A tea built around one of Ayurveda's three doshas rather than a region or harvest, this blend is formulated to support PITTA, the dosha said to govern the body's metabolic functions — digestion, absorption, nutrition, and temperature regulation. In Ayurvedic thinking, PITTA sits alongside VATA (motion, circulation, breathing) and KAPHA (growth, hydration, immune maintenance), and blends like this one are built to keep it in balance rather than to taste of any single origin or estate.
In the cup it runs golden-orange and light, with a sweet, herbaceous character underpinned by spice and floral notes — rose and orange come through alongside fennel, date, and cinnamon. The ingredient list reads more like an apothecary than a tea tin: cinnamon, cardamom, liquorice root, coriander, fennel, ginger root, and rose petals, with no Camellia sinensis leaf at all, so it's naturally caffeine-free.
Several of those ingredients carry their own traditional reputations. Rose petals have long been used to ease menstrual discomfort, fennel is traditionally associated with weight management, and ginger has a long history of use for supporting the immune system — worth taking as traditional lore rather than settled fact.
To brew it, use freshly boiled water and steep for five to ten minutes. It's best taken plain, without milk or sweetener, letting the spice and floral notes stand on their own.
