Herbal tisanes tea

Naturally diverse botanical infusions, ranging from calming chamomile to energising mate.

Liquor colour: Soft rose-gold

How it is made

Herbal tisanes encompass any plant infusion outside of Camellia sinensis, drawing upon roots, flower bracts, whole leaves, seeds, or bark. Harvested botanicals—such as peppermint leaves, whole chamomile flowers, or dried hibiscus calyces—are gently dehydrated to halt enzymatic spoilage and preserve essential volatile oils. For select caffeinated South American botanicals like yerba mate and guayusa, leaves may undergo a quick flash-heating over open fire followed by slow smoke or air drying to develop balanced herbal notes before mechanical cutting and sorting.

What it tastes like

Free from the signature polyphenols and catechins of the tea plant, tisanes exhibit an astonishing variety of pure botanical flavours. Mint yields sharp, cooling menthol aromatics; chamomile offers soothing dried apple and honey sweetness; hibiscus produces tart, cranberry-like acidity; and mate imparts roasted grain and grassy depth. The texture spans widely from paper-thin and refreshing to syrupy and coating, universally devoid of traditional tea tannins, delivering a clean, unencumbered finish that highlights the specific botanical essence.

Caffeine and brewing

Most floral and herbal tisanes are naturally 0 mg of caffeine, though yerba mate delivers an estimated 30 to 50 mg. Brew using fully boiling water at 100°C and steep for five to seven minutes to fully hydrate dense botanicals.

Good for

It suits evening drinkers seeking relaxation, as well as anyone craving vivid fruit, mint, or floral flavours.

Two common misconceptions

Herbal tisanes are not technically true teas, as they contain no leaves from the Camellia sinensis plant.
Not all herbal infusions are caffeine-free; specialty botanicals like yerba mate, guayusa, and yaupon are naturally stimulating.

75 herbal tisanes teas

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