herb recognised for its earthy aroma and place in historic botanical practices.

Lavender flowers are known for their soothing floral aroma and are widely used in culinary, aromatic, and herbal traditions.

Rooibos leaf is a naturally caffeine‑free South African plant known for its smooth, earthy, slightly sweet flavour.

Calendula petals are bright, cheerful botanicals valued for their gentle floral notes and long‑standing use in traditional herbal preparations.

Echinacea is a traditional North American botanical recognised for its distinctive cone‑shaped flowers and long‑standing place in herbal practices.

Ginseng root is a classic East Asian botanical valued for its cultural significance and naturally earthy, slightly bittersweet flavour.

Ginkgo biloba leaves come from one of the world’s oldest tree species and are appreciated for their long history in traditional East Asian herbalism.

Butterfly pea flowers are striking blue botanicals known for their vivid colour and naturally mild, earthy flavour.

Blue cornflower petals are delicate botanicals valued for their vibrant colour and gentle, subtly sweet floral character.

Saffron petals are delicate, colourful botanicals appreciated for their gentle floral aroma and long‑standing use in traditional culinary and herbal practices.

Cloves offer a rich, aromatic warmth and have been used in culinary and spice traditions for generations.

Nettle leaf is a classic botanical ingredient appreciated for its mild, green flavour and long‑standing use in traditional herbal preparations.

Linden blossoms are soft, sweet‑scented flowers widely used in European herbal traditions for their light, comforting aroma.

Goldenrod root is a traditional botanical appreciated for its earthy character and long history in herbal practices.

Marshmallow leaf is a soft, mellow botanical with a long history in traditional herbal use and a naturally gentle flavour.

Burdock root is a traditional botanical with a long history in herbal practices, appreciated for its naturally earthy, slightly sweet flavour.

Antimicrobial and diuretic; supports kidney health and digestion.

Traditionally used for immune support and inflammation reduction.

Rich in flavonoids; support immunity and respiratory health. - BULGARIA & TURKEY

High in vitamin C; supports skin, immunity, and collagen production. - Pategonia, CHILE

Hibiscus flowers create a naturally tart, ruby‑red infusion and are enjoyed in many global tea cultures.

Cardamom pods offer a fragrant, slightly citrusy flavour and are cherished in both culinary and traditional herbal practices.

Cinnamon bark brings a naturally sweet, warming aroma and has been used for centuries in global spice traditions.

Stimulate metabolism and circulation; warming and energizing.

Black peppercorn adds a subtle warmth and depth, commonly used in both cooking and traditional spice blends.

Ginger root is a classic culinary spice known for its warm, gently spicy flavour and long history in traditional food cultures.

Calm digestion and nervous system; support clarity and gut health. - BULGARIA & FRANCE

Supports liver detox and hormonal balance.

Soothes gut lining and supports adrenal health. - Cederberg, SOUTH AFRICA

Refers to a traditional system of medicine from India that uses a holistic approach to health and wellness, often incorporating herbal teas and remedies.

A trained and knowledgeable wine professional, but in the context of tea, it refers to a tea expert who specializes in the selection, preparation, and pairing of teas.

Refers to herbs or substances that help the body adapt to stress and promote overall balance and well-being. Adaptogenic teas often include ingredients like ginseng, ashwagandha, and holy basil.

The botanical name for the tea plant, from which all true teas (green, black, white, oolong, and pu-erh) are derived

A caffeine-free infusion made from herbs, flowers, fruits, or spices—distinct from traditional tea, which comes from the Camellia sinensis plant. Tisanes are enjoyed for their flavour, aroma, and gentle, comforting qualities.