The Collection · Herbal
Not every cup needs tea leaves. For centuries, families across the Himalayan foothills have brewed what grows around them: mint from the stream bank, tulsi from the courtyard, nettle from the hillside. These infusions are naturally caffeine-free, endlessly varied, and as much a part of daily life as chiya itself.
Here is a short guide to the herbs in our collection: what they taste like, when to drink them, and how to get the best from each.
Spearmint: cool and sweet
Spearmint is the gentler cousin of peppermint. Its cooling note is soft rather than sharp, and it carries a natural sweetness. It is a lovely after-meal cup, and it blends easily with lemongrass or green tea.
Chamomile: the evening cup
Whole chamomile flowers brew a golden cup with notes of apple and honey. It is the classic choice for the end of the day, when you want something warm without caffeine.
Lemongrass: bright citrus
Lemongrass tastes of lemon peel and fresh grass. Brew it hot after dinner, or make it strong and pour it over ice on a warm afternoon.
Tulsi: the sacred herb
Holy basil has a warm, spicy aroma, with clove and pepper over a soft sweetness. In Nepal, tulsi is tended in courtyards and honoured in ritual. It makes a comforting cup at any hour.
Nettle (sisnu): earthy and green
Once dried, stinging nettle loses its sting and brews a smooth, savoury green cup. In Nepali kitchens, sisnu is best known as a soup; as a tea it is gentle and grounding.
Or try a blend
Our Serenity Sanctuary Blend brings six herbs together, including peppermint, lemongrass, chamomile and tulsi, for a cup that moves from citrus and mint to a soft floral heart.
Herbal teas are enjoyed as food, not medicine. If you are pregnant, breastfeeding, taking medication or have plant allergies, please check with your doctor first.