Our Ingredients

Organic. Whole Botanical. Non GMO. Delicious.
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OUR INGREDIENTS
  • Pomegranate Flowers Pomegranate Flowers
    Pomegranate Flowers Pomegranate Flowers

    SCIENTIFIC NAME:

    Punica granatum

    FORM:

    Flowers

    TASTE:

    Cooling, dry, and sour

    WHERE IT’S FROM:

    Iran and north India

    Why we use it:

    Supports the physical heart and increases the complexity and depth of the tea's flavor.

  • Hibiscus Hibiscus
    Hibiscus Hibiscus

    SCIENTIFIC NAME:

    Hibiscus sabdariffa

    FORM:

    Flowers

    TASTE:

    Tart, light, floral, and sour

    WHERE IT’S FROM:

    Native to tropical regions of India/Asia and Africa

    Why we use it:

    To support the physical heart (regulates blood pressure, reduces cholesterol and triglycerides) as well as to provide a beautiful color and palette.

  • Damiana Damiana
    Damiana Damiana

    SCIENTIFIC NAME:

    Turnera diffusa

    FORM:

    Leaf

    TASTE:

    Warm, dry, and aromatic

    WHERE IT’S FROM:

    Tropical regions of the Americas

    Why we use it:

    To stimulate the flow of energy and blood throughout the body.

  • Shatavari Shatavari
    Shatavari Shatavari

    SCIENTIFIC NAME:

    Asparagus racemosus

    FORM:

    Root & rhizome

    TASTE:

    Warm, moist, sweet, and bitter

    WHERE IT’S FROM:

    India, South East Asia, and Africa

    Why we use it:

    Supports healthy libido and reproductive system

  • Rose Rose
    Rose Rose

    SCIENTIFIC NAME:

    Rosa centifolia

    FORM:

    Petals

    TASTE:

    Cooling, sweet, and bitter

    WHERE IT’S FROM:

    Grows in temperate zones throughout the world

    Why we use it:

    To sooth and open the heart.

  • Saffron Saffron
    Saffron Saffron

    SCIENTIFIC NAME:

    Crocus sativus

    FORM:

    Stigmas

    TASTE:

    Warm, spicy, and fragrant

    WHERE IT’S FROM:

    Native to Crete

    Why we use it:

    Elevates the mood and dispels occasional tension.

  • Cardamom Cardamom
    Cardamom Cardamom

    SCIENTIFIC NAME:

    Elettaria cardamomum

    FORM:

    Seed pods

    TASTE:

    Warm, dry, and aromatic

    WHERE IT’S FROM:

    India and South East Asia

    Why we use it:

    For it delicious flavor, as well as for its ability of freshen the breath, stimulate the mind and calm digestion.

  • Vanilla Vanilla
    Vanilla Vanilla

    SCIENTIFIC NAME:

    Vanilla planifolia

    FORM:

    Bean

    TASTE:

    Warm, moistening, and sweet

    WHERE IT’S FROM:

    Originally from tropical rainforests in Mesoamerica (modern day Mexico)

    Why we use it:

    As a decadent, comforting and sensual aroma.

  • Cinnamon Cinnamon
    Cinnamon Cinnamon

    SCIENTIFIC NAME:

    Cinnamomum cassia

    FORM:

    Bark

    TASTE:

    Warm, dry, aromatic/pungent and slightly sweet

    WHERE IT’S FROM:

    Depending on species, Cinnamon is from South Asia, China, and Southeast Asia

    Why we use it:

    To enhance circulation throughout the body, but specifically to the limbs and the pelvis.

  • Orange Blossom Orange Blossom
    Orange Blossom Orange Blossom

    SCIENTIFIC NAME:

    Citrus sinensis

    FORM:

    Essential oil extract

    TASTE:

    Sour, cooling, and slightly bitter

    WHERE IT’S FROM:

    Tropical Asia

    Why we use it:

    To impart a luxurious aroma and a calming effect.

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OUR INGREDIENTS
  • Rose Rose
    Rose Rose

    SCIENTIFIC NAME:

    Rosa centifolia

    FORM:

    Petals

    TASTE:

    Cooling, sweet, and bitter

    WHERE IT’S FROM:

    Grows in temperate zones throughout the world

    Why we use it:

    To sooth and open the heart.

  • Jujube Seed Jujube Seed
    Jujube Seed Jujube Seed

    SCIENTIFIC NAME:

    Zizyphus jujuba

    FORM:

    Seed

    TASTE:

    Sweet, sour, and slightly dry

    WHERE IT’S FROM:

    China, Japan, and South East Asia

    Why we use it:

    To help reduce the time it takes to fall asleep, as well as increase how long one does sleep.

  • Linden Linden
    Linden Linden

    SCIENTIFIC NAME:

    Tilia spp

    FORM:

    Leaf and flowers

    TASTE:

    Neutral, moist, and sweet

    WHERE IT’S FROM:

    Europe and Americas

    Why we use it:

    For flavor and its ability to impart an even keeled disposition in those drinking it.

  • Chamomile Chamomile
    Chamomile Chamomile

    SCIENTIFIC NAME:

    Matricaria recutita

    FORM:

    Flowers

    TASTE:

    Warm, slightly moist, and sweet

    WHERE IT’S FROM:

    Eurasia

    Why we use it:

    To lend a natural sweetness and slight apple-like flavor, as well as to help reduce feelings of irritability.

  • Lemon Verbena Lemon Verbena
    Lemon Verbena Lemon Verbena

    SCIENTIFIC NAME:

    Aloysia triphylla

    FORM:

    Leaves

    TASTE:

    Sour, cooling, slightly moist and bitter

    WHERE IT’S FROM:

    South America

    Why we use it:

    To impart a bright flavor into the beverage and it helps calm the nerves and the digestion.

  • Passionflower Passionflower
    Passionflower Passionflower

    SCIENTIFIC NAME:

    Passiflora incarnata

    FORM:

    Aerial parts

    TASTE:

    Cool, dry, and bitter

    WHERE IT’S FROM:

    Native throughout all warm temperate and tropical regions of the world

    Why we use it:

    To help reduce any instances of obsession or circular thinking.

  • Peppermint Peppermint
    Peppermint Peppermint

    SCIENTIFIC NAME:

    Mentha piperita

    FORM:

    Aerial parts

    TASTE:

    Cool, slightly dry, and pungent

    WHERE IT’S FROM:

    The Mediterranean

    Why we use it:

    To help release tension from both the physical body and the mental worlds.

  • Licorice Licorice
    Licorice Licorice

    SCIENTIFIC NAME:

    Glycyrrhiza uralensis or glabra

    FORM:

    Root

    TASTE:

    Slightly warming, moistening, sweet and slightly bitter

    WHERE IT’S FROM:

    Southern Europe and South West Asia

    Why we use it:

    To provide natural sweetness.

  • Orange Blossom Orange Blossom
    Orange Blossom Orange Blossom

    SCIENTIFIC NAME:

    Citrus sinensis

    FORM:

    Essential oil extract

    TASTE:

    Sour, cooling, and slightly bitter

    WHERE IT’S FROM:

    Tropical Asia

    Why we use it:

    To impart a luxurious aroma and a calming effect.

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OUR INGREDIENTS
  • Rhodiola Rhodiola
    Rhodiola Rhodiola

    SCIENTIFIC NAME:

    Rhodiola rosea

    FORM:

    Root

    TASTE:

    Dry, astringent and fragrant

    WHERE IT’S FROM:

    Northern circumpolar regions from Maine, Canada, Scandinavia and Russia to northern China

    Why we use it:

    To help keep the tea-drinker on their A game despite the daily onslaught of stressors and also supports productivity.

  • Holy Basil Holy Basil
    Holy Basil Holy Basil

    SCIENTIFIC NAME:

    Ocimum sanctum

    FORM:

    Leaf

    TASTE:

    Warm, pungent, and sweet

    WHERE IT’S FROM:

    Native to Central India as well as the warm parts of Australia, Malaysia, West Africa and Southern Asia

    Why we use it:

    To enhance cognition and bring the tea-drinker to the present moment.

  • Ginger Ginger
    Ginger Ginger

    SCIENTIFIC NAME:

    Zingiber officinale

    FORM:

    Rhizome

    TASTE:

    Warming, drying, heating, pungent, and spicy

    WHERE IT’S FROM:

    Southern China and South East Asia

    Why we use it:

    To help enhance circulation throughout the body and helps support digestion.

  • Eleuthero Eleuthero
    Eleuthero Eleuthero

    SCIENTIFIC NAME:

    Eleutherococcus senticosus

    FORM:

    Root

    TASTE:

    Slightly warm, sweet and slightly bitter

    WHERE IT’S FROM:

    Eastern areas of the Russia and the northern regions of Korea, Japan, and China

    Why we use it:

    To help encourage balance and strength during times of heavy stress.

  • Sweet Basil Sweet Basil
    Sweet Basil Sweet Basil

    SCIENTIFIC NAME:

    Ocimum basilicum

    FORM:

    Leaf

    TASTE:

    Sweet, warming, and pungent

    WHERE IT’S FROM:

    Native to Asia and Mediterranean countries

    Why we use it:

    For it impact on flavor as well as memory.

  • Green Cardamom Green Cardamom
    Green Cardamom Green Cardamom

    SCIENTIFIC NAME:

    Elettaria cardamomum

    FORM:

    Seed pods

    TASTE:

    Warm, dry, and aromatic

    WHERE IT’S FROM:

    India and South East Asia

    Why we use it:

    For its delicious flavor and aroma, the former helping to calm digestion and the latter of which helps stimulate the mind.

  • Orange Peel Orange Peel
    Orange Peel Orange Peel

    SCIENTIFIC NAME:

    Citrus sinensis

    FORM:

    Peel

    TASTE:

    Natural citrus taste and aroma

    WHERE IT’S FROM:

    Native to India and China, but grown throughout the world, specifically in Florida and California

    Why we use it:

    For its natural citrus taste and aroma that helps to ease anxiety.

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