Relaxation
Chamomile + Lavender + Lemon Balm
Soft, floral and calming — the classic evening wind-down.
Learn
Herbal Guide
A little apothecary knowledge goes a long way. Start with the pairing groups below to understand which herbs work beautifully together, then browse everything we carry.
Best Herbal Pairing Groups
Six time-honoured combinations — each one balances flavour and benefit.
Detox
Dandelion + Burdock + Ginger
Bitter roots with warming ginger to support your body's reset.
Beauty
Nettle + Hibiscus + Rosehips
Mineral-rich greens and vitamin-C berries for skin and hair.
Love
Rose + Damiana + Blue Lotus
Romantic florals traditionally sipped to open the heart.
Energy
Green Tea + Tulsi + Schisandra
A clean, steady lift with adaptogenic berries and holy basil.
Respiratory
Mullein + Marshmallow + Peppermint
Soothing leaves and cooling mint for easy, open breathing.
How to Choose & Pair Your Base Tea
Every blend begins with a base tea, and that base decides the mood of the whole cup before a single herb, flower or piece of fruit joins it. Read through the profiles below, pick the one that sounds like the tea you already love to drink, and build from there — there are no wrong answers, only the cup that tastes like you.
Base Tea Flavor Profiles
What each base tastes like on its own, before you add anything to it.
Green Tea is grassy, light and refreshing, with a soft vegetal sweetness. It is the most forgiving base on the shelf — it lifts fruit and herbs rather than covering them, so it suits almost any blend you dream up.
Matcha Green Tea is rich, creamy and earthy, with a deep umami richness. Because the whole leaf is whisked into your cup rather than steeped, it drinks fuller and more velvety than regular green tea and stands up beautifully to milk or sweet fruit.
Oolong Tea is floral and honeyed with a warm, toasted finish. It sits halfway between green and black tea, which makes it lovely when you want something comforting that still feels light.
Earl Grey is bright and citrusy from the bergamot, with a delicate floral lift. Reach for it when you want your tea to smell like perfume and taste crisp and uplifting.
White Peony Tea is delicate, floral and softly sweet — the gentlest base we carry. Treat it kindly and let it stay the star of the cup.
Yellow Tea is mellow, smooth and nutty. It is the rare, quietly comforting one — a good pick if black tea feels too strong for you and green tea a little too sharp.
Black Tea is bold, malty and robust. It carries strong flavours and a splash of milk without losing itself, and it is the base to reach for when you want your tea to genuinely wake you up.
Pairing Suggestions
The dehydrated fruits, vegetables and botanicals that flatter each base.
Green Tea loves bright fruit: pineapple, mango, strawberry, lemon, peach and apple all sparkle against its grassy sweetness. On the botanical side, cucumber, ginger, mint or spearmint, and moringa keep the cup cool, clean and refreshing.
Matcha Green Tea pairs beautifully with creamy, sweet fruit such as strawberry, mango, blueberry, banana and coconut. For something more grounding, stir in beet, ginger or moringa — they echo matcha’s earthiness instead of fighting it.
Oolong Tea is at its best with orchard fruit — peach, pear, apple, mango, pineapple and apricot. Ginger, sweet potato or pumpkin lean into that toasted finish for a cosy, almost dessert-like cup.
Earl Grey was made for citrus and berries: orange, lemon, blueberry, blackberry and peach. Lavender, beet and ginger round it out — lavender in particular makes the bergamot feel even more floral.
White Peony Tea wants gentle company: peach, pear, strawberry, raspberry, lychee and apple. Cucumber, ginger and rose add just enough character without overwhelming the delicate leaf.
Yellow Tea sits happily with soft, mellow fruit such as pear, peach, apricot, apple and mango, with a little cucumber or ginger when you would like a fresher finish.
Black Tea can carry the boldest flavours you have: orange, apple, cherry, peach, blackberry and cranberry. Ginger, beet, carrot and pumpkin turn it into something warming and gently spiced.
A Word on Natural Sweeteners
Most of our blends are sweet enough on their own, but if you like a softer cup you can sweeten it naturally. A spoonful of raw honey stirred in once the tea has cooled slightly is the classic finish; monk fruit sugar adds sweetness without the sugar; and a little pure cane sugar keeps the flavour clean and familiar. Other natural sweeteners — maple syrup, date sugar, agave, a pinch of stevia — all work too, so use whichever you already keep in your kitchen and start with less than you think you need. This guide is shared for educational purposes only.
Not sure where to start?
Take the two-minute tea quiz and we'll match you with a blend built from these very herbs.