Stinging nettle earns its name from the fresh plant, which irritates skin on contact. Once dried, though, the leaves settle into something entirely different: a smooth, caffeine-free infusion with a mild, earthy body. Expect grassy, vegetal notes underneath a soft mint lift, with hints of lemon and honey rounding out the cup, and a thickness to the mouthfeel that sets it apart from thinner herbal brews.
Nettle is native to Europe and Asia, and people have used it for thousands of years, long before anyone thought to drink it. Ancient Egyptians brewed nettle infusions to ease arthritis and back pain. Roman soldiers practiced urtication, rubbing fresh nettle leaves against the skin to generate warmth and stimulate circulation. Indigenous communities across North America used the plant for food, medicine, and craft materials. In 17th-century England, the herbalist Nicholas Culpeper wrote about nettle's therapeutic uses in The Complete Herbal, and by the 18th century, drinking it as a tea had become common practice across Europe. This batch is hand-packed by Tea & Coffee to preserve its flavour and aroma.
Traditional use holds that nettle tea supports general wellbeing, and it has long been valued for its cleansing properties and its reputation for gentle, revitalising effects. People have drunk it to ease joint and muscle discomfort, to support skin clarity, and, among women, to help with menstrual discomfort. None of that is established medical fact, just centuries of habit, so it is worth treating as a pleasant cup first and anything else second.
To brew it, bring fresh water to a rolling boil and add a tablespoon of dried leaves to a teapot or infuser. Pour the water over the leaves, cover, and steep for up to ten minutes, with the longer end of that range bringing out more of the grassy character. Strain and drink it plain, or stir in lemon or honey. Being naturally caffeine-free, it suits the morning as well as it does the evening.
