Our Ingredients

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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.