The benefits of herbal teas & tinctures
The herbal ingredients that we use are the freshest, organic (marked with a *), and fair trade plant material we can source. Some of the medicinal plants are not available as certified organic, but they still have great value as they are a whole plant that has sprung directly from the Earth. For example, plants like Nettles and Lemonbalm grow wild here in BC, and are readily available to harvest, without a corporate certification. You can rest assured that the herbs we use are only of the finest quality and specifications.
Tips for that healing cup…
- Brew your tea with boiling, fresh water.
- Steep herbs for at least 7-10 minutes. This is much longer than fermented green and black teas, and is necessary to infuse all of the plant constituents from the herbs.
- Some of our teas (like Chai Spice) work well in a decoction (boiled) to add extra strength. This is true for anything that contains roots or mushrooms, and will make the tea stronger.
- Do not add milk to herbal or green teas. A small amount of almond or coconut milk is fine.
- If you desire sweeter tea, honey or stevia are a fine choice.
Each of the ingredients in our teas and tinctures has unique properties and constituents. As an Herbalist, it’s important to me that you take the time to read and research the properties of the plants and understand their uses. For this, we have compiled a simple glossary containing some of the key benefits and traditional uses of the plants, and have included the Latin genus and species so that you can do your own research.