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Bright flavor every day! Vitality is a caffeine-free herbal blend with a sweet, minty and naturally lemony flavor. Built around ginseng root and St. John's wort, it's a refreshing caffeine-free alternative to another cup of coffee.
Ginseng root brings an earthy, slightly sweet depth, and St. John's wort adds a soft herbal note. Licorice, peppermint, lemongrass and hibiscus round out the blend for a lively, well-balanced cup.
Tasting Notes
Aroma: fresh, minty and lightly citrusy
Flavor: naturally sweet from licorice, with a cool peppermint lift
Accents: bright lemongrass, tangy hibiscus and a soft touch of passion fruit
Finish: clean, lively and refreshing
Why You'll Love It
Vitality is a refreshing caffeine-free pick for any time of day. Its sweet, minty, lemony flavor makes it genuinely enjoyable to drink, and its herbs come together in a bright, balanced cup.
Ginseng root for earthy depth
St. John's wort for a soft herbal note
Refreshing peppermint, lemongrass and hibiscus
Caffeine-free for any time of day
How to Enjoy
Start your morning with a warm cup, sip it at your desk, or chill it over ice as a refreshing post-workout drink. A touch of honey enhances its natural sweetness.
For a bright, refreshing cup every day, we're happy to offer our fresh herbal Vitality blend.
St. John's wort may interact with certain medications. If you are pregnant, nursing or taking medication, please consult your healthcare provider before use.
Featured ingredients
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Ginseng
Ginseng is the slow-growing root of a plant native to the mountain forests of Korea, northeast China and parts of North America. It has an earthy, woody flavor with a gentle bitter-sweet balance and a slightly savory finish. In tea, ginseng is often paired with green tea, oolong and herbal blends, and it works nicely with ginger, lemongrass, mint and citrus. It has been treasured in Korean and Chinese tea culture for centuries, where ginseng tea is a classic gift for family and friends.
Hibiscus tea is made from the deep red calyces of the roselle flower, a tropical plant grown in West Africa, Egypt, Mexico and Southeast Asia. It brews a bold, tart, cranberry-like cup with a fruity tang and a stunning ruby-red color. Hibiscus is the backbone of many fruit and herbal blends, pairing beautifully with rosehip, orange, berries, ginger and cinnamon, and it adds zing to rooibos and black tea. In Mexico, chilled hibiscus tea known as agua de jamaica is a summer favorite.
Lemongrass is a tall tropical grass native to South and Southeast Asia, where its fragrant stalks are a staple of Thai and Vietnamese cooking. In tea it gives a bright, clean lemon aroma with gentle hints of ginger and a light, grassy sweetness. It pairs wonderfully with green tea, rooibos, ginger, mint, coconut and fruit blends, adding citrus freshness without any sourness. Lemongrass is excellent iced, and its sunny flavor stands up well to a long steep without turning bitter.
Liquorice root, often spelled licorice in the US, comes from the root of a leguminous plant native to southern Europe, the Middle East and Asia. It brings a naturally sweet, smooth flavor with warm notes of anise and a lingering, mellow finish. It rounds out chai, spice and herbal blends beautifully, pairing well with cinnamon, ginger, peppermint, fennel and rooibos. Because it is so naturally sweet, a small amount lets you skip the sugar entirely while still enjoying a rich, full cup.
Peppermint is a natural hybrid of spearmint and watermint, native to Europe and the Middle East and now grown widely in places like Oregon and Washington. Its leaves brew a bold, cooling cup with a crisp, sweet, intensely minty aroma and a clean, lingering finish. Peppermint is wonderful on its own and pairs well with green tea, black tea, rooibos, chocolate, licorice and lemongrass. It is naturally caffeine-free as an herb, and it is equally refreshing hot after dinner or iced in summer.
St. John's wort is a European wildflower with bright yellow, star-shaped blossoms, named for its tradition of flowering around St. John's Day in late June. Its dried leaves and flowers brew a mild, grassy herbal cup with a slightly bitter, earthy finish. It is usually blended with friendlier flavors such as lemon balm, mint, orange peel or rose in herbal blends. Please read the product label before use, and check with your doctor if you are pregnant or take any medication.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011-1.5 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
034 - 5 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
034 - 5 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipStart at 4 min and taste — go up to 5 min for a fuller flavour. For a stronger cup, add a little more tea rather than steeping longer.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1-1.5 TSP or 1 BAG per 200ml of water at 95°C and steep for 4-5 min.
