Product Catalog

Also known as "red bush," Rooibos is native to the mountainous regions of South Africa. It grows to a height of 6 feet and bears long, needle like leaves. In late summer, the leaves are harvested, moistened, bruised and left to dry or "ferment" in the sun, a process which turns the tea a brick red colour.

Rooibos is renown for being caffeine-free and has a very high antioxidant level, even when compared to green tea. It has a refreshing flavour and can be steeped for long periods without becoming bitter due to its low tannin content. Drink it plain or add milk and sugar for a different flavour.

Rooibos, also known as Red tea, is a native of the mountainous regions of South Africa. Its long needle-like leaves turn a brick red color when bruised. Rooibos is low in tannins and is caffeine-free, but has high levels of antioxidants, even compared to green tea.

We've blended rooibos with fragrant orange peel, red hibiscus and a hint of lemongrass to make this a great tea for all seasons.

Delicious served hot or iced.

Rooibos (also known as Red bush or Red tea) is a native of the mountainous regions of South Africa. Its long needle-like leaves turn a brick red color when bruised. Rooibos is low in tannins and is caffeine-free, but has high levels of antioxidants, even compared to green tea.

We've blended organic Roobios with Lemongrass and Stevia to create a refreshing lemony pick-me-up.

Great brewed hot and even better on ice.

Spicy, robust, and full of flavour, this blend of Ginger and green (unfermented) Rooibos is a great pick-me-up to enjoy anytime of day.
Rooibos is native to the mountainous regions of South Africa. Its leaves are harvested in late summer and immediately dreied to prevent the fermentation (oxidation) process. No fermentation makes this green Rooibos tea more mild and soothing that traditional Rooibos varieties and leaves more antioxidants for your health.

Native to Russia, the Rose was spread around the world quickly because of its lovely flowers and sour fruit. It became more prominent in the Second World War as a food source.

Rose Hips are the fruit of the rose bush, which appear after the flowers have withered; all roses produce them. They are small, hard, red berries with many seeds, and wonderful tart flavour.

Rose Hip tea tastes fruity, a little sour, and spicy. It makes a great tea, hot or cold. Rose Hips also combine well with other herbs like Lemongrass in our Rose Hip Lemongrass tea. Enjoy!

Rosemary has been associated since ancient times with remembrance, faithfulness, and love. It was first grown in England in the 14th century.

An old English wives tale exists that this plant will only flourish in the garden of a household where the “mistress” is really the “master.”

Colonists brought Rosemary to the New World where it is now a renowned culinary herb and is taken as a great tea.

Commonly used to flavour vegetables, meats, poultry, soups, stews, and fish. Rosemary complements the herbs Chives, Thyme, Chervil, Parsley, and Bay leaves.

Commonly used to flavour vegetables, meats, poultry, soups, stews, and fish. Rosemary complements the herbs Chives, Thyme, Chervil, Parsley, and Bay leaves.

Sage is a perennial member of the mint family, native to the northern shores of the Mediterranean. Much more than a culinary delight, Sage was an active part of the medicine cabinet of the ancient Romans. Manuscripts of monks from the 10th and 11th centuries document

Sage as an honoured herb among apothecaries. In medieval Europe, Sage tea was a favourite hot beverage and was often added to ale.

Today, Sage is popular as an aromatic tea as well as a culinary herb.
Enjoy!

Sage is a perennial mint native to the northern shore of the Mediterranean. Much more than a culinary delight, Sage was an active part of the medicine cabinet of the ancient Romans. Manuscripts of monks from the 10th and 11th centuries document Sage as an honoured herb among apothecaries. In Medieval Europe, Sage was a favourite hot beverage and was often added to ale.

Today, Sage is popular as an aromatic tea as well as a culinary herb.

With this bulk package you can create a vast array of home remedies including tinctures, capsules, poultices, salves and, of course, herbal tea.

Sage is highly aromatic with pungent and slightly bitter taste. A classic poultry seasoning, it is also commonly used in sausage and pork dishes, salad dressings, chowder, fish dishes, and cheeses.

Vietnamese Cinnamon (a species of Cassia) makes a robust cup with a strong Cinnamon aroma and flavour like hot cinnamon candies, but surprisingly refined. It is a wonderfully spicy and sweeet tea that is perfect for winter nights

This European native puts forth an abundance of small yellow flowers on, or near, the proposed birthday of John the Baptist (May 24th), and is so named “St. John’s Wort.”

Well known, and used by ancient apothecaries, St. John’s Wort enjoyed rigorous use through the middle ages right up until the middle of the 20th century. Today, it is increasing in popularity after many studies have confirmed its historic uses.

Sarsaparilla is the root of a woody vine found in Mexico, Jamaica and Central America. Its name is derived from the Spanish for shrub and little vine.

When anthropologists began coming to the new world they found Sarsaparilla in heavy use among Amazon natives. It later gained large scale popularity in the US in the 1800's.

The taste of this tea later prompted the creation of "Root Beer." Try adding a touch of sweetener to make a mug of your own brew.