Teas

This perennial of the mint family grows 2~3 feet tall with soft, downy leaves and square, sturdy stems. Native to Europe and Asia, it was brought to North America by early settlers, where it quickly took root along roadsides and garden edges. Catnip has... [read more]

Earthy and strong ~ Chaga is a fungus that grows on birch trees in the boreal forest. It’s in symbiosis with the birch tree, helping seal wounds and keeping sick trees alive that would otherwise die. Unlike the soft fruiting bodies of common... [read more]

Chamomile has documented use going back thousands of years, with records appearing early in ancient Egypt and later across the Mediterranean and northern Europe. This low-growing member of the daisy family is native to Europe and western Asia, now... [read more]

Chamomile takes its name from the Greek word for “ground apple,” a nod to the flower's apple-like fragrance. This modest plant has been revered since ancient Egypt, where it was dedicated to the sun god, and later celebrated in Greek, Roman, and European... [read more]

Mellow and bright, Chamomile is a humble daisy relative, now growing wild in most temperate regions ~ a tough, adaptable plant found along gravelly paths and in poor soils. The small white & yellow flowers are used for tea. Its name literally... [read more]

Native to the Mediterranean basin and western Asia, Chaste Tree is a flowering shrub that thrives in warm climates. It grows between three and eighteen feet tall, with long, finger-like leaves and airy spikes of soft violet blossoms in summer. Its... [read more]

Bright and familiar, Chickweed is a small, tender plant that thrives across temperate regions and into northern climates, often appearing wherever soils are cool and lightly disturbed. Its botanical name, Stellaria, comes from the Latin for star ~ a nod... [read more]

Silken and quietly complex, Ceylon Cinnamon is a thin layer of inner bark. It’s taken from a small tree that grows in warm, humid regions and is a famous export of Sri Lanka. It’s often called True or Sweet Cinnamon. Steeped into tea, Cinnamon is a... [read more]

Warm and aromatic, Korintje Cinnamon is more properly called Cassia. It’s what most North Americans associate with baking, cinnamon buns and red heart candies. For Indonesian farmers, Cassia is a generational crop ~ used as a rainy-day fund ~ the trees... [read more]

Flowery and warming, Saigon Cinnamon is more properly called Cassia ~ it’s what we use for baking in North America, but stronger, more flowery and less spicy. It’s native to Vietnam’s humid forests and comes from the inner bark ~ the older the bark, the... [read more]

The above herbs have been harvested from wild (uncultivated) areas and randomly harvested to ensure natural species regeneration. About Devil’s Claw... The stems of Cleavers are lined with raspy little teeth which easily catch on clothing and... [read more]

An ear of Corn is the plant’s female flowering structure, tucked inside layers of husk. Each potential kernel begins as a tiny ovule along that ear, and from each one grows a single strand of Cornsilk. These fine threads extend outward to receive pollen,... [read more]

Sour and intense, this fruit-producing bush grows in lowlands and bogs across much of the north, particularly in New England, Quebec and Atlantic Canada. Traditionally, the berries are harvested once ripe and used to preserve meats, much like Juniper in... [read more]

Sour and intense, this fruit-producing bush grows in lowlands and bogs across much of the north, particularly in New England, Quebec and Atlantic Canada. Traditionally, the berries are harvested once ripe and used to preserve meats, much like Juniper in... [read more]

Fragrant and floral Nilgiri black tea is paired with the bright majestic flavours of locally sourced pine, sweetgrass and sage. Topped with a hint of sweet organic maple syrup, this blend is East meets True North.Ingredients:Pine Needles, Sweetgrass,... [read more]

Fragrant and floral Nilgiri black tea is paired with the bright majestic flavours of locally sourced pine, sweetgrass and sage. Topped with a hint of sweet organic maple syrup, this blend is East meets True North.Ingredients:Pine Needles, Sweetgrass,... [read more]

Sun-warmed and aromatic, this small shrub grows wild across Mexico, Central America, the Caribbean, and parts of the southern United States. Damiana is known by its bright yellow flowers and long, broad, soft leaves. The flowers and leaves both have an... [read more]

This stubborn weed came to the Americas with settlers from Europe and now shows up everywhere ~ lawns, gardens, and parks alike. Its leaves are a springtime staple in salads and brew into a surprisingly bold and bright cup. Dandelion has been valued... [read more]

This stubborn weed came to the Americas with settlers from Europe and now shows up everywhere ~ lawns, gardens, and parks alike. Its leaves are a springtime staple in salads and brew into a surprisingly bold and bright cup. Dandelion has been valued... [read more]

The use of Dandelion was first recorded in China in the seventh century. By the eleventh century, middle eastern scholars were praising its qualities, and by the sixteenth century it was well established throughout Europe. Settlers carried it across the... [read more]

Native to Eurasia, Dandelion has been gathered and prepared for centuries, with records reaching back to the seventh century. As people moved across regions and settled new ground, the plant followed easily, spreading wherever people went and becoming a... [read more]

Across Europe, this dark, robust tea is commonly known as Dandelion Coffee. The name reflects its preparation and appearance: the root is roasted and brewed to produce a deep, strong cup sometimes served in place of coffee. During periods of coffee... [read more]

Rooted and aromatic ~ Dong Quai, sometimes called Chinese Angelica, is a graceful plant related to carrot, celery, parsley and coriander. With its feather like leaves and clusters of small white flowers, it grows in the mountainous regions of China. Its... [read more]

“Masala chai” means spiced tea ~ typically black tea simmered with milk, water, and spices. Our Double Chai is different: it’s tea-free, letting the spices take the lead. In India and surrounding countries, chai recipes vary by region and household... [read more]