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Tulsi (or tulasi or holy basil) is a revered Indian herb and is used medicinally across Asia. It is simply a basil and is in the Lamiaceae family as is mint and balm.

There are many tulsi variants and each brings a beautiful aromatic flavour. Tulsi can be quite floral, pungent and aromatic, or lemony. The flavour is hard to describe as it is very uniquely tulsi. I find it uplifting and great for a morning drink. Research shows it can support mental clarity, and a wonderful herbalist once told me to gargle with it if you have a cold as it has anti-viral properties.

In Ayurveda and traditional medicines, all parts of the plant are used. In the tea we use the leaves which are dried and chopped to just the right size. You can grow tulsi on your windowsill but like basil is a little too delicate for our English weather.

Have a look at the tea.

Magnificent Tulsi tea tin

I’ve travelled far and wide to find a perfect lemon tea. Lemon is often used as an accompanying flavour to black or green tea. Teas from the supermarket often contain synthetic flavourings rather than natural ingredients which are lovely but sometimes you want something more subtle.

So I ordered in every organic herb I could find with lemon in its name – myrtle, verbena, balm, thyme, and citrus lemon. I set to blend them into a nice cuppa wanting all of the zing of the lemon but without taking the skin off the roof of your mouth.

I love lemon balm in a tea but you don’t get much zing – balm is more subdued and comforting. Verbena was more hearty than zingy. But myrtle was the winner – packed full of glorious lemon flavours and really holds the blend together.

So Lemon Myrtle blend was born on 12th June 2025. It makes a tasty tea plus also can be left to cool and mixed with fizzy water for a summer drink.

Have a look at the tea.

Uplifting Lemon Myrtle tea tin

Our new tea is packed full of spring goodness. My husband set me the challenge of blending a tea to taste like his favourite drink, and that set me out on this adventure. It was easy to think about colour – turmeric and hibiscus will combine to create a glorious orange colour. But the flavour was more tricky. For the iron, of course nettle is the only choice, as this nutritious weed scavenges nutrients from the soil. Its leaves contain many vitamins and minerals including vitamin C and famously iron. The nettle in our tea is organic and dried, so much of the sting is gone. Once it is immersed in hot water, all of the remaining acid that causes the sting will disperse, leaving only the goodness.

In my mind the main flavour in the famous pop was aniseed, so here you are. An unexpected combination of nettle, dandelion, turmeric, hibiscus and aniseed. Not a girder in sight, but lots of springtime nourishment.

Have a look at the tea.

Iron Brew nettle tea tin