Oatstraw comes from the green, flowering tops of the oat plant, an annual grass native to temperate regions of Europe and now cultivated across prairies worldwide. Oats are easily distinguished from wheat or barley by their loose, nodding seed heads and delicate, papery husks. The tops of this prairie grass are harvested before maturity, when the seeds are still in the milky white stage, a method rooted in traditional harvest practices.
When prepared as a tea, Oatstraw yields a light golden brew with a soft, grassy aroma. The taste is mild and gently sweet, reminiscent of fresh hay and sun-warmed fields, with a smooth, rounded mouthfeel shaped by seasonal harvests and farmhouse teas.
