This tea came out top in blind tastings when we first launched - it has the familiar affect of astringency we know from regular tea. We pluck our birch leaves in June, when they have developed tannin and lost their youthful tenderness but before they become jaded. We add to the uplifting effect of birch with a little Chinese variety of Mugwort which we grow for its strongly aromatic flavour (it's related to Rosemary and Wormwood). Rosebay Willowherb flowers add a purple flourish, unfurling and fading as they brew.

Hawthorn blossom has been found to contain the best profile of natural medicinal elements when harvested at its most beautiful. We aim for that perfect moment on a sunny spring day to gather it. Hawthorn's complex woody flavour compliments meadowsweet's honeyed overtones with a light citrus base from rosebay willowherb leaves.

We first grew Black Mitcham Peppermint on the recommendation of someone we trust, that it makes the best mint tea. We agree. We blend it with two spring tonic ingredients - nettle, famed for its mineral content and blackberry bramble, lending a bit of tannin for a soothing, pleasantly astringent base.

This is a tangle of tea - You might not get exactly the same ratio of herbs in every brew! Two ingredients from the rose family feature in this blend, mixed with the sweetly aniseed flavour of fennel. Wild raspberry grows in abundance where we live and as with other brambles, the leaves make a good base, having just a little tannin to support sweet floral high notes. We grow Rosa rugosa for their beautifully scented petals and share the harvest with local wild bees, working hard alongside us in the hills.