Tea & Flowers

Why Tea?

Teas - broadly including infusions and tisanes - are another sensory pathway.  Colors, flavors, actions and meanings, flowers and other plant parts have been part of how people come together for as long as we’ve known how to boil water. 

Just like with other foods or beverages, our experiences with tea have social nuances and personal connections. We can use tea moments to express gratitude, to show respect, and to reset our own balance.

Beyond flavor, our infusions have other benefits, from antioxidant support to the simple act of aiding hydration. We’ve used some of our favorites to create blends that taste and feel wonderful.

A Tea Tasting Ritual

Our floral blends are carefully crafted for maximum flavor, color, and versatility. Flowers are more delicate than leaves and need a little less heat and a bit more time to make a perfect pot.

Follow this guide for a tasting experience that uses all of the senses:

You’ll Need:

Small glass teapot (16 oz or so) and tasting cups

2 tablespoons AMOT Tea Blend of your choice

Sugar or honey, to taste

4 ounces hot water (between 175-180°F)

4 ounces cool -but not cold- water

Plain crackers (like our Oat Biscuits)

  • Pour the tea into the pot and add hot water to cover - plus an inch maximum. Aim to fill half the pot.

  • Gently stir or swirl the teapot for 30 seconds to immerse the flowers and start the color development. As a meditation, think of the people who picked the flowers and protected them on their way to your cup.

  • Breathe in the aroma of the tea before sampling. Take a small sip and allow it to coat your mouth before swallowing.

  • Take a bite of cracker, and sweeten tea, if desired. Taste again. As the tea cools, do the flavors intensify?

What’s in our blends?

  • Butterfly Pea* Botanical Name: Clitoria ternatea 

    • Organic flowers from Thailand, a subtle creamy tea flavor with bright blue hue that can change dramatically in blends, long used in a variety of strengthening and calming remedies

  • Chamomile* Botanical Name: Matricaria chamomilla

    • Organic flowers from California, a crisp apple-mint tea flavor with pale yellow hue, long-used worldwide to soothe digestion and calm the nerves

  • Chrysanthemum Botanical Name: Chrysanthemum indicum

    • No spray flowers from China, a sweet-bitter tea flavor with clear or pale yellow hue, an essential tea for digestion and for cooling the mind in several ancient traditions

  • Hibiscus* Botanical Name: Hibiscus sabdariffa

    • Organic flowers from Egypt, a cranberry tart tea flavor with bright red hue, long-used in tropical cultures where the flower is grown for use in food, beauty, textiles, and remedies aimed at blood pressure and blood health. 

  • Honeybush* Botanical Name: Cyclopia intermedia

    • Organic leaves from South Africa, a whiskey-roasted tea flavor with deep orange hue, long-used in Africa in teas for a very wide range of health benefits, related to Rooibos

  • Honeysuckle Botanical Name: Lonicera japonica

    • Flowers from China, a sweet-bitter-crisp tea flavor with pale white-green hue, used for beauty and remedies aimed at cleansing and detoxification

  • Lemon balm* Botanical Name: Melissa officinalis

    • Organic leaves from the US, a lemon-mint tea flavor with a pale gold hue, used since ancient times for anxiety and stress

  • Lemongrass* Botanical Name: Cymbopogon flexuosus

    • Organic leaves from Egypt, a citrus-melon tea flavor with a light yellow-green hue, used extensively across the world in home, beauty, food and teas, including digestive aids 

  • Lime leaf (kaffir) Botanical Name: Citrus hystrix

    • Organic leaves from Thailand, a unique floral lime tea flavor with pale green hue, used extensively in regional foods and teas, including digestive aids

  • Osmanthus* Botanical Name: Osmanthus fragrans

    • Flowers from China, a brightly apricot-honey tea flavor with a honey-gold hue, this sweet flower is a staple in Chinese food and tea blends, considered to add flavor, minerals and cleaning properties

  • Rooibos, Green* Botanical Name: Aspalathus linearis

    • Organic unfermented leaves from South Africa, a sweeter version of the red Rooibos woody-mineral tea flavor with a caramel hue, historically used in Africa in teas for a very wide range of health benefits, related to Honeybush

  • Rooibos, Red* (oxidized) Botanical Name: Aspalathus linearis

    • Organic fermented leaves from South Africa, a tartly woody-mineral flavor with a reddish orange hue, historically used in Africa in teas for a very wide range of health benefits, related to Honeybush

  • Rose hips* Botanical Name: Rosa canina

    • Organic fruits from Chile/South Africa, a crisp raisin tea flavor with an orange-red hue, used for food and beauty since ancient times and known to be a  powerful source of vitamin C 

  • Rose petals and buds* Botanical Name: Rosa damascena, Rosa centifolia

    • Organic from Egypt, a rounded fruity floral flavor tea with a pinkish-red hue (depending on proportions of rose varieties), used for food, beauty and medicinal remedies worldwide

  • Rosemary* Botanical Name: Rosmarinus officinalis

    • Organic leaves/blades from Morocco/Spain, a pine and citrus flavor tea with a pale yellow hue, used in food, beauty and medicinal remedies worldwide.

  • Tulsi* Botanical Name: Ocimum tenuiflorum

    • Organic leaves from India, also called “holy basil”, brew a clean, minty-cinnamon flavor used heavily in Ayurvedic traditions to manage stress, environmental toxins, and overall health.

*Organic

We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.