Ingredient Encyclopedia
Explore the herbs, flowers, fruits, and spices thoughtfully chosen for our teas, and learn what makes each ingredient so special.
Native to Western Asia and widely cultivated across temperate regions as a forage crop. The tender leaves and aerial parts are harvested and dried for herbal infusions and have long been included in traditional plant tonics.
Native to the Caribbean and Central America where the dried unripe berries are harvested from an evergreen tree. The berries are traditionally sun-dried and valued for their aromatic essential oils used in culinary and beverage preparations.
Native to the Middle East and widely cultivated in Mediterranean climates. The edible seeds of the almond tree are dried and sometimes roasted, contributing nutty richness and natural oils to beverages and confections.
Native to the subtropical rainforests of eastern Australia. The aromatic leaves of this native tree are harvested and dried, known for their naturally occurring anethole compounds that contribute distinctive sweet herbal character.
Cultivated widely throughout temperate regions of Europe, Asia and the Americas. The dried flesh of the fruit is commonly used in herbal infusions, contributing natural sweetness and gentle fruit acidity.
Believed to have originated in Central Asia and widely cultivated across temperate regions. The dried fruit flesh is used in beverage blends, contributing soft sweetness and stone-fruit character.
Native to India, the Middle East and parts of Africa. The dried roots of this small shrub are traditionally harvested and used in herbal preparations, recognised for their distinctive earthy character.
One of the world’s oldest cultivated grains, originating in Western Asia and widely grown in temperate climates. The roasted grains are commonly used in beverages, producing deep toasted flavours and rich aroma.
Native to the Mediterranean region and cultivated globally in warm climates. The dried leaves of this evergreen tree are valued for their aromatic oils and are traditionally used in culinary and herbal preparations.
A citrus tree primarily cultivated in southern Italy and parts of the Mediterranean. The fragrant oil extracted from the peel of the fruit is widely used to flavour teas and aromatic preparations.
Native to the woodlands of eastern North America. The dried root and rhizome of this perennial plant have long been collected for traditional herbal preparations.
Native to the tropical forests of India and widely cultivated throughout Southeast Asia. The dried unripe berries of this climbing vine are harvested and used as a spice valued for their pungent aromatic compounds.
Derived from a cultivated tea plant native to Southeast Asia. The fully oxidised leaves are harvested, rolled and dried, producing the bold flavour and deep colour associated with traditional black teas.
A deciduous shrub native to northern Europe and Asia. The dark berries are harvested when ripe and commonly dried for use in beverages and culinary preparations.
Native to North America and widely cultivated across cooler temperate regions. The berries are harvested at maturity and dried for use in fruit blends and herbal infusions.
A tropical climbing plant native to Southeast Asia. The vivid blue flowers are harvested and dried for herbal infusions, known for their natural pigments that create deep indigo colour when steeped.
A tropical tree native to Central and South America. The fermented and roasted seeds are processed to produce cocoa and chocolate, contributing rich flavour and aroma to beverages.
Native to southern Europe and widely cultivated as a garden herb. The bright orange and yellow petals of the flower are harvested and dried, valued for their colour and gentle herbal character.
Native to the humid forests of southern India and Sri Lanka and widely cultivated across tropical regions. The green seed pods are harvested before maturity and dried, valued for their aromatic essential oils used in culinary and beverage preparations.
Native to Europe and Western Asia and widely cultivated throughout temperate regions. The small daisy-like flower heads are harvested when open and dried for herbal infusions rich in delicate aromatic oils.
Originating in southern China where tangerine peels are traditionally dried and aged. The mature citrus peel develops deeper aromatic compounds through drying and storage and is widely used in herbal preparations.
Native to Europe and Western Asia and cultivated widely across temperate climates. The ripe fruit is harvested and dried, contributing natural sweetness and gentle acidity to fruit blends and herbal infusions.
Native to Europe and Western Asia and naturalised across temperate regions. The thick taproot is harvested, roasted and ground, producing deep roasted notes often used in coffee-style beverages.
Native to Central and South America and widely cultivated in warm climates. The dried fruits contain capsaicin compounds responsible for their distinctive warming pungency.
Produced from roasted seeds of a tropical tree native to Central and South America. Fermented and dried cacao beans are ground to produce cocoa and chocolate used in beverages and confectionery.
Native to Sri Lanka and southern India where the inner bark of the tree is harvested and dried into aromatic quills. The bark contains cinnamaldehyde compounds responsible for its warming fragrance.
Native to the Maluku Islands of Indonesia and cultivated across tropical regions. The unopened flower buds are harvested and dried, producing a powerful aromatic spice rich in essential oils.
A tropical palm cultivated throughout coastal regions worldwide. The dried flesh of the coconut fruit is used in beverage and culinary preparations, contributing natural oils and creamy flavour.
Native to the highlands of Ethiopia and cultivated widely in tropical climates. The roasted seeds of the coffee plant are ground to produce a rich beverage valued for its naturally occurring caffeine.
Native to southern Europe and the Mediterranean region and cultivated globally. The dried seeds of the plant are harvested when mature and valued for their citrus-like aromatic oils.
A flowering plant native to Europe and widely cultivated as an ornamental species. The bright blue petals are harvested and dried, often used in herbal blends for colour and delicate floral character.
Native to North America where the berries grow in cool wetland environments. The ripe fruit is harvested and dried, contributing tart fruit character to herbal and fruit infusions.
Native to the eastern Mediterranean and South Asia and cultivated widely in warm climates. The dried seeds are harvested from the flowering plant and valued for their aromatic spice oils.
Produced from small seedless grapes traditionally dried in Mediterranean regions. The dried fruit provides concentrated sweetness and gentle acidity in beverage and culinary blends.
Native to Europe and Asia and naturalised across temperate regions worldwide. The roasted root of the plant is commonly used in beverages, producing deep earthy flavour and rich colour.
A deciduous fruit tree native to Europe and Asia and widely cultivated across temperate climates. The ripe fruit is dried and used in beverage blends.
Native to mountainous regions of China where the root of this aromatic plant is harvested and dried. It has long been included in traditional East Asian herbal preparations.
A climbing cactus native to Central America and widely cultivated in tropical regions. The vibrant fruit flesh is dried and used in beverages and culinary preparations.
Native to Europe and parts of North America where the dark berries grow on deciduous shrubs. The ripe berries are harvested and dried for use in syrups, infusions and traditional preparations.
The delicate cream-coloured blossoms of the elder tree are harvested during early summer. Native to Europe and widely naturalised across temperate regions.
Native to the Mediterranean region and cultivated widely across temperate climates. The dried seeds are harvested from the flowering plant and valued for their sweet aromatic oils.
Native to the Mediterranean and western Asia and cultivated widely in warm climates. The ripe fruit is dried to preserve its sweetness and soft texture for use in culinary and beverage blends.
A tropical plant native to Southeast Asia where the underground rhizome is harvested. The root is dried or used fresh and valued for its warming aromatic compounds.
Native to China and cultivated worldwide as an ornamental and medicinal tree. The fan-shaped leaves are harvested and dried for use in traditional herbal preparations.
Native to northern China and cultivated widely across Asia. The small red berries are harvested when ripe and dried, contributing gentle sweetness and bright colour to herbal blends.
Derived from the leaves of the tea plant native to East Asia. The freshly harvested leaves are gently heated to prevent oxidation, preserving their fresh vegetal character.
A climbing plant native to the Amazon basin. The roasted seeds are ground and used in beverages valued for their naturally high caffeine content.
Native to Europe and Western Asia where the berries grow on deciduous shrubs. The ripe fruit is harvested and dried for traditional herbal preparations.
Native to Europe and Western Asia and widely cultivated across temperate regions. The edible nuts are roasted to develop their distinctive nutty flavour and aroma.
A tropical plant cultivated widely across Africa, Asia and the Caribbean. The fleshy red calyces are harvested and dried, producing vibrant colour and tart flavour in herbal infusions.
A natural sweet substance produced by honeybees from floral nectar. It has been used for centuries in beverages and culinary preparations for its sweetness and floral aroma.
Native to tropical Asia where the fragrant blossoms are harvested and often used to scent tea leaves. The delicate flowers contribute soft floral aroma to infusions.
Native to northern Australia where this small tree grows in tropical woodland environments. The leaves are traditionally harvested and dried for herbal preparations by Indigenous communities.
A coniferous shrub native to Europe, Asia and North America. The small blue-black berry cones are harvested and dried, valued for their aromatic oils in culinary and herbal preparations.
Finely ground powder produced from shade-grown green tea leaves traditionally cultivated in Japan. The whole leaf is stone-milled into a vibrant green powder.
Native to the Mediterranean region where the flowering tops are harvested during peak bloom. The flowers contain aromatic oils widely used in herbal infusions and aromatic preparations.
Native to southern Europe and the Mediterranean and widely cultivated across temperate regions. The tender leaves are harvested and dried for herbal infusions valued for their soft citrus aroma.
Cultivated widely in warm Mediterranean and subtropical regions. The glossy aromatic leaves of the lemon tree are harvested and dried, contributing subtle citrus fragrance to herbal blends.
Native to the subtropical rainforests of eastern Australia. The highly aromatic leaves are harvested and dried, known for their high concentration of citral compounds.
The outer rind of the lemon fruit cultivated widely in Mediterranean and subtropical climates. The peel is dried to preserve its essential oils and bright citrus fragrance.
Native to South America and widely cultivated in warm temperate climates. The fragrant leaves are harvested and dried, valued for their fresh lemon-like aroma.
A tropical grass native to Southeast Asia and widely cultivated in warm climates. The long aromatic stalks are harvested and dried for herbal infusions.
A naturally sweet root traditionally used in herbal blends for comfort, digestive support, and soothing qualities.
A small citrus fruit cultivated widely in tropical and subtropical regions. The dried peel or fruit pieces contribute bright citrus acidity and aroma.
Native to southern Europe and parts of Asia. The sweet fibrous roots are harvested and dried, valued for their naturally occurring glycyrrhizin compounds.
A tropical fruit tree native to southern China and widely cultivated in Asia. The sweet translucent fruit flesh is dried for use in beverages and culinary blends.
The delicate outer aril surrounding the nutmeg seed from a tropical tree native to the Banda Islands of Indonesia. The dried aril produces warm aromatic spice notes.
A tropical fruit tree native to South Asia and widely cultivated in warm climates worldwide. The ripe fruit is dried for use in beverages and culinary preparations.
A shrub native to New Zealand and southeastern Australia. The leaves and small branches are harvested and dried for herbal infusions valued for their aromatic oils.
Derived from collagen proteins extracted from marine fish skin and connective tissues. The purified collagen peptides are dried into a powder used in functional beverage preparations.
Native to Europe and western Asia where the root of this perennial plant is harvested. The dried root has long been used in traditional herbal infusions.
A confection typically made from sugar, gelatin and aerated syrup. Small dried pieces are added to beverage blends for sweetness and texture.
A fast-growing tree native to northern India and cultivated widely across tropical regions. The nutrient-rich leaves are harvested and dried for herbal preparations.
Native to Europe, Asia and North America and widely naturalised in temperate regions. The young leaves are harvested and dried for herbal infusions.
A tropical evergreen tree native to Indonesia. The seed of the fruit is dried and ground to produce the warm aromatic spice known as nutmeg.
Native to the Mediterranean region where olive trees have been cultivated for thousands of years. The silvery-green leaves are harvested and dried for herbal infusions.
A partially oxidised tea originating from China and Taiwan. The rolled leaves are carefully processed to develop complex flavour between green and black tea styles.
The dried outer rind of sweet oranges cultivated widely in Mediterranean and subtropical regions. The peel retains aromatic citrus oils used in beverages and culinary blends.
A tropical fruit tree native to Central America and cultivated throughout warm climates. The ripe fruit is dried and used in beverages and fruit blends.
A climbing vine native to the Americas where the aerial parts of the plant are harvested and dried for herbal infusions.
A tropical vine native to South America and widely cultivated in subtropical climates. The aromatic pulp of the fruit is dried or processed for beverage blends.
A deciduous fruit tree native to China and widely cultivated across temperate regions. The ripe fruit flesh is dried for use in beverage blends.
Native to Europe and western Asia and cultivated widely across temperate regions. The ripe fruit is dried and used in fruit blends and herbal infusions.
A hybrid mint cultivated widely across temperate regions. The aromatic leaves are harvested and dried for herbal infusions valued for their cooling essential oils.
A tropical fruit native to South America and cultivated widely in warm climates. The fruit flesh is dried for use in fruit blends and herbal infusions.
A tree native to South America where the small pink berries are harvested and dried. Despite the name, the berries are botanically unrelated to true pepper.
A variety of maize cultivated globally. The dried kernels are heated until they expand and burst, producing light toasted grain pieces used in beverage blends.
A fermented tea traditionally produced in Yunnan Province, China. The processed leaves undergo microbial ageing that develops deep earthy character.
An ancient grain native to Central and South America and cultivated widely in warm regions. The tiny seeds of the plant are harvested and often toasted or puffed, adding gentle grain notes and texture to beverage blends.
A rare tea cultivar developed in Kenya containing naturally occurring anthocyanin pigments. The leaves produce distinctive colour and flavour when infused.
A native Australian desert tree producing bright red fruit. The dried fruit flesh contributes tart acidity and vibrant colour to blends.
A deciduous bramble native to Europe and northern Asia and widely cultivated across temperate regions. Both the ripe fruit and the dried leaves are used in herbal infusions. Raspberry leaf has a long history in traditional midwifery teas, particularly in late pregnancy where it has been included in herbal preparations associated with preparing the uterus for childbirth
A flowering plant native to Europe and Asia and naturalised worldwide. The pink flower heads are harvested and dried for herbal infusions.
A perennial plant cultivated widely in temperate regions. The stalks are harvested and dried for culinary and beverage preparations.
A shrub native to the Cederberg region of South Africa. The needle-like leaves are harvested, oxidised and dried to produce the distinctive red herbal infusion.
Cultivated across the Middle East and Europe for its highly fragrant blossoms. The petals are harvested and dried for herbal infusions and culinary use.
The bright red fruit of the wild rose plant native to Europe and Asia. The hips are harvested after flowering and dried for herbal preparations.
A flowering plant native to the Middle East and cultivated widely in warm climates. The dried petals are used for colour in herbal blends.
A Japanese green tea where freshly harvested leaves are steamed to preserve vibrant colour and vegetal flavour.
A plant native to North Africa and the Middle East. The dried leaves and pods have long been used in traditional herbal preparations.
Native to northeastern Asia where the slow-growing root is carefully cultivated and harvested. The dried root has long been valued in traditional herbal preparations.
A deciduous tree native to North America. The inner bark is harvested and dried, producing a soothing mucilaginous powder used in herbal preparations.
Aromatic herb native to Europe and Asia and widely cultivated across temperate regions. The leaves are harvested and dried for refreshing herbal infusions.
A flowering botanical traditionally used in herbal preparations to support emotional wellbeing and a balanced mood.
A star-shaped fruit from an evergreen tree native to China and Vietnam. The dried fruits contain aromatic compounds that contribute intense spice character.
A hybrid berry cultivated widely in temperate regions. The ripe fruit is dried for use in fruit infusions and beverage blends.
A bramble species native to Europe and widely naturalised across temperate regions. The leaves are harvested and dried for herbal infusions and have a long history of use in traditional plant preparations.
Native to the cool temperate forests of southeastern Australia. The berries and leaves are harvested and dried, producing a distinctive spicy warmth.
A sacred basil plant native to the Indian subcontinent. The leaves are harvested and dried for traditional herbal infusions.
A tropical plant native to South Asia where the underground rhizome is harvested. The dried root produces its characteristic golden colour and earthy flavour.
A flowering plant native to Europe and parts of Asia. The dried root has long been used in traditional herbal preparations.
A tropical orchid native to Mexico and cultivated widely in Madagascar and other equatorial regions. The cured seed pods develop complex aromatic compounds through fermentation and drying.
A native Australian acacia tree whose seeds are harvested and roasted. The seeds produce deep nutty and coffee-like flavours in beverages.
The youngest buds and leaves of the tea plant harvested in early spring. Minimal processing preserves delicate flavour and aroma.
A citrus fruit native to East Asia and widely cultivated in Japan and Korea. The aromatic peel is commonly used to flavour beverages and culinary preparations.
