HERBAL

About
Beautiful chamomile flowers make a perfect, soothing, caffeine-free brew. 
This tea offers a calming effect and a light, naturally sweet flavour that is floral and reminiscent of sweet apples. 

Widely recognized to aid in achieving better sleep, reduced inflammation, and a happier tummy. 

About
Native to Argentina and Chile, this beautiful tisane features a strong lemony aroma (as the name suggests) and rich flavour when brewed as a tea.

Like many herbal teas, Lemon Verbena is known to boast a wide variety of health benefits and is most commonly recognized for its mood-boosting and anxiety-reducing properties.

Interesting fact - Inka Cola, one of the most popular drinks in South America, is flavoured with Lemon Verbena. 

Recommendations 

• Tea: 3g / 1 tbsp
• Water: 200ml / 0.85 cups 
• Temperature:  95°C / 203°F
  
• Steep: 240 seconds 

About
Native to Eastern Canada, these soothing blossoms create a beautiful drink that can be enjoyed both hot and cold. Phenomenally rich with incredible depth of florality, vibrant, and soothing. 

In Northern Europe, elder trees are associated to healing and scaring away evil spirits, and while we cannot vouch for that, we can say that this tea is very likely to make you smile.

Recommendations 

• Tea: 3g / 1 tbsp
• Water: 350ml / 1.5 cups 
• Temperature:  90°C / 194°F
  
• Steep: 90-120 seconds 

About
This is a unique, very aromatic peppermint from a biodynamic grower. 

Peppermint is known to deliver cooling energy and powerful sinus-opening properties, in addition to promoting relaxation. A great option when you're fighting off a cold.

Origin & History
Just one of over 600 different known varieties of mint, peppermint became ubiquitous for a reason.
Peppermint is a natural hybrid of water mint (mentha aquatica) and spearmint (mentha spicata) and was first cultivated in England in the late seventeenth century.

Grown in Cascadia, this soothing, cooling, caffeine-free peppermint is a staple for any tea lover who wants to relax and unwind.

In holistic medicine and aromatherapy, peppermint tea and/or oil is commonly used to assist with a wide array of issues, including:

• digestive upsets
• tension & migraine headaches
• clogged sinuses
• muscle aches & joint pain
• stress
• menstrual cramps

About
A delicious, earthy & floral tisane that is loaded with antioxidants, Butterfly Pea Flowers are sure to delight with their vibrant colour that changes with the addition of citrus!  

Origin: 
Sourced from a sustainable, female-run community in rural Sukothai, Thailand. 
This product is grown sustainably and without the use of pesticides – but is not certified organic.

Recommendations 

• Tea: 3-5 flowers
• Water: 240ml / 1 cup 
• Temperature:  100°C / 212°F
  
• Steep: 180 seconds 

This tea is traditionally served with brown sugar and a few drops of lime, lemon, or kalamansi. The edible flowers will steep to a deep blue colour and change to bright purple when you add citrus.

About
An organic rooibos base from South Africa spiced with all the good stuff. 
A cozy, smooth chai without the caffeine. 

Origin
Blended in Richmond, BC

Ingredients: 
Organic rooibos, organic chai blend (cinnamon, star anise, cardamom, pepper, ginger, cloves, nutmeg).

About
There's nothing quite like the rich, pure, and naturally sweet flavour of Red Rooibos.

Like many herbal teas, Rooibos is known to boast a wide variety of health benefits. Most commonly, it's recognized for being:

• Loaded with antioxidants
• Rich in minerals such as calcium, iron, potassium, copper, manganese, magnesium, and zinc.

You'll often find Red Rooibos as the base for many fantastic herbal tea blends, because its flavour is mild, sweet, and complimentary to many other herbal ingredients. 

Recommendations 

• Tea: 3g / 1 tbsp
• Water: 200ml / 0.85 cups 
• Temperature:  95°C / 203°F
  
• Steep: 240 seconds 

About 
The simplest thing we can say about chaga (Inonotus obliquus | чага in Russian) is that it's our favourite mushroom, and we drink it because the rich, dark brew is delicious.

Popular among 'superfood' and 'elixir' enthusiasts, a Google search will reveal a wide variety of literature about chaga's health benefits. Though many of those articles don't seem to be based on solid data, a decent number are peer-reviewed articles from very credible sources. 

Origin & History: 
We source our chaga from some good friends in Quebec, Canada.

Chaga grows mostly on birch, in Circumboreal forests. A chaga 'tea' (or extraction) is a traditional drink in Siberia and some parts of Scandinavia.  

About 
The simplest thing we can say about chaga (Inonotus obliquus | чага in Russian) is that it's our favourite mushroom, and we drink it because the rich, dark brew is delicious.

Popular among 'superfood' and 'elixir' enthusiasts, a Google search will reveal a wide variety of literature about chaga's health benefits. Though many of those articles don't seem to be based on solid data, a decent number are peer-reviewed articles from very credible sources. 

Origin & History: 
We source our chaga from some good friends in Quebec, Canada.

Chaga grows mostly on birch, in Circumboreal forests. A chaga 'tea' (or extraction) is a traditional drink in Siberia and some parts of Scandinavia.  

Recommendations: 

• Hot Tea 
• Simmer 10g chaga in 1 litre of water over low heat for 2 hours.
  If you don't have that much time, a low rolling boil can do the trick in about 20 minutes. The brew will be dark and rich, like coffee. 
• The best part about chaga is that the same chunks of tea can be used to brew tea another 3-4 times. If you're hanging around the house all day, we recommend topping up the water in your simmering pot occasionally and keeping it going all day long. 
  
  
• Double Extraction (for medicinal purposes)
• Add 15g of chaga to your favourite spirit (80 Proof or above) and extract for 3 months. For the sake of this example, we will use a 750ml bottle of spirit.
• Strain the alcohol and simmer the remaining chaga chunks in 900ml of water over 2 hours. You will likely have roughly 750ml of chaga 'tea'.
• Repeat the previous step.
• Once the liquid is cool, blend your two portions of 'water extractions' and the spirit portion.  
  
  This blend can be kept for several months; we keep ours in the fridge.

About
Possibly the most beautiful whole flower tea we have ever sourced, these dried hibiscus blossoms not only taste fantastic, they also look the part. 

Pro tip: Hibiscus makes an amazing addition to cocktails if you're looking for a little bit of acidity.

Recommendations 

• Tea: 4-5 flowers
• Water: 350ml / 1.5 cups 
• Temperature:  100°C / 212°F
  
• Steep: 120-180 seconds 

Matcha: Better in Blue! 

Is it really matcha?
Well... no! Traditional green matcha is made from micro-milled green tea flakes, also known as tencha. 

Blue matcha, on the other hand, is made from 100% micro-milled butterfly pea flowers! The result is an ultra-fine, whiskable, vibrant blue powder, hence the common name 'Blue Matcha'!

Generously scented with a bergamot oil that's truly special, sourced from Calabria, Italy and cold-pressed into liquid gold. 

This deliciously aromatic, citrusy, sunny, and pleasant oil transforms our blue matcha into an unbelievably fragrant treat. 

A visual and gustatory delight almost too beautiful to consume. Almost. 

A whimsical colour-changing, caffeine-free blend of butterfly pea flowers, lavender, and mint. 

Butterfly pea flowers are a delicious, earthy & floral tisane loaded with antioxidants.
We source our whole butterfly pea flowers from a sustainable, female-run community in rural Sukothai, Thailand. 

To Prepare: 
Add 3g tea to 300ml boiling water and let steep 3-5 minutes. 
To witness the colour=changing magic of this tea, change the pH by adding a few drops of lime juice! 

Indulge in the aromatic delight that is this incredibly fragrant blend of Red Rooibos and bergamot. Rooibos provides a naturally caffeine-free base (making this the perfect evening-sipper for the Earl Grey lover), while classic earl grey flavours lend distinctive citrusy and floral notes. 

Contains:
Organic Rooibos, Organic bergamot flavour.

To Prepare: 
Add one heaping teaspoon of tea per cup of hot water (just under boiling; 180-190 °F), steep 2-3 minutes.