Coconut Swizzle

This full leaf tea is a variety of oolong tea and popularly known as ‘Milk Oolong’. It originates from Taiwan and naturally tastes light and creamy, often compared to milk.

Native to the Indian subcontinent, Tulsi (also known as Holy Basil) is a subshrub with aromatic leaves that grows up to 24 inches tall. As an adaptogen, studies have shown that tulsi is effective in addressing physical, chemical, metabolic and psychological stress through a unique combination of pharmacological actions. Krishna tulsi is a more rare, tropical species of tulsi with purplish-green leaves and is named after the beloved Hindu god. Historically, Krishna tulsi has been a significant herb in Ayurvedic medicine and today remains one of India's most cherished and sacred plants. The flavor has notes of allspice, peppermint and nettles.

Lemongrass is a tall stalky plant native to SE Asia and a prized culinary ingredient. Beloved for its lemony flavor that stands up well to cooking, lemongrass is also known for its health benefits and has been known to contain inflammation-fighting and anti-anxiety compounds.

Coconut flakes are made from the dried, edible fruit of the coconut palm (Cocos nucifera), a tree of the palm family. Coconuts likely were first cultivated on islands in Southeast Asia and are one of the most important crops of the tropics. Coconut flesh is high in fat and can be dried or eaten fresh or processed into coconut milk or coconut oil. Dried coconut flakes provide a silky and decadent mouth feel when used as an ingredient in tea blends.

Dried orange peel is a by-product of the most commonly grown fruit in the world. It has long been coveted in cooking and natural medicine for its bright flavor and health properties. When used in a tea application, dried orange peel adds body and subtle citrus notes that often bring balance to blends.