Also commonly called a “tisane” or “herbal infusion” , these teas offer an excellent alternative to the more common leaf tea. Normally herbal teas do not contain caffeine but are packed with natural flavor derived from organic herbs, bushes, flowers, seeds and so on.
Wildly popular in France for its zesty bright notes of Lemon, this herb was once named in honor of a Spanish Queen. An exceptionally refreshing tea.
Preparation: 1g Herbal tea per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min. For a more intense flavor, crumble the leaves before brewing.
From the slopes of the Taygetos Mountains to your teacup, this traditional Mediterranean tisane possesses an herbaceous hint of lemon. Long valued by Greek mothers for its ability to soothe the stresses of the day.
Preparation: 8 – 10 g Herbal tea (according to taste) to 1 liter filtered or soft, vigorously boiling water. Allow to brew 5 – 10 min.
Full chamomile blossoms infuse your cup with a warm honey glow and a soothing aroma. How good is this tea? Eastern European folklore maintains that a person should bow when facing a chamomile plant.
Preparation: 6 g Herbal tea (9 level Teelamass) to 1 liter filtered or soft, vigorously boiling water. Allow to brew 5 – 10 min. Unsweetened or with honey.
The Romans made crowns from it. Let there be no doubt, Peppermint is King among herbals. The contrast of hot and cool is synonymous with good taste and refreshment. Excellent hot or iced.
Preparation: 4 g Herbal tea (because of the large tea leaves Teelamass measurement not recommended, crumble the leaves shortly before brewing) to 1 liter filtered or soft, vigorously boiling water. Allow to brew 5 – 10 min. Unsweetened or with honey.
Fall in love with this cooling, minty blend married with sweet rose and clover. Ingredients: orangemint, lemon balm, applemint, marigold blossoms, cornflowers, clover, rose, and hibiscus blossoms.
Preparation: 7 g Herbal tea (7 heaped Teelamass) to 1 liter filtered or soft, vigorously boiling water. Allow to brew 5 – 10 min. Unsweetened or with honey.
Popular in Europe as part of a detoxifying ritual, this balanced blend of herbs accented with lavender and nettle will leave you feeling invigorated and refreshed. Apple pieces, oats, horsetail, lemon balm leaves, stinging nettle leaves, maté, fennel, lavender, mallow blossoms, marigold blossoms, rose blossoms.
Preparation: 6 g Herbal tea (6 heaped Teelamass) to 1 liter filtered or soft, vigorously boiling water. Allow to brew 5 – 10 min. Good with honey.
Legend has it that Maté was a gift from the Gods. It is the hot drink of choice in South America, where its invigorating effects and herbal, grassy notes are enjoyed by sipping from a hollow gourd (cuia) through a filtered straw (bombihla).
Preparation: 11 g Maté tea (6 level Teelamass) to 1 liter filtered or soft, hot water. Allow to brew 5 – 10 min.
When roasted, the South American ethnic drink takes on a milder taste than the green mate.
Preparation: 3g Maté tea (1 heaping teaspoon) to 12oz of filtered or soft, hot water. Allow to brew 5 – 10 min.
Bright cup, with a sweet taste of vanilla and a touch of fresh lemon. Lemon grass, lemon-myrtle, moldavian dragonshead, elderflowers, vanilla pieces.
Preparation: 2g herbal tea (2 level teaspoons) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min.
Tart and sweet, the infusion of these crimson flower petals is adored round the world. The finest, Grade A African Hibiscus.
Preparation: 2g Herbal tea (2 level teaspoons) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min.
An ancient European herbal remedy for the common cold. The flowers of the Linden tree are popular with both bees and tea drinkers for their lovely sweetness of apple and honey.
Preparation: 1g Herbal tea (1 heaping teaspoon) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min.
Warm, soothing and intoxicatingly fragrant. These small rose blossom buds are incredible alone or blended with other teas.
Preparation:1g blossoms (crumble the rose buds shortly before brewing) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min.
A warm, aromatic trio that recalls sweet licorice. A composition of “seeds”—actually fruits—that have been revered for their aid in digestion for millennia. Fennel, anise and caraway.
Preparation: 2g Herbal tea (3 level teaspoons) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min.
The tasty spice is as welcome in the cup as in a curry. Add this to your favorite hearty Black Tea along with milk for your own version of Masala Chai. Ginger, cinnamon, cardamom, cloves, pepper and nutmeg.
Preparation: According to taste, add a good pinch of the Masala mixture to a cupful of strong black eta (e.g. No. 105, 125, 755, 760). Stir well and add full-cream milk.good with condensed milk.
This herbal Chai blend has all the spice but leaves behind the tea for a naturally caffeine free treat. Brilliant with a touch of sugar and milk. A naturally decaffeinated pleasure for any time of day. Cinnamon, cardamom, ginger, cloves and pepper.
Preparation: 11 g spice blend (4 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 5-10 minutes, sweeten and add milk. Or try a classical recipe: brew at a soft boil for 20 min.; drain through a filter; add 1 liter milk – hot or cold; tastes great with honey!
A fiery, peppered blend for those in need of a little kick or welcome relief from a cold. In the Ayurvedic tradition, the Kapha dosha requires the fiery motivation provided by red chili and ginger to achieve balance. Ginger, blackberry leaves, lemon balm leaves, parsley, fennel, coriander, chili and cardamom.
Preparation: 2g Herbal spice blend (2 level teaspoons) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5 min.
Mint, Lemon Grass and Cardamom sooth the heat of the day—be it the blaze of summer or the stress of the grind. In the Ayurvedic tradition, the Pitta dosha is in need of a cooling, soothing touch. Excellent hot or iced. Lemon grass, mint, raspberry leaves, cardamom, licorice, mallow petals and rose petals.
Preparation: 1 g Herbal spice blend (1 heaping teaspoon) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5 min.
In the Ayurvedic tradition, the Vata dosha requires the sweet holistic calm granted by licorice, ginger, and anise. Also rich in coriander, a traditional herbal remedy for anxiety. Licorice, coriander, cinnamon, ginger, anise and mallow blossoms.
Preparation: 2g herbal spice blend (1 level teaspoon) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5 min.
Naturally creamy with a touch of honey. South Africa’s national drink makes a splash in any cup—enjoy it here the way it has been savored for centuries.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
Clove and cinnamon sparkle along side the natural sweetness of Rooibush. A satisfying, spicy heat. Rooibush tea, cloves from Zanzibar, natural cinnamon oil, artificial orange and lemon oils, and natural flavor.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
A floral kiss of exotic blossoms from Capetown. Enjoy a South African tradition. Rooibush tea, hibiscus blossoms, rose and blue mallow blossoms, sunflower blossoms and natural flavors.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
A clash of sweet, tangy citrus and icy, soothing peppermint. Rooibush tea, peppermint leaves, orange peel, apple pieces, hibiscus blossoms, rose hips, sunflower petals and natural flavor.
Preparation: 4 g Rooibush tea (2 level teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 5-10 min.
The natural creaminess of South African Rooibush enhanced by fine French Vanilla. Rooibush tea, vanilla pieces and natural flavors.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
This decadent dessert comes guilt free. An overwhelming favorite at the teashop and on cozy couches everywhere. Let us lead you into temptation. Rooibush tea, creamy caramel bits, and natural flavor.
Preparation: 3g Rooibush tea (1 heaping teaspoon) to 8oz liter filtered, boiling water. Allow to brew 5 min.
Rooibush made sweeter by juicy plump cherries for a surprisingly rich aroma. Rooibush tea, rose blossoms, freeze-dried cherry pieces and natural flavor.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
Cinnamon, cardamom, and sandalwood melt into the creaminess of Rooibush Tea and almond for a welcome break from the winter cold. Rooibush tea, cinnamon and almonds bits, cardamom husks and seeds, red sandalwood and natural and natural flavor.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
Rooibos Seasonal
A delicious eggnog flavor that sits well with the herby sweetness of Rooibos tea. Ingerdients: Rooibos tea; natural flavor; sunflower, mallow, and violet blossoms.
Prep: 3g Rooibos tea (1 heaping tsp) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
Lively lemon sparkle rounded out by the lovely creamy finish of Rooibush. Excellent hot and a customer favorite when iced. Rooibush tea, apple pieces, lemon peel, lemon grass and natural flavors.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
All that character of the original Honeybush tea plucked from the wild.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 10 min. Enjoy plain, with sugar or milk, as iced tea, or mxed with fresh juice.
Discover new depths of sweetness. Caramel and strawberry swirl effortlessly with South African Honeybush for a guilt and caffeine free dessert blend. Honey bush tea, pieces of caramel, natural flavor, strawberry bits and leaves.
Preparation: 3 g Honey bush tea (2 level teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 5-10 min.
The fresh smoothness of ripe peaches is the ideal complement for this full-bodied Rooibus tea. Green Rooibos, peach pieces, sunflower blossoms, natural flavor.
Preparation: 3 g Rooibush tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
Sharp ginger rooted in smooth yet dry Rooibos tea. A true delight. Rooibos tea, ginger pieces, and natural flavor.
Preparation: 3g Rooibos tea (1 heaping tsp) per 8oz cup of filtered, boiling water. Allow to brew 5 min. Good with honey.
German holiday tradition is reflected in this complex and captivating blend of fruit and spice. Lively and lovely. Hibiscus blossoms, rose hips, wineberries, apple pieces, elderberries, almonds bits, cloves, cinnamon bits, candied pineapple pieces, citrus peel, blueberries, candied mango and papaya pieces, black currants, and natural flavor.
Preparation: 6 g Fruit tea (2 level teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 5-10 min.
Plump blackberries make for a luscious, midsummer iced tea or a warm distraction come colder months.Apple pieces, hibiscus blossoms, rose hips, elderberries, blackberries, and natural flavor.
Preparation: 6 g Fruit tea (2 heaping teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 5-10 min.
Bursting with sweet, juicy, citrus appeal this sunny blend is made complete with faint whispers of raspberry. Excellent hot or iced. Apple and red beet pieces, orange and rosehip peel, freeze-dried orange pieces, hibiscus and safflower blossoms, natural and natural flavor, orange and marigold blossoms.
Preparation: 5 g Fruit tea (2 level teaspoons) to 1 liter filtered, vigorously boiling water. Allow to brew 5 – 10 min.
Fresh strawberry and apricot melded into a sophisticated blend sure to please your senses. Hibiscus blossoms, rose hips, apple pieces, elderberries, orange peel, and natural flavor.
Preparation: 6 g Fruit tea (2 level teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 5-10 min.
A strawberry blond color when brewed, this blend of subtel vaniolla and perfectly roasted almonds is a perfect dessert anytime of day. Excellent when hot and incredible when iced. Apple pieces, almond pieces, beetroot pieces, hibiscus flowers and natural flavor.
Preparation: 4g Fruit tea (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5-10 min.
Our sweet medley of tart raspberries, juicy strawberries, and luscious vanilla make for a desirable, almost forbidden, cup of tea. Apple bits. hibiscus blossoms, rose hips, elderberries, freeze-dried raspberry and strawberry pieces, strawberry leaves, natural flavor, vanilla pieces.
Preparation: 4 g Fruit tea (2 heaping teaspoons) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5 – 10 min.
Caramelized sugar and oil of apricot characterize the bittersweet almond taste of Amaretto, brought to life by a medley of apple, raisins and creamy Rooibush. Apple pieces, raisins, rose hips, Rooibush tea, almond bits, and natural flavor. Pale yellow in the cup, very smooth and non-acidic.
Preparation: 6 g Fruit tea (2 level teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 5-10 min.
Agreeable cream texture made deliciously tart by hibiscus blossoms and ripe peaches. Peach pieces, hibiscus blossoms, apple pieces, elderberries, natural flavor and sunflower blossoms.
Preparation: 26 g Fruit tea (7 heaped Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 5–10 min. according to taste. Good unsweetened, or sweetened with honey or white candy sugar.
A classically delicious fruit tea composition of hibiscus blossoms and rose hips, enhanced by plump sour cherries Apple pieces, hibiscus blossoms, rose hips, natural flavor, sour cherry pieces and jasmine blossoms.
Preparation: 6g Fruit tea (2 heaping teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 5-10 min.
A fine and spicy breeze wafted from distant countries. Blackberries, raisins, apples, figs, cinnamon, coconut chips, cardamom whole, ginger, cocoa nibs, Honeybush, orange peel, caramelized macadamia nuts, licorice root, orange, pomegranate petals, pink pepper berries, vanilla, allspice, cloves.
Preparation: 6g Fruit tea (2 heaping teaspoons) per 12oz cup of filtered, boiling water. Brew 5+ min.
A delicious creamy caramel note with sweet, ripe orange joyfully tunes in with the rooibos tea. It does not even need sugar to score a goal! Rooibos, orange peel, freeze-dried yogurt pieces, and natural flavor.
Preparation: 4g Rooibos tea (1 heaping tsp) per 12oz cup of filtered, boiling water. Allow to brew 5 min.
Pure fresh lavender from France! This famously therapeutic herb can also be used in baths or pillows for a soothing, calming sense.
Preparation: 1/2g herbal tea (1 level tsp) per 8oz cup of filtered, vigorously boiling water. Allow to brew 5-10 min. Or, add just a pinch to other tea blends for lavender flavor.
Lomi-Lomi-Nui: an ancient Hawaiian temple ritual is said to bring about inner peace. Apple pieces, stinging nettle, strawberry leaves, pineapple, lemon grass, freeze-dried banana pieces, hibiscus blossoms, papaya, rose petals, camomile, rose and mallow blossoms, natural flavor.
Preparation: 1g herbal tea (2 level tsp) per 12oz cup of filtered, boiling water. Allow to brew 5-10 min.
