The Teas from source to cup

In the northernmost mountains of Vietnam, where the limestone karst meets the border of Yunnan, wild Shan Tuyet tea trees grow at altitude. Some are three hundred years old. Some older. They are not planted — they grow as they always have, in bio-diverse mountain forest, harvested by H'Mong ethnic communities using methods that have not changed for generations.

Shan Tuyet means Snow Mountain — named for the white-tipped buds that emerge from the mist in spring. The flavour is unlike any cultivated tea: mineral, herbaceous, with a sweetness that lingers long after the cup is empty.

Naturally low in caffeine and rich in L-theanine, it offers calm, clear focus without the edge — clarity to begin a day, not to race through it. The rarest of the three Alchemy teas, and the most singular.

Trà Sen is one of the most labour-intensive teas in the world. High-grade highland green tea is layered, by hand, with the fragrant inner stamens of fresh lotus blossoms — then rested, re-scented, and layered again over several days. It can take hundreds of flowers to scent a single batch.

The result is a green tea that carries the lotus rather than tasting of perfume: soft, sweet-grassed and quietly floral, with the clean minerality of highland leaf beneath. A tea the Vietnamese have reserved, for centuries, for guests and quiet moments.

Gently caffeinated, it is made for the middle of the day — a mindful pause that lifts without rushing.

Our one blend — and the reason it is a blend. Highland chamomile from Da Lat, where the French once built villas to escape the heat, is softer and more floral than any commodity chamomile. We layer it with lotus petal and fragrant Vietnamese pandan (lá dứa), whose sweet, vanilla-grassed aroma rounds the whole cup.

Completely caffeine-free, it is built for the end of the day — the hour you set the day down. Soft, sweet and floral, it is the opposite of a commodity sleepy-time tea: a highland botanical ritual made to help you slow down.

A warm cup, unhurried, to support your body's natural wind-down before sleep.

This is the one that started it all for us — the dark, roasted cup you'll find across Spain and the Mediterranean, where soluble chicory has stood in for coffee for generations. Nutty, full-bodied and bittersweet, it tastes like the coffee you love, with no caffeine and none of the acidity or jitters.

Ours is soluble: a spray-dried roast that dissolves in seconds — just add hot water, black or with your milk of choice. No grinder, no filter, no waiting. One heaped teaspoon per cup, and a single 100g jar makes around 65 cups. Sealed fresh in a resealable glass jar (keep it dry — chicory loves to soak up moisture); best within about eight weeks of opening, so a jar a month keeps every cup powder-fresh.

For one of us, chicory was the bridge from coffee to tea — the ritual, warmth and joy of a morning cup, kept; the jitters, gone. It's naturally rich in inulin, a prebiotic fibre that supports digestive wellness and gut balance, so the cup that comforts you is quietly looking after you, too.