New Products

Matcha is a strong, full-bodied tea milled to a superfine powder that brews to a bright green colour; it has the classic deep flavour and aroma associated with Japanese style teas. Recently, Matcha has become a staple in gourmet cafés and is used in all manner of beverages like latés, milkshakes, and bubble tea.
Sencha tea is a beautiful dark green tea. It is made with a special drying/steaming process that prohibits oxidation of the tea leaves while being rolled and dried, imparting a uniquely Japanese flavour.
Chunmee tea is a mellow and sweet tea, originating from the Fujian region of China. It has floral and smoky undertones and continues to steep well for cup after cup of tea bliss.
These three teas make an amazingly balanced and fresh tea that is enjoyable to drink, and can be appreciated by even the Matcha novice.

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This is a revisit on traditional American Sweet Tea. It is smooth, refined, and has all the characteristics you would expect of your southern favourite without the added sugar. To create this classic flavour, we have added the naturally sweet South African herb Honeybush and a twist of Lemongrass for a balanced finish. We hope you enjoy this unique blend on both hot summer days, and cool winter evenings. Learn More

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.

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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

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Considered a very important herb, Rhodiola has a history of use in herbalism since the first century, especially in Eastern Europe and Asia. It is also known as Golden Root, Rose Root, Aaron's Rod, King's Crown and Arctic root. The traditional chinese herbalist call it hóng jing tiān
Rhodiola grows in sub-actic and alpine regions of the north . When the roots are dug up and washed, they smell like roses!

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Native to Central America, Papaya's fruit and leaves have been used since ancient times. It is still common in Latin America to consume the steamed leaves as a vegetable or use them to wrap and tenderize meats.

Peppermint, one of the most famous herbs, is reknown for its clean, refreshing flavour and sensation of coolness. It is widely used as a flavouring agent and fragrant oil.
Papaya and Peppermint combine and complement each other for a refreshing and caffeine free tea.

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Moringa is popularly known as the ‘drumstick tree’ as its pods resembles drumsticks. It can be found in foothills of the Himalayas in northwestern part of Indias. It has been described as one of the most nutritious crops available. Lemongrass is popular in Asian kitchen. It has subtle citrus flavour commonly used in teas, soups and curries. This herbal combination creates a tea that will soothe your spirit after a long work day. Learn More

Marshmallow’s genus "Althaea" is derived from the Greek word atho, meaning "to cure." This herb has been used for centuries. It was advocated by Hippocrates for its virtues, and it has long been used as a food in times of famine.

Native to Europe, Marshmallow grows in wet soils. Its roots are harvested in the autumn.

Marshmallow has many uses and a good reference book is helpful. It is commonly used as a tea, poultice, syrup, ointment, gargle, capsule or wash.

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

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Maca is an incredible plant; growing in the high, in hospitable areas of the Andean mountains where it is cold, windy, and too bright for most plants to live.Maca is of the mustard family, and is also known as Peruvian Ginseng because of its medicinal effects.

It has a tangy taste and butterscotch-like aroma. Of all plants grown in the Andes, its nutritional value is among the highest. Today Maca is becoming an important commodity for the Andeans and is often traded for other staples such as corn, rice, and beans.

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Indonesian Cinnamon (a species of Cassia) brews into a dark red brew with a spicy and smooth flavour. It is used mostly in kitchens for baking, so it is no surprise that its aroma is reminiscent of baked apple pies and thanksgiving treats

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Chinese Green Tea is considered to be the standard Green Tea enjoyed worldwide.  This is a gentle, full bodied, medium strength tea that is neither harsh nor quick to go bitter.  The addition of Eleuthero to this classic tea creates a powerful blend with an earthy, mellow, and smooth flavour. For a satisfying summer treat, try it on ice with a touch of honey and lemon. Learn More

Ceylon Cinnamon is the species that is used medicinally; this delicate tea has a sweet cinnamon flavour with floral & clove notes. It makes a mild brew that is sweet and slightly spicy with a citrus aroma

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This annual plant grows wild in the Mediterranean. A favourite of honey bees, Borage used to be grown by beekeepers to boost their honey production.

Its edible young leaves have a cucumber-like taste and aroma, often used in salad and dishes. Our great grandmothers candied its striking star shaped blue flowers and use them as decorations on cakes and tarts.

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