Rooted in both warmth and light, Tulsi thrives in bright, warm climates with well-drained soil. Also known as Holy Basil ~ it grows as a shrub with green or purple-tinged leaves (depending on the variety) and delicate flowers. It’s native to the Indian subcontinent with many varieties and we’ve picked three beloved types used in Indian cuisine. Rama offers bright green leaves with a smooth and subtle sweetness. Krishna is known for its deep purple stems and foliage, contributing to a more robust presence with a hint of natural spice. Vana is quite often found growing wild and adds lighter green leaves and soft citrus tones.
Hot or iced, the tea is a layered infusion ~ satisfying, peppery, and bright in balance. The brew has a clear amber hue and a beautiful aromatic finish.
