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Knowing the herbs before you blend them

Every recipe is only as clear as the ingredients behind it. These profiles describe how each herb tastes, what it pairs with, and how we store it. Read them as general culinary notes.

LeavesMint, balm, verbena
FlowersChamomile, rose
PeelsApple, citrus
SeedsFennel, cardamom
Profiles

Six ingredients we reach for most

Flavour first. Each card describes the character of the dried ingredient and a pairing we have enjoyed.

Spearmint

Sweet and rounded, with less bite than peppermint. Holds its green character when steeped briefly.

  • Bright
  • Pairs with apple peel

Chamomile

Soft, faintly honeyed flowers with a hay-like aroma. A gentle base that lets other notes sit on top.

  • Mellow
  • Pairs with rose

Hibiscus

Tart and deeply ruby-coloured. A little goes a long way; we use it for colour and a clean, sharp edge.

  • Tart
  • Pairs with orange peel

Lemon balm

Lightly citrus and herbaceous. Fades if over-steeped, so we keep it to shorter pours.

  • Citrus
  • Pairs with verbena

Fennel seed

Sweet and faintly aniseed. Lightly cracked before brewing to release its aroma into the cup.

  • Sweet
  • Pairs with chamomile

Ginger root

Warm and lively when dried and sliced thin. Used sparingly so it supports rather than dominates.

  • Warming
  • Pairs with citrus peel
Pairing logic

How we decide what goes together

Blending is mostly about balance. We think of each cup as having a base, a lift, and an accent, and we try not to crowd any one of them.

  • Base. A soft, rounded ingredient such as chamomile or rooibos that fills out the cup.
  • Lift. A bright leaf or peel — mint, lemon balm, citrus — that keeps things fresh.
  • Accent. A small measure of seed or root for warmth and a little structure.
A notebook open to handwritten tasting notes beside small bowls of dried herbs and flowers
Balancing base, lift, and accent on paper first.
Keeping them well

Storing dried herbs at home

01

Away from light

Sunlight fades both colour and aroma. We keep jars in a closed cupboard.

02

Airtight

Clamp-lid jars or sealed tins hold the volatile aromas in far better than open bags.

03

Dated

We write the month on every jar. Most leaves and flowers taste best within a year.

04

Whole when possible

We crush seeds and break peel just before brewing rather than ahead of time.

A note on how to read these profiles

These descriptions are culinary and sensory. They cover flavour, aroma, and pairing only, and are intended as general information for people who enjoy making tea at home.

Ready to put them in the pot?

Our brewing notes cover water, ratios, and timing for the ingredients on this page.

Read the brewing notes