Ancient Vedic Blend

Floral and sweet-minty, with a warm golden color and a clove-like, peppery finish, this is a caffeine-free cup for a slow morning or an easy evening. Brew it hot and sweeten with a little honey, or cold-steep it overnight for a crisp summer refresher. Tulsi (holy basil) brings a clove-like, peppery green note, spearmint keeps it soft and sweet, rose petals add a garden-floral lift, and turmeric warms the base with its golden color.

On its own, turmeric leans earthy and heavy. Here the cool spearmint and floral rose lift it, so the cup tastes bright and clean rather than muddy, with the tulsi giving it that distinctive sweet-peppery character.

We blend it in small batches in Portland with Oregon-grown tulsi and spearmint. In the Ayurvedic tradition of India, tulsi (holy basil) is called the queen of herbs and grown in the courtyards of many homes, valued for generations as a grounding plant.

Ingredients: tulsi (holy basil), spearmint, rose petals, turmeric. Caffeine-free. No sugar, no preservatives. Vegan.

How do I brew it?
Use one teaspoon per eight ounces of water, heated to around 200°F. Steep for five minutes. Use fresh leaves each time you brew.

Why does my tulsi tea taste grassy or bitter?
Tulsi and spearmint turn harsh if boiled or steeped too long. Steep at around 200°F for five minutes, then pull the leaves. That keeps the floral-mint top notes and the sweet-peppery finish.

What does tulsi (holy basil) taste like?
It is not like sweet culinary basil. Tulsi has a clove-like, warm, peppery green flavor, rounded here by cool spearmint and floral rose.

How do I make it iced?
Cold-steep it overnight, or brew it at double strength and pour it over ice. The spearmint makes it crisp and cooling.