Inside the blends
Every blend begins with an idea. A certain aroma, a flavour, a feeling or simply a combination of ingredients that seems made for one another. But bringing those elements together is only the beginning. The character of a blend lies in finding the right balance, allowing each ingredient to play its part without losing the tea at its heart.
Each ingredient brings something different to a blend. Citrus can add brightness, flowers a delicate fragrance, while spices bring warmth and depth. The art lies in the proportions: finding the point where the flavours complement one another, creating a blend that feels balanced and complete.
Bergamot is a fragrant citrus fruit, known for its fresh, floral aroma. The essential oils found in its peel bring a distinctive citrus character to tea, with delicate floral notes and a subtle bitterness. Most famously associated with Earl Grey, bergamot can give a blend both brightness and depth.
Rose brings a soft floral aroma and a delicate elegance to tea. Both rose petals and rose buds can be used in blends, adding a subtle fragrance and e gently floral character. Its flavor pairs particularly well with black and green teas, as well as with warm spices and other botanicals.
Verbena is an aromatic herb known for its fresh, lemon-like fragrance. Its leaves bring a bright citrus character to tea, with a gentle herbal note and a naturally refreshing finish. Often used in herbal infusions, verbena also combines with fruits, flowers and other herbs, adding freshness without overwhelming a blend.
Hop is a climbing plant known for its distinctive herbal character. Its flowers add gentle earthy notes and a subtle bitterness to tea and herbal infusions, bringing depth and complexity to a blend.
Tulsi, also known as holy basil. is an aromatic herb with a warm and distinctive fragrance. Its leaves are traditionally prepared as a herbal infusion, offering a gently spicy taste with hints of clove and fresh green herbs. Tulsi can be enjoyed on its own of combined with other botanicals for a layered and aromatic cup.
Valerian is a flowering herb whose root has a strong, earthy aroma and a distinctive botanical taste. The dried root is used in herbal infusions, where its deep slightly woody flavor works particularly well alongside softer herbs and flowers. It gives a blend an unmistakable earthy character.
Lady’s Mantle is a leafy herb traditionally used in herbal infusions. Its leaves have a mild, slightly earthy taste with a gently dry finish, creating a clean and understated flavour. It combines easily with flowers, herbs and other delicate botanical.
Cardemom is one of the world’s most distinctive spices, prized for the intensely aromatic seeds hidden inside its green pods. In tea, it unfolds with a warm, fragrant character, combining gentle spices with fresh, almost citrus-like notes. Used with care, cardamom can transform a blend, adding both depth and an unmistakable aromatic richness.
Cinnamon begins as the inner bark of the cinnamon tree, carefully harvested and dried into the familiar curled quills. In tea, its natural warmth unfolds slowly, bringing gentle sweetness, fragrant spice and a soft woody depth. Beautifully balanced with flowers, cinnamon can give a blend a rich and lingering character.
Marigold brings a touch of golden colour to tea through its delicate flower petals. Its flavour is subtle, with gentle floral and slightly herbal notes, allowing it to complement rather than dominate a blend. Scattered among the tea leaves, the bright petals also give a blend its own beautiful visual character.
Saffron is one of the world’s most precious spices, gathered from the delicate crimson threads of the saffron crocus. Even a small amount brings remarkable character to a blend. Its golden hue and unmistakable fragrance make saffron a rare and beautiful addition to a carefully composed blend, such as our Persian blend.