A sophisticated twist on a wellness drink.

Angelica Sinensis

Used for thousands of years for the treatment of a variety of blood-related ailments.

Black ginger

Traditionally, the ‘fountain of youth,’ black ginger, has been used to boost the body’s metabolism among many other things.

Burdock root

Burdock root has been used for centuries in holistic medicine as a blood purifier and digestive aid.

Cardamom

One of the world’s most ancient spices, cardamom is high in antioxidants and anti-inflammatory properties.

Chicory root

Chicory root belongs to the dandelion family and comes from a plant with bright blue flowers.

Cinchona Bark

Today cinchona is used for increasing appetite, promoting the release of digestive juices, and other stomach problems.

Eucalyptus

Eucalyptus was first used by Australian Aborigines, who chewed the roots for water and used the leaves as a remedy for fevers.

Fennel

Fennel—high in potassium, fiber, vitamin C, and vitamin B6—is a perennial herb that belongs to the carrot family.

Ginger root

Its peppery flavor and pungent aroma means ginger is a popular addition to cooking, but it’s also popular in drinks

Meshima Mushroom

Due to its myriad health benefits, meshima mushrooms are often enjoyed as a tea, to ward against common ailments.

Pomegranate molasses

Known for its rich vitamin C content and anti-inflammatory properties pomegranate is believed to help fight against cancer.

Reishi Mushroom

It’s believed to boost libido and cognitive function, and lends a bitter, bark-like taste to Rasasvada decoctions.

Roasted dandelion root

Dandelion has been used for thousands of years in traditional Chinese and Arabian medicine.

Saffron

Available year round, this labor-intensive crop is still perceived as precious: its crocus only produces three stigmas.

Sarsaparilla Root

The root of sarsaparilla has many beneficial phytochemicals that have been shown to have anti-inflammatory and joint healing effects.

Solomon’s Seal root

Solomon’s Seal has been used as a nutritive for musculoskeletal support and strengthens the entire system by reducing inflammation.

Turkish Rhubarb

Turkish Rhubarb is often used as an ingredient in laxatives due to its strong digestive properties.

Turmeric Root

Turmeric has been used as medicine in places like India for centuries to aid in liver functioning, treat chronic inflammatory disorders, and slow the aging process.

Angelica Archangelica

Used for thousands of years for the treatment of a variety of blood-related ailments.

Bergamot citrus essential oil

Bergamot is a powerful digestive with antibacterial and antiviral properties.

Cinchona Bark

Today cinchona is used for increasing appetite, promoting the release of digestive juices, and other stomach problems.

Geranium essential oil

According to folklore, it was used for a wide range of health conditions.

Ginseng

Once hailed as the fountain of youth, ginseng has been used in traditional Chinese medicine for centuries.

Grapefruit peel

The largest of all citrus fruits—with a yellow-to-pink exterior— is segmented inside, like an orange, though its flavor is decidedly more tart.

Hibiscus

Egyptians used hibiscus tea to lower body temperature, treat heart and nerve diseases.

Lemongrass

Lemongrass is commonly used as an antidote to colds and congestion.

Lime peel

Native to southeast Asia, this bright, hardy citrus fruit has been cultivated for centuries.

Orange peel

Oranges are filled with vitamin C and known for helping boost immune systems.

Quince

According to Greek legend, the quince is thought to have been the catalyst of the Trojan war.

Rose petals

An eternal symbol of love, rose petals are also a key addition to fragrant tea blends, with stimulating and purifying effects.

Schisandra berry

Schisandra possesses antioxidant and anti-inflammatory activity, which means it’s often believed to be the most protective of medicinal plants.

White ginseng

Ginseng—one of the world’s most highly-prized and oldest medicinal-use herbs—dates back to ancient China.

Yuzu peel

Yuzu is a popular ingredient in East Asian cuisine, cosmetics, and fragrances.

Artichoke leaf

One of the oldest cultivated plants, artichokes have been considered precious since ancient times.

Black Lemon

Commonly found in Persian cuisine, it’s finding a new life on cocktail menus because of its unique flavor.

Chrysanthemum

Advocates of the flower also say it can reduce inflammation and calm nerves.

Cinchona Bark

Today cinchona is used for increasing appetite, promoting the release of digestive juices, and other stomach problems.

Damiana leaf

Damiana is a small, woody shrub with yellow flowers and fragrant leaves. Its use as an herbal remedy predates written history.

Kurokoji green tea

Kurokoji is a rare Japanese green tea that is fermented using koji.

Lemon

The lemon’s yellow, sour fruit is used for culinary and non-culinary purposes throughout the world.

Maqui Berry

Their rich purple color comes from anthocyanins—some of the most powerful antioxidants.

Oriental raisin

This ingredient has antiviral, and anti-inflammation properties. It is also used to help fight body ailments like eczema.

Red wine grape skins

Ancient Mesopotamians, Egyptians and Greeks all incorporated grapes—sweet, juicy orbs—into their food, drink and herbal medicines.

Roman chamomile

Chamomile was originally prescribed in Egypt as a cold remedy.

Schisandra berry

Schisandra possesses antioxidant and anti-inflammatory activity, which means it’s often believed to be the most protective of medicinal plants.

Ume plum syrup

Ume plums have been a staple in Japanese and Korean culture for centuries.

Wormwood

Gaining notoriety for its use in early absinthe—a favorite of artists like Van Gogh—wormwood is a plant with velvety, silver stems and bulbous yellow flowers.

Yunnan pu’er tea

Named after a city in the Yunnan region of China, this aged and fermented tea has been used for over 1,700 years.