about our blends

Mild, vegetal, and slightly sweet, olive leaves make an amazing alternative to green tea.

Naturally caffeine-free, olive leaf tea is super-high in healthy antioxidants – studies show it has more than twice the free radical-fighting power of green tea!

But all the healthy qualities in the world don’t matter if something tastes nasty. So it’s a bonus that olive leaf tea is just plain delicious.

No, it’s not just a garden weed!

Dandelion is basically made of delicious magic – different parts of the plant can be prepared and steeped in different ways, creating a huge range of tastes to enjoy.

Dandelion leaves make a light gold tisane, perfect for enjoying as a green tea alternative.

Meanwhile, dandelion root can be either steam-dried or roasted. When steamed, it adds body to your herbal brew along with a slight caramel taste. When roasted, it gets all dark and rich, adding bitterness and body that reminds you of a great cup of coffee.

Best of all, dandelion is super-good for you! It contains tons of vitamins and minerals, plus dandelion root is high in prebiotics for supporting your gut health.

Looking for a roasty, toasty brew to replace your morning coffee?

Look no further than malted barley! This roasted grain gives a super-rich depth of flavour when steeped, somewhere between a chocolate and coffee flavour…but with no caffeine and less bitterness!

If you have trouble with acid reflux from coffee, you may have just found your new favourite brew.

Called boricha in Korea and mugicha in Japan, barley tea has been enjoyed for centuries both hot and cold. It’s thought to improve heart health and may even help regulate blood sugar.

Oh, and did we mention it makes an awesome latte, especially with oat milk? Yum!

A favourite of the ancient Inca, lapacho is a traditional drink made from the inner bark of a type of South American evergreen tree.

Okay, so drinking tree bark sounds weird – but remember, coffee is ground-up beans and tea is dry leaves soaked in boiling water. Let’s not judge!

Lapacho, also called pau d’arco, tastes earthy and slightly bitter, with a hint of the tannins you’d find in a great cup of oolong or a Yunnan black tea. Some types can even get a little roasty or floral!

Naturally caffeine-free, lapacho makes a fantastic sip in the afternoon or evening when you want a hot cuppa but also want to fall asleep that night…

Oh, and if you’re feeling a little under the weather? Hit the lapacho! It’s proven to have serious antimicrobial properties and may help you prevent cold and flu, or shorten their duration if you’ve already got the sniffles.

Plus, lapacho has a whole host of other health benefits, from reducing inflammation to supporting digestion and gut health.

This South American herb is an energizing, crisp herbal treat. When simply cut and dried, yerba mate has a clean, refreshing “green” taste, similar to that of green tea but without the acidity. When roasted, it has a deeper, richer flavour that’s more similar to oolong.

Regardless of how it’s prepared, yerba mate contains a substance called mateine, which is chemically identical to caffeine. Mate is actually quite highly caffeinated, although many people find that they get a longer, gentler buzz from mate than they do from tea or coffee.

Traditionally, yerba mate is prepared in a gourd; you fill the gourd with the dry leaves, then pour in water somewhat off the boil (around 175F) and allow it to steep. Instead of straining the brew, as with tea, mate is drunk by inserting a special metal straw, called a bombilla, into the gourd. The straw has small holes in the end that allow you to suck liquid through without sucking up the leaves.

Mate is often resteeped several times – when you run out of brew, you just pour in more hot water and keep infusing it. In fact, these later steepings are considered much tastier than the first brewing, and are preferred among mate drinkers in the know.

Made from the reddish, needle-like leaves of a South African plant, rooibos is a favourite for people who prefer to avoid caffeine. It brews up into a delicate, slightly sweet liquid that’s also great poured over ice for a refreshing summer drink.